Roasted Vegetable Lasagna with Burrata.
How to feel slightly better about eating four kinds of cheese: go!
About six different kinds of vegetables are involved (you know, real vegetables this time. Not, like, just corn.) and they cancel out everything and anything about the cheese. Except how wonderfully melty and delicious it is. Oh and except for the fact that there are four layers of it.
Four! I love life.
I grew up eating hearty dinners. Not super huge dinners, but they were definitely the biggest meal of the day. My mom cooked almost every night and it was always a complex meal. And while I love a great big brunch on the weekends or even a lunch that sometimes carries me over late into the night, day after day, I still love having a big warm, comforting dinner. The portions don’t have to be huge but I like it to feel… dinnerish. If that makes sense. I’m talking a salad, a side, an entrée, and maybe even another side like applesauce.
Like a super high maintenance dinner.
And hi, yes, I’m a child. The only different between now and twenty years ago is that I’m no longer covering the applesauce in cinnamon sugar. Begrudgingly, I should add.
Today, the universe says that hearty breakfasts are where it’s at but the family table at dinnertime is still my favorite. It always will be.
Now for a not-so-secretive secret? I didn’t eat lasagna for years. In fact, I probably didn’t eat it for the first twentyish years of my life, due in large part to my lack of tomato sauce love.
Then! A few years ago I started making butternut squash lasagna (my all-time favorite recipe is in my cookbook) and was hooked. It led to white pizza lasagna, a whole bunch of skillet lasagna, and then just last year, right after I had Max and felt hunger like I’d never felt before (seriously! sooooo hungry after having a baby.), had my aunt’s lasagna that she makes with sandwich pepperoni (omg so good).
Needless to say, I want all the lasagnas now forever. I’M INTO IT.
I don’t need the meat though, so veggies it is. This is a super easy way for me to eat all the vegetable I can, and not only that, Max decided he would eat the veggies he usually pushes to the side (mushrooms, roasted reds) too. Because they taste like heaven!
Oh and you bet this caused a divide at the family table for dinner. It’s over a week later and Eddie is still asking where the meat is. Five minutes ago? He asked.
We are at the top of the cheese empire right here. Mozzarella, parm, provolone AND burrata, which may as well be classified under heaven and not even cheese. Cream stuffed fresh mozzarella balls? I cannot.
Not at all.
I love each and every part of the filling. The ricotta swirled with the herbs and a ridiculous amount of parmesan. It melts into the provolone which melts into the burrata which melts into the mozzarella.
But the veggies! Broccoli, zucchini, onion, mushrooms, red bell peppers, orange bell peppers – all roasted. So much flavor right there. And the tomatoes! Bursting and almost popped, they are scattered throughout the filling but also set on top for the prettiest, burnt and bubbliest, cheesy over achiever topping you ever did see.
It’s as hearty as it comes and I love serving it with a big salad. Super cliche lasagna side, get it? I’m actually going to be sharing said salad, the howsweeteats house salad, in an embarrassingly easy post later this week. Whooooop.
Also! This is the vegetable lasagna that I made last year (minus the burrata) for my freezer meals before I had Max, and it freezes so well. I like to bake it then cool completely and freeze. And just a word of advice: if you’re freezing it for a family of four or less, I’d make it in two 8×8-inch pans. ‘Cause let me tell you, it can be rough eating a gigantic pan of lasagna for one week.
Rough. But fabulous.
Roasted Vegetable Lasagna with Burrata
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
- Preheat the oven to 425 degrees F. Line three baking sheets with parchment paper. One one sheet, place all the grape tomatoes (left whole). Spread the remaining veggies out on two other sheets, but don’t crowd them. Drizzle each pan with some of the olive oil, cover with salt and pepper and toss well. Roast for 25 to 30 minutes. You want the tomatoes to be bursting.
- I like to combine all the veggies EXCEPT for the tomatoes into one bowl. This way I can reach for them to scatter in the lasagna. I also combine the grated cheese together. When layering, I like to add a handful of roasted tomatoes in each layer, but saved a bunch for topping. Same with the grated cheese: save some for topping. So with the veggies, sauce, ricotta and burrata, you will use it three times (divide into thirds). The tomatoes and grated cheese, 4 times, so have a 4th helping for the top.
