Summer Roasted Vegetable 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

Prep Time: 30

Cook Time: 1 40

Total Time: 2 10

Servings: 12 pieces

Equipment

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

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

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