Ina Garten’s Roasted Vegetable Lasagna

I first made this roasted vegetable lasagna on a rainy weeknight and it immediately became a favorite. It’s a comforting, vegetable-packed twist on classic lasagna that still feeds a crowd and travels well to potlucks. The layers of tender sautéed zucchini, squash, bell pepper, mushrooms and spinach, creamy ricotta, and bubbling mozzarella make it feel indulgent while staying meatless — perfect when you want a satisfying dinner that’s a little lighter than a meat lasagna.

What makes this recipe special

Ina Garten’s approach keeps things straightforward but flavorful. Rather than roasting every vegetable separately, sautéing builds a little caramelization while still keeping the dish fast. The ricotta gives a creamy backbone without needing a béchamel, and finishing with Parmesan adds that toasty, savory edge.

“An easy, crowd-pleasing lasagna that tastes restaurant-worthy but is simple enough for a busy weeknight.” — a quick review after my first bake

This is great for family dinners, vegetarian guests, or a make-ahead centerpiece for holiday potlucks. It holds up well for leftovers and reheats without drying out — a big win for weekday lunches.

The cooking process explained

Overview: quick sauté, simple assembly, and a short bake.

• Preheat the oven so it’s ready when your lasagna is assembled.
• Cook the noodles while you sauté the vegetables; that keeps things moving.
• Combine spinach into the warm veggie mix so it wilts without overcooking.
• Layer sauce, noodles, vegetables, ricotta and cheeses, then bake covered, then uncovered to brown.
• Rest the lasagna before slicing to avoid a runny center.

This sets expectations: active time is mostly sautéing and assembly (about 30–40 minutes), and bake time is about 40 minutes.

Gather these items

Key ingredients

• 9 lasagna noodles (regular; use no-boil if you prefer — see tips)
• 2 tablespoons olive oil
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 cup mushrooms, sliced (cremini or white)
• 2 cups fresh spinach
• 2 cups ricotta cheese
• 3 cups marinara sauce (use a good-quality jarred sauce or homemade)
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Substitution notes:

• Swap ricotta for cottage cheese (blended smooth) if you like a lighter texture.
• For gluten-free, use GF lasagna noodles. If using no-boil noodles, reduce the amount of extra sauce to avoid excess liquid.
• Add chopped eggplant or roasted red peppers for variation.

Step-by-step instructions

1. Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch (or similar) baking dish.
2. Cook the lasagna noodles according to package directions. Drain and lay them flat to prevent sticking.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced red bell pepper, sliced zucchini, yellow squash, and mushrooms. Sauté until the vegetables are tender and starting to brown, about 6–8 minutes.
4. Stir in the 2 cups spinach and cook just until wilted. Season the vegetable mixture with salt and pepper to taste. Remove from heat.
5. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Place three lasagna noodles across the sauce. Spoon half the vegetable mixture evenly over the noodles. Dollop and gently spread half the ricotta over the vegetables. Sprinkle about one-third of the shredded mozzarella, then add more marinara sauce to cover.
6. Repeat the layering: three noodles, remaining vegetables, remaining ricotta, another third of the mozzarella, and sauce. Finish with the last three noodles. Spread remaining marinara sauce over the top. Sprinkle with the remaining mozzarella and the grated Parmesan.
7. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and lightly golden.
8. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves and serve.

Serving suggestions

Best ways to enjoy it

• Serve slices with a simple arugula or mixed greens salad dressed in lemon vinaigrette to cut through the richness.
• Offer garlic bread or a crisp baguette to soak up extra sauce.
• For wine: pair with a medium-bodied red like Chianti or a fruity Sangiovese; for white, a chilled Pinot Grigio works nicely.
• Plate with a small spoon of extra marinara on the side for people who like it saucier.

Presentation tip: slice with a sharp knife and clean it between cuts for neat squares. A small drizzle of extra-virgin olive oil and a couple of whole basil leaves brighten each plate.

How to store & freeze

Keeping leftovers fresh

• Refrigeration: Cover and refrigerate within two hours of baking. Store in an airtight container or cover the baking dish tightly. Keeps 3–4 days in the fridge.
• Reheating: Reheat individual slices in the microwave for 1–2 minutes (cover loosely) or bake at 350°F (175°C) for 15–20 minutes until heated through. Reheat to an internal temperature of 165°F (74°C) for safety.
• Freezing: Cool completely. Wrap individual portions tightly in plastic wrap and aluminum foil, or freeze the whole dish covered with foil. Frozen portions last up to 3 months. Thaw overnight in the refrigerator before reheating, or bake frozen (covered) at 350°F for about 45–60 minutes, then uncover to brown.

