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scooping vegetarian lasagna out of dish
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5 from 6 votes

Roasted Vegetable Lasagna

If you're looking for a vegetarian option, this Roasted Vegetable Lasagna with eggplant and zucchini makes an incredibly rich and delicious dinner.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 8 servings

Equipment

Ingredients

  • 1 eggplant peeled and thinly sliced
  • 1 zucchini thinly sliced
  • 1 yellow onion thinly sliced
  • 4-8 cloves garlic roughly chopped
  • 4 tablespoons olive oil divided
  • 8 ounces lasagna noodles oven ready lasagna noodles, equates to 12 noodles using Trader Joe's brand
  • 25 ounces marinara sauce
  • 16 ounces mozzarella cheese shredded
  • 1/4 cup parmesan grated
  • 16 ounces ricotta cheese
  • 1 egg beaten
  • handful of fresh basil minced

Instructions

  • Preheat oven to 425 degrees F. Place sliced eggplant, zucchini, onion and garlic on large baking sheet and drizzle with 2 tablespoons of olive oil. Roast in preheated oven until soft and fragrant, about 30 minutes, turning once during cooking while adding remaining 2 tablespoons of olive oil. Remove from oven and reduce oven temperature to 350 degrees F.
  • Mix together ricotta, egg, and basil. Set aside.
  • To assemble lasagna, start by coating the bottom of your casserole dish with a thin layer of sauce. Your layers should look like this: pasta, ricotta, veggies, mozzarella, sauce, repeat. Then top with your final layer of pasta, more sauce, and remaining mozzarella with parmesan. To do this, I divided my pasta into three layers, my ricotta in half, the roasted veggies in half, and the mozzarella into three parts.
  • Cover with foil and bake at 350 degrees F for 40 minutes. Remove foil and cook for about 10 more minutes until cheese is perfectly melted.

Notes

Cooking tips:
  • Peeling the eggplant is recommended but not necessary. Often times, I will only peel strips of peel off, leaving about half. This is what I do when I make eggplant parmesan. It makes it so that you have some of the chewiness from the peel without it being overwhelming.
  • Slicing the vegetables can be done with a knife and cutting board, but I highly recommend using a mandolin or a slicer blade on a food processor. Not only does it make the slicing quick and easy, but uniformly cut thinly sliced vegetables roast quickly and evenly.
  • Substitutions and additions: In addition to or in lieu of the vegetables, you can use bell pepper, artichoke hearts, summer squash, etc. For extra flavor, a tablespoon of dried Italian seasoning can be added to the ricotta mixture. I didn't include additional salt in this recipe because I didn't think I needed it, but additional salt will always add flavor.
  • Make ahead directions: This lasagna can be prepared the day before. In fact, I think that makes it taste even better because it gives the pasta time to absorb all the liquid and flavors. To make ahead, prepare as directed, cover with foil, and refrigerate instead of bake. Then, to bake, either allow lasagna to come to room temperature first or increase your cooking time by 10-15 minutes.
  • I think this tastes even better reheated with additional sauce. YUM!

Nutrition

Calories: 503kcal | Carbohydrates: 35g | Protein: 27g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 96mg | Sodium: 931mg | Potassium: 688mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1135IU | Vitamin C: 13mg | Calcium: 476mg | Iron: 2mg