Veggie Lasagna Recipe
I first made this veggie lasagna on a rainy Sunday when I wanted something comforting but lighter than the usual meat lasagna. The layers of roasted zucchini, eggplant, bell pepper and mushrooms with creamy ricotta and molten mozzarella deliver all the cozy, cheesy satisfaction — but with a bright vegetable-forward flavor that makes it feel fresher. It’s a great family dinner, a make-ahead entree for guests, or a hearty vegetarian option for holiday spreads.
Why you’ll love this dish
This roasted-vegetable lasagna is satisfying without being heavy. Roasting concentrates the veggies’ flavor and removes excess moisture so the lasagna layers stay firm and not watery. It’s flexible for feeding a crowd, works well as a batch-cooking recipe, and is easily adapted for gluten-free or lower-dairy diets.
"A perfect weeknight lasagna — rich and cheesy but packed with vegetables. The roasted eggplant and zucchini make all the difference."
Reasons to try it:
- Vegetable-forward comfort food that wins over meat-eaters.
- Makes excellent leftovers and freezes well.
- Uses pantry staples (marinara, ricotta, Parmesan) plus seasonal summer produce.
- Kid-friendly — the cheese and saucy layers hide lots of veggies.
How this recipe comes together
Quick overview of the process:
- Roast the sliced vegetables until they’re tender and slightly caramelized.
- Mix ricotta with eggs, Parmesan, basil and seasoning to make the cheese layer.
- Cook (or use no-boil) lasagna noodles.
- Layer sauce, noodles, roasted vegetables and cheeses in a 9×13 pan.
- Bake covered, then uncover to brown the top. Let rest before serving.
This short roadmap helps you set expectations: total active time ~45–60 minutes, bake time ~40–45 minutes, serves 8.
What you’ll need
- 2 medium zucchini, sliced (about 1/4" thick)
- 2 medium yellow squash, sliced (about 1/4" thick)
- 1 large eggplant, sliced (salting optional to draw bitterness)
- 2 red bell peppers, chopped
- 8 oz mushrooms, sliced
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil (for roasting)
- Salt and pepper, to taste
- 15 oz ricotta cheese
- 2 large eggs
- 3 cups mozzarella cheese, shredded (reserve a handful for the top)
- 1 cup Parmesan cheese, grated
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt (for the ricotta mix)
- 1 box (12–14) lasagna noodles (regular or no-boil)
- 24 oz marinara sauce (homemade or store-bought)
- Fresh basil for garnish
Substitutions & notes:
- No-boil noodles: save time — increase sauce slightly to ensure noodles hydrate.
- Dairy-free: use plant-based ricotta and shredded cheese alternatives, or omit eggs and add a tablespoon of cornstarch to the ricotta alternative for structure.
- To reduce moisture from eggplant, sprinkle slices with salt, let sit 20 minutes, then pat dry.
Step-by-step instructions
- Preheat and prep: Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment.
- Roast Vegetables: Toss zucchini, yellow squash, eggplant, red peppers, mushrooms and onion with olive oil, minced garlic, salt and pepper. Spread in a single layer and roast 20–25 minutes, turning once halfway, until vegetables are tender and edges are caramelized. Remove and set aside. (If your pan is crowded, roast in two batches so veggies brown instead of steam.)
- Prepare Cheese Mix: In a bowl whisk ricotta, eggs, Parmesan, chopped basil, Italian seasoning and 1/2 teaspoon salt until smooth. Stir in 2 cups of the shredded mozzarella (reserve 1 cup for topping).
- Cook Noodles: If using regular lasagna noodles, cook according to package directions until al dente, drain and rinse under cold water to stop cooking. For no-boil noodles, skip this step and have extra sauce on hand.
- Layer (in 9×13 dish): Spread 1 cup marinara sauce on the bottom of a greased 9×13 pan. Place a layer of noodles (3–4, depending on size), spread 1/3 of the ricotta mix, add 1/3 of the roasted vegetables, and spoon 1 cup sauce over. Repeat two more times (noodles → ricotta → veggies → sauce). Finish with a final sheet of noodles, remaining sauce, the reserved 1 cup mozzarella and a sprinkle of Parmesan.
- Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake another 15–20 minutes until cheese is bubbly and golden. Let rest 15–20 minutes before slicing so the layers set.
Best ways to enjoy it
- Serve slices with a crisp green salad (arugula with lemon vinaigrette) and crusty bread for soaking up extra sauce.
