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Roasted Vegetable Lasagna

A delicious slice of Roasted Vegetable Lasagna with layers of pasta, roasted vegetables, and melted cheese on a white plate.
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A hearty lasagna layered with roasted vegetables and cheese.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 2 tablespoons olive oil
  • 1 large zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C).
  2. Cook lasagna noodles according to package directions. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add zucchini, bell peppers, and onion. Cook until tender, about 10 minutes. Add garlic and cook for 1 minute more.
  4. Stir in crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes.
  5. In a medium bowl, combine ricotta cheese, egg, and Parmesan cheese.
  6. Spread a thin layer of the tomato-vegetable sauce in the bottom of a 9×13 inch baking dish.
  7. Layer with noodles, ricotta mixture, and mozzarella cheese. Repeat layers, ending with a layer of sauce and mozzarella cheese.
  8. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until bubbly and golden brown.
  9. Let stand for 10 minutes before serving.

Notes

  • You can add other vegetables like mushrooms or eggplant.
  • For a richer flavor, add a pinch of red pepper flakes to the sauce.

Nutrition

Keywords: lasagna, roasted vegetables, vegetarian, pasta, Italian, dinner, comfort food

Find it online: https://www.meltitclean.com/roasted-vegetable-lasagna-recipe/