Excerpted from Raquel Pelzel’s Sheet Pan Suppers Meatless.
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There is, perhaps, no single phrase that makes my kids’ eyes light up more than the one that goes like this: “We’re having lasagna for dinner.” Since this version is based on no-boil noodles, it eliminates the extra step of boiling water and dealing with floppy, easy-to-tear pasta. If you hit the salad bar at the grocery store instead of roasting your own vegetables (great trick!), you can get this sheet pan supper in the oven in mere minutes. Double the recipe for a half sheet pan if you’re feeding a crowd (or want ample leftovers).
Roasted Vegetable Lasagna
- 1 medium-size zucchini, chopped into ½-inch pieces (about 2 cups)
- 1 medium-size yellow onion, finely chopped
- ½ pound eggplant, chopped into ½-inch pieces (about 2 cups)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 3 cups tomato sauce, homemade or store-bought
- 1 box (9 ounces) oven-ready (no-boil) lasagna sheets
- 1 pound whole-milk low-moisture mozzarella cheese, freshly grated (about 3½ cups)
- ½ cup whole-milk ricotta cheese
- ¼ cup finely grated Parmigiano Reggiano cheese (preferably freshly grated)
- ¼ cup thinly sliced fresh basil leaves
- Adjust an oven rack to the middle position and place a large sheet of aluminum foil on the rack below it to catch any drips from the pan above. Preheat the oven to 400°F.
- Place the zucchini, onion, eggplant, olive oil, and salt in a large bowl and toss to combine. Turn the vegetables out onto a 10 x 16-inch rimmed sheet pan and roast until they begin to soften, about 15 minutes. Stir, then roast until the vegetables are tender and the zucchini begins to brown, about 15 minutes more. Transfer the vegetables to a heatproof bowl and set aside. (There’s no need to wash the sheet pan.)
- Reduce the oven temperature to 375°F. Place 1 cup tomato sauce in the bottom of the sheet pan you used to roast the vegetables and spread it out evenly with a spoon. Place enough sheets of pasta in the bottom of the sheet pan to form a single layer. (It’s okay if they overlap slightly; for a 10 x 16-inch pan you’ll use 6 sheets of pasta.) Spread another cup of tomato sauce over the pasta evenly. Sprinkle half the vegetables over the sauce followed by half the mozzarella cheese. Dollop heaping tablespoonfuls of ricotta cheese over the mozzarella. (It will spread during cooking.) Use all the ricotta in this layer.
- Add another layer of pasta sheets, the remaining cup of tomato sauce, the remaining vegetables, and the remaining mozzarella cheese. Sprinkle the Parmigiano Reggiano cheese over the top. Bake until the cheese melts, about 25 minutes.
- Preheat the broiler to high. Broil the lasagna until the cheese is browned, 3 to 5 minutes. Remove from the oven and cool for 5 to 10 minutes to firm up slightly before slicing. Sprinkle with the basil and serve.