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Roasted Winter Vegetable Lasagna

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roasted winter vegetables

Roasted Winter Vegetable Lasagna is the perfect cozy winter meal ~ Meatless Monday will never be the same!

When it gets this close to Christmas, every day comes with its own list of things that needs to get done, but ‘to do’ lists are useless if you cram too much on them.  I’m guilty.  I’ll sheepishly scrawl down things that I want to do, but know darn well won’t get done.  Somehow it makes me feel better.

Today one of my jobs is to get a big family dinner into the freezer for this week.  I only have 8 days with my girls, I don’t want to waste any of it wondering what’s for dinner or doing last minute grocery shopping.

I love lasagna, but I have to admit if they hadn’t invented no cook noodles I wouldn’t touch it with a ten foot pole.  All the pots and pans and mess turns me off.  But lasagna has some redeeming qualities: everybody loves it, and a good sized pan can feed the family for days. It’s really perfect for the week before Christmas.

Open a box of no cook lasagna noodles, pull out your largest casserole dish, a couple of baking sheets for the veggies, and a cutting board.  The hardest thing here is thinly slicing the fresh mozzerella.  I don’t use fresh ricotta because I think the store bought is actually a little creamier; fresh ricotta doesn’t always melt well.  Lots of fresh sage mixed in with the eggy ricotta scents and flavors the whole dish.  This roasted winter vegetable lasagna is made like the classic, just substitute roasted vegetables for the meat layer.

The key is to roast the vegetables just long enough to get some color (and thus flavor) without cooking them too much.  They’ll cook further in the baking process and you don’t want them mushy.  Use whatever vegetables you have on hand, just slice them thin enough so they can be layered between the noodles.

There’s no way around it, lasagna is a bit of an effort, but when I heft that weighty pan from the oven I get a real sense of accomplishment.  Speaking of which I guess I need to move on down my list.  I reeeealllly hope I didn’t write down clean the refrigerator

roasted winter vegetables
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3.25 from 12 votes

Roasted Winter Vegetable Lasagna


  • 1/2 butternut squash peeled and sliced
  • 1 leek sliced
  • 1 fennel bulb sliced
  • a couple of handfuls of Brussels sprouts quartered
  • about a cup and a half of thickly sliced mushrooms
  • 3 garlic cloves whole with skin on
  • olive oil
  • 1 package of no cook lasagna noodles
  • 1 large jar of your favorite tomato sauce or tomato puree
  • 1 14 oz can fire roasted tomato puree optional
  • 1 1/2 lb of whole milk ricotta cheese
  • 2 eggs
  • large handful of fresh sage leaves chopped
  • salt and fresh cracked pepper
  • 2 -3 8 oz balls of fresh mozzerella thinly sliced


  • Preheat oven to 400F
  • Spread the vegetables out on baking pans in one layer.  Drizzle them with olive oil and sprinkle with salt and fresh cracked pepper.  Roast them in the hot oven just until they brown a bit and are almost tender.  This will only take 10 or 15 minutes.  Stir or shake the pan once or twice during roasting. After you take the vegetables out of the oven, turn down the heat to 375.
  • Squeeze out the roasted garlic from its peel and chop it up.
  • Mix the ricotta with the eggs and sage.  Season liberally with salt and pepper.
  • Ladle some of the tomato sauce to cover the bottom of your 9x12 lasagna pan and lay a first layer of noodles down.  Try to cover most of the space, breaking noodles to fit, if necessary.
  • Put down 1/2 of the veggies, 1/2 of the ricotta mixture, and 1/3 of the mozzerella.
  • Make 1 more layer the same way.  Press down on the noodles lightly as you layer and season with salt and pepper.
  • For the last layer put down the noodles, top with sauce, and mozzerella. Make sure all exposed noodles are covered in sauce.  No-cook noodles need extra sauce to cook in and absorb.
  • Cover loosely with non-stick foil and bake at 375 for 50-60 minutes.
  • Remove the foil for the last 15 minutes, and run under the broiler to brown if necessary.
  • Let rest for 15 minutes before cutting.  Cool completely before freezing.

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    Leave a Reply

  • Reply
    February 16, 2016 at 5:45 pm

    I made this over the weekend for Valentine’s day and LOVED it. While the prep required a lot of time, it was really straight-forward. Were I to make it again, I would definitely add the optional puree to make it saucier and I would add more mozzarella (I did 16 oz instead of 24). Still, this was a great treat, and probably healthier as a result of the lighter amounts of the aforementioned ingredients! Thanks for sharing.

