Description
This Christmas Roasted Vegetable Lasagna features tender roasted zucchini and onions layered with creamy ricotta cheese, rich tomato sauce, and a blend of mozzarella and Parmesan cheeses. Perfectly baked until golden and bubbly, it’s a festive vegetarian dish that serves 12 people and pairs beautifully with holiday gatherings.
Ingredients
Scale
Vegetables
- 2 medium zucchini
- 1 large yellow onion
Cheese & Dairy
- 15 ounces ricotta cheese
- 2 large eggs
- 1 cup grated Parmesan cheese (divided)
- 4 cups shredded mozzarella cheese
Other Ingredients
- 2 tablespoons olive oil
- 1 pound lasagna noodles
- 3 cups tomato sauce
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat and Prepare: Preheat your oven to 450ºF and lightly coat a 9×13 inch baking pan with cooking spray to prevent sticking.
- Roast Vegetables: Slice the zucchini lengthwise into 1/2 inch pieces and cut the peeled onion into 1 inch chunks. Arrange them in a single layer on a baking sheet, drizzling with olive oil and seasoning with salt and pepper. Roast for 15 minutes, toss, and roast for another 20 minutes until browned and soft. Reduce oven temperature to 375ºF afterward.
- Cook Lasagna Noodles: Boil a large pot of water and cook the lasagna noodles according to the package instructions. Drain and rinse with cold water to cool, then separate and dry with a towel to prevent sticking.
- Mix Ricotta Filling: In a medium bowl, combine the ricotta cheese, eggs, half a cup of grated Parmesan, and salt and pepper. Mix well until creamy and uniform.
- Assemble Lasagna Layers: Spread a thin layer of tomato sauce in the prepared pan. Add a pasta layer, slightly overlapping noodles. Spread one-third of the ricotta mixture evenly, then sprinkle one-quarter of mozzarella and one-quarter of the remaining Parmesan. Top with one-third of the roasted vegetables and spoon 1/2 cup of sauce over the vegetables.
- Repeat Layers: Add another pasta layer and continue layering until there are 4 layers of pasta and 3 layers of fillings, ending with sauce on top. Sprinkle remaining mozzarella and Parmesan cheese evenly over the top layer.
- Bake and Rest: Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake an additional 15 minutes until the lasagna is golden and bubbly. Let it rest for 15 minutes before slicing and serving.
Notes
- Ensure vegetables are roasted until soft and browned for maximum flavor.
- Using cold water to cool noodles prevents them from sticking together.
- Allow the lasagna to rest after baking so it sets and slices neatly.
- You can substitute the tomato sauce with your favorite homemade marinara.
- For extra flavor, add fresh herbs such as basil or oregano to the ricotta mixture.
