Roasted Vegetable Lasagna
Vegetable lasagna with layers of noodles, marinara sauce, roasted vegetables, and lots of cheese. You are going to love this classic vegetarian lasagna recipe!
For the Vegetables:
- Olive oil spray
- 1 red bell pepper, seeded and cut into ½-inch pieces
- 1 yellow bell pepper, seeded and cut into ½-inch pieces
- 1 large zucchini, cut into ¼-inch thick rounds
- 4 ounces sliced mushrooms
- 1 medium fennel bulb, stalks and fronds removed, cut into ½-inch pieces
- 1 medium red onion, sliced into ½-inch pieces
- 6 garlic cloves, smashed lightly
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon kosher salt
- Freshly ground black pepper
For the Lasagna:
- 15 ounces ricotta cheese
- ½ cup finely grated Pecorino Romano or Parmesan cheese
- ¼ cup chopped fresh basil, plus more for garnish
- 5 cups marinara sauce
- 9 ounces no-boil lasagna noodles
- 3 cups shredded mozzarella cheese
Adjust the oven racks to the center and bottom positions. Preheat the oven to 450 degrees F. Spray two large baking sheets with oil.
Place the bell peppers, zucchini, mushrooms, fennel, onion, and garlic on the sheets and toss with the balsamic vinegar, olive oil, oregano, dried basil, salt, and pepper. Roast on the lower oven rack, stirring halfway through, until tender and slightly browned, 25 to 30 minutes. Remove the vegetables from the oven and reduce the oven temperature to 400 degrees F. You can chop the garlic If you want. Set the veggies aside.
In a medium bowl, combine the ricotta, Pecorino, and fresh basil.
In a 9 x1 3 x 3-inch freezer to oven-proof baking dish, spread ½ cup marinara on the bottom of the dish. Arrange 3 lasagna noodles across the dish (they will expand when they cook).
Top with ¾ cup sauce, one-fourth of the roasted vegetables (and garlic), one-fourth of the ricotta cheese mixture, and ½ cup mozzarella.
Repeat 3 more times, starting with the pasta. Arrange the last 3 sheets of pasta noodles on top and spread with the remaining marinara sauce.
Cover with foil and bake on the center rack until the lasagna is cooked through in the center, about 45 minutes. Uncover and cook until bubbling hot, about 10 minutes more. Add the remaining mozzarella and bake until melted, about 5 minutes. Remove from the oven and let rest for 15 minutes before serving. Cut into 8 squares and serve.
Refrigerate and Serve Later: Tightly wrap the assembled and unbaked lasagna in foil and refrigerate for up to 24 hours before baking. Follow the directions above, adding an extra 10 minutes to the initial bake time to account for it being cold from the refrigerator.
Freeze and Serve Later: Bake the lasagna as directed and let cool completely. Tightly wrap with foil or cut into portions and transfer to separate airtight containers and freeze. To reheat, transfer to the refrigerator for at least 24 to 48 hours to completely thaw, then reheat in a 375-degree F oven until heated through, about 1 hour to 1 hour 15 minutes.
Recipe from Skinnytaste Meal Prep by Gina Homolka
Calories: 453kcal, Carbohydrates: 46g, Protein: 28g, Fat: 18.5g, Saturated Fat: 9.5g, Cholesterol: 54mg, Sodium: 827mg, Fiber: 6g, Sugar: 13g