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Classic Roasted Vegetable Lasagna with Burrata. image
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Roasted Vegetable Lasagna with Burrata.

This Roasted Vegetable Lasagna with Burrata is a comforting, cheesy delight filled with vibrant veggies and creamy cheeses!
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Italian
Keyword: Cheesy, Comfort Food, Vegetarian
Servings: 6 servings

Ingredients

  • 12 ounces baby portobello mushrooms sliced
  • 8 ounces broccoli florets
  • 1 sweet onion chopped
  • 1 red bell pepper chopped
  • 1 orange bell pepper chopped
  • 1 zucchini squash chopped
  • 2 pints grape tomatoes
  • 4 tablespoons olive oil
  • 1 to taste Salt
  • 1 to taste Pepper
  • 2 cups ricotta cheese
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 to 15 no-boil lasagna noodles depending on how they fit in your pan
  • 1 24-ounce jar marinara sauce
  • 2 balls burrata cheese
  • 8 ounces provolone cheese freshly grated
  • 8 ounces mozzarella cheese freshly grated

Instructions

  • Preheat your oven to 425°F (220°C). On a large baking sheet, toss the sliced portobello mushrooms, broccoli florets, chopped onion, red and orange bell peppers, zucchini, and grape tomatoes with olive oil, salt, and pepper. Spread them out in a single layer and roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
  • In a mixing bowl, combine the ricotta cheese, freshly grated parmesan cheese, dried basil, dried oregano, salt, and pepper. Mix well until all ingredients are thoroughly combined.
  • In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Place a layer of no-boil lasagna noodles over the sauce, breaking them if necessary to fit. Next, spread half of the ricotta mixture over the noodles, followed by half of the roasted vegetables. Sprinkle a layer of provolone and mozzarella cheese over the veggies. Repeat this layering process, starting with marinara sauce, noodles, ricotta, vegetables, and cheeses.
  • For the final layer, add one last layer of noodles, cover with remaining marinara sauce, and top with the remaining provolone and mozzarella cheeses. Tear the burrata balls into pieces and scatter them over the top of the lasagna.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden brown.
  • Once out of the oven, let the lasagna rest for at least 15 minutes before slicing. This will help the layers set and make serving easier.

Equipment

  • Large baking sheet
  • 9x13 inch Baking Dish
  • Mixing Bowl
  • Sharp Knife
  • Cutting Board

Notes

  • Roast the vegetables ahead of time to save on prep.
  • Customize the cheese blend based on what you have on hand.
  • Add a pinch of red pepper flakes to the marinara sauce for extra flavor.