Print

Tie-Dye Vegetarian Lasagna Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 11 reviews

This vibrant Tie Dye Vegetarian Lasagna features layers of roasted seasonal vegetables, creamy pesto ricotta, and a rich cherry tomato sauce, all baked to bubbly perfection. Ideal for a comforting, meatless meal that is as visually stunning as it is flavorful.

Ingredients

Cherry Tomato Sauce

  • 1 batch Cherry Tomato Sauce (roasted cherry tomatoes and onions blended with garlic)

Veggies

  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 medium yellow or red onion, diced
  • 1 medium zucchini, chopped
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • Freshly ground black pepper, to taste

Assembly and Serving

  • Kosher salt, for pasta water
  • Nonstick cooking spray
  • 10 to 12 lasagna noodles (1 pound box)
  • 3 ½ cups shredded mozzarella cheese
  • 2 ounces grated Parmesan cheese (½ cup), plus more for garnish (optional)
  • ¼ cup basil pesto (store-bought or homemade)
  • ¼ cup julienned fresh basil leaves, for serving

Pesto Ricotta

  • 1 (15-ounce) container whole-milk ricotta cheese
  • ½ cup basil pesto (store-bought or homemade)
  • 1 large egg, beaten
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat the oven: Set the oven temperature to 400°F and position racks in the upper and lower thirds. Line two large baking sheets with parchment paper for roasting the sauce and vegetables.
  2. Prepare the tomato sauce veggies: On one baking sheet, arrange cherry tomatoes and one diced onion. Drizzle with 2 tablespoons olive oil and balsamic vinegar, season with salt, oregano, and pepper; toss to coat. Place a head of garlic with the top cut off, drizzled with 1 tablespoon olive oil, wrapped loosely in foil on this sheet.
  3. Prepare the roasting vegetables: On the other baking sheet, toss the diced red and orange bell peppers, remaining onion, and chopped zucchini with olive oil, garlic powder, salt, and pepper; spread out evenly.
  4. Roast the vegetables and sauce: Place both sheet pans on different oven racks. Roast the veggies, flipping halfway through, for 30-35 minutes until golden. Continue roasting the tomato mixture for an additional 10-15 minutes, totaling about 45 minutes for tenderness.
  5. Boil salted water: Bring a large pot of generously salted water to a boil for cooking the lasagna noodles.
  6. Blend the tomato sauce: Cool the roasted tomato mixture for 10 minutes. Remove roasted garlic from its skin and add to a blender along with the roasted tomatoes, onions, and juices. Blend on medium-low speed until smooth, about 1-2 minutes. Set aside.
  7. Cook the noodles: Spray a baking sheet or cutting board with nonstick spray. Boil lasagna noodles for 5-6 minutes until pliable but still firm. Drain and lay noodles flat in a single layer on the prepared surface to prevent sticking.
  8. Make the pesto ricotta mixture: In a medium bowl, combine ricotta, pesto, beaten egg, salt, garlic powder, and pepper. Mix until smooth and well incorporated.
  9. Assemble the lasagna: Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of tomato sauce on the bottom. Layer 5 noodles (4 horizontally, 1 vertically), half the pesto ricotta, half the roasted veggies, and 1 cup mozzarella. Top with 1 cup tomato sauce and ¼ cup Parmesan. Repeat the layering with remaining noodles, pesto ricotta, veggies, 1 cup mozzarella, tomato sauce, and Parmesan. Finish with remaining 1 ½ cups mozzarella on top.
  10. Bake the lasagna: Coat a large piece of foil with cooking spray; place sprayed side down over the dish to prevent sticking. Bake on the middle rack for 25 minutes. Remove foil, dollop pesto over in 1½ teaspoon spoonfuls, return to oven uncovered and bake until cheese is barely golden, about 15-20 minutes.
  11. Garnish and serve: Sprinkle additional Parmesan and fresh julienned basil if desired. Let lasagna cool for at least 15-20 minutes before slicing and serving to allow it to set.
  12. Storage: Store leftovers in an airtight glass container in the refrigerator for up to 5 days. Reheat in the microwave until warmed through.

Notes

  • If you do not have two baking sheets, sauté the veggies in a skillet with olive oil for 5 to 8 minutes until tender instead of roasting.
  • Letting the lasagna rest after baking helps it set and makes slicing easier.
  • Be careful when removing foil after baking to avoid cheese sticking to it; coating foil with cooking spray prevents this.
  • Using whole-milk ricotta provides creaminess; low-fat ricotta can be substituted but will alter texture slightly.
  • For added depth, a pinch of oregano can be added to the pesto ricotta mixture if desired.

Find it online: https://marthatasty.com/tie-dye-vegetarian-lasagna-recipe/