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Make-Ahead Roasted Vegetable Lasagna

A thick, layered slice of amazing roasted vegetable lasagna with melted cheese and rich tomato sauce on a white plate.
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Prepare this hearty, meatless lasagna layered with roasted vegetables, ricotta, and mozzarella ahead of time for an easy dinner later.

Ingredients

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  • 1 box lasagna noodles
  • 2 tablespoons olive oil
  • 1 large zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 yellow onion, chopped
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 32 ounces marinara sauce
  • 4 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400 degrees F. Toss the zucchini, bell pepper, onion, and mushrooms with olive oil, oregano, salt, and pepper on a baking sheet. Roast for 15 to 20 minutes until tender. Set aside.
  2. Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on parchment paper to prevent sticking.
  3. In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, nutmeg, and spinach. Mix well.
  4. Reduce the oven temperature to 375 degrees F. Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
  5. Arrange a layer of cooked noodles over the sauce. Top with half of the ricotta mixture, followed by half of the roasted vegetables. Sprinkle with one-third of the mozzarella cheese.
  6. Spoon one-third of the remaining marinara sauce over the cheese. Repeat the layers: noodles, remaining ricotta mixture, remaining vegetables, one-third of the mozzarella, and another layer of sauce.
  7. Place the final layer of noodles on top. Cover with the remaining marinara sauce and the rest of the mozzarella cheese.
  8. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly.
  9. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For make-ahead prep, assemble the entire lasagna, cover tightly, and refrigerate for up to 2 days or freeze for up to 3 months. If baking from frozen, add 30 minutes to the covered baking time.
  • You can swap vegetables based on what you have. Try adding roasted eggplant, carrots, or broccoli florets.
  • Use your favorite store-bought marinara sauce for simplicity.

Nutrition

Find it online: https://cookingbyjade.com/roasted-vegetable-lasagna/