Secret to Perfect Roasted Vegetable Lasagna | Easy & Delicious Comfort Food!

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while provolone is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often cheaper.

lasagna noodles

🥗Healthier: whole wheat lasagna noodles

💰Cheaper: regular pasta sheets

Whole wheat noodles offer more fiber, while regular sheets are usually less expensive.

Preheat the oven to 400°F (204°C).

Dice and roast the vegetables: cut eggplant into 1-inch pieces, leaving the skin on; slice zucchini into half-inch thick rounds; slice one red bell pepper into 1-inch pieces; chop half of a large onion; smash and chop two garlic cloves.

In a large bowl, combine the diced eggplant, zucchini, bell pepper, onion, and garlic.

Add olive oil, salt, black pepper, and Italian seasoning to the vegetables, then mix with hands to coat evenly.

Spread the vegetables out on two sheet pans lined with parchment paper, ensuring they are in a single layer to avoid steaming.

Roast the vegetables in the oven for 25-30 minutes until cooked but slightly undercooked, as they will continue to cook in the lasagna.

While the vegetables roast, bring a large stock pot of salted water to a boil.

Prepare the ricotta mixture: chop fresh parsley and basil, then combine in a bowl with ricotta cheese, two eggs, finely grated Parmesan cheese, and mozzarella cheese. Season with salt and black pepper, then mix well.

Once the vegetables are roasted, remove them from the oven and set aside.

Cook the lasagna noodles in the boiling water until al dente, then strain and set aside.

In a baking dish, spread a layer of marinara sauce on the bottom.

Layer three lasagna noodles over the sauce, then add about a third of the ricotta mixture, spreading it evenly.

Add a third of the roasted vegetable mixture on top of the ricotta layer.

Repeat the layering process two more times, finishing with a layer of noodles and marinara sauce on top.

Top the final layer with remaining mozzarella cheese.

Cover the dish with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.

Let the lasagna rest for 10 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

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Allergens