Rich, creamy, and loaded with layers of tender vegetables, melted cheese, and luscious sauce — this Vegetable Lasagna will make even meat lovers come back for seconds! It’s a wholesome, cozy dinner that’s surprisingly easy to make and perfect for any night of the week.
🕒 Servings & Timing
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 6–8
🍴 Dietary Info:
✅ Vegetarian • ✅ Family-Friendly • ❌ Gluten-Free (unless using GF noodles)
🛒 Ingredients
For the Roasted Vegetables:
- 1 zucchini, sliced into half-moons
- 1 yellow squash, sliced
- 1 red bell pepper, chopped
- 1 cup mushrooms, sliced
- 1 small onion, chopped
- 2 tbsp olive oil
- Salt & pepper to taste
For the Ricotta Layer:
- 15 oz ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt & pepper, to taste
For Assembly:
- 9 lasagna noodles (regular or oven-ready)
- 3 cups marinara sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese
- ¼ cup chopped fresh basil or parsley
👩🍳 Instructions
1. Roast the Vegetables
Preheat oven to 400°F (200°C).
Spread zucchini, squash, bell pepper, mushrooms, and onion on a baking sheet.
Toss with olive oil, salt, and pepper. Roast for 15–20 minutes until tender and lightly caramelized.
2. Prepare the Ricotta Mixture
In a medium bowl, combine ricotta, egg, Parmesan, Italian seasoning, salt, and pepper. Mix well and set aside.
3. Assemble the Lasagna
Reduce oven to 375°F (190°C).
Spread ½ cup marinara sauce on the bottom of a 9×13-inch baking dish.
Layer with 3 noodles, half of the ricotta mixture, half of the roasted vegetables, 1 cup of marinara, and a sprinkle of mozzarella.
Repeat layers. Finish with the remaining noodles, marinara, and mozzarella cheese on top.
4. Bake
Cover with foil and bake for 25 minutes.
Remove foil and bake for another 10–15 minutes until the cheese is golden and bubbly.
5. Rest & Serve
Let rest for 10 minutes before slicing. Garnish with chopped basil or parsley for a fresh touch.
🌿 Serving Suggestions
- Serve with garlic bread, a green salad, or roasted broccoli for a complete meal.
- Add a drizzle of balsamic glaze or red pepper flakes for extra flavor.
💡 Pro Tips
- Roast the veggies first — it prevents soggy lasagna layers.
- Use no-boil noodles to save time (just add a little extra sauce).
- For added creaminess, mix a little spinach or pesto into the ricotta layer.
- Make it ahead! Assemble and refrigerate up to 24 hours before baking.
❄️ Storage & Reheating
- Fridge: Store leftovers in an airtight container up to 4 days.
- Freezer: Freeze portions for up to 2 months.
- Reheat: Bake at 350°F for 20 minutes or microwave individual slices.