Food safety note: keep perishable items below 40°F when storing and don’t leave lasagna at room temperature for more than two hours.

Pro chef tips

Helpful cooking tips

• Don’t overcook the vegetables. Slight bite and caramelization add texture and flavor; they’ll continue to soften in the oven.
• If your ricotta is watery, drain it in a fine sieve for 10–15 minutes or stir in a tablespoon of grated Parmesan to tighten the texture.
• Salt your noodles’ cooking water well for better flavor.
• To avoid a soupy lasagna, don’t overload with sauce — a thin, even spread keeps layers distinct. If using very watery vegetables, sauté until excess moisture reduces.
• Let it rest after baking. Resting allows the lasagna to set so slices hold shape.
• Use room-temperature ricotta to prevent chilling the layers and to ensure even baking.

Creative twists

Recipe variations

• Add protein: brown Italian sausage or a can of drained lentils for extra heft.
• Make it vegan: use plant-based ricotta and mozzarella, and omit Parmesan or use vegan Parm. Use olive oil and increase seasoning to boost flavor.
• Swap sauces: try a roasted tomato or arrabbiata sauce for a spicier kick.
• Add herbs: mix chopped fresh basil and oregano into the ricotta for an herby lift.
• Try a gratin top: finish with a mix of Panko and Parmesan under the foil for a crunchy finish when uncovered.

Helpful answers

Q: How long does this take from start to finish?
A: Active prep is about 30–40 minutes (sautéing, noodle cooking, assembly). Bake time is 40 minutes, plus a 10-minute rest. Total time roughly 1 hour 20 minutes.

Q: Can I assemble it the day before?
A: Yes. Assemble, cover tightly, and refrigerate. Bake covered for 25 minutes and then uncovered for 15–20 minutes (you may need a few extra minutes if it’s very cold from the fridge).

Q: Can I freeze the lasagna before baking?
A: Absolutely. Assemble in a freezer-safe dish, wrap tightly, and freeze. Bake from frozen at 350°F (175°C), covered, for about 60–75 minutes, then uncover to brown — check that the center reaches 165°F (74°C).

Q: Is this recipe vegetarian?
A: Yes — as written it’s vegetarian. For vegan or dairy-free, use appropriate plant-based cheeses and dairy-free ricotta alternatives.

Q: My lasagna was watery. What went wrong?
A: Likely excess moisture from vegetables or sauce. Sauté vegetables longer to evaporate water, drain watery ricotta, and avoid overly runny marinara. Also let the lasagna rest before cutting so liquids redistribute.

Conclusion

If you want to compare this version to Ina’s original notes or see the recipe as presented on cooking sites, check Ina Garten’s Roasted Vegetable Lasagna on The Kitchn for an article-style writeup and the official Roasted Vegetable Lasagna | Recipes – Barefoot Contessa page for the Barefoot Contessa version with her notes and tips.

Roasted Vegetable Lasagna

A comforting, vegetable-packed twist on classic lasagna filled with sautéed vegetables and creamy cheeses.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

Lasagna Ingredients

• 9 pieces lasagna noodles Regular or no-boil
• 2 tablespoons olive oil
• 1 piece red bell pepper, diced
• 1 piece zucchini, sliced
• 1 piece yellow squash, sliced
• 1 cup mushrooms, sliced (cremini or white)
• 2 cups fresh spinach
• 2 cups ricotta cheese
• 3 cups marinara sauce Use a good-quality jarred sauce or homemade
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Method

 

Preparation

1. Preheat your oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
2. Cook the lasagna noodles according to package directions. Drain and lay them flat to prevent sticking.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced red bell pepper, sliced zucchini, yellow squash, and mushrooms. Sauté until the vegetables are tender and starting to brown, about 6–8 minutes.
4. Stir in the 2 cups spinach and cook just until wilted. Season the vegetable mixture with salt and pepper to taste. Remove from heat.

Assembly

1. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
2. Place three lasagna noodles across the sauce. Spoon half the vegetable mixture evenly over the noodles. Dollop and gently spread half the ricotta over the vegetables. Sprinkle about one-third of the shredded mozzarella, then add more marinara sauce to cover.
3. Repeat the layering: three noodles, remaining vegetables, remaining ricotta, another third of the mozzarella, and sauce. Finish with the last three noodles.
4. Spread remaining marinara sauce over the top. Sprinkle with the remaining mozzarella and the grated Parmesan.

Baking

1. Cover the dish tightly with foil and bake for 25 minutes.
2. Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and lightly golden.
3. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves and serve.

Notes

Best served with a simple salad and garlic bread. It can also be made ahead and refrigerated before baking.