Easy Roasted Vegetable Lasagna with No Boil Noodles

slice of lasagna

This delicious vegetable lasagna is easy to make, full of flavor and showcases a superabundance of roasted vegetables. It’s also meat-free, light and fresh and very customizable.

whole lasagna

By customizable I mean there’s no specific veggies you need to use, I actually went through my fridge and roasted every vegetable I saw. Of course if you like certain vegetable combinations together like spinach and mushroom or whatever just do it, it will work!

vegetable lasagna

Don’t stress about certain combinations, use what you like or have available like I did.

roasted vegetables

This is what I had in my fridge, I like roasting vegetables every week any way and I usually buy a lot. I’ll have some for lunch, use them as sides for dinner and in the morning with eggs but this time I decided to also make a veggie lasagna with some of them.

I had three Japanese eggplants, a few carrots, two red peppers, a small head of cauliflower, one yellow squash, one bunch of kale, a small butternut squash and some brussel sprouts (that I did not use in the lasagna). All veggies were roasted on sheet pans separately at 425 degrees drizzled with olive oil, salt and pepper, roasted til slightly golden.

All the roasting of the veggies can be done a day or two ahead of time.

no boil pasta sheets

I have to admit I wasn’t a fan of the no boil noodles, ones that I’ve tried in the past did not impress me at all. But the Delverde brand really caught my eye, I liked the ridges and I knew that their pasta was good so I thought I’d give them a try. This time I have to say at least with this brand, I’m a fan, and this isn’t sponsored!

The pasta sheets weren’t paper thin, they still had a nice texture and bite to them and they weren’t heavy tasting at all.

One thing I never liked about the no boil pasta was trying to spread sauce and ricotta on a dry stiff noodle, it’s weird to me because I always used the curly lasagna sheets that had to be boiled first.

But I found that if you just wet them one by one in a quick dip of warm water, they become a little pliable, easier to spread sauce and cheese onto, and easier to press down on them after the layers are formed, so that’s what I did.

lasagna ingredients

All the veggies you see in the container above I actually used, ( except for the brussels) but I chopped them up so they would be easier to eat and be more bite sized pieces in the lasagna.

making lasagna

In between the layers I added thinly sliced raw zucchini. Zucchini cooks up so fast there was no need to roast it ahead of time as long as it was thinly cut.

making lasagna

I like using a mix of shredded and fresh mozzarella cheese along with the ricotta and grated pecorino.

lasagna

Top it off with some pine-nuts and bake it all together!

lasagna

Simple comfort food adapted to whatever vegetables you have on hand transforms into a very special meal.

lasagna slice

A worthy treat for yourself, your family and your guests to enjoy!

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5.0 from 1 reviews
Easy Roasted Vegetable Lasagna with No Boil Noodles
 
Use any mix of veggies you like, just have them pre-roasted ahead of time.
Author:
Ingredients
  • at least 4 cups or more, ( I would go with more just in case and depending on the size of your lasagna) of a mix of roasted veggies, any combination you like cut into bite sized pieces, roasted at 425 until slightly golden, refer to my post
  • 2 zucchini sliced thin, kept raw
  • no boil pasta sheets, enough for 3 layers to your lasagna either for an 8x8 pan or a 9x13
  • 1 lb. good ricotta, drained well of all liquid
  • 2 eggs
  • roughly 1lb. each of fresh and shredded mozzarella ( you might not use it all).
  • marinara sauce, good quality or homemade
  • grated pecorino or parmigiano cheese
  • fresh chopped parsley and pine nuts for garnish
Instructions
  1. Dip each pasta sheet into warm water to slightly soften, one by one.
  2. Mix ricotta with the 2 eggs and a handful of grated cheese, salt and pepper. Combine til incorporated.
  3. Butter casserole dish and ladle sauce all over the bottom.
  4. Add enough noodles to cover the bottom of the pan.
  5. Ladle sauce all over noodles.
  6. Spread mixed veggies all over the noodles.
  7. Sprinkle with grated cheese, shredded cheese and dot it with torn, fresh mozzarella.
  8. Layer the zucchini strips to cover first layer.
  9. Add more sauce on top of zucchini.
  10. Spread ricotta mixture all over, you probably won't use all of it but spread a nice amount because this is the only layer you will do it on.
  11. Repeat with all the other ingredients until you reach the top.
  12. Spoon sauce all over, add shredded cheese and slices of fresh mozzarella, chopped parsley and pine nuts.
  13. Drizzle with olive oil and place foil over pan.
  14. Bake at 350 for 30 minutes.
  15. Take foil off and bake for 10 more minutes. Sides should be bubbling.
  16. Place under the broiler for a few seconds to get the cheese extra golden.
  17. Let it rest for ½ hour before cutting.

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Comments

  1. Love a vegetable lasagne!!! My mouth is watering.
    No boil noodles can be weird….but I know the brand you used, and they are good…..

  2. Looks great, Marie! Did the raw zucchini make the dish watery at all or did the noodles absorb it all up? I always find myself with watery results when using uncooked or even partially cooked zucchini in lasagna dishes but I haven’t tried it in conjunction with no-boil noodles.

    • I thought it made the no boil better, it wasn’t watery at all, but that being said you sure can roast it as well Erika

  3. Marie, I think I will become a fan of this veggie lasagna, it looks so delicious! I have never been a fan of lasagna because as a kid growing up in Chicago, my Sicilian mom never made it! Strange, I know! I’ll let you know how it goes!

  4. this is fabulous! I love the photo of all of the roasted vegetables. So pretty. I’ve never tried the no bake noodles because as much as lasagna noodles are pain to deal with, I was suspicious. I’ll check amazon for this brand. Thanks!

  5. Looks really lovely, Marie! And I have to agree about the Del Verde lasagna noodles. They really are excellent. I have to admit since I discovered them I’ve switched over except for special occasions.

  6. Eileen Kostock says

    This sounds yummy Maria and I like the idea of roasting the vegetables to bring out their flavor. This is on the list of recipes to try. The list is getting longer and longer thanks to you…lol! 🙂

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