Roasted Vegetable Lasagna
This vegetable lasagna gets its depth from roasting the vegetables first. A hot oven drives off their water and browns their edges, so the zucchini, peppers, mushrooms and carrot taste sweet and concentrated instead of steaming into a soggy layer, and the tomato sauce can go in uncooked because it simmers as the lasagna bakes.
By Luca Ferraro
Published
- Prep Time
- 25 mins
- Cook Time
- 1 hr 10 mins
- Rest
- 15 mins
- Total Time
- 1 hr 50 mins
- Servings
- 10 servings
How do you make Roasted Vegetable Lasagna?
Roast 500 g diced zucchini, a red pepper, red onion, 225 g mushrooms and a carrot with olive oil at 220°C (425°F) for 20-25 minutes. Season crushed tomatoes with garlic and oregano. Layer sauce, 12 boiled noodles, ricotta mixed with egg and parmesan, the vegetables and 340 g mozzarella. Bake at 190°C (375°F) covered for 25 minutes, then uncovered 20 minutes. Rest 15 minutes.
- Total time
- 1 hr 50 mins
- Calories
- 420 per serving
- Protein
- 23 g
- Yield
- 10 servings
- Difficulty
- Medium
- Method
- Baking
Ingredients
Roasted vegetables
Tomato sauce
Ricotta layer
Layers
Equipment
23 x 33 cm (9 x 13 in) baking dish · 2 large rimmed baking sheets · Large pot · Mixing bowls · Aluminum foil
Quick Directions
Roast the vegetables
Heat the oven to 220°C (425°F).
Boil the noodles
While the vegetables roast, cook the noodles in a large pot of salted boiling water for 2 minutes less than the package says.
Season the sauce and ricotta
Stir the crushed tomatoes with the garlic, oregano, salt and basil.
Layer
Spread a quarter of the tomato sauce over the bottom of the dish and lay 4 noodles on top.
Bake
Cover with foil, tented so it doesn't touch the cheese, and bake for 25 minutes.
Rest and serve
Rest for 15 minutes before cutting into 10 pieces.
Step-by-Step Instructions
Follow these detailed steps to make the perfect roasted vegetable lasagna.
Roast the vegetables
Heat the oven to 220°C (425°F). Toss the zucchini, pepper, onion, mushrooms and carrot with the olive oil, salt and pepper, and spread them over two baking sheets in a single layer. Roast for 20-25 minutes, stirring halfway, until tender, browned at the edges and the pans look mostly dry. Lower the oven to 190°C (375°F).
Boil the noodles
While the vegetables roast, cook the noodles in a large pot of salted boiling water for 2 minutes less than the package says. Drain, rinse with cool water and lay them flat on an oiled tray.
Season the sauce and ricotta
Stir the crushed tomatoes with the garlic, oregano, salt and basil. In a second bowl, mix the ricotta, egg and 50 g parmesan until smooth.
Layer
Spread a quarter of the tomato sauce over the bottom of the dish and lay 4 noodles on top. Spread over half the ricotta, scatter over half the vegetables and a third of the mozzarella, then spoon over another quarter of the sauce. Repeat once. Finish with the last 4 noodles, the remaining sauce, the remaining mozzarella and the 25 g parmesan.
Bake
Cover with foil, tented so it doesn't touch the cheese, and bake for 25 minutes. Uncover and bake for 20-25 minutes more, until golden and bubbling at the edges. The centre should reach 74°C (165°F).
Rest and serve
Rest for 15 minutes before cutting into 10 pieces.
Recipe Tips
- Don't crowd the vegetables. Packed onto one tray they steam and stay wet, and that water ends up in the lasagna.
- Cut everything to roughly the same small size, about 1.5 cm, so the vegetables roast evenly and the slices cut cleanly.
- For a fully vegetarian lasagna, use a vegetarian hard cheese in place of traditional parmesan, which is made with animal rennet.
Variations
- Swap in other roasting vegetables such as eggplant, butternut squash or broccoli, keeping about 1.2 kg raw vegetables in total.
- Stir 2 large handfuls of baby spinach into the hot roasted vegetables so it wilts before layering.
- Use a jar (about 700 ml) of marinara in place of the seasoned crushed tomatoes.
Nutrition (per serving)
| Calories | 420 |
|---|---|
| Protein | 23 g |
| Carbs | 36 g |
| Fat | 20 g |
| Saturated fat | 10 g |
| Fibre | 4 g |
| Sugar | 8 g |
| Sodium | 880 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cover and refrigerate within 2 hours for up to 4 days.
- Freezer
- Freeze baked or unbaked, wrapped tightly, for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat covered at 180°C (350°F) for 20-30 minutes for slices, or about 45 minutes for the whole dish, until hot to 74°C (165°F) in the centre.
Roasted Vegetable Lasagna FAQs
What vegetables are best in vegetable lasagna?
Vegetables that roast well hold up best: zucchini, bell peppers, mushrooms, onions, carrots, eggplant and butternut squash. Leafy greens like spinach work too if they are wilted and squeezed or stirred into hot vegetables first.
Should you cook vegetables before putting them in lasagna?
Yes. Raw vegetables release water as they bake, which makes the lasagna soupy. Roasting or sautéing them first removes that moisture and gives them more flavour.
How do you keep vegetable lasagna from being watery?
Roast the vegetables on two trays until the pans look dry, use thick crushed tomatoes and low-moisture mozzarella, and rest the lasagna for 15 minutes before cutting.
Can I freeze vegetable lasagna?
Yes. Freeze it baked or unbaked for up to 3 months, wrapped tightly in plastic wrap and foil. Thaw overnight in the fridge and bake or reheat covered until the centre reaches 74°C (165°F).
Can I make vegetable lasagna without ricotta?
Yes. Use the same amount of full-fat cottage cheese, or replace the ricotta layer with 500 ml of béchamel sauce for a creamier, more Italian-style lasagna.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
