If you’re craving a vegetarian lasagna that’s bursting with vibrant colors and layers of luscious flavor, then you’re in for a treat with my Tie Dye Vegetarian Lasagna with Roasted Veggies Recipe. This dish is not just a feast for your taste buds but also a showstopper on the table – combining roasted vegetables, creamy pesto ricotta, and a bright cherry tomato sauce that all come together in a beautiful, tie-dye effect. I absolutely love how this turns out every time, and I know you’ll find it as comforting and impressive as my family does!
Why You’ll Love This Recipe
- Bright, Bold Flavors: The roasted veggies and cherry tomato sauce create a vibrant, layered taste that’s incredibly satisfying.
- Creamy Pesto Ricotta: Mixing pesto into ricotta cheese adds a burst of herbal freshness that you don’t often see in traditional lasagna.
- Show-Stopping Presentation: The “tie dye” layering technique creates a colorful, attractive dish that’s perfect for dinner parties or family meals.
- Vegetarian & Flexible: It’s fully vegetarian but easy to customize with seasonal veggies or extra protein if you want.
Ingredients You’ll Need
The magic behind this Tie Dye Vegetarian Lasagna with Roasted Veggies Recipe lies in layering roasted, caramelized veggies with fresh herbs, creamy cheeses, and a homemade cherry tomato sauce that really elevates the whole dish. When shopping, look for fresh, vibrant veggies and quality cheeses for the best results.
- Cherry Tomatoes: These form the bright base of your tomato sauce – I recommend the sweetest, juiciest ones you can find.
- Red and Orange Bell Peppers: They add sweetness and beautiful color to your roasted veggie mix.
- Onion: I use a medium yellow or red onion – both work great for roasting and add nice depth.
- Zucchini: Adds texture and a bit of earthiness; chop so they roast evenly.
- Extra-Virgin Olive Oil: Essential for roasting and flavor layering, choose a good quality bottle.
- Garlic Powder and Kosher Salt: Simple seasonings that bring all the flavor together.
- Lasagna Noodles: Regular or no-boil (follow package instructions); important to keep them separate after cooking.
- Shredded Mozzarella Cheese: For that melty, gooey goodness everyone loves.
- Grated Parmesan Cheese: Adds a sharp, nutty finish; sprinkle some on top for garnish too.
- Basil Pesto: Store-bought or homemade, this layers beautifully into the ricotta.
- Fresh Basil Leaves: Julienned for garnish – fresh herbs make all the difference.
- Whole-Milk Ricotta Cheese: The creamy base for the pesto ricotta mixture.
- Large Egg: Helps bind the ricotta filling, so it holds up well when sliced.
Variations
I love how adaptable this Tie Dye Vegetarian Lasagna with Roasted Veggies Recipe is, so I often tweak it with whatever veggies are in season or what I have on hand. You can truly make it your own!
- Protein Boost: Some days, I add cooked Italian sausage or crumbled tempeh into the tomato sauce, which gives it a lovely savory depth without overpowering the veggies.
- Gluten-Free: I’ve used gluten-free lasagna noodles with great success, so don’t hesitate if you need that option.
- Faster Version: When life gets busy, I swap the homemade cherry tomato sauce for a quality marinara and sauté the veggies instead of roasting – still delicious and much quicker!
- Seasonal Swap: Try adding mushrooms, eggplant, or roasted butternut squash depending on the time of year to switch up the flavor and texture.
How to Make Tie Dye Vegetarian Lasagna with Roasted Veggies Recipe
Step 1: Roast Your Veggies and Tomatoes
This is the foundation of your lasagna’s flavors. Preheat your oven to 400°F and set your racks so you can roast two trays at once – one with cherry tomatoes, onion, and garlic wrapped in foil; the other with the diced bell peppers, onion, and zucchini tossed in olive oil and spices. Roasting deepens the flavors and caramelizes the natural sugars, giving you a smoky-sweet base that I find irreplaceable. Don’t forget to rotate the pans halfway through for even roasting – it makes a big difference in texture.
Step 2: Blend the Cherry Tomato Sauce
Once your tomato and onion mixture has cooled a bit, squeeze out the roasted garlic from its peel and toss everything into a blender. Blend until smooth, creating a gorgeous, fresh tomato sauce bursting with roasted flavor. Trust me, this homemade sauce takes your lasagna from ordinary to unforgettable.
Step 3: Cook and Cool the Lasagna Noodles
Boil your noodles until just pliable – you want them tender but still with a little bite to prevent mushiness. Lay them flat on a parchment-lined board or tray so they don’t stick together. This little step saves you from the frustration of ripping noodles later on.
Step 4: Make the Pesto Ricotta Mixture
In a bowl, combine whole-milk ricotta, basil pesto, a beaten egg, and seasonings. This creamy layered filling brings a fresh, herbal note to each bite and helps tie together the roasted veggies and tomato sauce. I recommend giving it a good stir until silky smooth.
Step 5: Assemble Your Tie Dye Masterpiece
Grease a baking dish and start layering: tomato sauce, noodles (four horizontally, one vertically), pesto ricotta, roasted veggies, mozzarella, and Parmesan – repeat! This pattern creates the signature “tie dye” effect with each colorful layer peeking through. I love how visually stunning it looks even before baking.
