If you’re craving something colorful, comforting, and packed with fresh veggies, then you’ve got to try this Vegetarian Tie Dye Lasagna with Roasted Veggies Recipe. It’s truly a feast for the eyes and your taste buds — a lasagna that’s anything but ordinary.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Vegetarian Tie Dye Lasagna with Roasted Veggies Recipe
- Top Tip
- How to Serve Vegetarian Tie Dye Lasagna with Roasted Veggies Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Delicious Recipe
Why You'll Love This Recipe
This Vegetarian Tie Dye Lasagna with Roasted Veggies Recipe isn’t just lasagna — it’s an experience. From tender roasted veggies to creamy pesto ricotta layers, every bite feels like a celebration. I love how it transforms simple ingredients into a breathtaking, cozy dinner without fuss.
- Bright and Beautiful Tie Dye Effect: The layering of vibrant roasted veggies and pesto ricotta creates a stunning swirl of colors that will wow your family at the dinner table.
- Roasted Veggies for Depth of Flavor: Roasting intensifies the sweetness and adds caramelized edges—so much better than just steaming or sautéing.
- Pesto Ricotta That Melts in Your Mouth: The pesto-infused ricotta is creamy, herbaceous, and easy to whip up, making this lasagna special without the need for complicated sauces.
- Comfort Food Made Healthy: It’s hearty yet packed with veggies, making it perfect for a cozy night in with a lighter touch than classic meat lasagna.
Ingredients & Why They Work
I love how each ingredient in this Vegetarian Tie Dye Lasagna with Roasted Veggies Recipe plays a key role in both flavor and texture. Roasting the vegetables brings out their natural sweetness while layering a rich pesto ricotta adds creaminess that balances the tangy tomato sauce beautifully.
- Cherry Tomato Sauce: Roasting cherry tomatoes with garlic and onions deepens their flavor, creating a naturally sweet and savory sauce without added sugar.
- Red and Orange Bell Peppers: They add vibrant color and a subtle sweetness that complements the tomato sauce wonderfully.
- Yellow or Red Onion: Adds a gentle sharpness and sweetness after roasting, harmonizing all the layers.
- Zucchini: Keeps the lasagna light and adds moisture without getting mushy when roasted correctly.
- Extra-virgin Olive Oil: For roasting veggies and garlic, it adds richness and helps develop caramelization.
- Lasagna Noodles: I find cooking them just until pliable keeps them from falling apart while layering and baking.
- Mozzarella and Parmesan Cheese: Creamy mozzarella melts beautifully, and parmesan adds a nutty, salty kick on top.
- Basil Pesto: Infuses the ricotta with fresh herbal vibes that tie the flavors together.
- Whole-Milk Ricotta: Provides the creamy, soft texture that’s enhanced by pesto and a little beaten egg to bind it all.
- Seasonings: Salt, garlic powder, and freshly ground black pepper brighten up the roasted veggies and sauce without overpowering.
Make It Your Way
While I adore this Vegetarian Tie Dye Lasagna with Roasted Veggies Recipe just as it is, I love how easy it is to tweak it for your own tastes or dietary needs. Feel free to experiment a bit — it’s very forgiving!
- Variation: I’ve sometimes swapped out zucchini for eggplant or added mushrooms for a deeper umami flavor. Both work beautifully roasted and keep the layers moist and tasty.
- Make it Vegan: Use vegan ricotta and mozzarella alternatives and skip the egg in the pesto ricotta mix. It’ll still come together beautifully.
- Seasonal Changes: When in season, try adding roasted butternut squash or asparagus for a fresh twist.
- Customize Your Cheese: Add a bit of fontina or provolone for different melting qualities and flavors.
Step-by-Step: How I Make Vegetarian Tie Dye Lasagna with Roasted Veggies Recipe
Step 1: Roast Your Veggies and Tomatoes
Start by preheating the oven to 400°F and prepping two baking sheets lined with parchment. On one sheet, spread out cherry tomatoes and onions tossed with olive oil, salt, and pepper. Add a head of garlic wrapped in foil to roast alongside. On the other sheet, spread diced red and orange bell peppers, onion, and chopped zucchini with olive oil and seasonings. Roast both trays for about 30-35 minutes, flipping veggies halfway through for even caramelization. Then keep the tomatoes in a bit longer until soft and juicy. This step builds the bold, deep flavors that make this lasagna so memorable.
Step 2: Blend Your Cherry Tomato Sauce
Once roasted and cooled, squeeze that soft, golden garlic out of its peel straight into a blender with the tomatoes and onions. Blend on medium-low until smooth and luscious — your house will smell incredible at this point. This homemade sauce needs no added sugar; the roasting does all the magic for you.
