Easy Roasted Vegetable Lasagna Recipe with Creamy Cheese Layers

Lasagna is one of those classic comfort foods that brings warmth and joy to any dinner table. This Easy Roasted Vegetable Lasagna is a fresh, lighter take on the traditional meat-heavy version, packed with nutrient-rich roasted vegetables and layers of creamy ricotta and mozzarella cheese. Its origins lie in the Italian tradition of vegetarian lasagna, but this version has been adapted to suit a modern palate, making it easier and quicker to prepare without sacrificing flavor. With Mediterranean influences and a focus on wholesome ingredients, this dish is perfect for a weeknight dinner or a special occasion.

Whether you’re a fan of Jamie Oliver’s roasted veg lasagne or looking for something more like Mary Berry’s vegetable lasagne, this recipe offers an adaptable approach to creating a healthy and delicious meal. If you’re in the UK, searching for an easy roasted vegetable lasagna recipe, or just want a versatile, meat-free option, you’re in the right place!

Ingredients

Roasted Vegetables

• 2 medium zucchini, sliced into rounds
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 1 medium eggplant, diced
• 1 red onion, sliced
• 2 cups cherry tomatoes
• 4 garlic cloves, minced
• 2 tbsp olive oil
• Salt and pepper, to taste

Lasagna Layers

• 9 lasagna sheets (whole wheat or regular)
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce (homemade or store-bought)
• 1 cup béchamel sauce (for a white sauce variation, you can make this by melting butter, whisking in flour, and slowly adding milk until thickened)
• 1/4 cup fresh basil, chopped
• 1 tsp dried oregano

Optional Ingredients

• 1/2 tsp crushed red pepper flakes (for a bit of heat)
• 1 tbsp balsamic vinegar (for added depth in the roasted veggies)

Instructions

Step 1: Prepare the Roasted Vegetables

1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. In a large bowl, toss the sliced zucchini, chopped bell peppers, eggplant, red onion, cherry tomatoes, and minced garlic with olive oil, salt, and pepper. For an extra flavor punch, drizzle with balsamic vinegar.
3. Spread the vegetables evenly across the prepared baking sheets and roast in the oven for 25-30 minutes until tender and caramelized, stirring halfway through to ensure even cooking. Once roasted, set aside.

Step 2: Cook the Lasagna Sheets

1. While the vegetables are roasting, cook the lasagna sheets according to the package instructions. Boil them until al dente, usually about 8-10 minutes. Drain and set them aside on a clean towel to avoid sticking.

Step 3: Assemble the Lasagna

1. Preheat your oven to 375°F (190°C).
2. In a 9×13 inch (or similar) baking dish, spread a thin layer of marinara sauce to coat the bottom. This prevents the lasagna sheets from sticking.
3. Add a layer of lasagna sheets (usually about three sheets will fit across the dish).
4. Spread a generous amount of ricotta cheese over the sheets, followed by a third of the roasted vegetables. Sprinkle with some shredded mozzarella, Parmesan, fresh basil, and a pinch of oregano.
5. Add a layer of marinara sauce on top of the cheese, followed by another layer of lasagna sheets.
6. Repeat this process two more times, alternating layers of roasted vegetables, cheese, marinara, and lasagna sheets. For the final top layer, add any remaining béchamel sauce, mozzarella, and Parmesan to create a golden crust.
7. Cover the lasagna with foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden brown.

Step 4: Serve

1. Once baked, let the lasagna cool for 10 minutes to set before slicing.
2. Garnish with fresh basil and serve alongside a crisp green salad or garlic bread for a complete meal.

Tips and Variations

• Easy Roasted Vegetable Lasagna with White Sauce: To make a creamy version, use béchamel sauce between the layers instead of marinara. You can also combine both sauces for a unique flavor.
• Gluten-Free Option: Substitute regular lasagna sheets with gluten-free pasta sheets to cater to gluten-sensitive diners.
• Extra Veggies: Add roasted mushrooms, spinach, or kale for an even heartier dish. You can also experiment with seasonal vegetables for more variety.
• Cheese Variations: Try substituting ricotta with cottage cheese for a lighter version. For a stronger flavor, add crumbled goat cheese or feta to the vegetable layers.
• Spicy Twist: Add a bit of heat by incorporating crushed red pepper flakes into the marinara sauce or by using pepper jack cheese instead of mozzarella.
• Mediterranean Vegetable Lasagne: Add Mediterranean touches like olives, artichoke hearts, or sun-dried tomatoes to the vegetable mixture for an added depth of flavor.
• Make-Ahead Tip: You can prepare this lasagna ahead of time and refrigerate it, covered, for up to 24 hours before baking. It also freezes well for meal prep; just ensure it’s tightly wrapped.

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 18g
• Carbohydrates: 52g
• Fat: 18g
• Fiber: 6g
• Sodium: 820mg
• Sugars: 8g

Note: Nutritional information may vary depending on specific ingredients and portion sizes.

This Easy Roasted Vegetable Lasagna is a delicious and nutritious option for anyone looking to enjoy a vegetarian meal. The roasted vegetables add a depth of flavor that pairs perfectly with the creamy cheeses and rich marinara sauce. Whether you’re inspired by Italian vegetarian lasagna recipes or looking for a dish similar to Mediterranean vegetable lasagne, this recipe is both versatile and satisfying.

We encourage you to try this recipe for yourself! Don’t forget to share your experiences in the comments below, let us know if you made any delicious variations, and of course, share this recipe with your friends and family on social media. If you loved this recipe, be sure to subscribe to our newsletter for more mouthwatering dishes like this one.