Sheet Pan Roasted Vegetable Lasagna

Name: Sheet Pan Roasted Vegetable Lasagna
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 3 whole (900 g) medium zucchini, cut into ¼-inch (6 mm) thick diagonal slices; 3 whole (600 g) bell peppers (1 red, 1 yellow, 1 orange), cut into 1-inch (2.5 cm) chunks; 1 pint (300 g) cherry tomatoes, halved; 4 cloves (20 g) garlic cloves, minced; 4 tablespoons (60 ml) extra-virgin olive oil, divided; to taste kosher salt; to taste freshly ground black pepper; ½ teaspoon (1 g) red pepper flakes; 1 pound (450 g) lasagna noodles, cooked and drained; 1 28-ounce can (800 ml) canned crushed tomatoes; 2 tablespoons (30 g) tomato paste; 1 teaspoon (1 g) dried oregano; 1½ cups (300 g) crumbled fresh goat cheese; 1 cup (250 g) whole milk ricotta cheese; ¾ cup (75 g) grated Parmigiano-Reggiano, divided; ½ cup (12 g) fresh basil leaves, chopped, divided; 1 whole (50 g) large egg; 4 sprigs (2 g) fresh thyme sprigs (optional)

From the MyKitchenBank Kitchen

A Mediterranean-inspired vegetable lasagna built on a foundation of charred roasted zucchini, bell peppers, and tomatoes. Sheet pan roasting concentrates the vegetables' sweetness and deepens their flavor before layering with lasagna noodles, tangy goat cheese, fresh basil, and a light tomato sauce. This elegant one-dish meal is lighter than traditional meat lasagna but deeply satisfying.

Prep: 25 min
Cook: 50 min
Wait: 20 min
Total: 1 hr 35 min
Makes: 6 servings (one 9×13-inch lasagna)

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Ingredients

6 servings

3 whole (900 g) medium zucchini, cut into ¼-inch (6 mm) thick diagonal slices
3 whole (600 g) bell peppers (1 red, 1 yellow, 1 orange), cut into 1-inch (2.5 cm) chunks
1 pint (300 g) cherry tomatoes, halved
4 cloves (20 g) garlic cloves, minced
4 tablespoons (60 ml) extra-virgin olive oil, divided
to taste kosher salt
to taste freshly ground black pepper
½ teaspoon (1 g) red pepper flakes
1 pound (450 g) lasagna noodles, cooked and drained
1 28-ounce can (800 ml) canned crushed tomatoes
2 tablespoons (30 g) tomato paste
1 teaspoon (1 g) dried oregano
1½ cups (300 g) crumbled fresh goat cheese
1 cup (250 g) whole milk ricotta cheese
¾ cup (75 g) grated Parmigiano-Reggiano, divided
½ cup (12 g) fresh basil leaves, chopped, divided
1 whole (50 g) large egg
4 sprigs (2 g) fresh thyme sprigs (optional)

Equipment (8)

2 large rimmed sheet pans (18×13 inches / 46×33 cm)
9×13-inch (23×33 cm) baking dish
Large pot for cooking pasta
Medium saucepan
Cutting board and chef's knife
Wooden spoon
Tongs or large spatula
Measuring cups and spoons

Steps

Before you start

Preheat oven to 475°F (240°C) for roasting vegetables
Cook lasagna noodles according to package directions, drain, and lay flat on parchment paper to prevent sticking
Have a 9×13-inch (23×33 cm) baking dish ready for assembly

