Ingredients
1 large sweet potato, peeled and diced into ½-inch cubes
2 cups broccoli florets
1 large zucchini, trimmed and diced into ½-inch cubes
1 large red bell pepper, cored, seeded, and diced into ½-inch pieces
1 medium red onion, peeled and roughly chopped
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
1 tsp dried oregano
½ tsp garlic powder
1 box (9-12 sheets) no-boil lasagna noodles
1 (24 oz) jar marinara sauce
½ cup vegetable broth
15 oz ricotta cheese (whole milk)
½ cup Parmesan cheese, freshly grated, plus extra for topping
1 large egg
½ tsp salt
¼ tsp black pepper
1 tbsp fresh parsley, chopped, plus extra for garnish
4 oz feta cheese, crumbled
1 cup mozzarella cheese, shredded
Instructions
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potato, broccoli, zucchini, bell pepper, red onion with olive oil, salt, pepper, oregano, and garlic powder.
3. Spread vegetables in a single layer on baking sheets; roast 25-30 minutes, tossing halfway, until tender and caramelized. Remove and reduce oven to 375°F (190°C).
4. In a medium saucepan, combine marinara sauce and vegetable broth; simmer 5-7 minutes.
5. In a bowl, mix ricotta, ½ cup Parmesan, egg, salt, pepper, and parsley until combined.
6. Lightly grease a 9×13-inch baking dish. Spread ½ cup marinara on bottom.
7. Layer: 3-4 no-boil noodles, half the ricotta mixture, half the roasted vegetables, ¼ cup mozzarella, 1 tbsp Parmesan, 1 cup marinara, 3-4 noodles. Repeat with remaining ricotta, vegetables, mozzarella, Parmesan, and 1 cup marinara.
8. Top with final layer of noodles. Spread remaining marinara on top; sprinkle with remaining mozzarella and crumbled feta.
9. Cover with foil; bake at 375°F for 30 minutes. Uncover and bake 15-20 minutes until cheese is golden and bubbly.
10. Let rest 10-15 minutes before slicing. Garnish with parsley.
Notes
For best results, do not crowd the roasting pan; use two sheets if needed. Thinning the sauce with broth helps no-boil noodles cook. Let lasagna rest after baking to set layers. Can be assembled up to 24 hours ahead and refrigerated; add 10-15 minutes to covered bake time if starting cold. Leftovers keep 3-4 days in fridge or freeze up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes (includes roasting veggies and baking lasagna)
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 450
- Sugar: 12g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 65mg