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A slice of cheesy vegetable lasagna topped with a dark balsamic glaze drizzle.

Roasted Vegetable Lasagna with Balsamic Glaze

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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 2 large zucchinis , sliced into rounds
  • 1 medium eggplant , sliced into rounds
  • 2 red bell peppers, deseeded and sliced
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 15 ounces ricotta cheese
  • 1 large eg g
  • 0.5 cup grated Parmesan cheese
  • 24 ounces marinara sauce
  • 12 no -boil lasagna noodles
  • 3 cups shredded mozzarella cheese
  • 0.5 cup balsamic vinegar
  • 2 tablespoons hone y

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Arrange zucchini, eggplant, and bell peppers on baking sheets, toss with olive oil, salt, and pepper, and roast for 20 minutes.
  3. In a medium bowl, combine ricotta, egg, and Parmesan cheese until smooth.
  4. In a small saucepan over medium heat, simmer balsamic vinegar and honey for 10 minutes or until reduced to a syrupy consistency.
  5. Reduce oven temperature to 375°F (190°C).
  6. Spread 0.5 cup marinara sauce in the bottom of a 9x13 inch baking dish.
  7. Layer three noodles, one-third of the ricotta mixture, one-third of the roasted vegetables, and 0.75 cup mozzarella; repeat layers twice.
  8. Top with remaining noodles, sauce, and mozzarella cheese.
  9. Cover with foil and bake for 25 minutes; remove foil and bake for an additional 15 minutes until cheese is golden.
  10. Drizzle the balsamic glaze over the lasagna and let rest for 10 minutes before slicing.