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Sheet Pan Veggie Lasagna

Sheet Pan Veggie Lasagna

This easy sheet pan veggie lasagna is loaded with fresh summer vegetables, packed with protein, and made all on one pan. A lighter, healthier twist on classic lasagna that’s perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course dinner, Main Course
Cuisine 30 minute meal, easy meal prep
Servings 6 servings

Ingredients
  

  • 1 zucchini thin sliced
  • 1 yellow squash thin sliced
  • 1 red bell pepper sliced
  • 1 cup cherry tomatoes halved
  • 1/2 red onion sliced
  • olive oil salt, pepper
  • garlic powder Italian seasoning
  • 1 1/2 cups ricotta
  • 1/2 cup cottage cheese blended smooth
  • 1/2 cup grated parmesan
  • 1 egg
  • 1 tsp garlic powder
  • salt and pepper
  • zest of 1/2 lemon
  • fresh basil
  • oven-ready lasagna noodles
  • 1-2 jars marinara
  • 1 1/2 to 2 cups shredded mozzarella

Let's Make It
 

  • Preheat oven to 400°F.
  • Toss veggies with olive oil and seasoning. Roast 15–20 minutes.
  • Mix ricotta, cottage cheese, parmesan, egg, garlic powder, lemon zest, basil, salt and pepper.
  • Grease sheet pan. Layer marinara, noodles, ricotta, veggies, mozzarella. Repeat layers.
  • Top with cheese. Bake 20–25 minutes until bubbly.
  • Broil 2–3 minutes until golden.
  • Finish with fresh basil and olive oil.
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