Summer Roasted Vegetable Lasagna

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!

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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.

So what do you need to make vegetarian lasagna?

For the roasted veggies layer:

• Bell peppers
• Zucchini
• Asparagus
• Sliced mushrooms
• Yellow onion
• EVOO
• Salt
• Pepper
• Corn

For the ricotta layer:

• Part skim ricotta cheese
• Baby spinach
• Parmesan cheese
• Eggs
• Garlic cloves
• Fresh herbs – basil, rosemary, thyme, oregano
• Salt

Other ingredients:

• Lasagna noodles
• Marinara sauce
• Mozzarella cheese

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.)

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!  If you don’t have these exact vegetables on hand, use what you have and what you like.

After the vegetables are roasted, you’ll start layering the lasagna.

• No boil noodles
• Roasted (or grilled) vegetables
• Marinara sauce
• Ricotta (with herbs and spinach)
• Mozzarella cheese

Tip: I like using no-boil, ready to bake lasagna noodles.  They are the key to making non-soggy layered lasagna.

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!

Other recipes you might enjoy:

• Zucchini and Kale Lasagna {naturally gluten-free}
• Butternut Squash Lasagna
• Mexican Lasagna

Summer Roasted Vegetable Lasagna

Hearty and healthy summer roasted vegetable lasagna recipe is a great way to use summer vegetables and herbs in a family vegetarian dinner.

3.74 from 15 votes

Print Rate

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 40 minutes minutes

Total Time: 2 hours hours 10 minutes minutes

Servings: 12 pieces

Equipment

• Baking dish (9x13)
• Baking dish

Ingredients

For the roasted veggies layer:

• 2 bell peppers seeds removed and sliced
• 2 zucchini large, chopped
• 1 bunch asparagus ends removed and chopped
• 1 package sliced mushrooms 8 oz., (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 corn kernels cut off (or 1 cup frozen or fresh corn kernels), cooked

For the ricotta layer:

• 1 part skim ricotta cheese 15 oz. container
• 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 package lasagna noodles 9 oz., oven-ready
• 2 jars marinara sauce 24 oz. jars (I like to use a marinara sauce with garlic and herbs in it, but plain marinara sauce is great too)
• 2 cups mozzarella cheese low moisture part skim , 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

1. You want about 4 cups roasted veggies, can be any combination of veggies
2. Vegetables can be roasted or grilled
3. Vegetables can be roasted/grilled ahead of time
4. Lasagna can be assembled ahead of time and baked at a later time (350 degrees for 45 minutes, let cool 20 minutes before serving)
5. Lasagna can be frozen either cooked or uncooked

The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Nutrition

Serving: 1slice | Calories: 253kcal | Carbohydrates: 18g | Protein: 15g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 68mg | Sodium: 626mg | Fiber: 2g | Sugar: 5g