Jamie Oliver’s Roasted Vegetable Lasagna Recipe

I first made Jamie Oliver’s roasted vegetable lasagna on a rainy Sunday and it immediately became the kind of dish I reach for when I want comfort without fuss. It’s a simple, veggie-forward lasagna built from roasted eggplant, zucchini, peppers and a creamy ricotta layer — hearty enough for guests, flexible enough for weeknights, and genuinely delicious the next day.

Why you’ll love this dish

This lasagna hits a sweet spot: it’s full of wholesome vegetables, easy to assemble, and doesn’t rely on béchamel or heavy meats. Roasting the veg concentrates flavor and keeps the layers from getting watery. It’s a great way to use seasonal produce and to serve a crowd without spending hours at the stove.

“A bright, homey lasagna — roasted veg adds depth and keeps the texture perfect. My family asked for seconds.” — a dinner-table review

Reasons to make it:

• Vegetables get caramelized flavor from roasting.
• Ricotta + egg creates a creamy, stable layer that holds up when cut.
• Flexible: double it for company, halve it for two nights of dinners.
• Kid-friendly and easy to adapt for vegans or gluten-free diets.

Step-by-step overview

Before you start, here’s what you’ll do: roast the vegetables until tender and slightly caramelized; cook the lasagna noodles; mix the ricotta filling; layer sauce, noodles, ricotta, and roasted veg in a 9×13-inch dish; bake covered, then uncover to brown. Rest briefly before slicing so the layers set.

This quick overview helps you plan timing — the roast (20–25 minutes) and the bake (40–45 minutes total) are the longest steps. Most hands-on time is in prep and layering.

Gather these items

What you’ll need (quantities from the recipe):

• 1 eggplant, sliced (about 1/4–1/2 inch thick)
• 2 zucchinis, sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 8 lasagna noodles (regular, boiled according to package)
• 15 oz ricotta cheese
• 1/2 cup Parmesan cheese (plus extra for topping)
• 1 egg
• Salt and pepper to taste
• 4 cups tomato sauce

Substitution notes:

• Swap cottage cheese for ricotta in a pinch (drain excess liquid).
• Use no-boil lasagna sheets if preferred — add a little extra sauce to ensure they hydrate.
• For a dairy-free version, use a firm tofu ricotta (blend tofu, nutritional yeast, lemon, garlic) and vegan parmesan.

Directions to follow

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the sliced eggplant, zucchini, red and yellow peppers, onion, and minced garlic with 2 tablespoons olive oil. Season with salt and pepper.
3. Spread the vegetables evenly on a baking sheet in a single layer. Roast for 20–25 minutes, or until tender and starting to brown.
4. While the veg roast, cook the lasagna noodles according to package directions. Drain and lay them flat so they don’t stick.
5. In a medium bowl, mix 15 oz ricotta, 1/2 cup Parmesan, 1 egg, and salt and pepper to taste. Stir until smooth.
6. Spread a thin layer of tomato sauce across the bottom of a 9×13-inch baking dish.
7. Lay down 4 noodles over the sauce, trimming if necessary to fit.
8. Spread half of the ricotta mixture over the noodles in an even layer.
9. Top the ricotta with a layer of the roasted vegetables.
10. Repeat: another layer of sauce, 4 noodles, the remaining ricotta, and the remaining roasted vegetables.
11. Top with the remaining tomato sauce and sprinkle extra Parmesan over the top.
12. Cover the baking dish tightly with foil and bake for 30 minutes.
13. Remove the foil and bake uncovered for an additional 10–15 minutes, until the cheese is melted and bubbly and the edges are hot.
14. Let the lasagna cool for about 5 minutes before slicing and serving.

Best ways to enjoy it

Pairings and plating suggestions:

• Serve with a simple green salad dressed with lemon and olive oil to cut the richness.
• Offer crusty garlic bread or focaccia for mopping up sauce.
• For wine, try a medium-bodied red like Chianti or a fruity Sangiovese; for whites, an oaky Chardonnay works.
• Plate a single square alongside a spoonful of extra warmed tomato sauce and a sprinkle of fresh basil or parsley.

Storage and reheating tips

How to keep leftovers tasting great:

• Refrigerate: Store lasagna in an airtight container for up to 3–4 days.
• Reheat: Warm individual portions in the microwave until piping hot, or reheat in a 350°F (175°C) oven for 20–25 minutes covered, then uncover for 5 minutes to refresh the top. Ensure it reaches 165°F (74°C) internally for food safety.
• Freeze: Wrap cooled portions tightly in plastic wrap and foil, or place in freezer-safe containers. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
• Make-ahead: Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if baking straight from cold.

