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    Home » main course » pasta » Feeding the Masses: Roasted Vegetable Lasagna

    Feeding the Masses: Roasted Vegetable Lasagna

    Mar 13, 2012 · 31 Comments

    Jump to Recipe·Print Recipe

    When there's a big crowd to feed, there are few dishes that fit the bill better than a big pan of lasagna - particularly when some of those friends are vegetarians.

    Roasted Vegetable Lasagna

    Since I didn't have a go-to vegetarian lasagna recipe in my repertoire, I decided it was time to give my favourite lasagna recipe a meat-free makeover by replacing the usual meat sauce with a simple marinara sauce and blend of chunky vegetables roasted until yieldingly soft and ever so slightly charred.

    I must say, I'm really pleased with the results.

    It's got all the elements that make homemade lasagna so delicious - that gratifyingly substantial belly-warming goodness, a surprisingly hearty flavour that belies its vegetarian origins, and that ever-important ooey-gooey melted cheese layer on top.

    Vegetables for Lasagna

    On the flipside, it's also got more than half of your daily requirement of vitamins A and C, and healthy amounts of calcium and fiber. It's good-for-you food masquerading as naughty comfort food.

    Meat? In the words of Tony Soprano, fuggehdaboudit.

    I know the length of the recipe might seem daunting if you've never made lasagna before. That's especially true when it comes to this recipe, since I basically make everything but the noodles from scratch, but it's actually quite easy once you get the hang of it.

    Sprinkling Cheese

    If it helps, take comfort in the fact that almost all of the components of this recipe (namely the roasted vegetables, the marinara sauce and the ricotta layer) can all be assembled a day or two in advance... or you can just skip the homemade marinara and use a good-quality jarred sauce instead.

    All that's left to do on the day of is to boil the noodles, assemble the lasagna and then pop it into the oven until bubbly and delicious.

    Roasted Vegetable Lasagna

    See? Not so scary at all.

    Besides, it'll all be worth it when eleven beaming faces look back at you, bellies full of healthy vegetables, hearty pasta and gooey cheese. That's absolutely worth it.

    //

    Print
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    Roasted Vegetable Lasagna

    Roasted Vegetable Lasagna


    ★★★★★

    5 from 4 reviews

    • Author: Isabelle Boucher (Crumb)
    • Total Time: 1 hour 25 minutes
    • Yield: 12 1x
    Print Recipe
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    Description

    Roasted vegetables gives this vegetarian lasagna a ton of hearty flavour... you won't even miss the meat! If you can't find La Bomba sauce, substitute with sundried tomato pesto or regular basil pesto.


    Ingredients

    Scale

    Roasted Vegetables

    • 2 red bell peppers
    • 1 medium-sized zucchini
    • 1 medium-sized Asian eggplant
    • 4 medium-sized portobello mushrooms
    • 2 tbsp olive oil
    • ½ tsp each salt and pepper
    • ¼ cup finely chopped fresh basil

    Marinara Sauce

    • 1 small onion, finely diced
    • 4 cloves garlic, minced
    • 1 can (796 ml each) crushed tomatoes
    • 1 can (156 ml) tomato paste
    • ½ cup dry red wine

    Spinach-Ricotta Filling

    • 1 container (450g) ricotta cheese
    • ¼ cup shredded parmesan cheese
    • ¼ cup finely chopped fresh basil
    • 2 eggs
    • ½ tsp salt
    • ½ tsp pepper
    • 1 package (255g) frozen chopped spinach, thawed

    Lasagna Layers

    • 16 lasagna noodles, cooked as per package directions
    • 1 cup La Bomba sauce
    • 2 cups shredded mozzarella cheese

