How to feel a little better about eating four kinds of cheese: read on.
This lasagna includes a bounty of vegetables—about six different kinds—so you can pretend they cancel out the cheese. They don’t, of course, because the cheese is gloriously melty and irresistible. Also, there are four layers of cheese.
Four layers. Life is good.
I grew up with hearty dinners—my mom cooked almost every night and those meals were always satisfying and somewhat elaborate. Even now I enjoy big weekend brunches or long lunches, but day after day I still crave a warm, comforting dinner. For me that often means a salad, a side, an entrée, and maybe another side. Call it a high-maintenance dinner if you want.
And yes, I’m still a kid at heart—only now I don’t coat the applesauce in cinnamon sugar anymore. Reluctantly, of course.
Hearty breakfasts may be trendy, but the family dinner table remains my favorite.
I actually avoided lasagna for many years because I didn’t love tomato sauce. A few years back I made a roasted butternut and sweet potato lasagna and got hooked. From there I experimented with white pizza lasagna, skillet lasagna and other variations. After having my son, when hunger hit harder than I ever expected, I rediscovered my aunt’s pepperoni lasagna and became all-in on lasagna again.
Now I want lasagna forever.
I don’t need meat in this one, so it’s loaded with vegetables. This recipe is an easy way to get plenty of veggies into a meal, and even my son—who usually pushes mushrooms and roasted peppers aside—decided he liked them. The roasted vegetables taste incredible.
As you might guess, the family table had opinions: one family member is still asking where the meat is. Five minutes ago, in fact.
This is a cheese-lover’s dream. Mozzarella, Parmesan, provolone and burrata—burrata practically deserves its own category. The ricotta filling is mixed with herbs and a generous amount of Parmesan. As it bakes, the ricotta melts into provolone, which melts into burrata, which melts into mozzarella. It’s a glorious, gooey cascade.
The roasted vegetables add bright, robust flavor: broccoli, zucchini, onion, mushrooms, red and orange bell peppers. The grape tomatoes roast until they burst, then are scattered through the layers and used on top for a caramelized, bubbly finish. The contrast of roasted veg and melted cheese is what makes this dish sing.
I like to serve this with a big salad—classic and refreshing alongside a rich lasagna. This particular vegetable lasagna (without burrata) also freezes wonderfully. I recommend baking, cooling completely, and freezing. If you’re cooking for a small family, consider making it in two 8×8-inch pans so you don’t get tired of a giant pan all week—it’s delicious, but filling.
Rough, but fabulous.
Roasted Vegetable Lasagna with Burrata
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Ingredients
- 12 ounces baby portobello mushrooms, sliced
- 8 ounces broccoli florets
- 1 sweet onion, chopped
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 zucchini squash, chopped
- 2 pints grape tomatoes
- 4 tablespoons olive oil
- salt and pepper for seasoning
- 2 cups ricotta cheese
- 1/2 cup freshly grated parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 to 15 no-boil lasagna noodles, depending on how they fit in your pan
- 1 (24-ounce) jar of marinara sauce
- 2 balls of burrata cheese
- 8 ounces provolone cheese, freshly grated
- 8 ounces mozzarella cheese, freshly grated
Instructions
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Preheat the oven to 425°F (220°C). Line three baking sheets with parchment paper. Place all the grape tomatoes on one sheet (leave whole). Spread the remaining vegetables across the other two sheets without crowding them. Drizzle each pan with olive oil, season with salt and pepper, and toss. Roast for 25 to 30 minutes, until the tomatoes begin to burst and the vegetables are caramelized.
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Combine all the roasted vegetables except the tomatoes in a large bowl so they’re easy to distribute while assembling. Mix the grated cheeses together and reserve some for the top. For layering, divide the veggies, sauce, ricotta mixture and burrata into thirds; save a fourth portion of the grated cheese and tomatoes for the final topping.
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In a bowl, stir together the ricotta, Parmesan, dried basil, dried oregano, salt and pepper. Spray a 9×13-inch baking dish with nonstick spray. Spoon about 1/2 cup of marinara on the bottom of the dish and place 3 lasagna noodles on top. Add a third of the roasted vegetables, drop spoonfuls of the ricotta mixture over the veggies, pull apart one ball of burrata and scatter it across the layer, then sprinkle with some grated cheese. Add a few spoonfuls of marinara, then top with 3 more noodles. Repeat two more times. Finish with a top layer of noodles, spread with marinara and the remaining grated cheese. Scatter the reserved roasted tomatoes on top.
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Place the baking dish on a sheet pan to catch any drips. Reduce the oven temperature to 400°F (200°C) and bake for 45 minutes. Remove from the oven and let rest for 45 to 60 minutes before slicing so the layers set.
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Cheese peekaboo.