This vegetarian Roasted Veggie Lasagna is a a lightened up comfort meal that everyone will love! You won’t even miss the meat.
Can we all just agree that these winter storms are getting pret-ty old? Us Minnesotans have been putting up with sub-zero temps for WEEKS along with feet of snow, and now that we finally get a break in the temps we are now told we’re getting MORE snow. And those poor east coasters have been getting slammed. C’monnnnn Mother Nature! While Marc is doing a little happy dance right now because of our upcoming snow storm, I’m just gonna go sulk with a big plate of ooey gooey cheesy carb-filled Roasted Veggie Lasagna. I’m fairly certain that a plate of cheese and pasta can make any situation better, amiright? Okay, and chocolate, too. Cannot forget the chocolate.
The fact is, however, I cannot survive on cheese and pasta alone. Girl needs her veggies, too! Which is where this recipe comes in. Ragu wanted me to pick a couple of their recipes and jazz them up a bit. Y’know, give them the greens & chocolate touch. So for this recipe I adapted Ragu’s recipe for No-Boil Lasagna and upped the nutritionals by packing in tons of roasted veggies. Roasting veggies is my all-time favorite way to eat pretty much every vegetable, and so I figured why not roast them before adding them to lasagna?
Of course I used Ragu’s marinara for the recipe, too. I had no idea, but each jar of Ragu’s Old World Style Traditional Sauce is made with 11 whole tomatoes, to make a thick and flavorful marinara. Which means that not only is this Roasted Veggie Lasagna filled with roasted veggies, but even more from the tomatoes in the marinara sauce. It’s practically health food. Covered in lots of (good for the soul) cheese.
I was a huge fan of all of the veggies in this Roasted Veggie Lasagna and chose my favorites – brussels sprouts, broccoli, sweet potatoes, and mushrooms – but you could really pick any of your favorites too. I think bell peppers, zucchini, corn, carrots, and squash would all be great choices. You could also throw in some ground beef or sausage if you have some meat lovers in the family. However you adapt or don’t adapt this recipe, this Roasted Veggie Lasagna is comfort food at it’s best.
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- 1 sweet potato peeled and diced
- 1-2 cups broccoli florets
- 1-2 cup brussels sprouts halved
- 8 oz button mushrooms
- 1 onion sliced
- 3 cloves garlic minced
- 2 tbsp olive oil
- salt & pepper
- 16 oz Ricotta cheese
- 1 egg
- 2 tsp Italian seasoning
- 16 oz Ragu Old World Style Traditional Sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 12 uncooked no-boil lasagna noodles
- Preheat oven to 400 degrees F.
- Combine veggies, garlic, and olive oil and place on 1-2 baking pans lined with aluminum foil (or lightly greased). Season with salt and pepper.
- Bake in preheated oven 30-40 minutes until veggies are soft and roasted.
- While veggies are cooking, beat together ricotta cheese, egg, Italian seasoning and season with salt and pepper.
- Set aside.
- Once veggies are roasted, lower oven to 375 degrees.
- Grease 9x13" pan with cooking spray.
- Spread about 1/2 cup of marinara on bottom of pan.
- Place 4 lasagna noodles on top of marinara.
- Top lasagna noodles with about 1/2 of the veggies.
- Top veggies with half of ricotta cheese mixture.
- Top ricotta with 1 cup of marinara and 1/2 cup of mozzarella cheese.
- Repeat process, with noodles, veggies, ricotta, sauce, and cheese.
- End with layer of noodles on top, topped with remaining marinara sauce and cheese (remaining mozzarella and Parmesan cheese).
- Bake in preheated oven for 45 minutes, covered with aluminum foil.
- Uncover for last 10 minutes, and finish baking until cheese is melted and golden.
- Let sit for 10 minutes, then slice and enjoy!