Roasted Vegetable Lasagna


Merry Christmas! I saved this recipe for today since it looked so festive photographed on my mother’s Christmas plates! We usually have a ham for Christmas dinner, but perhaps in Italy they eat lasagna. Either way, this meal is fit for a king! Since finding perfection in this authentic lasagna recipe, I didn’t have much desire to try any other. But once the idea of a veggie lasagna got on my mind I couldn’t resist. If you love roasted vegetables (me, me!) or even if you don’t, this lasagna is going to please you.

I hope each of you is somewhere that feels like home this Christmas, soaking in the spirit of the season and devouring the holiday’s best dishes! And I wish you a merry delicious Christmas!

Roasted Vegetable Lasagna


1 package no boil lasagna noodles (whole wheat if you can find them)
2 jars (48 oz.) marinara sauce  (your favorite or try this recipe)
mozzarella, grated
Parmigiano Reggiano, grated
Asiago, grated (optional)
fresh basil, chopped

Roasted Vegetables:
1 zucchini, quartered lengthwise and sliced
1 yellow squash, quartered lengthwise and sliced
1 red bell pepper, chopped
1 yellow or orange bell pepper, chopped
8 oz. Cremini mushrooms, quartered
1/2 red onion, chopped
2 large carrots, shredded
6 cloves of garlic (skin left on for roasting)
extra virgin olive oil
salt and pepper, to taste
dash dried oregano
dash dried basil

Ricotta Mixture:
16 oz. ricotta
1/4 cup Parmesan, grated
1/4 cup mozzarella, grated
1 egg
1 clove garlic, minced
fresh basil, julienned
dash dried oregano
pinch nutmeg
salt and pepper, to taste


1. Preheat oven to 400 F. Line a baking sheet with aluminum foil. In a large bowl toss the chopped vegetables with a splash of olive oil, salt and pepper, oregano, and dried basil to coat. Spread the vegetables in an even layer on the baking sheet. Bake in preheated oven for 15 minutes, toss, and continue cooking an additional 15 minutes until tender. Remove from the oven and set aside until ready to assemble the lasagna.

2. To make the ricotta mixture, combine ricotta, Parmesan, mozzarella, egg, garlic, fresh basil, dried oregano, and nutmeg in a large bowl. Stir until well incorporated. Season to taste with salt and pepper.

3. Reduce the oven heat to 350 F. Coat a large glass baking dish (9×13) with cooking spray. Cover the bottom of the dish with a bit of marinara sauce. Place 1 layer of lasagna noodles over the marina (do not overlap). Top with a thin layer of marinara, then spread half of the ricotta mixture over top. Sprinkle a layer of freshly grated cheeses over the ricotta. Next, place on half of the vegetables, followed by another layer of sauce, noodles, sauce, the remaining ricotta, cheeses, the remaining vegetables, sauce, noodles, and the remaining sauce. Top with a generous amount of freshly grated Parmesan, Mozzarella, and Asiago.

NOTE: At this point the lasagna can be covered and refrigerated until ready to bake. You will probably need to increase the baking time if the lasagna is refrigerated first.

4. Cover lasagna with aluminum foil and bake in preheated oven for 30 minutes. Remove the foil and continue cooking another 15 minutes, until the cheese is golden brown and bubbling and the noodles are soft throughout.

5. Remove from the oven and top with freshly cut basil. Let sit for 10 minutes before serving.

Makes a heaping 9×13 pan of lasagna.

(Adapted from For the Love of Cooking)

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6 Responses to Roasted Vegetable Lasagna

  1. Kate December 19, 2014 at 10:22 am #

    Hi! This looks great! I’m thinking of making it for some guests that are vegetarian this year at Christmas. If I assemble it the day before,do you think I could leave it in the fridge overnight?

    • Jessie Davis December 20, 2014 at 8:48 am #

      I think that would be fine!

      • Kate December 27, 2014 at 9:16 pm #

        Just wanted to let you know that I made this for a few vegetarians who joined us for Christmas and everyone (meat-eaters and vegetarians alike) LOVED this recipe. I had one family member go back three times! So great. Thank you so much for this recipe!

  2. Elizabeth J August 26, 2015 at 9:08 pm #

    I know I’m a bit late to the party but I hope this reaches you! I’ve been looking for a vegetarian lasagne to make for my friend who will soon be having her first child and I think this is the one! I intend to give it to her frozen and my question is would you recommend freezing it before or after baking? Also, would it matter if I left out the mushrooms, or are they essential?
    Thank you! x

    • Jessie Davis August 31, 2015 at 8:23 am #

      You can freeze it before cooking but unless it’s thawed first it’ll take a lot longer in the oven. And you could remove the mushrooms or sub another veggie.

  3. Cyn August 22, 2016 at 3:05 pm #

    I made this a couple of years ago and it was really delicious. I’m going to make it again this weekend and decided I need to leave a comment. It’s very easy and it is delicious.