Roasted Vegetable Lasagna

As the temperatures continue to slowly drop, warm, hearty meals become more appealing. This recipe came to life on accident, a result of leftover vegetables and ricotta cheese. Ricotta is pretty typical in traditional lasagna, one reason I seldom make it- hubby hates ricotta!  With a little creativity, some random ingredients in the refrigerator this delicious roasted vegetable lasagna came to life! All total the prep time was about 60 minutes, but much of this could be prepared in advance to make for a quick dinner prep!

roasted veg lasagna-done

This recipe is so versatile and could also be modified to be vegetarian by leaving out the ground turkey, or to cut carbs, leave out the noodles and just layer veggies, meat and cheese. If you’re looking for a gluten free version, go for gluten free lasagna noodles. This would also be great with some sauteed bell pepper and butternut squash!

First prep the zucchini, squash and eggplant by slicing into thin slices, spraying with olive oil, and roasting on a baking sheet at 400 degrees for ~10 minutes. Set aside. Next brown the ground turkey with ~1 cup chopped onion until fully cooked. Mix with ~1 cup marinara sauce (enough to fully coat the turkey). Combine 2 oz cream cheese with 1 cup ricotta and 3/4 cup marinara sauce. Set aside.

Now its time to layer your lasagna! Spread ~1/2 cup marinara sauce on the bottom of a 9×13 baking dish. First layer noodles, then 1/2 of the turkey mixture, then 1/2 cream cheese mixture, then roasted veggies. Repeat with noodles, ground turkey, cream cheese mixture and veggies. Place another layer of noodles and top with remaining marinara sauce. Top with shredded cheese and bake at 350 degrees for 30 minutes.

roasted veg lasagna-eggplant layer

roasted veg lasagna- meat layer

roasted veg lasagna- veggie layer

roasted veg lasagna- done in pan

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Roasted Vegetable Lasagna
Prep time
Cook time
Total time
  • 1 pound ground turkey
  • 9 no bake lasagna noodles
  • ½ sweet onion- chopped
  • 2 zucchini
  • 2 yellow squash
  • 1 small eggplant
  • 1½ jars marinara sauce
  • 2 oz cream cheese
  • 1 cup ricotta
  • ½ cup mozzarella cheese (optional for topping)
  1. Preheat oven to 400 degrees.
  2. Slice zucchini, squash and eggplant (peeled) thinly and place onto baking sheet. Spray with olive oil and roast for 10 minutes. Remove and set aside. Reduce oven temperature to 350 degrees.
  3. Brown ground turkey with chopped onion until fully cooked. Drain extra liquid and set aside.
  4. Mix cream cheese, ricotta and 1 cup marinara sauce in mixing bowl until fully combined. Set aside.
  5. Pour ½ cup marinara sauce on bottom of 9 x 13 baking dish to coat the bottom.
  6. Layer 3 noodles, ½ ground turkey mixture, ½ cream cheese mixture and roasted veggies. Repeat again. Lastly top with 3 noodles, remaining marinara to cover noodles. Top with mozzarella cheese as desired. Bake at 350 degrees for 30 minutes.


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