Name: Roasted Vegetable Lasagna with Burrata.
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
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 (left whole); 4 tablespoons olive oil; salt (to season roasted vegetables); black pepper (to season roasted vegetables); 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 (for ricotta mixture); 1/4 teaspoon pepper (for ricotta mixture); 12 to 15 no-boil lasagna noodles (depending on how they fit in your pan); 24 ounces marinara sauce (about 1 (24-ounce) jar); 2 balls burrata cheese (to pull apart and scatter among layers); 8 ounces provolone cheese (freshly grated); 8 ounces mozzarella cheese (freshly grated)

Jump to Recipe Save it for Later

There’s something undeniably cozy about a bubbling pan of lasagna coming out of the oven, layers of tender noodles, tangy sauce, melty cheese, and roasted vegetables that have caramelized at the edges. This Roasted Vegetable Lasagna with Burrata is my weekday-to-weekend you-can-impress-but-don’t-stress dinner. Roasted vegetables add concentrated flavor and texture, ricotta keeps things creamy, and a final flourish of burrata makes each slice feel luxurious without complicated technique.

Before we dive in: the recipe below follows a simple, reliable method so you can build this lasagna confidently. Roast once, assemble, and bake. The result is a family-pleasing, crowd-pleasing casserole with satisfying layers of vegetables, cheeses, and marinara. If you love make-ahead dishes, this lasagna is forgiving — assemble it a day ahead and refrigerate until ready to bake.

Why this Roasted Vegetable Lasagna with Burrata works

Roasted vegetables: Roasting concentrates sweetness and adds caramelized edges that contrast beautifully with creamy cheeses.
No-boil noodles: They save time and soak up sauce while baking, producing tender layers without pre-cooking.\li>
Burrata finish: A simple spoonful added after baking provides a rich, oozy center that elevates every forkful.
Balanced cheese blend: Ricotta + Parmesan + provolone + mozzarella gives a mix of creaminess, salt, and meltiness.

Ingredients

All quantities are listed exactly as used in the recipe below.

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
salt and pepper for seasoning
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 of marinara sauce
2 balls of burrata cheese
8 ounces provolone cheese, freshly grated
8 ounces mozzarella cheese, freshly grated

Equipment

Large rimmed baking sheet
Mixing bowls
9×13-inch baking dish or similar
Aluminum foil
Measuring cups and spoons
Serrated knife for burrata (optional)

Prep and assembly timeline

Approximate times: 20 minutes prep, 25–30 minutes roasting, 40–50 minutes baking.

