Lasagna is a classic Italian dish that is loved by many. This roasted vegetable lasagna recipe is a healthier twist on the traditional dish. It is packed with delicious roasted veggies and layered with creamy ricotta and mozzarella cheese. This recipe is perfect for a cozy night in or to impress your dinner guests.
To make this delicious dish, you will need the following ingredients:
- 1 large zucchini, sliced
- 1 large eggplant, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 can tomato sauce
- 1 package oven-ready lasagna noodles
- 1 container ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Start by preheating your oven to 375°F. On a baking sheet, toss the sliced zucchini, eggplant, bell peppers, and onions with olive oil, salt, and pepper. Roast the vegetables for 20-25 minutes until they are tender and slightly browned.
In a separate bowl, mix together the ricotta cheese and Parmesan cheese. Set aside.
In a 9x13 inch baking dish, spread a thin layer of tomato sauce on the bottom. Add a layer of lasagna noodles, followed by a layer of roasted vegetables, a layer of the ricotta cheese mixture, and a layer of shredded mozzarella cheese. Repeat the layers until all ingredients are used, making sure to end with a layer of sauce and shredded mozzarella cheese on top.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes until the cheese is melted and bubbly. Let the lasagna cool for a few minutes before slicing and serving.
This roasted vegetable lasagna recipe is a tasty and nutritious meal that is sure to please everyone at the table. Serve it with a side salad and garlic bread for a complete and satisfying meal.