Step 6: Bake and Finish with a Pesto Dollop
Cover the lasagna with a foil sheet coated in cooking spray (helps prevent the cheese from sticking!) and bake for 25 minutes. Then remove the foil, dollop spoonfuls of pesto on top, and bake uncovered until the cheese browns lightly (~15-20 minutes). This finishing touch adds an extra burst of aroma and flavor that I discovered makes a huge difference.
Step 7: Let It Rest Before Serving
Cooling for at least 15-20 minutes helps your lasagna set, making it easier to cut neat slices that hold their layers beautifully. Patience here is key – rushing to serve usually means a messy dish!
Pro Tips for Making Tie Dye Vegetarian Lasagna with Roasted Veggies Recipe
- Roast Veggies Evenly: Spread veggies in a single layer so they roast instead of steam, giving you that perfect caramelized flavor.
- Prevent Noodles from Sticking: Lay cooked noodles flat and spread apart on parchment to keep them easy to layer.
- Use Spray on Foil: Spraying the foil that covers your lasagna stops cheese from sticking – a game-changer during baking.
- Rest Before Cutting: Letting the lasagna rest ensures clean slices and keeps the layers intact when serving.
How to Serve Tie Dye Vegetarian Lasagna with Roasted Veggies Recipe
Garnishes
I usually garnish this lasagna with a sprinkle of fresh grated Parmesan and a handful of julienned fresh basil leaves. The basil adds a pop of color and a fresh brightness that really contrasts the rich, cheesy layers. Sometimes, I even drizzle a bit more pesto on top for extra flavor magic.
Side Dishes
A crisp green salad dressed simply with lemon vinaigrette pairs beautifully with this rich lasagna. I also love serving it alongside garlic bread or a rustic loaf to soak up all those lovely tomato juices.
Creative Ways to Present
For special occasions, I like to bake individual portions in mini ramekins or small cast-iron skillets to create personalized tie dye lasagna servings. Not only are they adorable, but they also bake quickly and make plating a breeze!
Make Ahead and Storage
Storing Leftovers
After the lasagna cools, I store leftovers in an airtight glass container in the fridge. It stays delicious for up to five days, and the flavors only deepen as it sits.
Freezing
This recipe freezes wonderfully! I portion it out into airtight containers or wrap tightly in foil and plastic wrap. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
Reheating
To reheat, I cover leftovers with foil and warm them in a 350°F oven until heated through, about 20-25 minutes. This keeps the cheese melty and the layers intact far better than the microwave.
FAQs
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Can I make the Tie Dye Vegetarian Lasagna with Roasted Veggies Recipe gluten-free?
Absolutely! Just swap out traditional lasagna noodles for gluten-free ones. I’ve done this many times with excellent results. Just follow your gluten-free noodles’ cooking instructions and be sure to handle them gently so they don’t break during layering.
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Is there a quicker method to prepare this lasagna?
Yes! If you’re short on time, you can substitute the homemade cherry tomato sauce for jarred marinara and sauté the veggies in a skillet instead of roasting. Also, no-boil noodles speed up assembly. It won’t have the exact same depth, but it’s still delicious.
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Can I add protein to this vegetarian recipe?
Definitely! To keep it vegetarian, try stirring in cooked lentils or crumbled tempeh into the tomato sauce. If you eat meat, adding Italian sausage before assembly creates a hearty, comforting layer that’s really tasty.
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How do I avoid lasagna noodles sticking together?
After boiling, lay the noodles flat in a single layer on a parchment-lined surface without overlapping. Spraying the surface lightly with cooking spray also helps. This simple step keeps your preparation smooth and noodle layers perfect.
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Why does the recipe call for resting the lasagna before cutting?
Resting allows the layers to firm up slightly, so when you cut the lasagna, it holds together well and looks picture-perfect. Cutting too soon can cause it to fall apart as the melted cheese and sauce are still too hot and runny.
Final Thoughts
This Tie Dye Vegetarian Lasagna with Roasted Veggies Recipe has become a favorite in my household — it’s one of those dishes that feels like a warm hug and looks like a piece of art. From the first time I tried roasting the cherry tomatoes and mixing pesto into the ricotta, I knew this was a winner. It’s perfect for a weekend dinner, special occasion, or when you just want to impress your friends without a ton of fuss. I hope you give it a try and love it as much as I do — trust me, once you’ve tasted those roasted veggie layers and creamy pesto ricotta, you’ll keep coming back for seconds!
Print
Tie Dye Vegetarian Lasagna with Roasted Veggies Recipe
- Prep Time: 35 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 2 hours
- Yield: 10 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This vibrant Tie Dye Vegetarian Lasagna recipe layers a rich roasted cherry tomato sauce, colorful roasted veggies, pesto-infused ricotta, and melty mozzarella for an unforgettable vegetarian dinner that bursts with flavor and freshness. Perfectly baked and garnished with fresh basil and Parmesan, this lasagna combines healthy ingredients and comforting textures into a beautiful and delicious meal.
