Roasted Vegetable Lasagna with Spinach and Squash

Introduction

Roasted Vegetable Lasagna with Spinach and Squash is a hearty, flavorful, and wholesome vegetarian lasagna that combines layers of tender roasted vegetables, fresh spinach, creamy ricotta, and melty mozzarella, all nestled between tender sheets of pasta. Roasting the vegetables brings out their natural sweetness and intensifies their flavor, creating a rich, satisfying dish that appeals to vegetarians and meat-eaters alike. This lasagna is perfect for cozy family dinners, holiday gatherings, or any occasion where you want a comforting, homemade meal with layers of complex flavors and textures.

Why I Love This Recipe

I love this recipe because it’s a celebration of vegetables in the most comforting form possible. The tender roasted squash, zucchini, and bell peppers pair beautifully with earthy spinach and creamy cheeses, creating a balance of flavors that is both indulgent and wholesome. The aroma of garlic and herbs roasting in the oven fills the kitchen, making the cooking process as delightful as the final dish itself. Every slice is a medley of textures: creamy ricotta, gooey mozzarella, tender roasted vegetables, and perfectly baked pasta, creating a lasagna that feels both hearty and refined.

This is a Must Try Dish

Roasted Vegetable Lasagna with Spinach and Squash is a must-try because it perfectly combines comfort, flavor, and nutrition in one elegant dish. While lasagna is often associated with heavy meat sauces, this vegetarian version proves that you can have all the satisfaction and richness of a classic lasagna without meat. Roasting the vegetables enhances their natural sweetness and intensifies their flavor, creating layers that are both hearty and nuanced.

The combination of tender roasted squash, zucchini, and bell peppers with creamy ricotta and gooey mozzarella results in a perfect balance of textures—soft, creamy, and slightly crisp all at once. Fresh spinach and aromatic herbs bring brightness and depth to each bite, ensuring that this lasagna is never dull or one-dimensional. Every slice delivers a harmonious blend of flavors that is both indulgent and wholesome.

Preparation and Cooking Time

• Preparation Time: 30 minutes
• Cooking Time: 50–60 minutes
• Total Time: 1 hour 20–30 minutes

Servings and Calories

• Servings: 8
• Calories per Serving: Approximately 420 kcal

Course and Cuisine

• Course: Main Dish / Vegetarian
• Cuisine: Italian / Comfort Food

Ingredients

For the Roasted Vegetables

• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 medium yellow squash, sliced into 1/4-inch rounds
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 teaspoon dried Italian herbs (or 1 tablespoon fresh)

For the Cheese Mixture

• 2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 cups fresh spinach, chopped

For the Lasagna

• 9–12 lasagna noodles (uncooked or no-boil)
• 2 cups shredded mozzarella cheese
• 2 cups marinara sauce (store-bought or homemade)
• Fresh basil leaves, for garnish (optional)

Cooking Directions

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Roast Vegetables: Toss zucchini, yellow squash, bell peppers, and onion with olive oil, salt, pepper, and Italian herbs. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
3. Prepare Cheese Mixture: In a bowl, combine ricotta, Parmesan, egg, garlic powder, salt, and pepper. Fold in chopped spinach.
4. Assemble Lasagna: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Layer noodles, half of the roasted vegetables, half of the cheese mixture, and 1/3 of the mozzarella. Repeat layers: noodles, remaining vegetables, remaining cheese mixture, 1/3 of mozzarella, and more sauce. Finish with noodles, remaining sauce, and the last 1/3 mozzarella on top.
5. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for another 15–20 minutes until cheese is bubbly and golden.
6. Cool & Serve: Let lasagna rest for 10 minutes before slicing. Garnish with fresh basil if desired.

Step-by-Step Preparation Method

1. Roast Vegetables: Slice squash, bell peppers, and onion. Toss with olive oil, salt, pepper, and herbs. Roast at 400°F for 20–25 minutes.
2. Prepare Cheese Filling: Mix ricotta, Parmesan, egg, garlic powder, salt, pepper, and spinach.
3. Layer Lasagna: Spread marinara sauce, add noodles, roasted vegetables, cheese mixture, and mozzarella. Repeat layers.
4. Top & Bake: Cover with foil, bake, remove foil, and bake again until cheese is golden and bubbly.
5. Cool & Serve: Allow lasagna to set slightly before slicing. Garnish with basil.

How to Serve

• Serve warm with a fresh green salad and crusty bread.
• Pairs beautifully with roasted garlic, a simple vinaigrette, or a glass of Italian red wine.
• Garnish with fresh basil or a drizzle of extra-virgin olive oil for added flavor and presentation.

Recipe Tips

• Use no-boil noodles for convenience, but regular noodles are fine if pre-cooked.
• Don’t over-roast vegetables—they should remain slightly firm to prevent sogginess.
• Cheese mixture can be prepared ahead of time for quicker assembly.
• Let lasagna rest before slicing to maintain clean layers.

Variations

• Vegan: Use plant-based ricotta and mozzarella alternatives.
• Additional Veggies: Add mushrooms, spinach, eggplant, or carrots for variety.
• Protein Boost: Include cooked lentils, tofu, or tempeh in the cheese layer for added protein.
• Sauce Twist: Try a roasted red pepper or pesto sauce instead of marinara for different flavor profiles.

Freezing and Storage

• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Freezing: Assemble lasagna and freeze before baking for up to 2 months. Bake covered at 375°F (190°C) for 50–60 minutes from frozen, removing foil for the last 15 minutes.

Special Equipment Needed

• 9×13-inch baking dish
• Baking sheet for roasting vegetables
• Mixing bowls
• Knife and cutting board

Frequently Asked Questions (FAQ)

1. Can I make this lasagna ahead of time?
   Yes, assemble it and refrigerate for up to 24 hours before baking.
2. Can I use other types of squash?
   Yes, butternut or delicata squash can be substituted.
3. Is this dish vegetarian?
   Yes, it contains no meat. For vegan, use plant-based cheese.
4. Do I need to cook the noodles first?
   No-boil noodles work without pre-cooking. If using regular noodles, boil until al dente.
5. Can I add protein to this lasagna?
   Yes, lentils, tempeh, or tofu can be layered with the cheese mixture.

Conclusion

Roasted Vegetable Lasagna with Spinach and Squash is a comforting, colorful, and nutritious dish that highlights seasonal vegetables in a hearty, cheesy, and satisfying meal. Its layers of roasted squash, zucchini, spinach, and creamy cheese make it both visually stunning and flavorful. Perfect for weeknight dinners, special occasions, or meal prep, this lasagna is a versatile, wholesome dish that will impress vegetarians and meat-eaters alike. Its combination of flavors, textures, and colors makes it a must-try recipe for anyone seeking a comforting yet elegant homemade meal.