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Roasted Vegetable Lasagna – Meatless Recipes for Dinner

You know that cozy feeling when your kitchen starts smelling like a little Italian trattoria? That’s exactly what happens when I pop this roasted vegetable lasagna into the oven. Layers of tender, caramelized veggies mingling with creamy ricotta and melty mozzarella—oh, it’s pure comfort in every bite! This isn’t just any lasagna; it’s a colorful, meatless twist that somehow feels just as hearty and satisfying. Plus, roasting the veggies first brings out a sweet, smoky depth that’s impossible to pass up. Ready to impress your taste buds and maybe even fool the carnivores at your table? Let’s get into the good stuff!

Quick Facts

Yield: Serves 6
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

Ingredients

For the Main Dish:

2 cups zucchini, sliced into ½-inch rounds
2 cups yellow squash, sliced into ½-inch rounds
1 red bell pepper, cut into 1-inch strips
1 small eggplant, cut into ½-inch cubes
1 medium red onion, sliced
3 tbsp olive oil, divided
Salt and freshly ground black pepper, to taste
9 no-boil lasagna noodles
15 ounces ricotta cheese
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
2 cups marinara sauce (store-bought or homemade)
2 cloves garlic, minced
1 tsp dried Italian seasoning

How I Make It

Step 1:

First, preheat your oven to 425°F. Toss the zucchini, yellow squash, red bell pepper, eggplant, and red onion in 2 tbsp olive oil, minced garlic, salt, pepper, and Italian seasoning. Spread them out on a baking sheet and roast until the edges are charred and the veggies are tender—about 20 minutes. This roasting step really amps up the flavor, so don’t rush it!

Step 2:

Meanwhile, stir together the ricotta cheese with a pinch of salt and a few cracks of black pepper in a bowl. Set aside your marinara sauce close by—it’s going to be your lasagna’s saucy backbone.

Step 3:

Lower the oven temperature to 375°F. In a 9×13 baking dish, spread about ½ cup of marinara sauce. Layer 3 no-boil lasagna noodles over the sauce, then add a layer of roasted veggies, dollops of ricotta, and a sprinkle of mozzarella. Repeat these layers twice, finishing with a generous sprinkle of Parmesan and the remaining mozzarella on top.

Step 4:

Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is bubbling and golden. Keep an eye on it to prevent over-browning.

Step 5:

Let the lasagna rest for at least 10 minutes before slicing—it helps it set so you get those perfect, neat layers on your plate.

Variations & Tips

Swap out veggies depending on the season—roasted mushrooms or spinach work great too.
Use fresh basil or spinach inside for a bright, herbaceous punch.
For extra creaminess, mix a bit of shredded mozzarella directly into the ricotta layer.
Make it gluten-free by substituting with gluten-free lasagna noodles.
If marinara is too tangy, add a pinch of sugar or a splash of cream to mellow it out.
To speed things up, roast veggies the night before and refrigerate until assembly.

How I Like to Serve It

This roasted vegetable lasagna is a star for casual weeknight dinners or when you want to bring a little warmth to a chilly weekend. Pair it with a crisp green salad dressed in lemon vinaigrette for freshness, or serve alongside crusty garlic bread that soaks up every last bit of sauce. And if you’re feeling fancy, a glass of medium-bodied red wine like Chianti makes the perfect match.

Notes

Store leftovers covered in the fridge for up to 4 days.
Reheat slices in the microwave or oven with a sprinkle of water to keep it moist.

Closing: Trust me, once you’ve made this roasted vegetable lasagna, it’ll become your go-to meal for cozy nights that deserve a little extra love.