Roasted Vegetable Lasagna Recipe Is Ridiculously Delicious (High Protein, High Fiber) Vegetarian Italian Recipes High Protein Recipes High Fiber Recipes Dinner Pasta Vegetables Gluten-free

I often shy away from lasagna recipes because they are too time consuming and difficult. I was so happy to find and make this easy roasted vegetable lasagna recipe for my family. We all loved the incredible tastes and textures of this vegetarian recipe. This meatless recipe comes together so easily and can be made with this easy homemade marinara – or make it even faster by using a good jarred marinara.

Here is what I chose for this amazing Italian-inspired vegetable lasagna recipe: extra-virgin olive oil, cremini mushrooms (check out the health benefits of mushrooms), sweet bell peppers (check out the health benefits of bell peppers), asparagus or zucchini, onion, lasagna noodles, marinara sauce, fresh spinach (check out the health benefits of spinach), mozzarella, Parmesan cheese, ricotta cheese, garlic, lemons for zesting, sea salt, black pepper and optional fresh parsley or basil for serving.

If you don’t care for the vegetables I’ve chosen feel free to pick any you like to fill up your lasagna with nutrition and taste! Serve this high-fiber, high-protein lasagna for dinner with your favorite side dishes. 

Cuisine: Italian
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 1/2 hours
Servings: 8

Ingredients

• extra virgin olive oil 
• 8 ounces cremini mushrooms, stemmed and quartered (or your favorite)
• 2 sweet bell peppers, stemmed, seeded and cut into 1-inch pieces
• 1 bunch asparagus or 1 zucchini, cut into pieces
• 1 medium yellow onion, cut into 1/2-inch pieces
• 12 - 15 uncooked lasagna noodles (it is best to use normal lasagna noodles in this recipe)
• 3 cups marinara sauce or 24 ounces (1 jar) marinara
• 5 cups fresh spinach
• 2 cups grated low-moisture, part-skim mozzarella cheese
• 1/2 cup grated Parmesan or pecorino cheese
• fresh basil leaves or chopped fresh parsley, for garnish (optional)

Ricotta Filling

• 3 cups ricotta cheese (whole milk)
• 3 garlic cloves, grated
• 2 teaspoons lemon zest
• 1 teaspoon sea salt
• freshly ground black pepper

Here's how to make it: 

1. Put the onion, red pepper and zucchini onto a parchment paper-lined baking sheet and drizzle with olive oil. Add a pinch of salt and pepper. Toss the vegetables to coat them and spread them out on the parchment. (Use whatever vegetables you like!)
2. Bake the vegetables in a preheated 425-degree F oven for about 25 minutes, or until they are a bit brown around the edges and fork tender.
3. While the vegetables roast, cook the lasagna noodles to al dente, drain and coat with olive oil to keep them from sticking together.
4. Make the filling by mixing the ricotta, garlic, lemon zest, salt and some freshly ground pepper in a medium bowl.
5. When the vegetables are cooked, lower the oven temperature to 400 degrees F. Make the lasagna layers by spreading 1 cup of marinara sauce on the bottom of the 13x9-inch pan. Add a layer of noodles over the sauce, then dollop the ricotta and spread as best you can over the noodles.
6. Add half the spinach on top of the ricotta and then half of the vegetables on top of the spinach. Finish the first layer by spooning 2/3 of a cup of marinara over the vegetables.
7. Make the second layer adding noodles, ricotta, spinach, roasted vegetables and another 2/3 cup of sauce. Add the final layer of noodles. Top the noodles with the rest of the marinara and the mozzarella and Parmesan.
8. Bake for 30 minutes or until the cheese is bubbling and brown. Let the lasagna sit for 15 minutes before cutting. Top with basil or parsley, if desired, and enjoy! Store any leftovers in an airtight container in the fridge and reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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