Step-by-step Directions for Roasted Vegetable Lasagna with Burrata

Preheat and prepare vegetables: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it. Arrange all the prepared vegetables on the pan: 12 ounces baby portobello mushrooms (sliced), 8 ounces broccoli florets, 1 chopped sweet onion, 1 chopped red bell pepper, 1 chopped orange bell pepper, 1 chopped zucchini squash, and 2 pints grape tomatoes. Drizzle with 4 tablespoons olive oil and season with salt and pepper. Toss gently so the oil and seasoning coat the vegetables in a single layer.
Roast the vegetables: Roast the vegetables in the preheated oven for about 25 to 30 minutes, stirring once halfway through, until they are tender and have some caramelized, browned edges. Remove from the oven and set aside to cool slightly. Lower the oven temperature to 375°F (190°C) while the vegetables rest.
Make the ricotta mixture: In a large bowl, combine 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, and 1/4 teaspoon pepper. Stir until evenly combined and smooth. Taste and adjust seasoning if you want slightly more salt or pepper.
Prepare the baking dish and sauce layer: Spread a thin layer of the 24-ounce jar of marinara sauce across the bottom of a 9×13-inch baking dish (or a similar-sized pan). This prevents sticking and ensures the bottom noodles soften evenly.
Assemble the first noodle layer: Place 3 to 5 no-boil lasagna noodles (depending on your pan’s width and how they fit) in a single layer over the sauce, breaking noodles as needed to fit. The noodles should slightly overlap to create a continuous layer.
Add ricotta and vegetables: Spoon and spread about one-third of the ricotta mixture evenly over the noodle layer. Next, distribute roughly one-third of the roasted vegetables over the ricotta, pressing lightly so they nestle into the cheese. Spoon about one-quarter of the marinara sauce over the vegetables to keep the layers moist.
Sprinkle cheeses: Evenly sprinkle a portion of the grated provolone and mozzarella (totaling roughly one-third of each cheese amount) across the top of this layer. This will melt and bind the layers together during baking.
Repeat layers: Add another single layer of 3 to 5 no-boil lasagna noodles. Repeat with another third of the ricotta mixture, another third of the roasted vegetables, another quarter of the marinara sauce, and another portion of the provolone and mozzarella cheeses. Press gently so layers are even.
Finish the top layers: Add a final layer of noodles to cover the previous layer. Spread the remaining ricotta mixture across the noodles, distribute the remaining roasted vegetables, and pour the remaining marinara sauce over the top. Finish by sprinkling the remaining grated provolone and mozzarella evenly across the lasagna.
Cover and bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated 375°F (190°C) oven for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 10 to 20 minutes, or until the cheese on top is melted, bubbly, and beginning to brown in spots. The total uncovered baking time may vary depending on oven temperature and the depth of your lasagna; aim for a bubbly, set center and nicely browned top.
Rest and add burrata: Remove the lasagna from the oven and allow it to rest for 10 to 15 minutes. This resting time helps the layers set so the slices hold together. Just before serving, tear open or slice the 2 balls of burrata and place them atop the lasagna, allowing the creamy interior to melt slightly and create beautiful pockets of creaminess on the surface.
Serve: Slice the lasagna into portions and serve warm, making sure each plate gets some of the burrata, roasted vegetables, and extra melted cheese. Leftovers keep well in the refrigerator for up to 3 days and reheat gently in the oven for best texture.

Tips and variations

Veg swaps: Use seasonal vegetables you love — eggplant, asparagus, or thinly sliced carrots would all be lovely if you want a different flavor profile.
Make it ahead: Assemble the lasagna up to a day in advance, keep it covered in the refrigerator, then bake when you’re ready. Add the burrata right after baking for the best presentation.
Extra sauce: If your pan is larger or you prefer saucier lasagna, add an extra 1/2 cup of marinara to the layers to ensure the noodles soften thoroughly.
Cheese texture: Freshly grating provolone and mozzarella melts more evenly than pre-shredded blends that include anti-caking agents.
Serving suggestion: A peppery salad or garlicky green beans alongside slices balances the richness of the lasagna.

Notes on quantities and assembly

This recipe lists 12 to 15 no-boil lasagna noodles because pan sizes vary. For a standard 9×13-inch pan, you’ll typically use 12 to 13 noodles in three layers; if your noodles or pan are smaller, you may need up to 15. The directions intentionally let you adapt the noodle count to your pan while keeping the listed ingredient amounts unchanged.

Why finish with burrata?

Burrata has a delicate, creamy center that contrasts with the firmer baked cheeses and roasted vegetables. Instead of baking the burrata (which could melt away entirely), placing it on the lasagna after it rests keeps that silky interior intact. When you cut into the lasagna, the burrata gently flows into the slice, creating a restaurant-worthy moment at home.

Storing and reheating leftover Roasted Vegetable Lasagna with Burrata

Refrigerate: Store leftover slices in an airtight container for up to 3 days.
Reheat in oven: For best texture, reheat slices in a 350°F (175°C) oven for 15–20 minutes, covered with foil until warmed through.
Reheat in microwave: For a quick option, microwave slices for 1 to 2 minutes, checking frequently. Add fresh burrata after reheating for the best finish.

Final thoughts

This Roasted Vegetable Lasagna with Burrata is a joyful, comforting meal that strikes a lovely balance between rustic and elegant. Roasted vegetables bring concentrated flavor, the ricotta-parmesan mixture keeps everything creamy, and the combination of provolone and mozzarella melts into a golden blanket. The burrata on top adds a simple, luxurious touch that turns a family-style casserole into something special. It’s a terrific vegetarian main for weeknights, dinner parties, or anytime you want a feel-good baked pasta that’s easy to scale.

If you try this, I’d love to hear how you customized it — did you add a favorite veggie or swap cheeses? Happy baking, and enjoy every ooey-gooey bite of this Roasted Vegetable Lasagna with Burrata.