By Bring Roasted Vegetable Lasagna to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Roasted Vegetable Lasagna captures the essence of meals while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Roasted Vegetable Lasagna becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 zucchini, sliced into rounds
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup (150g) mushrooms, sliced
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
Salt and black pepper to taste
9 lasagna noodles (cooked and drained)
2 cups (480ml) marinara sauce
1 cup (250g) ricotta cheese
1/4 cup (25g) grated Parmesan cheese
1 cup (100g) shredded mozzarella cheese
PREPARATION STEPS
Preheat oven to 400°F (200°C)
Toss zucchini, bell peppers, and mushrooms with olive oil, Italian seasoning, salt, and black pepper
Arrange on a baking sheet and roast for 20 minutes, or until tender.
Spread 1/4 cup of marinara sauce on the bottom of a baking dish
Place 3 lasagna noodles over the sauce
Layer with roasted vegetables, ricotta cheese, and another 1/4 cup of marinara
Repeat the layers until all ingredients are used, finishing with marinara sauce and mozzarella on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
Let cool for 5 minutes before serving. Sprinkle with grated Parmesan for extra flavor.
To save time, prepare the vegetables a day ahead or use pre-roasted vegetables.
Prep: 20 mins | Baking: 35 mins | Total: 55 mins
320 kcal per serving
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~300 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
