35-Minute Roasted Vegetable Lasagna You’ll Crave Daily
A hearty and healthy lasagna packed with roasted vegetables and layers of cheese. Perfect for a family dinner or meal prep.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 lasagna noodles
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 bell pepper, chopped
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried basil
Instructions
- Preheat oven to 400°F (200°C).
- Toss zucchini, eggplant, bell pepper, and onion with olive oil, salt, pepper, and dried basil. Roast for 20 minutes.
- Cook lasagna noodles according to package instructions. Drain.
- Spread a thin layer of marinara sauce in a baking dish.
- Layer noodles, ricotta, roasted vegetables, and sauce. Repeat.
- Top with mozzarella and Parmesan.
- Bake for 25 minutes or until bubbly and golden.
- Let rest for 10 minutes before serving.
Notes
- Substitute vegetables based on preference.
- For a vegan version, use dairy-free cheese.
- Can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg