There’s something deeply comforting about a sheet-pan roast and a bubbling, cheesy lasagna coming together in one dish. This Roasted Vegetable Lasagna with Burrata blends caramelized vegetables, herb-scented ricotta, and two melty cheeses into layers of saucy, flavorful comfort. It’s perfect for a weekend dinner when you want something special but not fussy—just a little prep, a hot oven, and a crowd-pleasing result.

The combination of roasted mushrooms, broccoli, sweet onion, bell peppers, zucchini, and grape tomatoes gives the lasagna bright, roasted flavor and a variety of textures. A simple ricotta mixture keeps the filling creamy, while provolone and mozzarella add gooey stretch. The crowning touch: fresh balls of burrata gently placed over the lasagna after baking for a luxe, creamy finish that melts into decadent ribbons when cut.

Why you’ll love this Roasted Vegetable Lasagna with Burrata.

Vegetable-forward: Roasting intensifies the natural sweetness of each vegetable and adds a gentle char for depth.
Layered comfort: The ricotta-parmesan mix binds everything together and keeps each bite silky.
Quick upgrade: Burrata on top turns a familiar casserole into something restaurant-worthy with minimal effort.
Easy to scale: Make it in a 9×13-inch pan for a family dinner or double it for a crowd.

Ingredients

Use the following ingredients exactly as listed for consistent 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

Large rimmed baking sheet
Mixing bowls
9×13-inch baking dish (or similar size)
Spoon or rubber spatula
Aluminum foil
Sharp knife and cutting board

Make-ahead and serving tips

This Roasted Vegetable Lasagna with Burrata holds up beautifully. You can roast the vegetables a day in advance and assemble the lasagna the next day before baking. If serving to a crowd, let the lasagna rest 15–20 minutes after baking so slices hold their shape. Place the burrata on top right before serving so its creamy center remains fresh and inviting.

Step-by-step Instructions

Follow these rewritten directions to build the lasagna in a clear, reliable order. The cooking times and ingredient amounts match the list above to ensure consistent results.

Preheat oven and prepare vegetables.

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment for easy cleanup.
Toss the vegetables with oil and seasoning.

In a large bowl, combine the sliced 12 ounces baby portobello mushrooms, 8 ounces broccoli florets, 1 chopped sweet onion, 1 chopped red bell pepper, 1 chopped orange bell pepper, 1 chopped zucchini squash, and 2 pints grape tomatoes. Drizzle with 4 tablespoons olive oil and season with salt and pepper to taste. Toss until the vegetables are evenly coated.
Roast the vegetables.

Spread the vegetables in an even layer on the prepared baking sheet. Roast in the preheated oven until vegetables are tender and lightly caramelized, about 20–25 minutes. Remove from the oven and let cool slightly. Reduce oven temperature to 375°F (190°C) for baking the lasagna.
Prepare the ricotta filling.

In a medium bowl, combine 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, and 1/4 teaspoon pepper. Mix until smooth and evenly seasoned. Taste and adjust seasoning if desired.
Assemble the lasagna base.

Spoon a thin layer of the 24-ounce jar of marinara sauce into the bottom of a 9×13-inch baking dish to prevent sticking. Spread it evenly to cover the surface.
Layer noodles, ricotta, and vegetables.

Place 4 to 5 no-boil lasagna noodles over the sauce, slightly overlapping as needed depending on your pan and noodle shape. Spread about one-third of the ricotta mixture evenly over the noodles. Top the ricotta with one-third of the roasted vegetables, distributing them in an even layer. Spoon about one-third of the remaining marinara sauce over the vegetables, then sprinkle with a portion of the freshly grated 8 ounces provolone and 8 ounces mozzarella cheeses.
Repeat layers.

Repeat the noodle-ricotta-vegetable-sauce-cheese layering two more times or until you reach the top of your pan, using 12 to 15 no-boil lasagna noodles in total depending on how they fit in your dish. Finish with a final layer of noodles, the remaining sauce, and the remaining shredded provolone and mozzarella so the top melts and turns golden while baking.
Cover and bake.

Cover the baking dish tightly with aluminum foil. Bake in the preheated 375°F (190°C) oven for 25 minutes. After 25 minutes, remove the foil and continue baking until the cheese is bubbly and the edges are set, about 10–15 minutes more. If you prefer more browning on top, broil for 1–2 minutes while watching carefully to avoid burning.
Rest the lasagna.

Once baked, remove the lasagna from the oven and let it rest, uncovered, for 15–20 minutes. Resting allows the layers to set so the lasagna slices hold their shape when cut.
Add the burrata and finish.

Just before serving, tear or halve the 2 balls of burrata and place them gently on top of the baked lasagna. The residual heat will warm the burrata slightly; when served, the creamy center will ooze into the top layer for a luscious finish.
Serve and enjoy.

