A delicious and easy to prepare Roasted Vegetable Lasagna that is sure to please. This vegetarian dish is packed with vegetables and creamy cheese for one satisfying and comforting meal.
Packed with Healthy Vegetables
This recipe has quickly become one of our favorites and a great introduction into meat-free cooking.
I remember having lasagna quite often as a kid, My brother and I would help my parents make them layer by layer. But growing up these dishes were as traditional as you could get- meat, cheese, pasta, repeat. However, not this lasagna!
This vegetarian recipe has given new life into this traditional dish with roasted vegetables coming through in every bite. It is also easily adaptable with any fresh vegetables that are in season at the time. Our lasagna changes frequently based on availability of produce and therefore it can be reinvented every season.
Get Ready for Roasted Vegetable Lasagna!
If you are looking for a meat-free pasta, this vegetarian lasagna is the one! This simple Roasted Vegetable Lasagna is comforting yet filled with nutritious vegetables and perfect for a meatless Monday. Enjoy!
Roasted Vegetable Lasagna
- Prep Time: 25 mins
- Cook Time: 1 hour
- Total Time: 1 hour 25 mins
- Yield: 6 Servings 1x
- Category: Lasagna
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious and easy to prepare Roasted Vegetable Lasagna that is sure to please. This vegetarian dish is packed with vegetables and creamy cheese for one satisfying and comforting meal.
Ingredients
- 2 Zucchini squash
- 3 Red peppers
- 1 Head cauliflower
- 1 Package Mozzarella cheese (1 lb)
- 1 Cup Ricotta cheese
- 1 Package Oven-ready Lasagna noodles (9 oz.)
- 4 cups Marinara sauce (see Garlic Eggplant Marinara recipe here)
- 1/2 Cup Fresh basil
- 1 Cup Parmesan Cheese, Grated
Instructions
- Wash red peppers and coat lightly with olive oil. Turn on oven broiler. Place the peppers in a baking dish and roast in the oven under the broiler, until they are charred on all sides, turning occasionally while roasting.
- While the peppers are roasting, thinly slice the zucchini squash lengthwise (I use a cheese slicer). Place on a greased baking sheet in a single layer. Lightly season with salt.
- When the peppers are done, remove and place the peppers immediately in a large Ziploc baggie and seal. Allow the pepper to sit for 10 minutes in the Ziploc.
- Preheat the oven to 400°F.
- While the peppers are steaming, prepare the cauliflower. Cut the stem out of the cauliflower and slice it from top to bottom into thick sections. I try to keep them together because it makes for even layers in the final product. Arrange the cauliflower as you did the zucchini in the single layer on a prepared cookie sheet. Place in the oven along with the zucchini for 20 minutes flipping halfway through. You may want to keep the cauliflower in for longer, if needed.
- While the zucchini and cauliflower roast you can finish prepping the roasted peppers. By this time, the pepper should be well steamed and cool enough to touch. Using your hands, rub the pepper until the skin is removed. Remove the stem and seeds at this time as well. Then, cut the peppers into long strips.
- Time to assemble the lasagna! Place all of your ingredients so they are easily accessible. Arranging your layers it up to you but I recommend starting and ending with a nice layer of sauce and cheese.
- When you are finished making you layers cover with tinfoil and put in the oven for 40-45 minutes. Take the foil off after 20 minutes to allow the top to brown during the rest of the cooking time.
- Remove from the oven when done and allow the lasagna to rest for ten minutes.
- Slice immediately and serve warm. Enjoy!
- Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.
Keywords: Vegetable Lasagna, Roasted Vegetables, Vegetarian, Pasta
