Roasted Vegetable Lasagna

Name: Roasted Vegetable Lasagna
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 2 pounds whole cherry tomatoes (or vine tomatoes cut into quarters); 2 whole garlic cloves (peeled); 2 tablespoons extra-virgin olive oil; Salt; 1 medium eggplant (peeled if desired, cut into 1-inch cubes); 2 bell peppers (red, orange or yellow, cut into 1-inch cubes); 1 medium zucchini (cut into 1-inch cubes); 1 red onion (thinly sliced); Salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 2 cups baby spinach leaves (or other leafy greens); 1 pound whole milk ricotta; ¾ cup grated fresh Parmesan cheese; 2 tablespoons chopped parsley (or fresh basil, plus more for garnish); ½ pound fontina, low-moisture mozzarella or havarti cheese; 12 no-boil lasagna pasta sheets

Instructions

Prep:15minCook:1h

Roasted vegetable lasagna layers oven-caramelized vegetables, pasta and creamy cheese for a rich, satisfying baked pasta. I pack it with zucchini, eggplant, leafy greens and sweet bell peppers, along with three kinds of cheese. A tangy sweet cherry tomato sauce ties it all together.

Updated at: Fri, 03 Apr 2026 19:26:20 GMT