- In a bowl, mix the ricotta, parmesan, basil, oregano, salt and pepper together. Spray a 9×13-inch baking dish with nonstick spray. Spoon about 1/2 cup of tomato sauce on the bottom of the baking dish and top with 3 lasagna noodles. Next, start your layers. Cover the sauce with a third of the roasted veggies. Drop spoonfuls of the ricotta mixture on top of the veggies, then pull apart one of the burrata balls and scatter it evenly over. Top with handfuls of the grated cheese. Add another few spoonfuls of marinara, then place 3 more lasagna noodles. You want to do this two more times for two more layers. I finish the last layer with a top layer of lasagna noodles, smothered in tomato sauce and the rest of the grated cheese. I like to add the leftover cherry tomatoes on top of that.
- Place the dish on a baking sheet. Turn the heat down in the oven to 400 degrees. Bake for 45 minutes, then remove and let sit for another 45 to 60 minutes before slicing.
Did you make this recipe?
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cheese peekaboo.
71 Comments on “Roasted Vegetable Lasagna with Burrata.”
I am loving all the colors in this lasagna! It looks so dreamy I could shove it in my face right now!! You totally killed it on this one! :)
Funny, I was going to use the word “dreamy” to describe this lasagne as well! Jessica, I love your site re-design btw.
thank you!
This meal looks insanely hearty and delicious. I love all of the colors in this dish. :)
i love burrata as much as the next girl, but it almost feels like a waste to put it in a lasagna. i’d rather just eat it
I’m loving those plump juicy roasted grape tomatoes in there! What a great idea, thanks!
I loved reading about your family dinners growing up. Mine were similar, we always had at least 2 side dishes and maybe a salad. Rarely ever dessert, but dinner was THE meal of the day. I feel you there. Now you have me feeling all nostalgic and I want to go home to my parents for dinner! Lol
yes! that was us too. we never had dessert either, but big dinners. love that so much.
Omg I’m totally making this for dinner tonight, sounds like a perfect way to cozy up because here in MN we’ve been below zero since 3pm on Saturday :/
PS There’s actually 5 kind of cheese in here! Not that I’m complaining, cheese is freaking amazing!
cannot even imagine how cold it is there. it is freezing here for us too! and yes you’re right… guess i do have 5. :)
ALL the cheese! And veggies, too :) Love it. Those tomatoes look so good!
Oh! Oh! Look at all that cheeeeeeeeese!! This sounds so flipping perfect!
This looks absolutely divine!!!! Can’t wait to make this!
MM, this lasagna looks amazing… I want someone to cook it for me :D
It’s 0 degrees where I am right now and this looks like it would hit the spot. Yum!
-E
same here erin, it’s like 10 below zero with the windchill and that’s why this was on my list this week!
Which lasagna recipe is the one you made for your freezer meals before max? I’m prepping my freezer meals before baby comes in a few months and I reread your million freezer meal posts for ideas! I’ve never froze lasagna before and I’m not sure if I should do no boil noodles as I normally would and freeze uncooked or after cooking or use regular lasagna noodles. Let me know what you think and what worked for you!
this is it!! it’s in the last paragraph for the recipe. i always use no boil noodles, mostly because i’m lazy. i made this recipe (without the burrata) and the butternut in 8×8 dishes. i would not freeze it uncooked, at least i never have, but i really don’t know anything about freezing. i’ve always cooked the lasagna, let it cool completely then wrap and freeze.
Omg it was right there haha how did I miss that?! Blaming it on pregnancy brain. Thanks Jessica!
This lasagna looks amazing! I wish I was eating some right now!
Paige
http://thehappyflammily.com
All of those veggies make it totally acceptable to eat as much cheese as you want (#science). This looks like the perfect comfort food for the chilly days we’ve been having!
Its amazing and testy food its very gorgeous and Delius food.
Two things that I love: roasted veggies and an excess of cheese.
This meal is screaming my name! I need to make this x
http://jessicawoods.fr
OMG. It’s the perfect ‘Meatless Monday’ meal that will provide lunch leftovers for the week! Looks fab!
the leftovers are the best part!
Oh my god! Your roasted vegetable lasagna looks so amazing especially with all that melted cheese. I don’t have to even try it to know that this will be soo good.
I want to faceplant into those roasted veggies! YUM!
