Roasted vegetable lasagna is a delicious, healthy take on the classic comfort food. It’s a hearty, satisfying dish that’s perfect for any occasion. Whether you’re a veggie lover or simply looking to try something new, this lasagna will quickly become a favorite.
Ingredients
Here’s what you’ll need to create this delicious dish:
- 12 lasagna noodles (either traditional or no-boil)
- one medium zucchini, sliced
- 1 medium eggplant, sliced
- one red bell pepper, chopped
- 1 yellow bell pepper, chopped
- a large onion, sliced
- two cups spinach (fresh or frozen)
- 2 cups ricotta cheese
- two cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 jar (24 oz) marinara sauce
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh basil leaves for garnish (optional)
Recipe (Procedure)
Now that you have all your ingredients, follow these steps to prepare the roasted vegetable lasagna:
- Preheat your oven: Set your oven to 400°F (200°C) to roast the vegetables.
- Roast the vegetables: Place the vegetables on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and oregano. Toss to coat evenly. Roast for 20-25 minutes, or until the vegetables are tender and slightly browned. Stir halfway through for even roasting.
- Cook the lasagna noodles: While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions. Drain and set aside. If using no-boil noodles, you can skip this step.
- Prepare the cheese mixture: In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella, and Parmesan cheese. Season with garlic powder, salt, and pepper. Stir until well mixed.
- Assemble the lasagna: In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Then, layer the cooked lasagna noodles on top. Layer roasted vegetables and cheese mixture, repeating with noodles, vegetables, and cheese, finishing with marinara sauce on top.Sprinkle the remaining mozzarella cheese on top.
- Bake the lasagna: Cover the lasagna with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Cool and serve: Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh basil leaves, if desired, and serve warm.
Conclusion
This roasted vegetable lasagna is a flavorful, wholesome dish that’s perfect for any meal. It’s a guaranteed crowd-pleaser that’s both comforting and nutritious. Enjoy every bite!
