I adore a layered lasagna that feels comforting yet bright — vegetables roasted until caramelized, a creamy ricotta blend, bubbling marinara, and a rich burst of burrata right at the center. This Roasted Vegetable Lasagna with Burrata. is built to showcase seasonal produce, with simple herbs and cheeses that let every roasted bite shine. It feeds a crowd, reheats beautifully, and makes for a special weeknight or dinner-party main.

Why you’ll love this recipe

Bold roasted vegetable flavor—each veggie brings its own texture and sweetness.
Satisfying layers of three cheeses plus a creamy burrata finish.
Easy to assemble with no-cook lasagna noodles; prep ahead and bake later.
Bright, homey, and perfect for sharing.

Ingredients

Use the list below exactly as written for best results.

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

Equipment

Baking sheet(s)
Large mixing bowl
9×13-inch baking dish (or similar)
Aluminum foil
Small bowl for cheese mix
Sharp knife and cutting board
Spatula or large spoon

Prep and roast the vegetables

Start by preheating the oven to 425°F (220°C). This high heat lets the vegetables develop caramelized edges and concentrated flavor.

Place the sliced baby portobello mushrooms, broccoli florets, chopped sweet onion, chopped red bell pepper, chopped orange bell pepper, chopped zucchini, and the grape tomatoes on one or two rimmed baking sheets so they aren’t overcrowded.
Drizzle the vegetables with the 4 tablespoons olive oil, then season with salt and pepper for seasoning. Toss everything with your hands or a spatula so the oil and seasoning coat the vegetables evenly.
Spread the vegetables into an even layer and roast in the preheated oven for 18–25 minutes, stirring once halfway through, until the vegetables are tender and edges are golden brown. The grape tomatoes will blister and concentrate their sweetness.
When the vegetables are roasted, remove the pans from the oven and let the vegetables cool slightly while you prepare the cheese mixture and assemble the lasagna.

Make the ricotta filling

While the vegetables cool a little, combine the ricotta filling so the flavors can meld.

In a medium bowl, combine 2 cups ricotta cheese and 1/2 cup freshly grated parmesan cheese.
Add 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the ricotta and parmesan. Stir until the mixture is smooth and evenly seasoned.
Set the ricotta mixture aside until ready to assemble.

Assemble the lasagna

Keep the lasagna noodle count flexible — 12 to 15 no-boil noodles are listed because oven and pan sizes vary. Use the amount that fits your dish without large overlaps or too-thick layers.

Preheat the oven to 375°F (190°C) if it has cooled after roasting. Make sure your oven is at temperature before sliding the lasagna in.
Spoon a thin layer of marinara sauce across the bottom of a 9×13-inch baking dish to prevent sticking. Use enough sauce to just cover the base in a thin, even layer.
Place no-boil lasagna noodles over the sauce to form the first pasta layer. Trim or overlap noodles as needed so the surface is covered.
Spread about one-third of the ricotta mixture over the noodles, smoothing it into an even layer with a spatula.
Distribute one-third of the roasted vegetables evenly over the ricotta layer.
Sprinkle about one-third of the combined provolone and mozzarella cheeses (reserve the rest for the top) over the vegetables.
Drizzle or spoon a thin layer of marinara sauce over the cheeses to keep the layers moist.
Repeat with a second layer: noodles, one-third of the ricotta mixture, one-third of the roasted vegetables, one-third of the shredded provolone and mozzarella, and a thin layer of marinara.
Add a third and final noodle layer. Spread the remaining ricotta mixture across the noodles, then arrange the remaining roasted vegetables on top.
Pour the remaining marinara sauce over the top layer of vegetables and sprinkle the remaining provolone and mozzarella evenly across the surface to ensure even melting.
Nestle the 2 balls of burrata cheese into the center of the assembled lasagna, slightly pressing them down so they sit among the cheeses and will melt slightly during baking but still retain a creamy center when cut.

Baking and finishing

Cover the baking dish loosely with aluminum foil. Tent the foil slightly so it doesn’t press down on the cheese and burrata.
Bake in the preheated 375°F (190°C) oven for 25 minutes covered. This warms the center and allows flavors to meld without burning the top.
Remove the foil and continue baking for an additional 10–15 minutes, until the cheeses are bubbly and the top is lightly golden. The burrata will soften and become creamy but should remain mostly intact for a dramatic presentation.
Once baked, remove the lasagna from the oven and let it rest for 10–15 minutes. Resting helps the layers set so you can slice clean pieces without everything sliding apart.
Slice into portions and serve warm, allowing guests to break into the burrata so the creamy center spills onto each portion.

Serving suggestions

Serve with a simple green salad dressed with lemon vinaigrette to cut the richness.
Warm, crusty bread or garlic bread pairs well for sopping up the melted burrata and marinara.
A glass of medium-bodied red wine or a bright, citrusy white will complement the roasted vegetables and creamy cheeses.

Make ahead and storage

To assemble ahead: prepare roasted vegetables and ricotta filling, then assemble the lasagna and keep covered in the refrigerator for up to 24 hours before baking. Add an extra 10–15 minutes to the covered baking time if baking straight from cold.
Leftovers will keep in an airtight container in the refrigerator for 3–4 days. Reheat gently in a 350°F (175°C) oven until warmed through, about 15–20 minutes, or microwave individual portions.
Freeze for up to 2 months: bake as instructed but stop baking just before the final uncovered browning stage. Cool, wrap tightly, and freeze. To bake from frozen, thaw in the refrigerator overnight, then bake at 375°F (190°C) covered for 30–40 minutes and uncovered for 10–15 minutes until bubbly.