Pro chef tips

• Salt eggplant slices and let sit 10–15 minutes, then blot with paper towel to reduce bitterness and excess moisture. This helps prevent a watery lasagna.
• Roast veg in a single layer — crowding steams rather than caramelizes. If needed, use two pans.
• Use a bit less oil on the veg if your tomato sauce is very oily, to avoid a greasy final dish.
• Let the lasagna rest 5–10 minutes after baking; it sets and slices cleaner.
• If you prefer a silkier filling, fold in a couple tablespoons of mascarpone or soft cream cheese with the ricotta.

Creative twists

• Add spinach: Fold cooked, well-drained spinach into the ricotta for extra greens and color.
• Make it smoky: Use fire-roasted tomatoes in the sauce or add a pinch of smoked paprika.
• Turn it into a layered bake: Swap lasagna noodles for thinly sliced potatoes for a vegetable gratin twist.
• Protein boost: Add slices of grilled halloumi or layers of cooked lentils mixed with tomato sauce for extra texture.
• Gluten-free: Use gluten-free lasagna sheets or thinly sliced roasted vegetables (eggplant/zucchini) in place of pasta.

Your questions answered

Q: Can I prepare this ahead of time?
A: Yes — you can roast the vegetables and assemble the lasagna up to 24 hours before baking. Keep it covered in the fridge and allow a few extra minutes in the oven if baking straight from cold.

Q: Can I use no-boil lasagna noodles?
A: Absolutely. Use no-boil noodles and ensure you have enough sauce so the sheets can hydrate while baking. You may want to add a little extra 1/2 to 1 cup of sauce.

Q: How long will leftovers keep in the freezer?
A: Properly wrapped, lasagna can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Q: Can I make this vegan?
A: Yes. Replace ricotta with a tofu or cashew-based “ricotta,” omit the egg, and use vegan Parmesan or nutritional yeast for the cheesy flavor.

Q: Is there a way to prevent a soggy bottom?
A: Roast vegetables well to remove excess moisture, and use a thin initial smear of sauce on the dish bottom so noodles aren’t sitting in a puddle. Let the lasagna rest before slicing.

Conclusion

If you enjoy Jamie Oliver–style vegetable bakes, you might also like his take on aubergine lasagne on his official site: Vegetarian lasagne recipe. For another summertime vegetable lasagne interpretation, see the recipe collection here: Jamie Oliver’s 30 Minute Meals: Summer Veg Lasagne recipe.

Enjoy putting your spin on this roasted vegetable lasagna — it’s forgiving, flavorful, and perfect for feeding family or friends.

Roasted Vegetable Lasagna

A hearty, veggie-forward lasagna made with roasted vegetables and creamy ricotta, perfect for weeknights or gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian, Vegetarian

Calories: 400

Ingredients Method Notes

Ingredients

  

Roasted Vegetables

• 1 each eggplant, sliced about 1/4–1/2 inch thick
• 2 each zucchinis, sliced
• 1 each red pepper, sliced
• 1 each yellow pepper, sliced
• 1 each onion, sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil

Lasagna Ingredients

• 8 noodles lasagna noodles, regular boiled according to package
• 15 oz ricotta cheese
• 1/2 cup Parmesan cheese plus extra for topping
• 1 each egg
• 4 cups tomato sauce

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the sliced eggplant, zucchini, red and yellow peppers, onion, and minced garlic with 2 tablespoons olive oil. Season with salt and pepper.
3. Spread the vegetables evenly on a baking sheet in a single layer. Roast for 20–25 minutes, or until tender and starting to brown.
4. While the veg roast, cook the lasagna noodles according to package directions. Drain and lay them flat so they don’t stick.
5. In a medium bowl, mix ricotta, Parmesan, egg, and salt and pepper to taste. Stir until smooth.

Assembly

1. Spread a thin layer of tomato sauce across the bottom of a 9x13-inch baking dish.
2. Lay down 4 noodles over the sauce, trimming if necessary to fit.
3. Spread half of the ricotta mixture over the noodles in an even layer.
4. Top the ricotta with a layer of the roasted vegetables.
5. Repeat: another layer of sauce, 4 noodles, the remaining ricotta, and the remaining roasted vegetables.
6. Top with the remaining tomato sauce and sprinkle extra Parmesan over the top.

Baking

1. Cover the baking dish tightly with foil and bake for 30 minutes.
2. Remove the foil and bake uncovered for an additional 10–15 minutes, until the cheese is melted and bubbly and the edges are hot.

Serving

1. Let the lasagna cool for about 5 minutes before slicing and serving.

Notes

Store leftovers in an airtight container for up to 3–4 days. Reheat in the microwave or preheated oven. Can be frozen for up to 3 months; thaw overnight in the fridge before reheating.