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Roasted Vegetable Lasagna
Servings: 6
  • 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
  1. 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
  2. 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
  3. Remove the vegetables from the oven and set aside
  4. Coat an 8x8” baking dish with a thin layer of tomato sauce and top with 3 closely aligned (but not overlapping) lasagna noodles
  5. Spread tomato sauce, ricotta cheese, roasted vegetables, and mozzarella on top of the noodles.
  6. 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.
  7. Cover the filling with the last 3 lasagna noodles, and top with the remaining tomato sauce, ricotta, and mozzarella cheese
  8. Bake at 400F for 25 minutes
  9. Add salt and pepper, to taste. Enjoy!