Description
This Vegetable Lasagna with Roasted Zucchini and Peppers is a vibrant twist on a classic comfort food, packed with flavor and wholesome goodness. It’s perfect for family dinners or meal prepping throughout the week.
Ingredients
Scale
- 2 medium zucchini, sliced into ¼-inch thick rounds or half-moons
- 2 bell peppers, diced (red, yellow, or orange)
- Olive oil, for drizzling
- Salt, to taste
- Black pepper, to taste
- Dried oregano or Italian seasoning, a pinch
- 1 cup whole milk ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh chopped parsley (or basil)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3–4 no-boil lasagna noodles
- 1½ cups marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Slice your zucchini and dice your bell peppers. Toss them with olive oil, salt, pepper, and oregano or Italian seasoning. Spread them in a single layer on a baking sheet.
- Roast the vegetables for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. Let them cool slightly.
- In a medium bowl, combine ricotta cheese, egg, grated Parmesan, parsley, salt, and black pepper. Mix until well combined.
- Spread about ½ cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
- Arrange a layer of no-boil lasagna noodles over the sauce, using 3-4 noodles.
- Dollop half of the ricotta mixture over the noodles and spread it out.
- Scatter half of the roasted zucchini and peppers over the ricotta.
- Sprinkle about 1 cup of shredded mozzarella cheese over the vegetables.
- Repeat the layers: noodles, remaining ricotta, remaining roasted vegetables, and another cup of mozzarella.
- Finish with a final layer of noodles, remaining marinara sauce, and the last of the mozzarella cheese. Sprinkle more Parmesan on top.
- Cover the baking dish tightly with aluminum foil and bake at 375°F (190°C) for 30 minutes.
- Remove the foil and continue to bake for another 20-25 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna rest for at least 15-20 minutes before slicing and serving.
- Prep Time: 30 mins
- Cook Time: 55 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg
Keywords: Don't overcrowd the roasting pan to ensure the vegetables caramelize properly. You can prepare the vegetables a day in advance and store them in the fridge. For a richer flavor, consider adding a béchamel sauce.