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
Scale
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
