This roasted vegetable lasagna is incredibly filling, and packed with savory layers that will have your mouth watering for more. This lasagna is definitely a lighter version of the traditional lasagna, but trust that the flavor is not compromised. Although we used Brussels sprouts, mushrooms, tomatoes, and broccoli for the vegetable filling, you can use any vegetable that roasts well (zucchini, eggplant and/or cauliflower are great options!) I do suggest keeping the tomatoes in there though because they add an amazing dose of juiciness to the dish.
Now let’s get started! You’ll want to pop whatever veggies you’ll be using in the oven with a drizzle of olive oil and balsamic vinegar (brings out flavor and color so beautifully!) You’ll bake the vegetables for 20 minutes, and while that’s underway, you’ll set up your stuffing line. Have your tomato sauce and cheeses measured out in small bowls to make your life easier. Once the vegetables are roasted, set them aside.
Now we’ll move on to the lasagna noodles. If you’re cooking them, follow the package instructions. Make sure they don’t overcook- the noodles should be pliable but firm. Once those are ready, grab an 8×8” baking dish. Line the dish with a thin layer of tomato sauce, and place 3 cooked noodles on the dish. If the noodles are too long, cut them so they match the dish size. Then go ahead and start layering. First tomato sauce, then ricotta cheese, then roasted vegetables, and finish with shredded mozzarella. Keep in mind you want to distribute the ingredients so there’s enough for 2 filled layers + a small bit of sauce and cheeses left to coat the top of the lasagna. Repeat the layering process once more. Then you’ll top the last layer with the remaining 3 lasagna noodles. Add the remaining tomato sauce and cheeses, and bake at 400F for 25 minutes. All done!
This recipe yields 6 servings, which means you’ll have enough leftovers for the week! We hope you give this one a try. Make sure to let us know in the comments below what your favorite variation of lasagna is! Hugs
- 1 ½ cup Brussel sprouts, sliced
- 3 cups mushrooms, sliced
- 2 cups grape tomatoes
- 1 cup broccoli florets
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 9 lasagna noodles
- 1 cup tomato sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Preheat the oven to 400F. On a baking sheet, place your Brussel sprouts, mushrooms, tomatoes, and broccoli florets. Drizzle olive oil and balsamic vinegar, and roast your vegetables at 400F for 20 minutes
While the vegetables are roasting, cook the lasagna noodles as per package instructions. Make sure the cooked noodles are pliable but still firm. You can also skip this step by using no-cook lasagna noodles
Remove the vegetables from the oven and set aside
Coat an 8x8” baking dish with a thin layer of tomato sauce and top with 3 closely aligned (but not overlapping) lasagna noodles
Spread tomato sauce, ricotta cheese, roasted vegetables, and mozzarella on top of the noodles.
Repeat these layers once more, making sure you evenly distribute the ingredients between both layers + a small bit of sauce and cheeses left to coat the top of the lasagna.
Cover the filling with the last 3 lasagna noodles, and top with the remaining tomato sauce, ricotta, and mozzarella cheese
Bake at 400F for 25 minutes
Add salt and pepper, to taste. Enjoy!