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–+ servings

Roasted Vegetable Lasagna

A cozy, cheese-forward bake that elevates roasted onions and zucchini layered with ricotta and mozzarella, perfect for weeknight dinners or potlucks.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Serving Size 8 servings

Ingredients

Roasted Vegetables

  • 2 medium onions, sliced
  • 2 medium zucchini, sliced into 1/4-inch rounds
  • 2 tablespoons olive oil
  • to taste salt and freshly ground black pepper

Lasagna Components

  • 9–12 lasagna noodles (depending on dish size; use no-boil if preferred)
  • 3 cups marinara sauce (store-bought or homemade)
  • 1 1/2 cups ricotta cheese For lighter version, use part-skim ricotta.
  • 2 cups shredded mozzarella cheese, divided For lighter version, use part-skim mozzarella.
  • 2 cups fresh spinach (roughly chopped)
  • 1/2 cup grated Parmesan cheese For vegan version, replace with nutritional yeast.
  • 1 teaspoon dried basil (or a handful fresh basil leaves, chopped)
  • 1/2 teaspoon dried oregano

Instructions

Preparation

  • Preheat the oven to 400°F (200°C).
  • Toss the sliced onions and zucchini with olive oil, salt, and pepper on a rimmed baking sheet. Spread in one layer.
  • Roast for 20–25 minutes, turning once, until edges are caramelized and tender.
  • Meanwhile, cook lasagna noodles according to package directions until al dente. Drain and lay flat on a sheet of parchment or lightly oil to prevent sticking.

Assembly and Baking

  • Lower oven to 375°F (190°C). Spread 1/2 cup marinara on the bottom of a 9×13-inch baking dish.
  • Place a layer of noodles over the sauce. Add half the roasted vegetables, dollop half the ricotta over the vegetables, sprinkle a third of the mozzarella, and scatter a handful of spinach. Spoon 1/2 cup marinara across the layer.
  • Repeat: noodles, remaining roasted vegetables, remaining ricotta, another third of mozzarella, and spinach. Top with a final layer of noodles. Spread remaining marinara evenly over the top. Sprinkle the remaining mozzarella and the Parmesan. Sprinkle basil and oregano.
  • Cover tightly with foil and bake for 25 minutes. Remove foil and bake for 15 more minutes until cheese is bubbly and golden.
  • Let rest for 8–10 minutes before slicing to help the lasagna set so slices hold together.

Notes

Store the lasagna tightly covered in the refrigerator for 3–4 days or freeze for later use. For serving, pair with a simple salad or roasted side.