Garden Harvest Roasted Vegetable Lasagna

This vegetarian lasagna is a showstopper. Roasting the vegetables caramelizes their natural sugars, creating deep, savory flavor and preventing a soggy lasagna.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Resting Time: 20 minutes
• Servings: 8-10

Ingredients

For the Roasted Vegetables:

• 1 medium eggplant, cut into 1/2-inch cubes
• 2 medium zucchini or yellow squash, cut into 1/2-inch cubes
• 1 red bell pepper, chopped
• 1 yellow onion, chopped
• 8 oz cremini mushrooms, sliced
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Cheese & Spinach Layer:

• 1 (15-16 oz) container whole-milk ricotta cheese
• 1 large egg
• 1 (10 oz) package frozen chopped spinach, thawed and thoroughly squeezed dry
• 1 cup grated Parmesan cheese, divided
• 1/4 cup fresh basil, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg (optional)

For the Assembly:

• 1 (25 oz) jar marinara sauce (or 3 cups homemade)
• 12 no-boil lasagna noodles
• 4 cups (16 oz) shredded low-moisture mozzarella, divided

Instructions

Step 1: Roast the Vegetables

1. Preheat oven to 425°F (220°C).
2. On two large baking sheets, toss all the roasted vegetable ingredients with the olive oil and seasonings. Spread in a single layer.
3. Roast for 20-25 minutes, stirring halfway, until tender and browned. Remove from oven and reduce oven temperature to 375°F (190°C).

Step 2: Prepare the Cheese Mixture

1. In a medium bowl, combine the ricotta, egg, and dried spinach.
2. Mix in 1/2 cup of the Parmesan cheese, fresh basil, salt, pepper, and nutmeg. Set aside.

Step 3: Assemble the Lasagna

1. In a 9×13 inch baking dish, spread 3/4 cup of marinara sauce to coat the bottom.
2. Layer 1: Place 4 no-boil lasagna noodles over the sauce.
3. Layer 2: Spread half of the ricotta-spinach mixture over the noodles.
4. Layer 3: Scatter half of the roasted vegetables over the ricotta.
5. Layer 4: Sprinkle with 1 1/3 cups of shredded mozzarella.
6. Layer 5: Drizzle about 3/4 cup of marinara sauce over the cheese.
7. Repeat Layers: Add another layer of 4 noodles, the remaining ricotta, the remaining vegetables, and another 1 1/3 cups of mozzarella. Top with another 3/4 cup of marinara sauce.
8. Final Layer: Place the last 4 noodles on top. Spread the remaining marinara sauce over the noodles, ensuring they are completely covered. Sprinkle with the remaining mozzarella and the remaining 1/2 cup of Parmesan.

Step 4: Bake and Rest

1. Cover the dish tightly with foil (tented so it doesn’t touch the cheese).
2. Bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, until the cheese is golden and bubbly.
3. LET IT REST! Take the lasagna out of the oven and let it sit on a cooling rack for at least 20-25 minutes before cutting. This allows the layers to set and makes for clean slices.