Roasted Vegetable Lasagna Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of roasted vegetables, marinara, ricotta, goat cheese, and mozzarella in a baked pasta dish. Rich and satisfying, it's an impressive vegetarian dinner that feeds a crowd.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 8 ounces mushrooms, sliced
- 2 bell peppers, cut into 1-inch pieces
- 2 cups zucchini, sliced in thin chunks
- 1 small onion, cut into 1 inch pieces
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper
- 1/4 -1/2 teaspoon red pepper flakes (or aleppo for mild heat)
- 9 lasagna noodles (or enough to make 3 layers in a 9 x 13 baking dish)
- 2 cups ricotta cheese
- 2 cups mozzarella cheese 8oz, grated, divided
- 1/2 cup grated parmesan or pecorino, divided
- 8 ounces goat cheese, chevre (optional, replace with ricotta)
- 1 egg
- 1 garlic clove, grated or finely minced
- 1/4 cup chopped fresh basil, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 24-ounce jar marinara, about 3 cups
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 35m
- Sodium
- 1155mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 670mg
- Calcium
- 231mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 1155MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.