Recipe

Vegetarian Lasagna Recipe

A zesty, zingy vegetarian lasagna with roasted veggies, lemony ricotta, and a bright tomato basil sauce. Cozy, golden, and boldly seasoned with crisp edges in every corner.

By Matt Campbell

•

4.8

A bubbling vegetarian lasagna in a ceramic baking dish with golden melted mozzarella and fresh basil leaves on top, sitting on a wooden table

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If lasagna has a love language, it is layers. Layers of saucy comfort, creamy ricotta, and those browned, crispy edges that make you “accidentally” take the corner piece twice.

This one is my go-to when I want a vegetarian lasagna that feels classic and deeply satisfying, meaning it eats like the real deal: slow-simmered tomato flavor, proper cheese pull, and vegetables that feel like a choice, not a compromise.

The “zesty and zingy” part comes from a few small moves that make a big difference: lemon zest in the ricotta, fennel and red pepper in the sauce for extra lift, and roasting the vegetables so they bring deep, caramelized flavor instead of watery sadness. Accessible ingredients, clear steps, and plenty of permission to taste as you go.

Roasted zucchini, eggplant, and red bell peppers on a sheet pan with browned edges and olive oil sheen

Why It Works

No watery lasagna: Roasting the vegetables drives off moisture so your slices stand tall instead of sliding around.
Bright, balanced flavor: Lemon zest and a splash of vinegar at the end of the sauce wake up all the cozy richness.
Real lasagna texture: A thick tomato sauce and properly seasoned ricotta make each layer distinct, creamy, and sturdy.
Golden top, crisp edges: Covered bake for tenderness, then uncovered to brown and get those crunchy corners.

Pairs Well With

Arugula Salad with Lemon and Parmesan
Garlic Bread with Crispy Edges
Roasted Broccoli with Chili and Lemon
Sparkling Lemon Water (A.K.A. the Perfect Reset)

Storage Tips

Refrigerator: Let the lasagna cool, then cover the pan tightly or transfer slices to airtight containers. Refrigerate up to 4 days.

Freezer: Freeze individual slices (my favorite for grab-and-go lunches). Wrap each slice in parchment, then foil, then stash in a freezer bag. Freeze up to 3 months.

Reheating: For best texture, reheat covered in a 350°F oven until hot throughout, about 20 to 30 minutes for a slice. Microwave works for speed, but finish under the broiler for 1 to 2 minutes if you want the top to wake back up.

Pro tip: If the lasagna looks a little dry when reheating, spoon a tablespoon or two of marinara around the edges before warming.

Common Questions

Do I have to roast the vegetables?

Technically no, but it is the difference between “pretty good” and “why is this so flavorful.” Roasting concentrates sweetness and keeps the lasagna from getting watery.

Can I make this gluten-free?

Yes. Use gluten-free lasagna noodles. Most plain canned tomatoes and many cheeses are naturally gluten-free, but if you are highly sensitive, double-check labels for additives or cross-contamination.

Do I need no-boil noodles?

No-boil noodles are convenient and work great here because we use a saucy build. If you use regular noodles, boil them to just shy of al dente and lay them flat so they do not glue themselves together.

Any tips for no-boil noodles?

Yes: make sure the noodles are fully covered with sauce (especially at the corners), and seal the foil tightly while baking. Dry edges are usually a “not enough sauce contact” problem, not a noodle problem.

How do I make it extra zingy?

Add a little more lemon zest to the ricotta, increase the red pepper flakes, and do not skip the splash of vinegar at the end of the sauce. That tiny hit of acid makes everything taste more like itself.

Can I prep it ahead?

Yes. Assemble up to 24 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding about 10 to 15 minutes to the covered baking time.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large skillet or Dutch oven
Sheet pan for roasting vegetables
Mixing bowl for ricotta layer
Microplane or fine grater (for lemon zest and Parmesan)
Foil
Sharp knife and cutting board

I started making vegetarian lasagna when I realized most weeknight versions were either bland or weirdly wet, like the vegetables were sneaking water into the party. The fix was simple and honestly kind of satisfying: roast everything until it has real color, then build a ricotta layer that tastes like something you would eat with a spoon. The lemon zest was a “I wonder if…” moment, and now I cannot un-know it. It makes the whole pan taste brighter without turning it into lemon pasta, and that is exactly my kind of chaos.

