Name: Roasted Vegetable Lasagna
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 2 pounds cherry tomatoes; 2 whole garlic cloves (peeled); 2 tablespoons extra-virgin olive oil; Salt; 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, kale or chopped Swiss chard leaves; 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)

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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.

Ingredients for vegetable lasagna

For this lasagna, I used a mix of Mediterranean vegetables:

Colorful red and orange bell peppers
Zucchini (green squash)
Eggplant
Sweet red onion
Leafy greens (spinach, kale or chard)

The chopped vegetables are 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:

My favorite ceramic baking dish and a simple square cake pan.

If you want to double this lasagna recipe for a larger crowd, a rectangular baking pan or glass/ceramic dish that’s 13 x 9 inches will do the trick.

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.

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