Tips for success

Don’t overcrowd the roasting pan. Give vegetables room to brown; if needed, roast on two pans placed on separate racks.
Use high-quality marinara for the best flavor. A simple, bright sauce complements roasted vegetables without overpowering them.
Freshly grate the provolone and mozzarella for optimal melting and texture. Pre-shredded cheese often contains anti-caking agents that affect melt.
Let the lasagna rest before slicing. It will hold its shape and look prettier on the plate.
If your burrata is very large, or you prefer more distribution, you can tear it into pieces and tuck them into the top layer instead of two whole balls.

Notes on ingredients

The ingredient list uses familiar pantry items and seasonal vegetables. The two balls of burrata are the star: when sliced, the creamy interior creates a luscious sauce that marries beautifully with the roasted vegetables and melted cheeses. If your market offers burrata in different sizes, pick the amount that best suits your pan size and desired creaminess.

About this recipe

This Roasted Vegetable Lasagna with Burrata. recipe balances layered comfort with bright, fresh produce. The roasting step deepens the vegetable flavors, the ricotta-parmesan mixture provides a creamy counterpoint, and the burrata adds that beautiful ooze you’ll want on every slice. The instructions walk through the process step-by-step, keeping the same ingredient amounts and order for a reliable, crowd-pleasing result.

Nutrition estimate (per serving)

Nutrition will vary with portion size and exact ingredients, but expect a rich, comforting lasagna with vegetables, about 450–650 calories per serving depending on slice size. It’s a generous meal full of vegetables, cheese, and satisfying carbs.

Final thoughts

Whether you’re cooking for family or hosting friends, this Roasted Vegetable Lasagna with Burrata. is the kind of dish that looks impressive and tastes deeply satisfying. The roasted vegetables add complexity, the ricotta layer keeps each bite creamy, and the burrata? It’s the final flourish that makes this lasagna feel special.

Happy baking — and enjoy the moment when you cut into the lasagna and the burrata spills out, creating a rich, irresistible centerpiece on your plate.

Roasted Vegetable Lasagna with Burrata.

A hearty roasted vegetable lasagna layered with ricotta, marinara, melted cheeses, and creamy burrata.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 30

Total Time 2 30

Servings: 1 servings

Ingredients Equipment Method Notes

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 left whole
4 tablespoons olive oil
salt and pepper for seasoning vegetables; additional salt and pepper used in ricotta mixture
2 cups ricotta cheese
1/2 cup parmesan cheese freshly grated
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt for ricotta mixture
1/4 teaspoon pepper for ricotta mixture
12 to 15 no-boil lasagna noodles depending on how they fit in your pan
24 ounces marinara sauce 1 jar
2 balls burrata cheese
8 ounces provolone cheese freshly grated
8 ounces mozzarella cheese freshly grated

Equipment

9x13 inch Baking Dish
Baking Sheets
Parchment Paper
Mixing Bowls
Measuring cups and spoons
Cheese grater
spoon or rubber spatula
large baking sheet (for catching)

Method

Preheat the oven to 425°F (220°C) and line three baking sheets with parchment paper.
Place the grape tomatoes on one parchment-lined sheet, leaving them whole; spread the sliced mushrooms, broccoli florets, chopped onion, chopped red and orange bell peppers, and chopped zucchini across the other two sheets without crowding.
Drizzle the vegetables and tomatoes with the olive oil, season with salt and pepper, and toss each sheet so everything is evenly coated.
Roast the vegetables and tomatoes for 25–30 minutes, until the tomatoes are bursting and the other vegetables are tender and lightly browned. Remove from the oven and let cool slightly.
In a mixing bowl, combine the ricotta, grated parmesan, dried basil, dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper; stir until smooth.
Tear or roughly chop the roasted vegetables (except keep some whole roasted tomatoes aside for topping) and mix the grated provolone and mozzarella together; reserve some cheese and tomatoes for the final topping.
Spray a 9x13-inch baking dish with nonstick spray and spread about 1/2 cup marinara sauce over the bottom.
Place 3 no-boil lasagna noodles over the sauce to form the first layer. Spread one third of the roasted vegetables over the noodles, drop spoonfuls of one third of the ricotta mixture across the vegetables, pull apart one burrata ball and scatter pieces evenly over the layer, then sprinkle with a portion of the grated provolone/mozzarella mixture. Spoon a little marinara over the cheese.
Repeat the layering two more times: 3 noodles, one third of the roasted vegetables, ricotta mixture, torn burrata, grated cheeses, and a little marinara each time.
Finish with a final top layer of noodles, spread the remaining marinara over the top, sprinkle with the remaining grated cheeses, and arrange the reserved roasted cherry tomatoes on top.
Place the assembled lasagna on a large baking sheet, reduce the oven temperature to 400°F (200°C), and bake for 45 minutes.
Remove the lasagna from the oven and let it rest undisturbed for 45–60 minutes before slicing and serving.