Vegetarian Lasagna Recipe

(4.8 Reviews)

Prep Time 30 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 40 minutes

Servings 8

Ingredients

Roasted Vegetables

1 medium eggplant, cut into 1/2-inch cubes
2 medium zucchini, sliced into 1/2-inch half-moons
1 red bell pepper, sliced
1 small red onion, sliced
3 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper

Zesty Tomato Sauce

2 tbsp olive oil
4 cloves garlic, minced
1/2 tsp fennel seeds, lightly crushed (optional but very good)
1/2 to 1 tsp crushed red pepper flakes (to taste)
2 tbsp tomato paste
1 (28 oz) can crushed tomatoes
1/2 cup water (use the tomato can to rinse it out)
1 tsp dried oregano
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 tbsp balsamic vinegar or red wine vinegar (stir in at the end)
1/2 cup chopped fresh basil (or 2 tbsp chopped parsley)

Ricotta Layer

15 oz whole-milk ricotta
1 large egg
1/2 cup grated Parmesan, plus more for topping
Zest of 1 lemon
1 tbsp chopped fresh parsley (or basil)
1/2 tsp kosher salt
1/4 tsp black pepper
Pinch of nutmeg (optional)

For Assembly

12 lasagna noodles (no-boil or cooked al dente)
12 oz low-moisture mozzarella, shredded
2 cups fresh spinach (optional, for extra greens)
Olive oil, for greasing the dish

Instructions

Roast the vegetables. Preheat the oven to 425°F. Toss eggplant, zucchini, bell pepper, and red onion with olive oil, salt, and pepper on a sheet pan. Roast 25 to 30 minutes, tossing once, until browned at the edges and tender. Set aside.
Make the sauce. In a large skillet or Dutch oven, warm olive oil over medium heat. Add garlic, fennel (if using), and red pepper flakes. Cook 30 to 60 seconds until fragrant. Stir in tomato paste and cook 1 to 2 minutes to deepen it. Add crushed tomatoes, water, oregano, salt, and pepper. Simmer 15 to 20 minutes, stirring occasionally, until thick enough to coat a spoon. Turn off heat and stir in vinegar and basil. Taste and adjust salt and heat.
Mix the ricotta layer (taste first, then add egg). In a bowl, stir together ricotta, Parmesan, lemon zest, herbs, salt, pepper, and nutmeg (if using). Taste a tiny bit and adjust until it is bright and savory. Then beat in the egg until fully combined.
Lower oven and prep the dish. Reduce oven to 375°F. Lightly oil a 9x13-inch baking dish.
Assemble (clear layers, no cheese math headaches). Set aside about 1 cup of the mozzarella for the top. You will use the rest inside the lasagna, divided into 3 even handfuls. If using spinach, split it into 3 portions (about 2/3 cup each).
Layer 1: Spread about 3/4 cup sauce in the bottom. Add noodles. Spread 1/3 of the ricotta. Add 1/3 of the roasted vegetables. Add 1 portion spinach (if using). Sprinkle 1 of the 3 interior mozzarella handfuls. Spoon about 1 cup sauce over, making sure noodles are fully covered.

Layer 2: Noodles, 1/3 ricotta, 1/3 vegetables, 1 portion spinach, 1 interior mozzarella handful, then about 1 cup sauce (again, cover the noodles).

Layer 3: Noodles, remaining ricotta, remaining vegetables, remaining spinach, remaining interior mozzarella handful, then about 1 cup sauce.

Finish: Add the final noodles. Spread on the remaining sauce. Top with the reserved 1 cup mozzarella and a little extra Parmesan.
Bake covered, then uncovered. Cover tightly with foil (try not to press it into the cheese). Bake 35 minutes. Remove foil and bake 20 to 25 minutes more, until bubbling and browned. If you want extra color, broil 1 to 2 minutes, watching closely.
Rest, then slice. Let the lasagna rest 15 to 20 minutes before cutting. This is not optional if you want clean slices. Top with fresh basil and serve.

Matt’s note: If your sauce tastes a little flat, it usually needs one of two things: salt or acid. Add a pinch of salt first, then a tiny splash more vinegar. Taste again. Repeat until it makes you do the little “yep” nod.

A cut slice of vegetarian lasagna on a plate showing layers of noodles, roasted vegetables, red sauce, and creamy ricotta

Nutrition information is estimated.

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