I can never pass up a bubbling pan of lasagna — especially when it’s stuffed with roasted summer vegetables and layers of creamy ricotta. This Ultimate Vegetable Lasagna turns humble zucchini, bell pepper, yellow squash, and mushrooms into a satisfying, crowd-pleasing casserole that works for weeknights, potlucks, or a relaxed Sunday supper.

Why you’ll love this dish

This lasagna balances bright, caramelized vegetables with a tender ricotta layer and plenty of melting cheese. Roasting the veg first concentrates flavor and reduces watery vegetables that can make lasagna soggy. It’s flexible, vegetarian-friendly, and impressive enough for guests but easy enough for a family dinner.

“Rich, cozy, and full of roasted flavor — everyone asked for seconds.” — a regular at my dinner table

Reasons people search for recipes like this: they want a make-ahead main that travels well, a veggie-forward comfort dish, or a vegetarian centerpiece for holiday meals. This recipe delivers on all counts.

How this recipe comes together

Roast the vegetables until caramelized to deepen their flavor and remove excess moisture.
Mix a simple ricotta filling (garlic + Italian seasoning) for creamy layers.
Build alternating layers of sauce, noodles, roasted veg, ricotta, and cheeses in a 9×13-inch pan.
Bake covered to heat through, then uncover to brown and bubble.
Rest before slicing so the layers set and you get clean portions.

This quick overview helps you visualize the whole process before you start. Now gather the ingredients.

Gather these items

Zucchini (2 medium) — sliced into 1/4-inch rounds or half-moons
Red bell pepper (1 large) — cut into strips or bite-size pieces
Yellow squash (1–2) — sliced like the zucchini
Mushrooms (8 oz) — cremini or button, quartered
Olive oil (2–3 tbsp)
Salt and black pepper to taste
Ricotta cheese (15–16 oz)
Garlic (1–2 cloves) — minced (or 1/2 tsp garlic powder)
Italian seasoning (1 tsp)
Marinara sauce (24 oz jar or homemade)
Lasagna sheets (no-boil or regular; adjust slightly if using no-boil)
Mozzarella cheese (2 cups shredded)
Parmesan cheese (1/2–3/4 cup grated)
Fresh basil (for garnish)

Notes and substitutions: swap ricotta for cottage cheese blended smooth if preferred; use a chunky vegetable marinara for more texture; for gluten-free, use GF lasagna sheets and verify the marinara label.

Directions to follow

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
Toss zucchini, red bell pepper, yellow squash, and mushrooms with olive oil, 1/2 tsp salt, and a few grinds of black pepper. Spread in one layer.
Roast for 20–25 minutes, flipping once halfway, until the vegetables are lightly caramelized and most moisture has evaporated. Remove and set aside.
In a medium bowl, combine ricotta, minced garlic, Italian seasoning, and a pinch of salt. Stir until smooth.
Reduce oven temperature to 375°F (190°C). Spread a thin layer (about 1/2 cup) of marinara on the bottom of a 9×13-inch baking dish to prevent sticking.
Place a layer of lasagna sheets over the sauce. Add half of the roasted vegetables, dollops of the ricotta mixture spread evenly, and sprinkle with mozzarella and a light dusting of Parmesan.
Repeat: sauce, noodles, remaining vegetables, remaining ricotta, mozzarella, and Parmesan. Finish with a generous final layer of mozzarella and Parmesan.
Cover tightly with foil and bake for 30 minutes at 375°F (190°C).
Remove the foil and bake for another 10–15 minutes, until the cheese on top is golden and bubbling.
Let the lasagna rest for at least 10 minutes before slicing. Garnish with torn fresh basil leaves and serve.

Best ways to enjoy it

Serve slices with a crisp green salad dressed in lemon vinaigrette to cut the richness.
Offer crusty garlic bread or a warm focaccia for soaking up sauce.
For a lighter meal, pair with a simple bowl of roasted tomatoes or an arugula salad with shaved Parmesan.
For entertaining, cut into small squares and serve as part of a buffet alongside roasted vegetables and antipasti.

Storage and reheating tips

Refrigerate: cover tightly and store leftovers in the fridge within 2 hours of baking. Keeps 3–4 days.
Reheat: warm individual slices in the microwave (about 1–2 minutes) or reheat a portion in a 350°F (175°C) oven for 15–20 minutes covered, uncovering for the last 5 minutes to refresh the top.
Freeze: cool completely, then wrap the whole dish (or individual slices) tightly in plastic wrap and foil. Freeze up to 2–3 months. Thaw overnight in the fridge before reheating; add 10–15 minutes to oven time if still cold.
Food safety: always reheat to at least 165°F (74°C) before serving.

Pro chef tips

Don’t skip roasting: it’s the key to concentrated, non-soggy vegetable flavor.
Salt the vegetables lightly before roasting, but remember cheeses and sauce add more salt — taste as you go.
If using regular (not no-boil) noodles, pre-cook them until al dente or use extra sauce to compensate.
Let it rest: chilling for 10–15 minutes after baking gives cleaner slices and better presentation.
For even browning, finish under the broiler for 1–2 minutes—but watch closely to avoid burning.

Creative twists

Vegan version: swap ricotta for a tofu or cashew-based ricotta and use vegan mozzarella. (See vegan inspiration in the conclusion links.)
Add greens: wilted spinach or kale mixed into the ricotta adds color and nutrition.
Make it hearty: add cooked lentils, white beans, or crumbled tempeh to the vegetable layer for more protein.
Spice it up: stir red pepper flakes or a spoonful of harissa into the marinara for a kick.
Individual portions: assemble in small ramekins for personal servings — adjust baking time to 20–25 minutes.

Your questions answered

Q: Can I assemble this ahead of time?
A: Yes — assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking. Increase covered bake time by 5–10 minutes if it’s very cold going into the oven.

Q: Are no-boil noodles okay to use?
A: Absolutely. No-boil noodles work well because the roasted veg and sauce provide moisture. If your sauce is very thick, add a splash of water to the marinara before assembling.

Q: How can I prevent the lasagna from getting watery?
A: Roast vegetables until most liquid evaporates, drain any excess liquid before layering, use a modest amount of sauce between layers, and let the finished lasagna rest so juices redistribute.

Q: Can I make this gluten-free or low-carb?
A: For gluten-free, use certified GF lasagna sheets. For a low-carb option, substitute thinly sliced eggplant or more zucchini for noodles (salt slices and let them drain first).

Q: How do I reheat a whole frozen lasagna?
A: Thaw overnight in the fridge. Reheat covered at 350°F (175°C) for 40–60 minutes, until warmed through and bubbly. If reheating from frozen, bake covered at 350°F for 1–1.5 hours, checking that center reaches 165°F (74°C).

Conclusion

If you want a reliable, veggie-forward lasagna that tastes like comfort food without being heavy, this recipe is worth making again and again. For a slightly different take or a vegan approach, check out Cookie and Kate’s helpful tips in their Best Vegetable Lasagna Recipe and Simple Veganista’s plant-based approach in The Ultimate Vegetable Vegan Lasagna — both excellent resources for variation and inspiration.

Best Vegetable Lasagna Recipe – Cookie and Kate: Cookie and Kate’s best vegetable lasagna
The Ultimate Vegetable Vegan Lasagna – The Simple Veganista: Simple Veganista’s ultimate vegan lasagna