    Instructions

    1. Preheat oven to 450F.
    2. Meanwhile, prepare the vegetables for roast. Cut the red peppers into quarters, removing the seeds and stem. Slice the zucchini and eggplant into ½" thick slices. Remove the thick stems from the portobellos.
    3. Arrange the vegetables in a single layer on a large baking sheet (use two sheets if necessary). Brush with oil, then sprinkle with salt, pepper and shredded basil. Roast in preheated oven for 15 minutes, then flip over and roast for 10-15 minutes longer, or until vegetables are browned on the edges and soft. Remove from oven and set aside to cool.
    4. While the vegetables are roasting, prepare the sauce. In a heavy-bottomed saucepan, saute the onions and garlic in olive oil over medium-high heat for 7-10 minutes, or until soft and lightly coloured. Add tomato puree, tomato paste and wine, and bring to a simmer. Reduce heat to low and let simmer for 20 minutes to allow the flavours to blend.
    5. Meanwhile, reduce the oven temperature to 350F, and roughly chop the cooled vegetables into bite-sized chunks. Transfer the chopped vegetables to a bowl, along with any juices that may have accumulated on the baking sheet.
    6. Lastly, prepare the ricotta-spinach layer by whisking together the ricotta, parmesan, basil, eggs, salt and pepper in a mixing bowl until smooth and creamy. Squeeze out all the excess moisture from the spinach, then stir into the ricotta until evenly combined.
    7. To assemble the lasagna, spoon a thin layer of sauce onto the bottom of a 9×13″ baking dish. Cover with a layer of four lasagna noodles (you'll need four per layer), followed by half of the roasted vegetables and a ½ cup of sauce. Top with another layer of lasagna noodles. Spread the ricotta mixture evenly on top, followed by a thin layer of La Bomba. Top with a third layer of lasagna noodles, and spread with the last of the roasted vegetables and another ½ cup of marinara. Top off with one last layer of noodles. Pour the remaining marinara sauce overtop, then sprinkle evenly with mozzarella.
    8. Cover the pan tightly with aluminum foil, and bake in preheated oven for 40 minutes. Uncover and continue baking for 5-10 minutes longer, or until lasagna is bubbly and cheese is melted and golden-brown.
    9. Let stand for 10 minutes to allow the lasagna to firm up, then cut into pieces and serve piping hot with a green salad and crusty bread.
    • Prep Time: 40 mins
    • Cook Time: 45 mins

    Did you make this recipe?

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    Reader Interactions

    Comments

    1. Ces says

      February 7, 2013 at 6:06 pm

      The complexity of flavors makes this a big winner. Thanks much! Loving it!

      ★★★★★

      Reply
    2. Noel says

      January 17, 2013 at 12:27 am

      Hi, I was just wondering what the nutrition facts for a serving of this lasagna are?
      Thanks!

      Reply
      • Isabelle Boucher says

        January 17, 2013 at 11:00 am

        Hi Noel, the nutrition for most recipes can vary widely depending on which brands you're using (especially the cheeses and the canned tomatoes), so I'd suggest doing the math yourself based on your specific ingredients. There are several recipe nutrition calculators available online - let me know if you need some suggestions!

        Reply
    3. deb says

      September 5, 2012 at 1:40 am

      Fantastic recipe! Made it yesterday and baked and served it tonight. A BIG hit. I did find it took about an extra 20 minutes to bake even though I took it out of the fridge ahead of time. But, other than that, all was perfect just as written. Thanks so much - will definitely make this again and again!

      ★★★★★

      Reply
    4. Marcella says

      April 6, 2012 at 6:19 pm

      Beautiful presentation of your process and the outcome! I too, like to view Lasagna as a blank canvas. The rules are that there are no rules, and substitutting ingredients for this crowd pleasing dish is part of the fun! Well done!

      Reply
    5. Karina says

      March 31, 2012 at 5:07 pm

      This looks so tasty! Thanks for sharing.

      Reply
    6. Ronda says

      March 29, 2012 at 7:32 am

      So nice to find other sites with wholesome recipes! Rock on roasted vegetables! Love your site.

      Reply
    7. Maggie @Kitchie Coo says

      March 26, 2012 at 12:12 am

      I made this lasagna this weekend for a crowd and it was a hit!! Between the roasted veggies, the pesto and all the cheeses, the flavor was absolutely outstanding! Thank you for such an awesome recipe that I will absolutely be making again!!

      Reply
      • Isabelle says

        March 26, 2012 at 10:57 am

        Yay! I'm so glad you enjoyed it, Maggie. I always get a kick out of hearing someone actually made one of my recipes. :)

        Reply
    8. Maureen says

      March 20, 2012 at 1:49 pm

      Everyone loves lasagna and for a crowd - make ahead and pop in the oven. This veggie lasagna looks wonderful.

      ★★★★★

      Reply
    9. Maggie @ Kitchie Coo says

      March 20, 2012 at 1:47 pm

      OMG, I was just looking for a roasted vegetable lasagna to feed a crowd this weekend and this is the first one I landed on. I am not going to look any further, this looks perfect! I'll let you know how it turns out. Great recipe!!

      Reply
    10. Beth Michelle says

      March 17, 2012 at 7:31 am

      This looks SO delicious! And, your photos are stunning.

