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Homemade Roasted Vegetable Lasagna with Burrata. photo

Roasted Vegetable Lasagna with Burrata.

A hearty lasagna layered with oven-roasted vegetables, ricotta, marinara, and creamy burrata for a rich vegetarian main.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 1 servings

Equipment

  • 9x13 inch Baking Dish
  • Baking sheets (3)
  • Parchment Paper
  • Mixing Bowl
  • Spoon or spatula
  • Grater
  • Baking sheet (to place dish on)

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

Instructions
 

  • Preheat the oven to 425°F (220°C) and line three baking sheets with parchment paper.
  • Place the grape tomatoes on one sheet (leave whole). Spread the mushrooms, broccoli, chopped onion, red and orange peppers, and zucchini evenly across the other two sheets without crowding.
  • Drizzle the vegetables and tomatoes with the olive oil, season with salt and pepper, and toss each pan to coat.
  • Roast all pans for 25 to 30 minutes, until the tomatoes are bursting and the other vegetables are tender. Remove from oven.
  • In a bowl, stir together the ricotta, grated Parmesan, dried basil, dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper until combined.
  • Reduce oven temperature to 400°F (200°C). Spray a 9×13-inch baking dish with nonstick spray and spread about 1/2 cup marinara on the bottom.
  • Arrange 3 no-boil lasagna noodles over the sauce to start the first layer.
  • Spread one third of the roasted mixed vegetables (exclude the whole roasted tomatoes) over the noodles, dollop one third of the ricotta mixture over the vegetables, pull apart about one burrata ball and scatter pieces evenly, then sprinkle a portion of the grated provolone and mozzarella.
  • Spoon a few tablespoons of marinara over the cheeses, then place 3 more noodles and repeat the layering two more times so you have three vegetable/ricotta/burrata layers in total.
  • Finish with a top layer of lasagna noodles, smother with remaining marinara, and sprinkle with the remaining grated provolone and mozzarella. Scatter the reserved roasted grape tomatoes on top.
  • Place the lasagna dish on a baking sheet and bake at 400°F (200°C) for 45 minutes.
  • Remove from oven and let rest for 45 to 60 minutes before slicing and serving.

Notes

  • Use no-boil noodles that fit your pan; recipe estimates 12–15 noodles.
  • Reserve extra roasted tomatoes and cheese to scatter on top for a nice finish.
  • Letting the lasagna rest helps it set and slice cleanly.
  • You can mix provolone and mozzarella together before grating.