Maria's Roasted Vegetable Lasagna
Layered vegetarian lasagna featuring roasted eggplant, zucchini, and portobello mushrooms bound with homemade marinara sauce, fresh spinach, and a blend of mozzarella and parmesan cheese. The vegetables are roasted until tender, creating substantial layers that stand up to the rich tomato sauce. Ideal for family dinners, potlucks, or meal prep. This version emphasizes roasted vegetables as the protein base, offering a heartier alternative to traditional meat lasagna with deep umami from mushrooms and earthiness from spinach.
Ingredients
- 6 tablespoon olive oil, for sauce
- 3 clove garlic, minced
- 1 whole onion, diced
- ½ whole carrot, diced
- 2 tablespoon fresh basil, chopped
- ½ teaspoon salt, for sauce
- 1 can tomato, crushed by hand
- 1 jar tomato puree
- freshly ground black pepper, to taste
- 1 cup olive oil, for roasting
- 2 whole eggplant, sliced
- 3 whole zucchini, sliced
- 4 whole large portobello mushroom, whole
- 16 ounce fresh baby spinach
- 16 ounce lasagna noodles, dried
- 16 ounce mozzarella cheese, shredded
- 1 cup grated parmesan cheese
- ½ cup fresh basil, chopped
- salt, for layering
Instructions
- 1
Heat olive oil over medium heat in large pot. Add garlic and onion, saute until translucent, about 10 minutes.
- 2
Add carrot, basil, salt, and pepper. Saute 5 minutes more.
- 3
Crush tomato by hand and add to pot with tomato puree. Simmer over medium-low heat for 30 minutes, stirring occasionally.
- 4
Preheat oven to 375°F.
- 5
Arrange eggplant and zucchini on parchment-lined sheet pans. Brush with oil, season with salt and pepper. Roast 25 minutes.
- 6
Arrange mushrooms on parchment-lined sheet pans. Brush with oil, season with salt and pepper. Roast 20 minutes.
- 7
Heat olive oil in large pan over medium heat. Add spinach, season with salt and pepper. Saute, stirring constantly, until wilted.
- 8
Transfer spinach to colander to drain. When cool enough to handle, squeeze out excess moisture and chop.
- 9
Bring large pot of salted water to boil. Add lasagna noodles and cook for half the recommended time, about 4 to 5 minutes. Spread in single layers on parchment paper.
- 10
Spread thin layer of marinara sauce on bottom of 9x13x2.5-inch baking dish.
- 11
Arrange layer of lasagna noodles, slightly overlapping. Top with single layers each of eggplant, zucchini, and mushroom, using about half of roasted vegetables.
- 12
Distribute half of spinach over vegetables. Top with half of mozzarella and basil.
- 13
Sprinkle one-quarter of parmesan cheese over this. Cover carefully with marinara sauce.
- 14
Repeat with second layer of noodles, vegetables, cheeses, and sauce.
- 15
Top with final layer of noodles, remaining sauce, and remaining parmesan.
- 16
Cover with foil and bake until bubbly, 45 to 60 minutes. Remove foil for final 15 minutes.
- 17
Let cool at room temperature for 15 minutes before serving.
Tips
Undercook noodles by half their recommended time so they finish cooking in the oven without becoming mushy.
Squeeze spinach thoroughly after wilting to prevent excess moisture from making the lasagna watery.
Let lasagna rest 15 minutes after baking so layers set and hold together when sliced.
Good to Know
Cover and refrigerate up to 4 days. Freeze unbaked lasagna covered tightly with plastic wrap and foil up to 3 months. Thaw overnight in refrigerator before baking.
Assemble lasagna through layering, cover, and refrigerate up to 24 hours. Extend baking time by 10 to 15 minutes if baking from cold. Marinara sauce can be made 2 days ahead and refrigerated.
Serve hot from oven. Pair with garlic bread and simple green salad with vinaigrette. Suitable for vegetarian diets and meatless meals.
Common Mistakes
Overcook noodles before layering to avoid mushy final texture
Skip squeezing spinach to prevent watery, soggy layers
Use low-moisture mozzarella to prevent excess liquid in dish
Substitutions
Dairy-Free Swaps
General Alternatives
use vegan cheese and olive oil throughout
FAQ
Can I make this lasagna ahead of time?
Yes, assemble completely, cover tightly, and refrigerate up to 24 hours before baking. Add 10 to 15 minutes to baking time since it starts cold. You can also freeze the unbaked lasagna for up to 3 months.
What if I don't have fresh basil?
Substitute dried basil at one-third the amount (about 2 teaspoons for marinara, 3 tablespoons for layering). Add dried basil to the sauce only to prevent harsh flavor in raw layers.
How long can I keep leftovers and can I freeze them?
Refrigerate covered for up to 4 days. Freeze leftovers in airtight containers or wrapped portions for up to 3 months. Thaw overnight in refrigerator and reheat covered at 160C until heated through.