      Reply
    11. Ally says

      March 16, 2012 at 7:17 pm

      Yummmmm... this looks divine! It would be so useful to make a big portion & freeze individual portions for quick lunches... fantastic recipe! That ricotta filling looks delish.
      xo
      https://allykayler.blogspot.com/

      Reply
    12. Mary Ellen @ Pâte à Chew says

      March 15, 2012 at 3:56 pm

      YUM! Love this, I love roasted veggie lasagna but have never made my own. I should give yours a try!

      Reply
    13. Sando says

      March 15, 2012 at 3:10 pm

      Omgoodness this looks yummy! Gorgeous photos. Makes me wanna dive in!

      Reply
    14. Bree says

      March 15, 2012 at 1:04 pm

      This looks absolutely perfect-yum!

      Reply
    15. Geraldine Saucier says

      March 15, 2012 at 11:27 am

      Your roasted Vegetable Lasagna looks delicious. I love the roasting of the veggies. Great post:)

      Reply
    16. Dawn says

      March 15, 2012 at 9:45 am

      Sounds great except my family hates egg plant. Any suggestions for a substitution?

      Reply
      • Isabelle says

        March 15, 2012 at 10:21 am

        I find the eggplant isn't really noticeable, what with everything else that's going on - but if you've got a hardcore eggplant hater on your hands, I'd either replace it with another zucchini or leave it out altogether. Good luck!

        Reply
    17. movita beaucoup says

      March 15, 2012 at 8:58 am

      Oh, veggie lasagna, how I love thee. You make me run fast and leap high. You make my belly happy, and my body healthier. And given that this body generally runs on sugar? That's no mean feat.

      Reply
    18. Annie Oakley's Kitchen says

      March 14, 2012 at 9:04 pm

      I used to make a veggie lasagna quite frequently when my husband and I were first dating. It has fallen out of the repertoire in recent years and I honestly can't remember the last time I made it. Thanks for posting this recipe and bringing it back to my mind :)

      Reply
    19. Kiri W. says

      March 14, 2012 at 3:19 pm

      Absolutely beautiful :) I love vegetable lasagna, and those mushrooms have me swooning. Bookmarked!

      Reply
    20. Asiya says

      March 13, 2012 at 10:49 pm

      Love it!!! I always make lasagna with meat and my husband always tells me to add more vegetables. He would love it if I left the meat out altogether! I've never seen La Bomba sauce before...I'll check out Longos if they have any. I've never seen any Italian markets near where I live.

      Reply
    21. PolaM says

      March 13, 2012 at 8:12 pm

      These look like some fantastic lasagne! I have to try them!

      Reply
    22. TastefullyJulie says

      March 13, 2012 at 7:33 pm

      Gorgeous photos and what a delicious looking recipe! I'm glad I found you on foodbuzz :)

      ★★★★★

      Reply
    23. MikeVFMK says

      March 13, 2012 at 6:26 pm

      Totally agree! Lasagna is the best one dish great tasting meal to feed a crowd and your vegetable variation looks amazing, Isabelle! Pics are beautiful.

      Reply
    24. Deanna B. says

      March 13, 2012 at 4:51 pm

      Yum! This sounds fantastic. Maybe I just missed it, but what is La Bamba sauce?

      Reply
      • Isabelle says

        March 13, 2012 at 5:26 pm

        La Bomba sauce is a spicy Italian antipasto spread that's commonly sold in Italian markets here in Toronto. The name literally translates to "the bomb"... and believe me, it totally is.
        I used Allessia brand, which you can buy online from My Italian Cantina (https://www.myitaliancantina.com/) or perhaps at an Italian market, but sundried tomato pesto is a great alternative if you can't get your hands on it.

        Reply
    25. Mireia says

      March 13, 2012 at 2:18 pm

      I'm hungry now... the recipe looks amazing!

      Reply
    26. Jessica @ the Learning Curve says

      March 13, 2012 at 1:49 pm

      This sounds heavenly! I'm trying to eat more vegetarian meals these days, and this sounds absolutely perfect! Wish I could have been a guest at your table for this meal. :)

      Reply
    27. Suzi says

      March 13, 2012 at 12:33 pm

      Oh yeah, this looks fantastic. I have many veggie lasagnas but never tried roasting the veggies first. I am going to give that a try the next time. sound really delicious.

      Reply

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    Hello! I'm Isabelle, and this is my blog. I'm a 40-something coffee-chugging, booty-shaking, bargain-shopping, trucker-swearing self-taught cook with a major addiction to vintage cookbooks. Come for the recipes, stay for the terrible puns! Connect with me on Twitter, Instagram and Facebook.
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