Print

Roasted Vegetable Lasagna for Meal Prep

Close-up of a layered slice of roasted vegetable lasagna showing zucchini, mushrooms, and bubbly melted cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this cozy, meatless lasagna layered with roasted vegetables, ricotta, and mozzarella. It is great for making ahead and freezing.

Ingredients

Scale
  • 1 box lasagna noodles
  • 2 tablespoons olive oil
  • 1 large zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 yellow onion, chopped
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 4 cups marinara sauce
  • 4 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
  3. Toss zucchini, bell pepper, onion, and mushrooms with olive oil, oregano, salt, and pepper on a baking sheet. Roast for 15 to 20 minutes until tender.
  4. In a medium bowl, mix ricotta cheese, egg, Parmesan cheese, and spinach until combined.
  5. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
  6. Arrange a layer of cooked noodles over the sauce.
  7. Spread half of the ricotta mixture over the noodles. Top with half of the roasted vegetables and one-third of the mozzarella cheese.
  8. Spoon one-third of the remaining marinara sauce over the cheese layer.
  9. Repeat the layers: noodles, remaining ricotta mixture, remaining roasted vegetables, and another third of the mozzarella.
  10. Top with the final layer of noodles, the remaining marinara sauce, and the last of the mozzarella cheese.
  11. Cover the dish tightly with aluminum foil.
  12. Bake for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes, until the cheese is melted and bubbly.
  13. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • You can swap vegetables based on what you have. Try eggplant, carrots, or broccoli florets.
  • For make-ahead prep, assemble the entire lasagna, cover tightly, and refrigerate for up to 2 days or freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Add 15 minutes to the covered baking time if baking from frozen.
  • Use your favorite store-bought marinara sauce for quick assembly.

Nutrition

Find it online: https://yumdrizzle.com/roasted-vegetable-lasagna-meal-prep/