Ingredients
Cherry Tomato Sauce
- Cherry tomatoes (quantity as per recipe or approx. 2 pounds)
- 1 medium yellow or red onion, diced
- 2 tablespoons extra-virgin olive oil, divided (3 tablespoons total)
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano
- Freshly ground black pepper to taste
- 1 head garlic, with ¼-inch trimmed from stem end
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
- 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 is fine!)
- ¼ cup julienned fresh basil leaves, for serving
Pesto Ricotta
- 1 (15-ounce) container whole-milk ricotta cheese
- ½ cup basil pesto (store-bought is fine!)
- 1 large egg, beaten
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- Freshly ground black pepper to taste
Instructions
- Preheat Oven: Set the oven to 400°F and position two racks in the upper and lower thirds. Line two large baking sheets with parchment paper to prepare for roasting.
- Prepare Tomato Sauce: On one baking sheet, place cherry tomatoes and diced onion. Drizzle with 2 tablespoons olive oil, balsamic vinegar, and season with salt, oregano, and pepper. Toss well to coat and spread in a single layer. Prepare the garlic by trimming ¼-inch off the stem end to expose cloves, then place in foil with 1 tablespoon olive oil. Loosely wrap and place on the same sheet with tomatoes and onions. Set aside while prepping veggies.
- Prepare Veggies: On the second baking sheet, combine diced red and orange bell peppers, onion, and zucchini. Drizzle with 2 tablespoons olive oil and season with garlic powder, salt, and pepper. Toss thoroughly with hands and spread in an even layer. If baking sheets are unavailable, you can sauté the veggies in a skillet with a few tablespoons of olive oil for 5 to 8 minutes until tender.
- Roast Vegetables and Sauce: Place both baking sheets in the oven on separate racks. Rotate pans halfway through cooking. Roast the veggies, flipping once, for 30 to 35 minutes until slightly golden. Keep the tomato mixture and garlic roasting undisturbed for an additional 10 to 15 minutes, totaling about 45 minutes, until tomatoes are tender and onions soft. Keep the oven on and adjust rack to the middle for later baking.
- Boil Water: Bring a large pot of generously salted water to a boil for cooking the noodles.
- Make Tomato Sauce: Let roasted tomato mixture cool 10 minutes. Remove garlic head from foil, discard foil, and squeeze roasted garlic cloves into a blender. Add roasted tomatoes, onions, and juices to the blender and blend on medium-low for 1 to 2 minutes until smooth. Set the sauce aside.
- Cook Lasagna Noodles: Spray a baking sheet or cutting board with nonstick cooking spray or line with parchment. Boil noodles for 5 to 6 minutes until pliable but firm. Drain and lay noodles flat in a single layer on the prepared surface without touching to prevent sticking.
- Make Pesto Ricotta Mixture: In a medium bowl, combine ricotta, pesto, beaten egg, salt, garlic powder, and pepper. Mix thoroughly until smooth.
- Assemble First Layer: Grease a 9 × 13-inch baking dish with cooking spray. Spread 1 cup tomato sauce on the bottom. Arrange 5 noodles (4 horizontally, 1 vertically) to cover the base. Spread half the pesto-ricotta mixture over noodles, then half the roasted veggies, followed by 1 cup shredded mozzarella. Pour a heaping 1 cup of tomato sauce over, and sprinkle ¼ cup Parmesan cheese.
- Assemble Second Layer: Add remaining noodles in the same pattern. Layer remaining pesto-ricotta, roasted veggies, 1 cup mozzarella, remaining tomato sauce, and sprinkle remaining Parmesan cheese. Top with the final 1 ½ cups mozzarella cheese.
- Bake Covered: Coat a large piece of foil with cooking spray and place sprayed side down over the baking dish, sealing tightly to prevent cheese sticking. Bake on the middle oven rack at 400°F for 25 minutes.
- Bake Uncovered: Remove foil, dollop pesto over the top in 1½ teaspoon spoonfuls, and return uncovered to the oven. Bake for another 15 to 20 minutes until cheese is just starting to become golden brown in spots.
- Garnish and Cool: Sprinkle extra Parmesan and fresh julienned basil leaves on top if desired. Let the lasagna cool for at least 15 to 20 minutes before cutting and serving to allow layers to set.
- Storage: Store leftover lasagna slices in an airtight glass container in the fridge for up to 5 days. Reheat in the microwave until warm throughout.
Notes
- To make gluten-free: Use gluten-free lasagna noodles.
- To make ahead: Assemble lasagna but do not bake. Cover with foil and refrigerate up to 24 hours. When ready, bake as directed, adding 10 extra minutes to baking time.
- Faster Tie Dye Lasagna: Substitute cherry tomato sauce with two 25-ounce jars of good-quality tomato basil or marinara sauce and use no-boil noodles. Sauté veggies in a skillet with olive oil for 5 to 8 minutes until tender instead of roasting.
- Add extra protein: Stir in 1 pound cooked Italian ground sausage to tomato sauce before assembling for a meatier version.
Nutrition
- Serving Size: 1 slice (1/10th of recipe)
- Calories: 420
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 75mg