Slice the lasagna into portions, making sure each serving gets some of the burrata. Serve hot with a simple green salad and crusty bread to soak up the extra sauce.

Notes and Troubleshooting

No-boil noodles: Because this recipe uses no-boil lasagna noodles, ensure your sauce is slightly loose so the noodles can soften during baking. If your marinara is very thick, stir in 1/4 cup water before assembling.
Vegetable moisture: Roasting concentrates flavors but also prevents excess moisture from making the lasagna watery. If your vegetables release a lot of juice while roasting, drain any large puddles before layering.
Cheese substitutions: Freshly grated cheeses melt more smoothly than pre-shredded varieties, which often contain anti-caking agents. Use freshly grated provolone and mozzarella for the best texture.
Burrata placement: Add burrata after baking and resting so its creamy center stays fresh. If you prefer it warmed through, place the burrata on top during the last 2–3 minutes of baking.

Make it ahead and storing

To make ahead, roast the vegetables and prepare the ricotta mixture a day or two in advance. Assemble the lasagna, cover tightly, and refrigerate. When ready to bake, remove from the refrigerator and let it sit at room temperature for 20–30 minutes while the oven preheats, then bake as directed, adding a few extra minutes if cold from the fridge. Leftovers keep well refrigerated for up to 4 days and reheat in the oven at 350°F (175°C) until warmed through. For longer storage, freeze individual portions or the whole lasagna (wrapped tightly) for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving suggestions

Serve slices with a crisp green salad dressed in lemon vinaigrette to balance the richness.
Offer crusty bread or garlic toast for sopping up extra sauce and melted cheese.
Garnish with a sprinkle of fresh basil or chopped parsley for a pop of color and freshness.

Final thoughts

This Roasted Vegetable Lasagna with Burrata is a guaranteed crowd-pleaser: hearty, flavorful, and a little indulgent without being heavy. Roasting the vegetables builds a base of flavor that shines through each layered bite, and the ricotta-parmesan blend keeps the texture creamy and familiar. Fresh burrata added at the end transforms it into something special—simple luxury that’s perfect for a cozy night in or an impressive potluck contribution. Make it once and it’ll quickly become a rotating favorite.

Happy baking, and enjoy every melty, roasted bite of your Roasted Vegetable Lasagna with Burrata.

Print Recipe Save it for later

Roasted Vegetable Lasagna with Burrata.

A hearty layered lasagna with oven-roasted vegetables, creamy ricotta, melty cheeses and fresh burrata.

Prep Time15

Cook Time2 30

Total Time2 30

Servings: 1 servings

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 roasted vegetables
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
1/4 teaspoon pepper
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

Instructions

Preheat the oven to 425°F (220°C). Line three baking sheets with parchment paper.
Place all grape tomatoes on one prepared sheet, leaving them whole. Spread the sliced mushrooms, broccoli florets, chopped sweet onion, red and orange bell peppers, and chopped zucchini evenly across the other two sheets without crowding.
Drizzle the vegetables on each sheet with the olive oil, season with salt and pepper, and toss to coat. Roast for 25–30 minutes, until vegetables are tender and tomatoes are bursting.
While vegetables roast, combine the ricotta, grated Parmesan, dried basil, dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl and mix until smooth.
Combine the roasted non-tomato vegetables in a bowl for easy layering; keep the roasted tomatoes mostly separate, reserving some for the top.
Spray a 9×13-inch baking dish with nonstick spray. Spoon about 1/2 cup marinara sauce on the bottom of the dish and arrange 3 no-boil lasagna noodles in a single layer over the sauce.
Spread one third of the roasted vegetables (except tomatoes) over the noodles. Drop spoonfuls of the ricotta mixture over the vegetables, pull apart one burrata ball and scatter pieces evenly, then sprinkle with a handful of the grated provolone/mozzarella mixture. Spoon a few tablespoons of marinara over, then add 3 more noodles.
Repeat the layering two more times (vegetables, ricotta mixture, torn burrata, grated cheeses, sauce, noodles) so you have three stacked vegetable/cheese layers in total.
Finish with a final top layer of noodles, smother with remaining marinara, sprinkle with the remaining grated provolone and mozzarella, and top with the reserved roasted grape tomatoes.
Place the baking dish on a baking sheet and reduce oven temperature to 400°F (200°C). Bake for 45 minutes, then remove from oven and let the lasagna rest for 45–60 minutes before slicing to allow it to set.

Equipment

9x13 inch Baking Dish
baking sheets (3)
Parchment Paper
Mixing Bowls
Spoon or Spatula
Grater
Oven

Notes

Roast vegetables until the tomatoes burst for best flavor.
Divide fillings as thirds for layers and reserve some tomatoes and cheese for the top.
Let the lasagna rest after baking so it slices cleanly.
Use no-boil noodles as directed; adjust quantity to fit your dish.