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Healthy zucchini lasagna with ricotta and noodles

Roasted Vegetable Lasagna {Easy Make-ahead Recipe}

This zucchini lasagna is loaded with good-for-you veggies and plenty of flavor! Make this for a family gathering or event and you—and the veggie lasagna—will be the talk of the town.
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Course: dinner
Cuisine: Italian
Prep Time: 45 minutes
Cook Time: 1 hour 25 minutes
Total Time: 2 hours 10 minutes
Servings: 12
Calories: 448kcal
Author: Organize Yourself Skinny

Ingredients

  • 1 lb lasagna noodles
  • 1 24-ounce jars Rao's marinara sauce
  • 2 medium zucchini quartered
  • 1 10-ounce package baby portabella mushrooms, quartered
  • 1 large white onion halved and sliced
  • 3 cloves garlic grated
  • 2 teaspoons salt divided
  • 2 teaspoon pepper divided
  • 2 teaspoon Italian seasoning divided
  • 2 tablespoons extra virgin olive oil
  • 1 32-ounce container part-skim ricotta cheese
  • 2 large eggs
  • 1/2 cup grated parmesan.
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 8 ounce fresh mozzarella broken into small pieces

Instructions

  • Preheat oven to 400 degrees.
  • In a large boiling pot of salted water cook the lasagna noodles for 5 minutes. These noodles should be firm but able to slightly bend. Drain and set aside.
  • Place all of the prepped zucchini, onions, mushrooms, and grated garlic into a large bowl. Sprinkle with 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon Italian seasoning. Drizzle olive oil over the top and mix together until all of the vegetables are coated with seasoning and oil.
  • Spread out the vegetables onto a large sheet pan and roast for 30 minutes.
  • While the vegetables are roasting put together the ricotta cheese filling, In a medium bowl mix together ricotta cheese, eggs, grated parmesan, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon Italian seasoning, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Mix until everything is blended. The ricotta cheese will look nice and fluffy. Put into the refrigerator until the vegetables are done.
  • When the vegetables are done place them into a mesh strainer and drain as much of the liquid as possible.
  • Turn oven temperature to 375 degrees
  • Assemble the lasagna. Start by spreading 1 cup of sauce on the bottom of a 9 x13 pan. Then lay out 4 lasagna noodles. Typically, I lay 3 in a next to each other and then one on top. Next spread the ricotta cheese mixture over the noodles. Then crumble about 4 ounces of fresh mozzarella over the ricotta cheese.
  • Place half of the vegetables over the cheese.
  • Lay another 5 lasagna noodles over the vegetables.
  • Spread another cup of sauce over the noodles then carefully spread the remaining ricotta cheese mixture over the sauce. This gets a little tricky so spread slowly. Add the rest of the mozzarella cheese.
  • Put the rest of the roasted vegetables over the last cheese layer.
  • Finishes with one last layer of lasagna noodle and spread one more cup of sauce over the top.
  • Tightly cover the lasagna with foil and bake for 1 hour 15 minutes. Remove foil and bake for another 10. The lasagna should be hot and bubbly. Depending on your oven you may need to add or subtract cooking time so keep an eye on the lasagna after an hour.
  • After it's cooked let it sit for 20 minutes before serving.
  • Serve with extra sauce.

Nutrition

Serving: 1g | Calories: 448kcal | Carbohydrates: 29g | Protein: 26g | Fat: 25g | Saturated Fat: 11g | Fiber: 3g | Sugar: 7g