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.
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!
Don’t stress about certain combinations, use what you like or have available like I did.
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.
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.
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.
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.
I like using a mix of shredded and fresh mozzarella cheese along with the ricotta and grated pecorino.
Top it off with some pine-nuts and bake it all together!
Simple comfort food adapted to whatever vegetables you have on hand transforms into a very special meal.
A worthy treat for yourself, your family and your guests to enjoy!
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- 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
- Dip each pasta sheet into warm water to slightly soften, one by one.
- Mix ricotta with the 2 eggs and a handful of grated cheese, salt and pepper. Combine til incorporated.
- Butter casserole dish and ladle sauce all over the bottom.
- Add enough noodles to cover the bottom of the pan.
- Ladle sauce all over noodles.
- Spread mixed veggies all over the noodles.
- Sprinkle with grated cheese, shredded cheese and dot it with torn, fresh mozzarella.
- Layer the zucchini strips to cover first layer.
- Add more sauce on top of zucchini.
- 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.
- Repeat with all the other ingredients until you reach the top.
- Spoon sauce all over, add shredded cheese and slices of fresh mozzarella, chopped parsley and pine nuts.
- Drizzle with olive oil and place foil over pan.
- Bake at 350 for 30 minutes.
- Take foil off and bake for 10 more minutes. Sides should be bubbling.
- Place under the broiler for a few seconds to get the cheese extra golden.
- Let it rest for ½ hour before cutting.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
