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Vegetarian Roasted Vegetable Lasagna

A hearty and comforting vegetarian lasagna featuring layers of roasted root vegetables, creamy feta, and melted mozzarella.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups Roasted root vegetables (e.g., carrots, sweet potatoes, parsnips) Tossed in olive oil, salt, pepper, and Italian herbs
  • 1 cup Creamy feta cheese
  • 1/2 cup Crunchy toasted walnuts Chopped
  • 1/3 cup Cranberries Dried
  • 1 tbsp Honey
For the lasagna
  • 1 package Lasagna noodles Cook according to package instructions
  • 2 cups Tomato sauce
  • 2 cups Mozzarella cheese Shredded
  • 2 tbsp Olive oil For roasting the vegetables
  • to taste Salt For seasoning
  • to taste Pepper For seasoning
  • to taste Italian herbs (e.g., basil, oregano) For seasoning

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Roast the root vegetables in olive oil, salt, pepper, and Italian herbs for 25-30 minutes until tender. Let cool slightly.
  3. In a bowl, mix together feta cheese, toasted walnuts, and cranberries with honey to create a filling.
  4. Cook the lasagna noodles according to package instructions.
Layering and Baking
  1. In a baking dish, layer noodles, roasted vegetables, tomato sauce, and the feta mixture. Repeat layers until all ingredients are used, finishing with noodles and mozzarella cheese on top.
  2. Bake in the oven for 30-35 minutes until bubbly and golden.
  3. Let it rest for 10 minutes before serving.

Notes

Pair with a light salad or warm baguette to balance the richness. Store leftovers in the fridge or freeze portions.