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Make-Ahead Roasted Vegetable Lasagna

A close-up, appetizing slice of roasted vegetable lasagna showing layers of zucchini, ricotta, and a deeply browned, cheesy top.
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Prepare this hearty, meatless lasagna layered with roasted vegetables, ricotta, and mozzarella ahead of time for an easy dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 yellow onion, chopped
  • 1 cup sliced mushrooms
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (24 ounce) jar marinara sauce
  • 9 lasagna noodles, cooked according to package directions
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400 degrees F. Toss the zucchini, bell pepper, onion, and mushrooms with olive oil on a baking sheet. Roast for 15 minutes until tender.
  2. In a medium bowl, combine the ricotta cheese, squeezed spinach, egg, Parmesan cheese, salt, and pepper. Mix well.
  3. Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
  4. Arrange three cooked lasagna noodles over the sauce.
  5. Spread half of the ricotta mixture over the noodles. Top with half of the roasted vegetables. Sprinkle with one-third of the mozzarella cheese.
  6. Spoon one-third of the remaining marinara sauce over the cheese layer.
  7. Repeat the layers: three noodles, remaining ricotta mixture, remaining roasted vegetables, one-third of the mozzarella, and half of the remaining sauce.
  8. Place the final three noodles on top. Cover with the remaining sauce and the rest of the mozzarella cheese.
  9. Cover the dish tightly with foil. You can refrigerate at this point for make-ahead.
  10. Bake covered at 375 degrees F for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbly. Let stand for 10 minutes before cutting.

Notes

  • For make-ahead: Assemble the entire lasagna, cover tightly with foil, and refrigerate for up to 2 days. Add 15 minutes to the covered baking time if baking directly from the refrigerator.
  • For freezing: Assemble the lasagna in a freezer-safe dish, cover tightly with two layers of foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or add 30 minutes to the covered baking time if baking from frozen.
  • You can swap vegetables based on what you have. Try eggplant, carrots, or broccoli florets.

Nutrition

Find it online: https://cookingbyfelix.com/roasted-vegetable-lasagna-recipe/