- For a heartier meal, add a side of garlic-roasted potatoes or a simple antipasti platter.
- Garnish each slice with fresh basil and a drizzle of good olive oil or a spoonful of extra warm marinara.
Storage and reheating tips
- Fridge: Cool completely, cover tightly, and refrigerate for up to 3–4 days.
- Freeze: Cut into portions, wrap each piece in plastic wrap and foil or place in an airtight container. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Oven — cover with foil and bake at 350°F (175°C) until warmed through, about 20–30 minutes for a single portion. Microwave — cover and heat in 1–2 minute intervals until heated. Use a food thermometer: internal temp should reach 165°F (74°C) for safe reheating.
- Food safety: Don’t leave lasagna at room temperature for more than 2 hours. Refrigerate promptly.
Pro chef tips
- Avoid watery lasagna: roast vegetables until caramelized rather than sautéing; this reduces moisture.
- Salt eggplant early (optional) to draw out bitterness and extra liquid. Pat dry before roasting.
- Make ahead: assemble the lasagna a day early, refrigerate (covered), then bake when ready — add 10–15 minutes to bake time if starting cold.
- Crisp edges: after uncovering for the final bake, move the pan to the top rack for a few minutes to get a nicely browned top.
- For even layering, roughly chop larger roasted pieces so each slice contains an even mix of veggies.
Creative twists
- Add greens: stir a handful of baby spinach into the ricotta mixture for color and nutrition.
- Pesto swirl: add dollops of pesto between layers for a basil-forward lift.
- Spicy kick: mix red pepper flakes into the marinara or roast a sliced jalapeño with the other vegetables.
- Gluten-free: use gluten-free lasagna sheets or thinly sliced roasted sweet potato rounds in place of noodles.
- Protein boost: add cooked lentils or crumbled tempeh to the marinara for extra protein without meat.
Common questions
Q: Can I make this with no-boil lasagna noodles?
A: Yes. No-boil noodles work well; make sure you have enough sauce so the noodles can hydrate during baking. Reduce pre-bake noodle boiling time to zero and add 10–15 minutes to covered bake time if needed.
Q: How do I prevent a soggy lasagna?
A: Roast vegetables until nicely caramelized to remove excess water. Use thick marinara (not watery), avoid overloading with sauce, and let the lasagna rest 15–20 minutes before cutting so it firms up.
Q: Can I prepare this vegan?
A: Replace ricotta with a tofu-ricotta or cashew-ricotta, skip the eggs, and use vegan shredded cheese. Add a tablespoon of cornstarch or nutritional yeast to help the filling set.
Q: How long does it take to make from start to finish?
A: Active prep about 45–60 minutes (roasting and assembly). Bake time is ~40–45 minutes. Total ~1.5–2 hours including resting.
Q: Is this dish freezer-friendly?
A: Yes — fully assembled and baked, or assembled and frozen before baking. If frozen before baking, bake from slightly thawed state and increase bake time by 15–25 minutes.
Conclusion
If you like a bright, veggie-packed alternative to traditional meat lasagna, this roasted-vegetable lasagna is a reliable, crowd-pleasing option. For more inspiration or alternate vegetable lasagna techniques, check these trusted recipes: Best Vegetable Lasagna Recipe – Cookie and Kate and Vegetarian Lasagna Recipe – Love and Lemons.
Roasted Vegetable Lasagna
Ingredients
Method
- Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment.
- Toss zucchini, yellow squash, eggplant, red peppers, mushrooms, and onion with olive oil, minced garlic, salt, and pepper. Spread in a single layer and roast for 20–25 minutes, turning once halfway until tender and caramelized.
- In a bowl, whisk ricotta, eggs, Parmesan, chopped basil, Italian seasoning, and 1/2 teaspoon salt until smooth. Stir in 2 cups of the shredded mozzarella.
- If using regular lasagna noodles, cook according to package directions until al dente, drain, and rinse under cold water. For no-boil noodles, skip this step but ensure extra sauce is available.
- Spread 1 cup marinara sauce on the bottom of a greased 9x13 pan. Layer noodles (3–4), then 1/3 of the ricotta mix, 1/3 of the roasted vegetables, and 1 cup sauce. Repeat two more times and finish with a final sheet of noodles, remaining sauce, reserved mozzarella, and a sprinkle of Parmesan.
- Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake another 15–20 minutes until cheese is bubbly and golden. Let rest for 15–20 minutes before serving.
