Cozy Roasted Vegetable Lasagna Recipe | Crowd Pleasing Dinner
A cozy roasted vegetable lasagna layered with caramelized veggies, herbed ricotta, marinara, and melty mozzarella. Make-ahead friendly and perfect for feeding a crowd with delicious leftovers.
Ingredients
Ingredients
- 2 medium zucchini, cut into 1/2-inch thick half-moons
- 2 red bell peppers, seeded and sliced into 1-inch strips
- 8 ounces cremini mushrooms, sliced
- 1 small red onion, sliced into wedges
- 3 cups baby spinach
- 3 tablespoons olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasoning or oregano
- 15 ounces whole-milk ricotta
- 1 large egg
- 1/2 cup grated Parmesan, plus extra for topping
- 1/4 cup chopped fresh basil or 1 teaspoon dried
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1 pound no-boil lasagna noodles
- 4 cups marinara sauce (store-bought or homemade)
- 3 cups shredded low-moisture mozzarella
- Olive oil for greasing the pan
- Fresh basil or parsley for garnish (optional)
Instructions
Instructions
- Heat the oven to 425°F and line two sheet pans with parchment.
- Toss zucchini, peppers, mushrooms, and red onion with olive oil, salt, pepper, and Italian seasoning, then spread on the pans in an even layer.
- Roast for 20 to 25 minutes, flipping once, until the vegetables are browned at the edges and tender.
- Wilt the spinach on the hot pans for 1 to 2 minutes or quickly sauté it with a little oil and a pinch of salt, then taste and adjust seasoning.
- In a bowl, mix the ricotta, egg, Parmesan, basil, garlic powder, and salt until smooth and spreadable.
- Reduce the oven temperature to 375°F, lightly oil a 9x13-inch baking dish, and warm the marinara so it spreads easily.
- Spread 1 cup marinara in the dish, add a layer of no-boil noodles, spread one-third of the ricotta, scatter one-third of the roasted vegetables, and sprinkle 3/4 cup mozzarella.
- Repeat the layering two more times with sauce, noodles, ricotta, vegetables, and mozzarella.
- Top with a final layer of noodles, sauce, remaining mozzarella, and extra Parmesan.
- Cover the dish with tented foil and bake for 25 minutes.
- Uncover and bake for 15 to 20 minutes more until bubbling and browned at the edges.
- Let the lasagna rest for 15 to 20 minutes before slicing and garnish with fresh basil if desired.
Notes
For best texture, roast vegetables thoroughly and squeeze excess moisture from spinach. If assembling ahead, refrigerate up to 24 hours and add about 10 minutes to the covered bake. Use at least 4 cups of sauce for no-boil noodles. To freeze, wrap tightly and freeze up to 3 months; thaw overnight before reheating. Variations: add pesto to ricotta, use some béchamel for a white sauce twist, or add heat with red pepper flakes or Calabrian chiles.