Roasted Vegetable Lasagna Easy Cheesy Delicious

Ingredients

Roasted vegetable lasagna is the best way to enjoy any leftover veggies or other ingredients like herbs, cheese, or even leftover spaghetti sauce or alfredo!

Roasted Vegetables You can use any combination of vegetables, you’ll need about 6-8 cups total. I like to keep the veggies in slices but you can dice them if you’d prefer.
Sauce Use either store-bought or homemade marinara or pasta sauce. You can add meat to the sauce as well.
Cheese Ricotta is the perfect filler for this lasagna however cottage cheese works too.
Pasta If your grocery sells fresh lasagna sheets (often found in the deli area), there is no need to cook them and they can be used in this recipe. For a low carb (no-noodle) version, just add extra roasted eggplant or zucchini!

Leftover roasted vegetables work well in this recipe. Veggies can be sliced or diced before layering. This makes a large pan but can be divided into two 9×9 pans and one can be frozen before baking.

How to Make Vegetable Lasagna

While I love a good traditional homemade lasagna recipe, when my fridge (or garden) are overflowing with veggies, I turn to this delicious option!

To make vegetable lasagna:

Roast vegetables in the oven until softened.
While the veggies are roasting, mix the cheese layer and boil the lasagna.
Spread 1 cup of sauce in a 9×13 pan. Layer with lasagna, roasted vegetables and cheese mixture.
Bake until the cheese is bubbly and browned.

What to Serve with Vegetable Lasagna

Why, garlic bread, of course!
A crisp green salad with tangy vinaigrette
Caesar Salad

Can You Freeze Vegetable Lasagna?

Yes!! This can be frozen before or after baking.

To bake from frozen, thaw in the fridge overnight and bake as directed. If the lasagna is still quite cold, it may need a little bit of extra time in the fridge.

Lasagna Love

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