Hairy Bikers Roasted Vegetable Lasagne Recipe

This easy roasted vegetable lasagne is packed with zucchini, bell peppers, mushrooms, and onions, all roasted for a rich, deep flavor. Layered with pasta sauce, mozzarella, and Parmesan, it’s a simple and delicious dish perfect for family dinners!

Ingredients Needed:

• olive oil cooking spray
• 2 zucchini, sliced
• 2 green bell peppers, cut into 1-inch pieces
• 1 (8-ounce) package of sliced fresh mushrooms
• 1 onion, cut into 8 wedges
• 1 tablespoon chopped fresh basil
• 1 clove garlic, minced
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 12 lasagna noodles
• 2 (28-ounce) jars pasta sauce
• 1 (16-ounce) package of shredded mozzarella cheese
• 1 cup freshly shredded Parmesan cheese

How To Make Roasted Vegetable Lasagne Recipe?

1. Preheat the oven & prepare the vegetables: Set oven to 200°C and grease a baking sheet. Arrange zucchini, bell peppers, mushrooms, and onions on the sheet. Sprinkle with basil, garlic, salt, and black pepper. Spray lightly with cooking spray.
2. Roast the vegetables: Bake for 10–25 minutes until they are soft and slightly browned.
3. Cook the lasagna noodles: Boil a large pot of salted water. Cook the lasagna noodles for about 8 minutes until firm but tender. Drain and set aside.
4. Heat the pasta sauce: Pour the pasta sauce into a saucepan and warm it over medium heat until it starts to simmer.
5. Mix the cheeses: In a bowl, combine mozzarella and Parmesan cheese.
6. Assemble the lasagne: Spread 1/3 cup pasta sauce in a 9×13-inch baking dish. Lay 3 lasagna noodles on top. Add 1/4 of the roasted vegetables, 1/4 of the sauce, and 1/4 of the cheese mixture. Repeat layers three more times, finishing with cheese on top.
7. Bake the lasagne: Place the dish in the oven and bake for 20–25 minutes until the cheese melts and the sauce bubbles.
8. Let it rest & serve: Allow the lasagne to rest for 10 minutes before slicing. Serve and enjoy!

Recipe Tips:

• Roast the vegetables properly: Spread them out in a single layer on the baking sheet so they roast evenly. If they are too crowded, they will steam instead of roasting, making them soggy.
• Use enough sauce: Make sure each layer has enough pasta sauce to keep the lasagne moist. If there’s not enough sauce, the noodles can dry out while baking.
• Layer the ingredients evenly: Spread the vegetables, sauce, and cheese evenly in each layer. This helps every bite have the perfect mix of flavors and textures.
• Let the lasagne rest before slicing: After baking, let it sit for at least 10 minutes. This helps it firm up, making it easier to cut without falling apart.
• Use freshly shredded cheese: Pre-shredded cheese has added starches that make it less creamy when melted. Shred mozzarella and Parmesan fresh for a smoother, richer texture.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Roasted Vegetable Lasagne cool before storing it. Once it reaches room temperature, place it in a sealed container and keep it in the fridge for up to 4 days.
• Freeze: After cooling, wrap each portion well or put it in a freezer-safe container. Freeze for up to 3 months.
• Reheat: Warm a skillet over low heat. Add a slice of lasagne with a splash of water or pasta sauce to prevent drying. Cover with a lid and heat for 5–7 minutes, checking occasionally until hot.

Nutrition Facts:

• Calories: 350 kcal
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 600mg
• Potassium: 500mg
• Total Carbohydrate: 40g
• Dietary Fiber: 5g
• Sugars: 8g
• Protein: 18g

Hairy Bikers Roasted Vegetable Lasagne Recipe

Course: DinnerCuisine: ItalianDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

350

kcal

This easy roasted vegetable lasagne is packed with zucchini, bell peppers, mushrooms, and onions, all roasted for a rich, deep flavor. Layered with pasta sauce, mozzarella, and Parmesan, it’s a simple and delicious dish perfect for family dinners!

Ingredients

• olive oil cooking spray

• 2 zucchini, sliced

• 2 green bell peppers, cut into 1-inch pieces

• 1 (8-ounce) package of sliced fresh mushrooms

• 1 onion, cut into 8 wedges

• 1 tablespoon chopped fresh basil

• 1 clove garlic, minced

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• 12 lasagna noodles

• 2 (28-ounce) jars pasta sauce

• 1 (16-ounce) package of shredded mozzarella cheese

• 1 cup freshly shredded Parmesan cheese

Directions

• Preheat the oven & prepare the vegetables: Set oven to 200°C and grease a baking sheet. Arrange zucchini, bell peppers, mushrooms, and onions on the sheet. Sprinkle with basil, garlic, salt, and black pepper. Spray lightly with cooking spray.
• Roast the vegetables: Bake for 10–25 minutes until they are soft and slightly browned.
• Cook the lasagna noodles: Boil a large pot of salted water. Cook the lasagna noodles for about 8 minutes until firm but tender. Drain and set aside.
• Heat the pasta sauce: Pour the pasta sauce into a saucepan and warm it over medium heat until it starts to simmer.
• Mix the cheeses: In a bowl, combine mozzarella and Parmesan cheese.
• Assemble the lasagne: Spread 1/3 cup pasta sauce in a 9×13-inch baking dish. Lay 3 lasagna noodles on top. Add 1/4 of the roasted vegetables, 1/4 of the sauce, and 1/4 of the cheese mixture. Repeat layers three more times, finishing with cheese on top.
• Bake the lasagne: Place the dish in the oven and bake for 20–25 minutes until the cheese melts and the sauce bubbles.
• Let it rest & serve: Allow the lasagne to rest for 10 minutes before slicing. Serve and enjoy!

Notes

• Roast the vegetables properly: Spread them out in a single layer on the baking sheet so they roast evenly. If they are too crowded, they will steam instead of roasting, making them soggy.
• Use enough sauce: Make sure each layer has enough pasta sauce to keep the lasagne moist. If there’s not enough sauce, the noodles can dry out while baking.
• Layer the ingredients evenly: Spread the vegetables, sauce, and cheese evenly in each layer. This helps every bite have the perfect mix of flavors and textures.
• Let the lasagne rest before slicing: After baking, let it sit for at least 10 minutes. This helps it firm up, making it easier to cut without falling apart.
• Use freshly shredded cheese: Pre-shredded cheese has added starches that make it less creamy when melted. Shred mozzarella and Parmesan fresh for a smoother, richer texture.