Prep Time 30 mins
Cook Time 50 mins
Rest Time 10 mins
Total Time 1 hr 30 mins
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 190  C
Servings: 6
Best Season: Fall, Winter, Spring
Description

This Roasted Veggie Lasagna with Whipped Ricotta is a comforting, flavor-packed vegetarian dish layered with perfectly roasted seasonal vegetables, velvety tomato sauce, tender lasagna noodles, and a creamy whipped ricotta filling. It’s a hearty and healthy dinner idea that combines rustic charm with gourmet flair—perfect for cozy nights or impressing guests.

Ingredients
    For the Roasted Vegetables:
  • 1 medium zucchini, sliced into half-moons
  • 1 medium yellow squash, sliced into half-moons
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 medium red onion, chopped
  • 1.5 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tsp dried oregano
    • For the Whipped Ricotta:
  • 450 g ricotta cheese (full fat)
  • 0.5 cup grated Parmesan cheese
  • 1 egg
  • 1 tbsp lemon zest
  • 1 tbsp fresh basil, chopped
  • Salt and pepper to taste
    • For the Tomato Sauce:
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 800 g crushed tomatoes (canned)
  • 1 tsp salt
  • 0.5 tsp sugar
  • 0.5 tsp chili flakes (optional)
  • 1 tsp dried basil
    • For Assembly:
  • 9 lasagna noodles (regular or no-boil)
  • 1.5 cups shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • Fresh basil leaves, for garnish
Instructions
    Roast the Vegetables
  1. 1
    Preheat the oven to 200°C. On a large baking sheet, toss zucchini, squash, peppers, and onion with olive oil, salt, pepper, and oregano. Spread in a single layer and roast for 20–25 minutes until tender and slightly charred. Set aside.
    2. Cook the Tomato Sauce
  2. 2
    In a medium saucepan, heat olive oil over medium heat. Sauté garlic for 1 minute until fragrant. Add crushed tomatoes, salt, sugar, chili flakes, and dried basil. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. Adjust seasoning to taste.
    3. Prepare the Whipped Ricotta
  3. 3
    In a mixing bowl, combine ricotta, Parmesan, egg, lemon zest, chopped basil, salt, and pepper. Whip together with a hand mixer or fork until fluffy and smooth.
    4. Cook the Lasagna Noodles
  4. 4
    Boil noodles according to package instructions if not using no-boil noodles. Drain and lay flat on parchment paper to prevent sticking.
    5. Assemble the Lasagna
  5. 5
    In a 9x13-inch baking dish, spread a thin layer of tomato sauce on the bottom. Layer 3 lasagna noodles, followed by half of the whipped ricotta, half the roasted veggies, a layer of tomato sauce, and a sprinkle of mozzarella. Repeat the layers. Top with final 3 noodles, the remaining tomato sauce, mozzarella, and Parmesan.
    6. Bake the Lasagna
  6. 6
    Preheat oven to 190°C. Cover the dish with foil and bake for 30 minutes. Remove foil and bake uncovered for another 15–20 minutes until golden and bubbling.
    7. Rest and Serve
  7. 7
    Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves and serve warm.
Note

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.

Freezing Tip: Assemble and freeze before baking for up to 2 months. Thaw overnight in the fridge and bake as instructed.

Veggie Variations: Add mushrooms, eggplant, or spinach for more variety.

Make It Vegan: Use vegan ricotta and cheese alternatives, and skip the egg in the ricotta mixture.

Keywords: vegetarian lasagna, healthy dinner, roasted vegetables, easy lasagna, whipped ricotta
Read it online: https://petitepanini.com/recipe/roasted-veggie-lasagna-with-whipped-ricotta-recipe/