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For a tasty roasted veggie lasagna, start with fresh vegetables. The best vegetables for lasagna include zucchini, eggplant, bell peppers, and onions. These veggies bring a rich flavor and texture. I also love adding garlic to boost the taste. Use fresh spinach for a pop of color and nutrition.

Roasted Veggie Lasagna

Savor the goodness of Roasted Veggie Lasagna with this delicious recipe! Packed with fresh vegetables, creamy cheeses, and rich herbs, this dish is a guaranteed crowd-pleaser. Learn essential tips on how to roast veggies to perfection and assemble layers for optimal flavor. Whether you’re hosting friends or enjoying a cozy family dinner, this lasagna will impress. Click through for the full recipe and elevate your cooking today!
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Ingredients
  

9 lasagna noodles

1 medium zucchini, thinly sliced

1 medium eggplant, diced

1 bell pepper (any color), diced

1 medium onion, diced

2 cloves garlic, minced

2 cups fresh spinach

2 cups marinara sauce

2 cups ricotta cheese

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Roast the Veggies: On a large baking sheet, toss zucchini, eggplant, bell pepper, onion, and garlic with 2 tablespoons of olive oil, oregano, basil, salt, and pepper. Spread them out in a single layer. Roast in the preheated oven for 20-25 minutes until tender and slightly caramelized. Remove and set aside.

      Prepare the Noodles: While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente, then drain and lay them flat on a clean kitchen towel.

        Make the Ricotta Mixture: In a bowl, combine the ricotta cheese, half of the mozzarella cheese, and a pinch of salt and pepper. Mix until well combined.

          Assemble the Lasagna: In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Place three lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the roasted veggies and a layer of fresh spinach. Repeat the layers (sauce, noodles, ricotta, veggies, and spinach) one more time, ending with the final three noodles on top. Top with the remaining marinara sauce, the rest of the mozzarella cheese, and sprinkle with grated Parmesan cheese.

            Bake: Cover the baking dish with aluminum foil (to prevent sticking, spray the foil with cooking spray) and bake for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

              Cool and Serve: Allow the lasagna to cool for 10-15 minutes before slicing to ensure clean cuts.

                Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 6-8

                  - Presentation Tips: Serve slices of lasagna on individual plates, garnished with fresh basil leaves and a light drizzle of olive oil for added flavor and aesthetic appeal.