Description
This Roasted Vegetable Lasagna with Burrata is a hearty, flavorful vegetarian dish featuring a medley of oven-roasted vegetables layered with creamy ricotta, parmesan, mozzarella, provolone, and fresh burrata cheeses, all nestled between tender no-boil lasagna noodles and smothered in rich marinara sauce. Perfectly roasted tomatoes burst with sweetness, complementing the herb-infused ricotta blend. This comforting lasagna is baked to cheesy perfection and then rested to let the flavors meld, making it an ideal main course for a cozy dinner.
Ingredients
Roasted Vegetables
- 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, to taste
Cheese Mixture
- 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
Lasagna Assembly
- 12 to 15 no-boil lasagna noodles
- 1 (24-ounce) jar marinara sauce
- 2 balls burrata cheese
- 8 ounces provolone cheese, freshly grated
- 8 ounces mozzarella cheese, freshly grated
Instructions
- Roast Vegetables: Preheat the oven to 425°F. Line three baking sheets with parchment paper. Spread grape tomatoes whole on one sheet, and the remaining chopped vegetables evenly on the other two sheets without crowding. Drizzle olive oil over all vegetables, season with salt and pepper, and toss well. Roast for 25 to 30 minutes until the tomatoes are bursting and vegetables are tender.
- Prepare Vegetables and Cheese: Combine all roasted vegetables except the tomatoes into one large bowl for easy layering. Mix the grated provolone and mozzarella cheeses together. Set aside the tomatoes and cheese, reserving enough to have four portions for layering and topping the lasagna.
- Mix Ricotta Cheese Blend: In a bowl, whisk together ricotta, parmesan, dried basil, dried oregano, salt, and pepper until smooth and well combined.
- Assemble Lasagna Layers: Spray a 9×13-inch baking dish with nonstick spray. Spread about 1/2 cup of marinara sauce on the bottom. Place 3 lasagna noodles on top. Add a third of the roasted vegetables, dollop a third of the ricotta mixture evenly over the veggies, then tear and scatter about a third of one burrata ball over the layer. Sprinkle with a handful of the grated cheese mixture. Spoon a few tablespoons of marinara sauce over the cheese, then cover with 3 more noodles. Repeat this layering process two more times for a total of three layers. Finish the top layer with noodles spread with a generous amount of marinara sauce and the remaining grated cheeses. Scatter leftover roasted grape tomatoes on top.
- Bake and Rest: Place the baking dish on a baking sheet and reduce oven temperature to 400°F. Bake for 45 minutes until the cheese is melted and bubbly. Remove from oven and let the lasagna rest for 45 to 60 minutes before slicing to allow flavors to meld and the structure to set.
Notes
- Resting the lasagna after baking helps it set and makes it easier to slice cleanly.
- Use no-boil noodles to save time; otherwise, cook noodles according to package directions before assembling.
- Adjust seasoning to taste when mixing the ricotta blend for personalized flavor.
- Leftover roasted vegetables can be stored for up to 3 days in the refrigerator for other meals.
- Burrata is added fresh to maintain its creamy texture and richness in the lasagna.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
