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Roasted Vegetable Lasagna for Meal Prep

A thick, layered slice of roasted vegetable lasagna with creamy ricotta and visible orange carrots, topped with melted cheese.
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Make this comforting, meatless lasagna layered with roasted vegetables, ricotta, and mozzarella. It is great for preparing ahead of time.

Ingredients

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  • 1 box lasagna noodles
  • 2 tablespoons olive oil
  • 1 medium 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 F. 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 dried 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. Sprinkle with 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, one-third of the mozzarella, and one-third of the marinara sauce.
  10. Top with the final layer of noodles, the remaining marinara sauce, and the remaining mozzarella cheese.
  11. Cover the dish tightly with foil. Bake for 30 minutes.
  12. Remove the foil and bake for an additional 10 to 15 minutes, or 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.
  • To make this a freezer meal, assemble the lasagna completely, cover tightly with two layers of foil, and freeze for up to three months. Thaw overnight in the refrigerator before baking, or add 20 minutes to the covered baking time if baking from frozen.
  • Use your favorite store-bought or homemade marinara sauce.

Nutrition

Find it online: https://cookingbycarla.com/roasted-vegetable-lasagna/