Vegetarian Tie Dye Lasagna with Roasted Veggies

Name: Delicious Recipe
Prep time: 35 min
Cook time: 1 h 25 min
Total time: 2 h
Cuisine: Italian
Ingredients: 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; 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; 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; 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

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.

A white plate with a brown rim holds a thick slice of lasagna with visible layers: a vibrant green pesto layer, a red tomato sauce layer, and creamy melted cheese on top sprinkled with fresh chopped basil. The lasagna layers have a soft texture, with some small vegetable pieces showing in the sauce. In the background, another slice of the same lasagna is served on a similar white plate with a brown rim. A fork rests on the front plate’s edge, and a white baking dish with more lasagna and a plate of fresh green basil leaves sit on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small cluster of bright red cherry tomatoes on the vine, a white ceramic bowl filled with whole-milk ricotta cheese, a small white bowl of vivid green basil pesto, a perfectly whole brown egg with a clean shell, a small white bowl of extra-virgin olive oil with a golden hue, one whole red bell pepper, one whole orange bell pepper, one whole medium yellow onion, one whole medium zucchini, a neat stack of rectangular uncooked lasagna noodles, a small pile of shredded white mozzarella cheese, a small white bowl filled with finely grated Parmesan cheese, and a few fresh green basil leaves, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white rectangular baking dish filled with two visible layers: the bottom layer is a red tomato sauce, slightly visible at the sides, and on top is a thick, creamy white sauce with green flecks spread evenly. A silver spoon rests on the sauce, showing its thick texture. Around the dish are fresh green basil leaves, and part of a small white bowl with green sauce is visible at the top edge. The dish sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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

A white rectangular baking dish holds a baked lasagna with a golden-brown melted cheese layer as the top. On top of the cheese, there are green dollops of pesto spread in a pattern across the surface, along with thinly sliced fresh basil leaves scattered evenly. The edges of the lasagna are slightly crispy and browned, showing the red tomato sauce beneath. Around the dish, a white marbled surface is visible with a small bowl of shredded parmesan cheese, a few loose basil leaves, a white plate with a knife, and stacked white plates with forks on top near the upper right corner. A dark red cloth is placed near the lower right side of the dish. Photo taken with an iphone --ar 2:3 --v 7

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:

Can I use no-boil lasagna noodles for this recipe?

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.

What’s the best way to avoid soggy lasagna?

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.

Can I make this recipe ahead of time?

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.

Is there a good substitute for ricotta in the pesto filling?

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!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way