Layers of tender roasted vegetables, a creamy ricotta–cottage filling and melty mozzarella create a hearty, savory tray lasagna with a golden, slightly crisp top; serve warm garnished with fresh basil.
A Golden, Veg-Forward Tray Lasagna for Weeknights
Roasting the vegetables first concentrates their flavor and keeps the lasagna rich and saucy without getting soggy—perfect for a hearty, easy vegetarian dinner.
If you love lasagna but shy away from watery, under-seasoned vegetable versions, this tray lasagna solves that exact kitchen frustration. Roasting zucchini, eggplant, peppers, mushrooms and cherry tomatoes at high heat caramelizes their edges and concentrates sweetness so every forkful has depth and texture rather than limp, boiled veg.
The cheese layer is an intentionally creamy but not heavy mix of part-skim ricotta and low-fat cottage cheese, bound with an egg and brightened with grated Parmesan and Italian seasoning. Wilted spinach is squeezed dry and folded in so it adds color and an earthy note without releasing extra liquid. Between ribbons of no‑boil lasagna noodles, the roasted vegetables create pockets of charred mushroom and burst tomato that contrast with the soft, cheesy interior.
A few assembly tricks keep this from turning into a soggy casserole: roast the vegetables first, spread the cheese filling in an even layer, and start covered so the noodles cook through, then uncover toward the end to let the top go golden and slightly crisp. You can assemble a day ahead (or freeze for longer storage) and bake when you’re ready—great for busy nights.
Serve warm with torn fresh basil, a drizzle of good olive oil and extra Parmesan. It feeds a family of four comfortably and pairs beautifully with a simple green salad or crusty bread for soaking up any leftover cheesy juices.
Ingredients
How to Make Roasted Vegetable Lasagna Tray
- Preheat the oven to 425°F (220°C). Line a large baking sheet with foil or parchment and toss the zucchini (sliced 1/4" rounds), eggplant (cut into 1/2" cubes), bell pepper (cut into 1" strips), mushrooms (thickly sliced), red onion (wedges), and cherry tomatoes with 1 tbsp olive oil, 1 tsp Italian seasoning, 1/2 tsp salt and 1/4 tsp black pepper.
- Roast the vegetables on the prepared sheet for 20–25 minutes, turning once, until tender and edges are caramelized; remove from oven and reduce oven temperature to 375°F (190°C).
- While vegetables roast, heat remaining 1 tbsp olive oil in a skillet over medium heat; add minced garlic and sauté 30 seconds until fragrant, add spinach and cook, stirring, until wilted (about 2 minutes); remove from heat and squeeze out excess liquid.
- In a medium bowl combine ricotta, cottage cheese, egg, remaining 1 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper and half of the grated Parmesan; fold in the wilted spinach and set the cheese filling aside.
- Spread 1/2 cup marinara evenly in the bottom of a 9x13" (23x33 cm) baking dish. Place 3 lasagna noodles over the sauce (they will soften during baking). Spoon about one-third of the remaining marinara over the noodles.
- Top the noodles with about one-third of the roasted vegetables, spread half of the cheese filling over the vegetables, and sprinkle with about one-third of the shredded mozzarella. Repeat: noodles, 1/3 marinara, remaining vegetables, remaining cheese filling, and one-third mozzarella. Finish with a final layer of noodles, the remaining marinara, remaining mozzarella and the remaining Parmesan.
- Cover the tray tightly with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 15–20 minutes until cheese is bubbly and the top is lightly golden.
- Let the lasagna rest 10–15 minutes before slicing so it firms up. Garnish with chopped fresh basil and an extra pinch of black pepper. Serve warm.
Recipe Card
Roasted Vegetable Lasagna Tray
Layers of tender roasted vegetables, a creamy ricotta–cottage filling and melty mozzarella create a hearty, savory tray lasagna with a golden, slightly crisp top; serve warm garnished with fresh basil.
- Prep
- 35 min
- Cook
- 45 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with foil or parchment and toss the zucchini (sliced 1/4" rounds), eggplant (cut into 1/2" cubes), bell pepper (cut into 1" strips), mushrooms (thickly sliced), red onion (wedges), and cherry tomatoes with 1 tbsp olive oil, 1 tsp Italian seasoning, 1/2 tsp salt and 1/4 tsp black pepper.
- Roast the vegetables on the prepared sheet for 20–25 minutes, turning once, until tender and edges are caramelized; remove from oven and reduce oven temperature to 375°F (190°C).
- While vegetables roast, heat remaining 1 tbsp olive oil in a skillet over medium heat; add minced garlic and sauté 30 seconds until fragrant, add spinach and cook, stirring, until wilted (about 2 minutes); remove from heat and squeeze out excess liquid.
- In a medium bowl combine ricotta, cottage cheese, egg, remaining 1 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper and half of the grated Parmesan; fold in the wilted spinach and set the cheese filling aside.
- Spread 1/2 cup marinara evenly in the bottom of a 9x13" (23x33 cm) baking dish. Place 3 lasagna noodles over the sauce (they will soften during baking). Spoon about one-third of the remaining marinara over the noodles.
- Top the noodles with about one-third of the roasted vegetables, spread half of the cheese filling over the vegetables, and sprinkle with about one-third of the shredded mozzarella. Repeat: noodles, 1/3 marinara, remaining vegetables, remaining cheese filling, and one-third mozzarella. Finish with a final layer of noodles, the remaining marinara, remaining mozzarella and the remaining Parmesan.
- Cover the tray tightly with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 15–20 minutes until cheese is bubbly and the top is lightly golden.
- Let the lasagna rest 10–15 minutes before slicing so it firms up. Garnish with chopped fresh basil and an extra pinch of black pepper. Serve warm.
Nutrition
- Carbohydrates
- 86
- Saturated Fat
- 8.7
- Sodium
- 1325
- Fiber
- 10.1
- Unsaturated Fat
- 17.8
- Protein
- 42
- Fat
- 26.5
- Cholesterol
- 117
- Trans Fat
- 0
- Calories
- 734
- Sugar
- 16