Description
A cozy lasagna layered with tender roasted vegetables, creamy cheese, and bubbling tomato sauce, perfect for fall.
Ingredients
- 3–4 cups assorted vegetables (butternut squash, zucchini, bell peppers, eggplant), cut into 1/2-inch slices
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3 cups marinara sauce (homemade or store-bought)
- 9–12 lasagna noodles (no-boil or pre-cooked)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 egg, beaten
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the sliced vegetables with olive oil, salt, pepper, oregano, and basil. Spread on a rimmed baking sheet and roast for 20–25 minutes until caramelized and tender. Let cool slightly.
- Prepare the cheese filling: In a bowl, combine ricotta, half the Parmesan, the beaten egg, and a pinch of salt and pepper. Stir until smooth.
- Layer the lasagna: Lower oven to 375°F (190°C). In a 9×13-inch baking dish, spread 1/2 cup marinara sauce. Place a layer of lasagna noodles, spread 1/3 of the ricotta mixture, add a generous layer of roasted vegetables, sprinkle a little mozzarella, and top with sauce. Repeat two more times, finishing with sauce and the remaining mozzarella and Parmesan.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake 10–15 more minutes until cheese is bubbly and golden.
- Rest the lasagna for 10–15 minutes to set. Garnish with fresh basil, slice, and serve warm.
Notes
For best results, slice vegetables evenly to ensure uniform roasting. Make this lasagna ahead of time and refrigerate overnight to deepen the flavors.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian