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Roasted Vegetable Lasagna for Meal Prep

A close-up, appetizing slice of roasted vegetable lasagna showing layers of pasta, spinach, and red peppers under bubbly, browned cheese.
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Make this hearty, meatless lasagna layered with roasted vegetables, ricotta, and mozzarella. It is perfect for preparing ahead and freezing.

Ingredients

Scale
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 box (about 9 ounces) lasagna noodles
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1 medium zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 yellow onion, cut into wedges
  • 1 cup sliced mushrooms
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 400 degrees F. Toss the zucchini, bell pepper, onion, and mushrooms with olive oil. Spread the vegetables on a baking sheet. Roast for 15 to 20 minutes until tender and slightly browned. Set aside.
  2. Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on parchment paper to prevent sticking.
  3. In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, salt, and pepper. Stir in the squeezed, dry spinach until mixed well.
  4. Spread a thin layer of marinara sauce (about 3/4 cup) in the bottom of a 9×13 inch baking dish.
  5. Arrange a layer of cooked lasagna noodles over the sauce.
  6. Spread half of the ricotta-spinach mixture over the noodles. Top with half of the roasted vegetables. Sprinkle with one-third of the mozzarella cheese.
  7. Spoon another layer of marinara sauce over the cheese. Add another layer of noodles.
  8. Repeat the layers: remaining ricotta mixture, remaining roasted vegetables, one-third of the mozzarella, and more sauce.
  9. Top with the final layer of noodles, the remaining marinara sauce, and the remaining mozzarella cheese.
  10. Cover the dish tightly with aluminum foil. Bake for 25 minutes.
  11. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For make-ahead preparation, assemble the entire lasagna, cover tightly, and refrigerate for up to 2 days or freeze for up to 3 months. If baking from frozen, add about 30 minutes to the covered baking time.
  • You can swap vegetables based on what you have. Good substitutes include eggplant, broccoli florets, or butternut squash.
  • Use your favorite store-bought or homemade marinara sauce.

Nutrition

Find it online: https://cookingzenith.com/roasted-vegetable-lasagna/