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Roasted Vegetable Lasagna

A comforting, hearty lasagna layered with tender roasted vegetables and a creamy cheese filling, perfect for cozy family dinners or special gatherings.
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 350

Ingredients
  

Roasted Vegetables
  • 2 medium eggplants, sliced
  • 2 medium zucchinis, sliced
  • 1 unit yellow bell pepper, sliced
  • 1 unit red bell pepper, sliced
  • 3 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
Cheese Filling
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 large egg
  • 2 tbsp fresh parsley, finely chopped
Cheese Sauce
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 tbsp all-purpose flour
  • 1 cup milk
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup shredded mozzarella cheese
  • 2 tbsp cream cheese
  • 1 tsp Italian herbs
  • Salt and black pepper to taste Salt and black pepper, to taste

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Arrange sliced vegetables on the baking sheet, drizzle with olive oil, and season with salt, black pepper, oregano, and thyme.
  3. Roast in the oven for 20-25 minutes until tender.
Cheese Filling
  1. In a bowl, mix ricotta, mozzarella, Parmesan, egg, and parsley.
Assembly
  1. Lightly grease a baking dish and layer roasted eggplant, cheese mixture, and remaining roasted vegetables.
Bake
  1. Reduce oven to 375°F (190°C) and bake for 25 minutes.
Sauce Preparation
  1. For the sauce, melt butter, sauté garlic, whisk in flour, then gradually add milk to thicken.
  2. Stir in cheeses and season.
Serving
  1. Let lasagna cool before slicing and serving.

Notes

Slice vegetables evenly so they roast at the same rate. Let the lasagna rest after baking to set layers. For a richer dish, fold roasted mushrooms into the vegetable layers.