    • Reply
      February 16, 2016 at 6:01 pm

      You’re so welcome Caitlin, and thanks so much for taking the time to leave note. I agree that lasagna is truly a labor of love, but once it’s made it’s a gift that keeps on giving! I also agree that as far as mozzarella is concerned, more is always better 🙂

  • Reply
    October 8, 2015 at 12:28 pm

    This is the greatest lasagna ever. I have made it for the last few years time and time again and it never disappoints! Thank you for the delicious recipe!

    • Reply
      October 8, 2015 at 6:11 pm

      Thank you Lauren 🙂

  • Reply
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  • Reply
    December 21, 2011 at 4:13 pm

    This Lasagna looks beautiful and satisfying! I would love a piece of it right now. Wishing you a blessed holiday season!

  • Reply
    December 19, 2011 at 9:58 pm

    oh sue…this looks so good! Winter vegetable lasagna, I can just imagine how good that is on a cold snowy night in New England!

  • Reply
    Magnolia Verandah
    December 19, 2011 at 12:11 pm

    I love lasagne but like you hate the preparation and the washing up. But as I feed hoards from time to time it is a good dish and everyone always loves it. This is a really great different variation on the meat version. Can’twait to give it a go. Enjoy the time with your girls!

  • Reply
    December 19, 2011 at 1:16 pm

    I’ve made a butternut squash lasagna, but that’s as close as I’ve gotten to a recipe like this, Sue. Love, love the variety of veggies in this and there’s plenty of mozzerella too!

  • Reply
    December 19, 2011 at 1:13 pm

    I love that you included so many non-traditional lasagna veggies here! I think all of my winter favorites are present and accounted for. 😛

  • Reply
    Inside a British Mum's Kitchen
    December 19, 2011 at 12:52 pm

    oh my word – my mouth is watering and it’s only breakfast – I LOVE the look of this delicious lasange – such a welcome change from all that meat!
    Mary x

  • Reply
    December 19, 2011 at 6:47 am

    To tell the truth, I’ve been using the regular lasagna noodles and they turn out the same way when it’s all done.

    I’ve never tried a roasted veggies lasagna before, but I love all those veggies you list, so I should give it a try.

  • Reply
    Sulpicia (III)
    December 19, 2011 at 5:33 am

    Looks delicious!

  • Reply
    December 19, 2011 at 4:41 am

    This looks great, but the slices of mozzarella really sell it for me!

  • Reply
    Shu Han
    December 19, 2011 at 12:44 am

    that looks delicious. I know I recently blogged about bok choy because I said I was bored from all the winter veggies, but this is inspiring me again and making me want all these winter vegetables!

  • Reply
    Working london mummy
    December 18, 2011 at 4:01 pm

    beautiful pics and a lovely recipe – perfect for winter!

  • Reply
    December 18, 2011 at 9:49 pm

    It looks delicious.

  • Reply
    December 18, 2011 at 8:17 pm

    I’ve figured out that no one knows what’s on my list except me. So, no one ever knows what I didn’t do.

  • Reply
    December 18, 2011 at 7:51 pm

    Looks SO good!

  • Reply
    December 18, 2011 at 6:02 pm

    Wow Sue, this looks gorgeous! I want to come over for dinner! This is right up my alley! I know what you mean about the work of a lasagna. That’s why when I do go to the trouble, I always make two and freeze one.

  • Reply
    Marina {Yummy Mummy)
    December 18, 2011 at 4:43 pm

    This is SO something I would love! Come visit, I have a new post up!

  • Reply
    From Beyond My Kitchen Window
    December 18, 2011 at 2:53 pm

    This lasagna is fit for royalty. Everything going in looked bright and delicious. Lucky girls!

  • Reply
    Heather @ girlichef.com
    December 18, 2011 at 2:19 pm

    Oh yes, I hate it when that’s on my list, too ;). This veggie lasagna looks and sounds fantastic! You always have such great light! Your photos make me want to reach out and grab some.

  • Reply
    Sabrina-eat.drink.and be merry.
    December 18, 2011 at 1:53 pm

    yummy! I love this! The veggies must be so sweet!