Why You’ll Love This Recipe

This lasagna is the ultimate vegetarian comfort food. The roasted vegetables add depth of flavor and a slight smokiness, while the creamy ricotta and goat cheese mixture creates the perfect cheesy base. The addition of fresh mozzarella and Parmesan adds even more richness and flavor. Plus, this dish is a great way to sneak in extra veggies, making it a wholesome and satisfying meal. Whether you’re serving it to a crowd or making it ahead for easy weeknight dinners, this lasagna is sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Roasted Vegetables:

1 ½ pounds eggplant, unpeeled, sliced lengthwise ¼-inch thick
¾ pound zucchini, unpeeled, sliced lengthwise ¼-inch thick
⅔ cup good olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic (about 3 cloves)

For the Lasagna:

10 ounces lasagna noodles (such as De Cecco)
16 ounces fresh whole-milk ricotta
8 ounces creamy garlic-and-herb goat cheese, at room temperature
2 extra-large eggs, lightly beaten
½ cup chopped fresh basil leaves, lightly packed
1 cup freshly grated Parmesan cheese, divided
4 ½ cups good bottled marinara sauce (such as Rao’s)
1 pound lightly salted fresh mozzarella, very thinly sliced

Directions

Roast the Vegetables: Preheat the oven to 375°F. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush them generously with olive oil on both sides, using all the oil. Sprinkle with oregano, 1 tablespoon salt, and 1 ½ teaspoons pepper. Roast for 25 minutes. Sprinkle the garlic evenly on the vegetables, and roast for another 5 minutes, until the vegetables are tender. Remove from the oven and lower the temperature to 350°F.
Prepare the Noodles: Meanwhile, fill a large bowl with the hottest tap water, then add enough boiling water to bring the temperature to 140°F. Soak the lasagna noodles one at a time for 15 minutes, swirling occasionally to prevent sticking. Drain the noodles and set them aside.
Prepare the Cheese Mixture: Combine the ricotta, goat cheese, eggs, basil, ½ cup of Parmesan, 1 ½ teaspoons salt, and ¾ teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until well combined.
Assemble the Lasagna: Spread 1 cup of marinara sauce in the bottom of a 9×13×2-inch baking dish. Layer a third of the roasted vegetables on top, then add a layer of noodles (cut to fit). Spread a third of the mozzarella on top, followed by a third of the ricotta mixture in large dollops. Repeat twice, starting with marinara sauce. For the final layer, spread the last 1 ½ cups of marinara on top and sprinkle with the remaining ½ cup of Parmesan.
Bake the Lasagna: Place the dish on a sheet pan lined with parchment paper and bake for 60–70 minutes, until the lasagna is browned and bubbly. Let the lasagna rest for 10 minutes before serving.

Servings and Timing

Servings: 10 servings
Prep Time: 45 minutes
Cook Time: 70 minutes
Total Time: 1 hour 35 minutes

Variations

Vegetable Options: Swap in other vegetables like mushrooms, bell peppers, or spinach if you prefer different flavors or textures.
Cheese Variations: Use a mix of mozzarella and provolone for a different cheese blend.
Gluten-Free Option: Use gluten-free lasagna noodles to make this recipe gluten-free.
Vegan Version: Replace the ricotta and mozzarella with vegan cheese and use an egg substitute.

Storage/Reheating

Storage: Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat individual servings in the microwave or bake at 350°F until heated through, about 20–25 minutes.
Freezing: You can freeze the lasagna either before or after baking. If freezing before baking, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. If freezing after baking, allow it to cool completely before wrapping and freezing.

FAQs

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna up to 1 day in advance and refrigerate it before baking. If baking from the fridge, add about 15 minutes to the baking time.

Can I use different vegetables?

Absolutely! Feel free to experiment with other vegetables like bell peppers, spinach, or even roasted butternut squash for a different flavor profile.

Can I freeze this lasagna?

Yes, this lasagna freezes well. Just assemble it and freeze before baking or freeze leftovers for later.

How do I prevent the noodles from sticking?

Make sure to soak the noodles properly and arrange them carefully when assembling the layers. If you’re worried about them sticking, you can drizzle a small amount of olive oil between layers.

Can I use store-bought marinara sauce?

Yes, store-bought marinara works fine. Just make sure to choose a high-quality sauce for the best flavor.

Conclusion

This Roasted Vegetable Lasagna is a comforting and satisfying dish that combines fresh, roasted vegetables with a creamy cheese filling and hearty marinara sauce. It’s perfect for a family dinner or special occasion and can be made ahead or frozen for later. Whether you’re a vegetarian or just love flavorful lasagna, this dish will become a staple in your recipe collection. Enjoy!

Roasted Vegetable Lasagna

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This Roasted Vegetable Lasagna is a hearty, flavorful dish made with roasted eggplant, zucchini, creamy ricotta, goat cheese, and melty mozzarella. Perfect for family dinners or a crowd, it’s a vegetarian comfort food masterpiece.

Author: Amy
Prep Time: 45 minutes
Cook Time: 70 minutes
Total Time: 1 hour 35 minutes
Yield: 10 servings
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Instructions

Preheat the oven to 375°F. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush them generously with olive oil on both sides, using all the oil. Sprinkle with oregano, 1 tablespoon salt, and 1 ½ teaspoons pepper. Roast for 25 minutes. Sprinkle the garlic evenly on the vegetables, and roast for another 5 minutes, until the vegetables are tender. Remove from the oven and lower the temperature to 350°F.
Meanwhile, fill a large bowl with the hottest tap water, then add enough boiling water to bring the temperature to 140°F. Soak the lasagna noodles one at a time for 15 minutes, swirling occasionally to prevent sticking. Drain the noodles and set them aside.
Combine the ricotta, goat cheese, eggs, basil, ½ cup of Parmesan, 1 ½ teaspoons salt, and ¾ teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until well combined.
Spread 1 cup of marinara sauce in the bottom of a 9×13×2-inch baking dish. Layer a third of the roasted vegetables on top, then add a layer of noodles (cut to fit). Spread a third of the mozzarella on top, followed by a third of the ricotta mixture in large dollops. Repeat twice, starting with marinara sauce. For the final layer, spread the last 1 ½ cups of marinara on top and sprinkle with the remaining ½ cup of Parmesan.
Place the dish on a sheet pan lined with parchment paper and bake for 60–70 minutes, until the lasagna is browned and bubbly. Let the lasagna rest for 10 minutes before serving.