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Homemade Roasted Vegetable Lasagna
The secret to this hearty vegetarian lasagna is roasting the bell peppers, zucchini, and mushrooms first to concentrate their savory flavors. Those tender, caramelized vegetables get tucked between pasta sheets along with creamy goat cheese and bright basil pesto. The tangy chèvre cuts right through the rich tomato sauce and melted Italian cheeses, creating a complex dish that doesn't feel heavy. It's a fantastic make-ahead option that you can assemble on the weekend and bake when you need a comforting dinner.
Ingredients
- 3 medium bell peppers, cut into 1-inch pieces
- 3 medium zucchini or summer squash, cut in half lengthwise, then cut crosswise into ½-inch slices
- 1 medium onion, cut into 8 wedges, separated into pieces
- 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 12 uncooked lasagna noodles
- 1 package (5 to 6 oz) chèvre (goat) cheese
- 1 container (7 oz) refrigerated basil pesto
- 2 cups tomato pasta sauce
- 2 cups shredded Italian cheese blend (8 oz)
Instructions
- 1Preheat the oven to 450°F and coat a 15x10x1-inch baking pan with cooking spray. Arrange the bell peppers, zucchini, onion, and mushrooms in a single even layer.
- 2Mist the vegetables lightly with cooking spray and season with the salt and pepper. Roast for 15 to 20 minutes, tossing once halfway through, until the vegetables are crisp-tender. Roasting removes excess moisture so your lasagna doesn't become watery.
- 3While the vegetables roast, boil and drain the lasagna noodles according to the package instructions. In a medium bowl, crumble the goat cheese into the pesto and stir to combine.
- 4Reduce the oven temperature to 375°F. Coat a 13x9-inch glass baking dish with cooking spray and spread a half cup of the tomato pasta sauce evenly across the bottom.
- 5Arrange three cooked noodles over the sauce. Spread half of the goat cheese and pesto mixture over the pasta, then top with two cups of the roasted vegetables.
- 6Add another layer of three noodles, three-quarters of a cup of pasta sauce, one cup of the shredded Italian cheese blend, and two cups of roasted vegetables.
- 7Follow with three more noodles, the remaining pesto mixture, and the rest of the roasted vegetables.
- 8Finish with the final three noodles, the last three-quarters of a cup of pasta sauce, and the remaining one cup of shredded cheese.
- 9Bake uncovered for 20 to 30 minutes until the cheese is melted and bubbling. Let the lasagna rest for 10 minutes before slicing so the layers can set properly.
Notes
- Make ahead: Assemble the entire lasagna, cover tightly, and refrigerate for up to 2 days before baking. Add 5 to 10 minutes to the baking time if cooking straight from the fridge.
- Freezer-friendly: You can freeze the tightly covered, unbaked lasagna for up to 3 months. Thaw it completely in the refrigerator overnight before baking.
- Prep tip: Pat your boiled noodles dry with a clean kitchen towel before assembling to prevent excess water from pooling in the bottom of the dish.