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Roasted Summer Vegetable Lasagna

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 12 - 15 people


Roasted Summer Vegetables:

  • 2 cups Corn, freshly cut off 2 corn cobs or frozen
  • 3 large Zucchini, sliced
  • 1 large Red Bell Pepper, thinly sliced
  • 1 large Red Onion, chopped
  • 1 Asparagus bunch (optional), chopped
  • 2 tbsp. Olive Oil
  • 1 tbsp. Cumin
  • 1 tsp. each: Sea Salt & Black Pepper

Farmers Cheese Layer:

  • 1 lb. Farmers Cheese
  • 1 - 1.5 cups White (Sweet) Cheddar Cheese, shredded
  • 3 Garlic Cloves, minced or pressed

Other Layers:

  • 1 lb. Lasagane Pasta
  • 28 oz Crushed Tomatoes
  • 1 tbsp. Dried Italian Herbs
  • 2 cups Shredded Mozzarella or Shredded Parmesan
  • Fresh Basil, to garnish


  • Preheat oven to 450F.
  • In a large bowl, toss together the corn, sliced zucchini, sliced bell pepper, chopped red onion, olive oil, cumin, sea salt, and black pepper.
  • Transfer the veggies to a large baking pan lined with parchment paper. Roast for 20-25 minutes.
  • In the meantime, mix together the white cheese layer ingredients in a medium-sized bowl. Then, open the can of crushed tomatoes to stir in the dried Italian herbs.
  • In a 9x13" baking dish, add a thin layer of the crushed tomato/dried herb mix. Then, add a layer of lasagne pasta (slightly overlapping the sheets). Then, add a layer of the white cheese mixture. Then, add a layer of the roasted vegetables (this is when you would add the chopped asparagus, too). Repeat until all ingredients are used.
  • (TIP: If you do not have enough crushed tomato mixture to cover your top pasta layer, add a little chicken broth or water.)
  • Top the baking dish with the shredded mozzarella or parmesan, and a little freshly chopped basil.
  • Reduce the oven temperature to 350F. Cover the baking dish with foil, then bake for 45 minutes. Bake uncovered for 10-15 minutes, until the cheese is becoming golden brown.
  • Garnish with fresh basil and serve warm.