Ultimate Vegetable Lasagna
This hearty, flavorful vegetable lasagna is layered with roasted vegetables, creamy ricotta, rich tomato sauce, and melted cheeses. It’s a complete meal that’s perfect for feeding a crowd or enjoying as leftovers.
Vegetable Lasagna
Yield: 8-10 servings
Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours (plus resting)
Ingredients
For the Roasted Vegetables:
· 1 medium zucchini, cut into ½-inch cubes
· 1 medium yellow squash, cut into ½-inch cubes
· 1 red bell pepper, diced
· 1 small eggplant, cut into ½-inch cubes
· 1 cup sliced mushrooms (cremini or white)
· 1 small red onion, diced
· 3 tablespoons olive oil
· 1 teaspoon dried Italian seasoning
· ½ teaspoon salt
· ¼ teaspoon black pepper
For the Tomato Sauce:
· 2 tablespoons olive oil
· 1 small yellow onion, finely diced
· 4 cloves garlic, minced
· 1 (28 oz / 800g) can crushed tomatoes
· 1 (15 oz / 425g) can tomato sauce or passata
· 2 tablespoons tomato paste
· 1 teaspoon dried oregano
· 1 teaspoon dried basil
· ½ teaspoon red pepper flakes (optional)
· Salt and black pepper to taste
· 2 tablespoons chopped fresh basil or parsley (optional)
For the Ricotta Filling:
· 1 (15-16 oz / 425-450g) container whole milk ricotta cheese
· 1 large egg
· ½ cup (50g) grated Parmesan cheese
· ¼ cup chopped fresh parsley or basil
· ½ teaspoon salt
· ¼ teaspoon black pepper
· ½ teaspoon garlic powder
For Assembly:
· 12 no-boil (oven-ready) lasagna noodles or 12 regular lasagna noodles, cooked al dente
· 4 cups (16 oz / 450g) shredded low-moisture mozzarella cheese, divided
· ½ cup (50g) grated Parmesan cheese, divided
· Cooking spray or olive oil for greasing
Instructions
- Roast the Vegetables:
· Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
· Toss all prepared vegetables with olive oil, Italian seasoning, salt, and pepper. Spread in a single layer.
· Roast for 20-25 minutes, stirring halfway, until tender and lightly browned. Remove and reduce oven temperature to 375°F (190°C) for baking the lasagna.
- Make the Tomato Sauce:
· While vegetables roast, heat olive oil in a large saucepan over medium heat. Sauté the diced onion until soft, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
· Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, and red pepper flakes.
· Bring to a simmer, then reduce heat to low. Cook uncovered for 15-20 minutes, stirring occasionally. Season with salt and pepper. Stir in fresh herbs, if using.
- Prepare the Ricotta Filling:
· In a medium bowl, combine ricotta, egg, Parmesan, parsley, salt, pepper, and garlic powder. Mix until smooth.
- Assemble the Lasagna:
· Lightly grease a 9×13-inch baking dish.
· Spread about ¾ cup of tomato sauce evenly over the bottom of the dish.
· Layer 1: Place 4 lasagna noodles over the sauce (they will slightly overlap). Spread half of the ricotta mixture over the noodles. Top with one-third of the roasted vegetables. Sprinkle with 1 cup of mozzarella.
· Layer 2: Spoon about 1 cup of sauce over the cheese. Add another 4 noodles. Spread the remaining half of the ricotta mixture. Top with half of the remaining vegetables. Sprinkle with 1 cup of mozzarella and 2 tablespoons of Parmesan.
· Layer 3: Spoon another 1 cup of sauce over the cheese. Add the final 4 noodles. Spread the remaining vegetables and cover with the remaining sauce. Finish by sprinkling the remaining 2 cups of mozzarella and the rest of the Parmesan cheese.
- Bake:
· Cover the dish tightly with aluminum foil (tented slightly so it doesn’t touch the cheese).
· Bake at 375°F (190°C) for 30 minutes.
· Remove the foil and bake for an additional 15-20 minutes, until the cheese is golden and bubbly.
· Let the lasagna rest for 15-20 minutes before slicing. This crucial step allows it to set and makes serving much cleaner.
Tips & Variations
· No-Boil Noodles: If using no-boil noodles, ensure there’s enough sauce around them to absorb. The sauce will be slightly thinner right out of the pan.
· Add Greens: Stir 2 cups of fresh spinach or chopped kale into the ricotta mixture or layer it raw—it will wilt while baking.
· Make Ahead: Assemble the lasagna completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time. It also freezes beautifully before or after baking.
· Gluten-Free/Dietary: Use gluten-free lasagna noodles. For a lower-carb version, substitute with thin slices of zucchini or eggplant.
· Extra Protein: Add a layer of sautéed Italian-seasoned ground turkey, beef, or plant-based crumbles between the vegetable layers.
Serve with a simple green salad and garlic bread for a classic, comforting meal. Enjoy!