Michelle's Lasagna with Oven Roasted Vegetables
Elevate your lasagna game with Michelle's Lasagna with Oven Roasted Vegetables—a delightful twist on the classic comfort food that combines rich layers of flavor with nutritious, vibrant vegetables. Featuring perfectly roasted zucchini, eggplant, and bell peppers, this recipe infuses smoky sweetness into every bite. Creamy ricotta cheese, seasoned with garlic and oregano, harmonizes beautifully with the bold marinara and gooey mozzarella, while fresh parsley adds a pop of brightness. With a golden, bubbling cheese topping and tender lasagna noodles embracing every layer, this dish is perfect for family gatherings or weeknight indulgences. Packed with Italian charm and wholesome ingredients, this roasted vegetable lasagna is sure to become a favorite. Plus, it's easy to prepare and makes enough to feed a crowd!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 medium zucchini
- 1 medium eggplant
- 1 large red bell pepper
- 1 large yellow bell pepper
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 12 sheets lasagna noodles
- 4 cups marinara sauce
- 15 ounces ricotta cheese
- 1 egg
- 2 tablespoons fresh parsley
- 3 cups mozzarella cheese
- 1.5 cups Parmesan cheese
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Slice the zucchini, eggplant, red bell pepper, and yellow bell pepper into even-sized strips or rounds, approximately 1/4 inch thick.
Step 3
Place the sliced vegetables on a large baking sheet. Drizzle with 3 tablespoons of olive oil, sprinkle with 1/2 teaspoon of kosher salt and 1/4 teaspoon of ground black pepper, and toss to coat evenly.
Step 4
Roast the vegetables in the preheated oven for 20-25 minutes, flipping them halfway through, until they are tender and lightly browned. Remove and set aside.
Step 5
Meanwhile, bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions. Once cooked, drain and lay them flat on a clean kitchen towel to prevent sticking.
Step 6
In a medium bowl, combine the ricotta cheese, egg, freshly chopped parsley, garlic powder, oregano, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix until smooth and set aside.
Step 7
Reduce the oven temperature to 375°F (190°C).
Step 8
In a 9x13 inch baking dish, spread a thin layer of marinara sauce across the bottom.
Step 9
Place a layer of lasagna noodles over the sauce, ensuring they slightly overlap.
Step 10
Top the noodles with a layer of roasted vegetables, followed by dollops of the ricotta mixture (about one-third of the mixture), and sprinkle one third of the mozzarella cheese over the top.
Step 11
Repeat the layering process two more times: noodles, vegetables, ricotta mixture, mozzarella cheese, and marinara sauce.
Step 12
For the final layer, add a layer of noodles, spread a thin layer of marinara over them, then sprinkle the remaining mozzarella cheese and the Parmesan cheese evenly over the top.
Step 13
Cover the baking dish loosely with aluminum foil (to avoid cheese sticking, spray the underside of the foil with non-stick spray).
Step 14
Bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
Step 15
Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing and serving. Garnish with additional parsley if desired.
Nutrition Facts
| Serving size | (3912.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5895.5 |
| Total Fat 250.1g | 0% |
| Saturated Fat 108.1g | 0% |
| Polyunsaturated Fat 10.2g | |
| Cholesterol 810.4mg | 0% |
| Sodium 9967.6mg | 0% |
| Total Carbohydrate 666.5g | 0% |
| Dietary Fiber 55.7g | 0% |
| Total Sugars 100.4g | |
| Protein 287.5g | 0% |
| Vitamin D 102.2IU | 0% |
| Calcium 5806.4mg | 0% |
| Iron 32.8mg | 0% |
| Potassium 4999.4mg | 0% |
Source of Calories