Are you looking for an amazing vegetarian lasagna recipe? Well, this summer roasted vegetable lasagna recipe is going to become a staple in your household!
I love a good veggie lasagna, I actually prefer vegetable lasagna over a lasagna with meat. I love the taste of vegetables layered in with cheese, noodles, and tomato sauce.
Lasagna is a dish that’s great for serving to a large group for a family-style meal, it’s a great ‘make-ahead’ dish (meaning you can make it a day ahead of time and then warm it) and it’s also a very freezer friendly dish (great for making and freezing for a later time.)
This summer roasted vegetable lasagna is packed with summertime veggies: zucchini, corn, bell peppers, etc. but you could certainly use a different combination of vegetables. My advice is to use what you have on hand and what you like!!
To make this summer roasted vegetable lasagna, you’ll start by roasting your vegetables. I like to roast veggies in the oven (425 for 40-50 minutes) until they have really good brown bits on them! You could also grill veggies and make it a grilled vegetable lasagna!
Then you’ll layer the roasted (or grilled) vegetables between no boil noodles (I’ve found that no boil-ready to bake lasagna noodles are the key to making non soggy layered lasagna), red sauce (marinara sauce), and a ricotta/herb/spinach layer, all topped with cheese of course.
When we were having this for dinner, my husband totally made my day by saying “this is the best vegetable lasagna I’ve had”…that’s saying a lot, because usually I’m the one raving about veggie lasagnas, and he’s just like meh, take it or leave it. So the fact that he actually liked it and said so a couple different times? That means this roasted vegetable lasagna is a huge win!
Next time you’re looking for a vegetarian recipe to make, I highly suggest making this roasted vegetable lasagna for a hearty and healthy family meal!
Summer Roasted Vegetable Lasagna
Ingredients
- For the roasted veggies layer
- 2 bell peppers, seeds removed and sliced
- 2 large zucchini, chopped
- 1 bunch of asparagus, ends removed and chopped
- 1 (8 oz.) package sliced mushrooms (or bella mushrooms, sliced)
- 1/2 yellow onion, chopped
- 1-2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- pinch of pepper
- 2 ears of corn, kernels cut off (or 1 cup frozen or fresh corn kernels), cooked
- For the ricotta layer:
- 1 (15 oz.) container part skim ricotta cheese
- 1 cup baby spinach, chopped
- 1/4 cup Parmesan cheese, shredded
- 2 eggs
- 2 garlic cloves, finely chopped/pressed
- 2 tablespoons fresh herbs, chopped: combination of basil/rosemary/thyme/oregano (or 1 1/2 teaspoons dried Italian herbs)
- 1/2 teaspoon salt
- Other Ingredients:
- 1 (9 oz.) package oven-ready lasagne noodles
- 2 jars (24 oz. each) marinara sauce (I like to use a marinara sauce with garlic and herbs in it, but plain marinara sauce is great too)
- 2 cups low moisture part skim mozzarella cheese, shredded
Instructions
- Start by roasting vegetables: Add chopped bell peppers, zucchini, asparagus, mushroom, and onion on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper.
- Roast at 425 for 40-50 minutes, until roasted and veggies have browned edges. Remove from oven, add corn to baking sheet.
- While the vegetables are roasting make the ricotta mixture. In a large bowl combine ricotta, chopped spinach, Parmesan, 2 eggs, garlic cloves, herbs, and salt. Stir well until smooth mixture forms. Keep in the refrigerator until ready to use.
- Preheat oven to 350, lightly spray a large baking dish with cooking spray (4-5 quart baking dish recommended, like this one or this one)
To assemble the lasagna, here are the layers:
- 1/2 bottle marinara sauce, spread out to cover bottom of baking dish
- 4 sheets of noodles, laid out on top of marinara sauce
- 1/2 of the roasted vegetables, top veggies with 1/4 cup shredded mozzarella and 1/2 bottle marinara sauce
- 4 sheets of noodles, laid out on top of marinara sauce
- Ricotta mixture, spread evenly to edges
- 4 sheets of noodles, laid out on top of ricotta layer
- Remaining 1/2 veggies, 1/4 cup mozzarella cheese, 1/2 jar marinara sauce
- 4 sheets of noodles, laid out on top of marinara sauce
- 1/2 jar marinara sauce, spread over noodles, remaining cheese sprinkled over the top
- Bake for 40-50 minutes, until the cheese is melted and starting to turn slightly brown. Remove from oven and let cool 20 minutes before cutting/serving.
- Optional: sprinkle top with some chopped fresh basil before serving
Notes
- You want about 4 cups roasted veggies, can be any combination of veggies
- Vegetables can be roasted or grilled
- Vegetables can be roasted/grilled ahead of time
- Lasagna can be assembled ahead of time and baked at a later time (350 degrees for 45 minutes, let cool 20 minutes before serving)
- Lasagna can be frozen either cooked or uncooked
Nutrition Information:
Yield:
12 slicesServing Size:
1 sliceAmount Per Serving: Calories: 255 Total Fat: 14g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 68mg Sodium: 650mg Carbohydrates: 18g Fiber: 2g Sugar: 5g Protein: 15g
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Sharon S. says
Planning on making this weekend. Looks delicious! Did you cover with aluminum foil at any time? I’m using a 9×13 baking pan. Thanks for the recipe.
Sweetphi says
I did not cover at all, I love a crispy brown top of lasagna, but if you prefer a softer/less brown top layer, you could definitely cover with foil for half the baking time and then remove the foil for the remainder. I think you’ll love this recipe, I’d love to hear how you like it!
Susan L Craig says
My veggie lasagnas have always turned out watery – thanks for suggesting the no-boil noodles.
Sweetphi says
That used to happen to me too, using the no-boil noodles is definitely so helpful for me!!