Step 3: Cook and Cool Your Lasagna Noodles
While your veggies roast and sauce blends, bring a large pot of salted water to a boil and cook lasagna noodles for 5-6 minutes until just pliable but still slightly firm. Drain carefully and lay them flat on a baking sheet sprayed with cooking spray or lined with parchment so they don’t stick together—this is key. Trust me on this one; you don’t want a noodle clump in your beautiful layers.
Step 4: Prepare Pesto Ricotta Filling
In a bowl, mix whole-milk ricotta with store-bought basil pesto, beaten egg, salt, garlic powder, and freshly ground pepper. This mixture adds the creamy, herbal notes that play off the roasted veggies and tomato sauce perfectly.
Step 5: Assemble Your Tie Dye Lasagna
Grease a 9x13 baking dish with cooking spray. Start with a scoop of tomato sauce on the bottom, then layer 5 noodles (arranging four horizontally and one vertically). Next, spread half the pesto-ricotta, half the roasted veggies, and a cup of mozzarella. Pour on more tomato sauce and sprinkle parmesan. Repeat the layers and top with remaining mozzarella. The way the veggies and cheeses layer creates the delightful “tie dye” effect once baked.
Step 6: Bake to Melty Perfection
Cover your lasagna tightly with foil sprayed with cooking spray on the underside—this prevents the cheese from sticking. Bake covered for 25 minutes, then uncover and dollop pesto over the top in small spoonfuls. Return to the oven to bake until the cheese is just golden in spots, about 15-20 more minutes. Let it cool for 15-20 minutes before cutting — patience here means slices hold together and flavors meld beautifully.
Top Tip
After making this Vegetarian Tie Dye Lasagna with Roasted Veggies Recipe numerous times, I’ve picked up a few tricks that make the whole process easier and the dish taste even better!
- Don’t Overcook Your Noodles: Cooking them just until pliable prevents mushy layers and noodles sticking together when assembling.
- Use Parchment for Roasting and Cooling: It makes cleanup easier and helps veggies roast evenly without sticking.
- Spray The Foil for Baking: This simple step saves the cheese from ripping off when you remove the foil post-bake — no one wants a ruined top layer!
- Cool Before Slicing: I know it’s tough, but letting your lasagna rest allows it to set and slice neatly, so you get beautiful, neat portions full of those gorgeous colors.
How to Serve Vegetarian Tie Dye Lasagna with Roasted Veggies Recipe
Garnishes
I keep it simple here: extra grated Parmesan and a scattering of fresh julienned basil leaves finish the dish perfectly. The fresh basil brightens up the rich cheese while Parmesan adds a little extra savory punch.
Side Dishes
I love pairing this lasagna with a crisp green salad with a lemon vinaigrette or some roasted garlic bread for soaking up any leftover sauce on your plate — simple and satisfying combo!
Creative Ways to Present
For special occasions, I’ve served this lasagna in individual ramekins arranged carefully so each serving shows off the tie dye effect on top. It’s a fun way to impress guests and makes serving easier.
Make Ahead and Storage
Storing Leftovers
Leftovers keep great in an airtight glass container in the fridge for up to 5 days. I’ve found that letting it come to room temp for a bit before reheating helps keep the veggies tender and the cheese creamy.
Freezing
This lasagna freezes wonderfully—just portion into airtight containers or wrap tightly with foil and plastic wrap. I usually freeze individual slices for easy heat-and-eat meals later. Defrost overnight in the refrigerator before reheating.
Reheating
I reheat leftovers in the microwave covered loosely with a damp paper towel to keep the moisture in. Alternatively, reheating in a 350°F oven wrapped in foil works great to maintain that fresh-baked texture.
Frequently Asked Questions:
Yes, you can substitute no-boil noodles if pressed for time. Just make sure to use enough sauce and keep the layers moist, as no-boil noodles absorb liquid slowly while baking.
Avoid soggy lasagna by roasting your veggies to reduce moisture, cooking noodles just until pliable, and letting the lasagna rest for 15-20 minutes before serving to set.
Absolutely! You can assemble the lasagna up to a day ahead, keep it tightly covered in the fridge, and bake it fresh when you’re ready. This actually helps the flavors meld nicely.
You can substitute cottage cheese or a tofu ricotta blend as vegan alternatives. Just be sure to blend them smooth for a creamy texture similar to ricotta.
Final Thoughts
This Vegetarian Tie Dye Lasagna with Roasted Veggies Recipe holds a special place in my kitchen because it transforms everyday veggies into something truly festive and comforting. I hope you’ll enjoy making it as much as I do — it’s a reminder that cooking can be joyful, creative, and delicious all at once. So gather those roasted veggies, spread that pesto ricotta with love, and dig into this colorful, cheesy wonder. Your family and friends will thank you!