Gah!!! You make the best food, everrrrr!!! I’m seriously going to be dreaming about this lasagna tonight. You rock, girl!
Nice post! This is a very nice blog that I will definitively come back to more times this year! Thanks for informative post.
This looks divine! If I want to cook one 8×8 pan, would I just halve the recipe? And how long would I bake it for? Thanks Jessica!
This looks amazing! Last night I had a super detailed dream in which you owned a restaurant named “Mother Lovett’s” and the appetizer menu was filled with all the cheesy dreamy dips from your site.
From,
Elise- an invisible internet BFF that dreams of your roasted garlic and jalapeno whipped feta (normal, right?)
This lasagna looks really tasty! I was just wandering what to cook to my boyfriend for his birthday. Here’s the answer! Thanks
I freaking LOVE lasagna but can’t really justify making it because I live by myself. Zero accountability around a cheesy pasta dish? It’d be gone in mere hours. Last year, my apartment building threw a holiday party for residents to mingle and had it catered. Lo and behold, there was lasagna!!! So I did what any reasonable person would go: Load up my plate with heavenly lasagna and eat it in the corner. And then sneaking another plate of lasagna up to my apartment. Totally normal, right?
I’m convinced.
You’re trying to kill me.
Ha ha omg this looks so amazing – I can’t wait to try it!! I have a recipe for an amazing veggie lasagna with a garlic bechamel on my site – it’s one of my faves!!
I grew up the SAME way. Always huge family dinners when everyone was home from school, practices, work, etc. Lots and lots of pasta in the Kelly house. We’re barely Italian, yet I’m convinced all 5 of our body compositions are now majority noodles and marinara. Now, since I’m the oldest at 22 and then it goes a 19 year old and a 16 year old and since I have my food blog my mom will say “hey, you making dinner tonight?” So now the torch has been passed onto me, which I don’t mind at all especially since I am super high maintenance with dinner too!! This dish I HAVE to try. Love love love roasted veggies.
I’m regretting the frozen roasted vegetable lasagna I had from TJ’s last night. Your homemade version looks a thousand times cozier, and cheesier.
I may just have to forgo my break from dairy for this recipe….my gosh that cheese! Cheese for days! I think there are enough veggies to make up for the amount of cheesy goodness to make it healthy :)
Agh I want roasted vegetables in all my lasagnas forevermore, please and thanks. This is beautiful! And totally, totally healthy, right? That’s what I thought.
This sounds amazing! I have a dinner party coming up and am thinking this with some garlic bread would go down a treat!
Roughly how many would it serve do you think?
This looks like the only way I’ll be eating vegetables from now on. Yum!
I made a vegetarian chili about two years ago. My husband is STILL asking me where the meat is. Never again will I ever make a vegetarian chili! Haha. You won’t live this one down ;) Looks delicious though!
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I finally made your butternut squash (and sweet potato) lasagna, and after eating one square I’m mad you only made it in an 8×8 dish. I NEED 9×12. hee hee. I’m going to make another one this weekend. Excellent flavor combinations and still so cheesy and delicious, but not as heavy as a tomato/meat lasagna. Thanks!!
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I made this tonight. I’m clearly bad at figuring out what 1/3 of shredded cheese and 1/4 of marinara is because I ran out of both halfway through the topping. Luckily, I have a surplus of cheese at all times (I mean, who doesn’t?) so I shredded some extra sharp white cheddar and threw that on the top. I did not have extra marinara, so I drained a can of fire roasted tomatoes with garlic. The lasagna turned out phenomenally well and was relatively easy to make. THANK YOU for the delicious recipe!
And apparently bad at reading. I needed 1/4 of the shredded cheese each time….maybe that is why I ran out. Ha! Oh well, the more cheese the merrier!
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This was such balm to my soul as far as my cheese-craving pregnant self goes…and delicious! Much like the previous poster, however, I noticed that I was scant on sauce. Perhaps this is more of a personal preference, but next time I’ll definitely buy two jars so that I can truly “smother” the top and provide more than a skim coat to the middle noodles. My husband is just like Eddie, so I subbed in hot Italian sausage for the burrata. Thanks for a great new recipe to add to the dinner rotation!
this is delicious. love it!
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Is this fine to make a day ahead and store in fridge before cooking the next day?
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