A family favorite: Fresh, healthy roasted vegetable lasagna loaded with colorful roasted vegetables and three different cheeses.
Roasted vegetable lasagna was one of my most requested recipes when I was a personal chef.
Some of my clients were long-term regulars, and each time I cooked for them I’d take care to change their menus.
I wanted to offer families variety while trying to stick to their dietary needs – whether the menu was vegetarian, gluten-free, low-carb or keto.
But, it turns out they would often ask for the same favorite dishes over and over again, and comfort food like vegetarian lasagna was always a hit.
For this lasagna, I used a mix of Mediterranean vegetables – colorful red and orange bell peppers, zucchini (green squash), eggplant and sweet red onion.
They’re chopped and tossed together on a baking sheet with olive oil and salt, then roasted for about 25 minutes.
Besides the abundance of roasted vegetables, what makes this lasagna a standout is the nice balance of pasta, cheese, vegetables and light sauce.
You can eat a serving without needing to take a nap afterward!
This roasted vegetable lasagna was a recipe I made on repeat for one of my vegetarian clients, and now I can say that I know why she liked it so much.
This roasted vegetable lasagne is beautifully loaded with colorful vegetables, satisfying and comforting all at once.
How to make roasted vegetable lasagna
- You can make the fresh cherry tomatoes sauce as directed in the recipe, but feel free to use your favorite sauce instead. You’ll need one quart of sauce to layer with the noodles.
- Mix up the variety of vegetables in the filling according to what you like and have on hand, just be sure you have about four cups total bite-size vegetables that are roasted or cooked until tender.
- Other vegetables to try: mushrooms, leeks, butternut squash, kale or other greens.
- Cool the lasagna for up to an hour before serving. This helps the layers to set, making it much less messy to cut and serve. But if you just can’t wait to dig right in, shorten the cooling time to 15 minutes and enjoy the gooey slices!
- This recipe uses fontina instead of mozzarella. It’s a soft mild cheese that melts beautifully. If you don’t have fontina, use an equal amount of whole milk mozzarella or havarti cheese instead.
Best pan to use for making roasted vegetable lasagna:
This recipe makes a square lasagna that serves about 6 – 8 people, baked in an 8 x 8-inch pan.
Depending on what’s handy, I alternate between using a few different pans when I make lasagna:
For more vegetable recipes and ideas, check out the seasonal vegetable planner.
How to freeze vegetable lasagna:
- Cool the lasagna completely – this helps prevent freezer burn from condensation.
- Transfer to a sturdy freezer-proof container and wrap securely with aluminum foil.
- Label and date the lasagna and freeze for 1-2 months.
- Defrost overnight in the refrigerator. Bake as directed.
- If you’re freezing and defrosting a baked lasagna, heat at 350 degrees (covered) for about 20 minutes, until heated through.
Roasted Cherry Tomato Sauce:
- 2 pounds cherry tomatoes
- 2 whole garlic cloves, peeled
- 2 tablespoons extra-virgin olive oil
- 1 medium eggplant (peeled if desired), diced
- 2 bell peppers red, orange or yellow, diced
- 2 small zucchini (less than 6-inches long), diced
- 1 red onion, thinly sliced
- Salt and freshly ground black pepper
- Extra-virgin olive oil
- 2 cups baby spinach
- 1 pound whole milk ricotta
- 1/2 pound fontina or soft havarti cheese, coarsely grated
- 12 sheets no-boil lasagna noodles
- 1/2 cup grated fresh Parmesan cheese, plus additional for serving
To make the sauce:
- Heat oven to 425 degrees. Toss the tomatoes on a large rimmed baking sheet with the garlic, oil and 1 teaspoon salt. Roast until the tomatoes are very soft and slightly browned, about 25 minutes.
- Cool the tomatoes 10 minutes then scrape into a blender or food processor and blend until smooth.
To make the lasagna:
- Put the eggplant, bell peppers, zucchini, and red onion in a large bowl. Add 1 1/2 teaspoons salt, ground pepper to taste and 1/4 cup olive oil and toss to coat.
- Transfer to a large rimmed baking sheet and roast until the vegetables are soft and slightly browned, about 25 minutes. Remove from the oven and immediately add the spinach. Toss with tongs to mix together and wilt the greens.
- Reduce oven temperature to 400 degrees.
- Lightly coat an 8 x 8-inch baking pan with olive oil. Ladle 1/4-cup tomato sauce evenly over the bottom of the pan.
- Make three layers in the pan as follows: 3 pasta sheets, slightly overlapping, topped evenly with 1/3 of the vegetables, ricotta, fontina and 1/4 cup sauce. Finish the final top layer with the remaining sauce and the Parmesan cheese.
- Cover the pan with foil and bake 35 minutes. Take a peek under the foil - if the sauce is bubbling, the cheese melted and the noodles tender, it's done. If not, cover and bake an additional 5 to 10 minutes. Remove the pan from the oven and let cool for about an hour before serving. Sprinkle with additional Parmesan cheese.
- The vegetables can be roasted the day before making the lasagna to save time. Or assemble the whole lasagna, cover and refrigerate up to a day ahead before baking.
- You can use your favorite tomato sauce instead of making the roasted cherry tomato sauce. You'll need 4 cups sauce (1 quart).
- If you can't wait to dig in and serve the lasagna, let it cool for 15 minutes (instead of an hour) - it won't be completely set but will still taste wonderful.
- The assembled unbaked lasagna can be frozen. Make sure to wrap securely to prevent freezer burn and freeze for 1 or 2 months. Defrost overnight in the refrigerator and continue to bake as directed.
Amount Per Serving: Calories: 368 Total Fat: 24g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 67mg Sodium: 512mg Carbohydrates: 23g Fiber: 5g Sugar: 10g Protein: 19g