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Summer Roasted Vegetable Lasagna

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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.

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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.)

Ricotta layer for lasagna

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!!

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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!

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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.

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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!

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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!

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Yield: 1 lasagna (12 pieces)

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.
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes

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

  1. 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.
  2. Roast at 425 for 40-50 minutes, until roasted and veggies have browned edges. Remove from oven, add corn to baking sheet.
  3. 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.
  4. 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. 1/2 bottle marinara sauce, spread out to cover bottom of baking dish
  2. 4 sheets of noodles, laid out on top of marinara sauce
  3. 1/2 of the roasted vegetables, top veggies with 1/4 cup shredded mozzarella and 1/2 bottle marinara sauce
  4. 4 sheets of noodles, laid out on top of marinara sauce
  5. Ricotta mixture, spread evenly to edges
  6. 4 sheets of noodles, laid out on top of ricotta layer
  7. Remaining 1/2 veggies, 1/4 cup mozzarella cheese, 1/2 jar marinara sauce
  8. 4 sheets of noodles, laid out on top of marinara sauce
  9. 1/2 jar marinara sauce, spread over noodles, remaining cheese sprinkled over the top
  10. 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.
  11. 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


Nutrition Information:

Yield:

12 slices

Serving Size:

1 slice
Amount 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
© Philia Kelnhofer
Category: Blog Posts
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Comments

  1. 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.

    Reply

    • 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!

      Reply

  2. My veggie lasagnas have always turned out watery – thanks for suggesting the no-boil noodles.

    Reply

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