1
Roast the vegetablesOven 475°F / 245°C
- Spread zucchini slices and bell pepper chunks on two large rimmed sheet pans in a single layer, dividing evenly.
- Drizzle with 3 tablespoons olive oil, then toss gently with salt, black pepper, and red pepper flakes.
- Roast at 475°F (240°C) for 20–22 minutes, stirring halfway through, until the vegetables are tender and the edges are caramelized and browned.
- In the last minute of roasting, scatter the halved cherry tomatoes onto both pans.
- Remove from the oven and set aside to cool slightly.
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Ready when: Vegetables are tender with browned, caramelized edges and cherry tomatoes are softened
Tip: Spread vegetables in a single layer so they roast rather than steam; crowding the pan will trap moisture and prevent browning.
2
Make the tomato sauce
- While vegetables roast, warm 1 tablespoon olive oil in a medium saucepan over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste and cook for 1 minute.
- Pour in the canned crushed tomatoes, add dried oregano, and season lightly with salt and pepper.
- Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
- Taste and adjust seasoning as needed.
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Ready when: Sauce is slightly thickened and flavors are well combined
Tip: Don't let the sauce reduce too much; it will continue to cook in the oven and you want it to keep the lasagna moist.
3
Blend the cheese mixture
- In a medium bowl, combine ricotta, crumbled goat cheese, 0.5 cup (50 g) of the Parmigiano-Reggiano, one large egg, half of the chopped fresh basil, and a pinch of salt and pepper.
- Stir until well combined and smooth.
- Set aside.
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Ready when: Mixture is smooth and well combined
Tip: Use a spatula or fork to break up any lumps of goat cheese for a creamier filling.
4
Assemble the lasagnaOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish.
- Arrange a layer of lasagna noodles, slightly overlapping if needed.
- Spread one-third of the cheese mixture over the noodles.
- Top with one-third of the roasted vegetables.
- Repeat layers two more times, ending with noodles on top.
- Pour the remaining tomato sauce evenly over the top layer of noodles, then sprinkle with the remaining 0.25 cup (25 g) Parmigiano-Reggiano.
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Ready when: Layers are assembled and the top is even with sauce and cheese
Tip: Don't press down on the layers or they will be dense; let them rest naturally so the lasagna stays light.
5
Bake the lasagnaOven 375°F / 190°C
- Cover the baking dish loosely with aluminum foil and bake at 375°F (190°C) for 25 minutes.
- Remove the foil and bake uncovered for another 15–18 minutes, until the top is lightly golden and the cheese is bubbling around the edges.
- If the fresh thyme is being used, sprinkle a few leaves over the top in the last minute of baking for a fragrant garnish.
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Ready when: Top is lightly golden, cheese bubbles at the edges, and a fork pierces the noodles with light resistance
Tip: Cover with foil initially to prevent the top from browning too quickly before the interior heats through.
6
Rest and serve
- Remove the lasagna from the oven and let it rest for 5 minutes before serving.
- This allows the layers to set and makes cutting and plating easier.
- Sprinkle the remaining fresh basil over the top just before serving for brightness and freshness.
- Cut into 6 portions and serve warm.
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Ready when: Top is lightly browned and cheese is set
Tip: A hot, sharp knife dipped in water between cuts helps you get clean, neat slices.

Good to know

Tips

Roasting the vegetables separately from the lasagna concentrates their flavor through caramelization. Don't skip this step or your finished dish will taste watery and flat.
For a more Mediterranean flavor, tear a handful of fresh basil into the hot lasagna just before serving rather than stirring it into the cheese filling.
If your peppers are especially large or thick-walled, cut them into 0.75-inch (2 cm) chunks so they roast evenly with the zucchini.
Make sure your ricotta-goat cheese filling is well seasoned; the roasted vegetables are savory and rich, so the cheese layer needs enough salt and pepper to balance them.

Make ahead

Roast the vegetables and make the tomato sauce up to 1 day ahead, storing separately in the refrigerator. Assemble the lasagna (without baking) up to 4 hours ahead, cover tightly with plastic wrap, and bake when ready, adding 5–10 minutes to the baking time if coming straight from the refrigerator.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in a 350°F (175°C) oven for 12–15 minutes, or microwave loosely covered for 2–3 minutes. The lasagna freezes well for up to 3 months; thaw overnight in the refrigerator before reheating. Do not freeze if using fresh basil; add it fresh just before serving.

Substitutions

crumbled fresh goat cheese → crumbled feta cheese or fresh mozzarella. Feta adds a sharper tang; mozzarella will be milder and creamier.
cherry tomatoes → diced fresh tomatoes or an additional 8 ounces (225 g) of roasted heirloom tomato halves. Fresh diced tomatoes will be less sweet; roasted tomatoes add even more depth.
whole milk ricotta cheese → mascarpone cheese or whole milk cottage cheese, pressed through a fine-mesh strainer. Mascarpone is richer; cottage cheese should be drained to remove excess whey.
lasagna noodles → no-boil lasagna noodles, adding 0.25 cup (60 ml) water to the tomato sauce. No-boil noodles need extra moisture to soften; increase sauce or add a splash of vegetable broth.