Roasted Vegetable Lasagna with Sage Ricotta
Lasagna is pure comfort food, and this version leans into fall flavors with roasted vegetables, creamy sage ricotta, and plenty of gooey cheese. It’s a hearty vegetarian main dish that feels right at home on a Thanksgiving table.
Why You’ll Love It
- Cozy, cheesy, and filling enough to be the centerpiece.
- Packed with seasonal veggies and fall herbs.
- Make-ahead friendly for stress-free hosting.
Equipment You’ll Need
- 9×13 baking dish
- Mixing bowls
- Foil
Serving Suggestions
Pair with a crisp green salad and garlic bread, or serve alongside traditional Thanksgiving sides for a vegetarian-friendly main.
Make-Ahead & Storage Tips
Assemble up to 24 hours in advance and refrigerate. Bake straight from the fridge (adding 10–15 minutes to cook time). Freezes beautifully — just thaw before baking.
Ingredients
- 9 lasagna noodles (no-boil or regular, cooked)
- 1 small butternut squash, peeled and cubed
- 2 zucchini, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 3 tbsp olive oil
- Salt & pepper to taste
- 2 cups ricotta cheese
- 1 egg
- 2 tsp dried sage (or 1 tbsp fresh, chopped)
- ½ cup grated Parmesan cheese
- 3 cups marinara sauce
- 3 cups shredded mozzarella cheese
Instructions
- Preheat oven to 400°F. Toss squash, zucchini, bell pepper, and onion with olive oil, salt, and pepper. Roast 20–25 minutes until tender.
- Lower oven to 375°F. Mix ricotta, egg, sage, Parmesan, salt, and pepper in a bowl.
- In a 9×13 dish, spread a thin layer of marinara. Add noodles, ricotta mixture, roasted veggies, mozzarella. Repeat layers, finishing with marinara and mozzarella on top.
- Cover with foil and bake 30 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly.
- Let rest 10 minutes before slicing.
Yield: 6–8 servings