Print
Delicious Recipe
- Prep Time: 35 minutes
- Cook Time: 85 minutes
- Total Time: 120 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Tie Dye Vegetarian Lasagna features a vibrant medley of roasted vegetables layered with a rich cherry tomato sauce, pesto-infused ricotta, and a blend of melty mozzarella and Parmesan cheeses. Perfectly roasted bell peppers, onion, zucchini, and garlic blended into a flavorful sauce create a colorful and comforting dish that's freezer-friendly and ideal for family meals or cozy fall dinners.
Ingredients
Cherry Tomato Sauce
- 1 batch Cherry Tomato Sauce
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano
- Freshly ground black pepper, to taste
- 1 head garlic
- 1 medium onion, diced
- 1 pint cherry tomatoes
Veggies
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 medium yellow or red onion, diced
- 1 medium zucchini, chopped
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
Assembly and Serving
- Kosher salt, as needed
- Nonstick cooking spray
- 10 to 12 lasagna noodles (1 pound box)
- 3 ½ cups shredded mozzarella cheese
- 2 ounces grated Parmesan cheese (½ cup), plus more for garnish (optional)
- ¼ cup basil pesto (store-bought is fine!)
- ¼ cup julienned fresh basil leaves, for serving
Pesto Ricotta
- 1 (15-ounce) container whole-milk ricotta
- ½ cup basil pesto (store-bought is fine!)
- 1 large egg, beaten
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven: Set the oven to 400 degrees Fahrenheit and position two racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper to prepare for roasting.
- Prepare the tomato sauce vegetables: On one baking sheet, place the cherry tomatoes and diced onion. Drizzle with 2 tablespoons olive oil, balsamic vinegar, and season with salt, oregano, and pepper. Toss to coat and spread in a single layer. Cut ¼ inch off the stem end of the garlic head to expose cloves, place in foil, drizzle with 1 tablespoon olive oil, wrap loosely, and place on the same sheet.
- Prepare the veggies for roasting: On the second baking sheet, combine diced red and orange bell peppers, onion, and zucchini. Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper. Toss with hands and spread evenly.
- Roast the veggies and tomato mixture: Place both pans on different racks in the oven. Flip veggies halfway and rotate pans. Roast veggies for 30 to 35 minutes until golden. Roast tomato mixture undisturbed for another 10 to 15 minutes, about 45 minutes total, to soften tomatoes and onions. Remove pans and keep oven on at 400 degrees Fahrenheit.
- Boil water: Bring a large pot of generously salted water to a boil for the lasagna noodles.
- Make the tomato sauce: Let tomato mixture cool 10 minutes. Remove garlic from foil, squeeze soft roasted garlic into a blender with tomatoes, onions, and juices. Blend on medium-low until smooth, 1 to 2 minutes. Set sauce aside.
- Cook the noodles: Spray a baking sheet or cutting board with cooking spray or line with parchment. Boil noodles 5 to 6 minutes until pliable but still firm. Drain and lay noodles flat in a single layer to prevent sticking.
- Make pesto ricotta: In a medium bowl, combine whole-milk ricotta, ½ cup basil pesto, beaten egg, salt, garlic powder, and pepper to taste. Mix until smooth.
- Assemble the lasagna: Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup tomato sauce on bottom. Layer 5 noodles (4 horizontally, 1 vertically). Spread half pesto ricotta, half roasted veggies, 1 cup mozzarella, 1 cup tomato sauce, and ¼ cup Parmesan cheese. Repeat with remaining noodles, pesto ricotta, veggies, mozzarella, tomato sauce, and Parmesan. Top with remaining 1 ½ cups mozzarella cheese.
- Bake covered: Coat a large piece of foil with cooking spray and place sprayed side down on dish to prevent cheese sticking. Bake on middle rack for 25 minutes.
- Bake uncovered with pesto dollops: Remove foil, dollop remaining pesto in 1 ½ teaspoon amounts over top. Bake uncovered until cheese is just barely golden brown in spots, about 15 to 20 minutes more.
- Garnish and cool: Sprinkle extra Parmesan and fresh basil leaves on top if desired. Let lasagna cool for 15 to 20 minutes before cutting and serving.
- Store leftovers: Keep leftover slices in airtight glass container in fridge for up to 5 days. Reheat in microwave until heated through.
Notes
- This vegetarian lasagna is freezer-friendly; freeze baked portions for up to 3 months and thaw in fridge before reheating.
- If you don’t have two large baking sheets, you can sauté the vegetables in a skillet with olive oil for 5 to 8 minutes until tender instead of roasting.
- Use store-bought or homemade basil pesto based on preference and availability.
- Be careful not to overcook the lasagna noodles; they should be pliable but still firm to hold shape during assembly.
- Letting the lasagna cool before cutting helps it set and makes serving easier.
Nutrition
- Serving Size: 1 slice
- Calories: 465 kcal
- Sugar: 7.1 g
- Sodium: 580 mg
- Fat: 30 g
- Saturated Fat: 11.7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3.9 g
- Protein: 20.4 g
- Cholesterol: 65 mg

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