Recipe

Veggie Lasagna

Roasted vegetables, creamy ricotta, and saucy, cheesy layers with crisp edges and big comfort-energy.

By Matt Campbell

•

4.8

A bubbling veggie lasagna in a ceramic baking dish with browned cheesy edges and visible layers of pasta, vegetables, and sauce on a warm kitchen counter

If your ideal dinner is cozy carbs plus a bright, punchy sauce and a little golden cheese drama on top, welcome. This veggie lasagna hits all the right notes: roasted vegetables for deeper flavor, a ricotta layer that stays creamy (not grainy), and a bake that finishes with crisp edges you will fight over.

It is also weeknight realistic. You can roast the veggies and mix the filling ahead, then assemble when you are ready. Tasting as you go is encouraged, especially when the marinara starts smelling like you are doing something impressive.

Bowls of chopped zucchini, mushrooms, spinach, ricotta, shredded mozzarella, marinara sauce, and lasagna noodles arranged on a tidy kitchen counter

Why It Works

Roasting the vegetables drives off extra moisture, so the lasagna slices clean instead of slumping into a watery puddle.
A ricotta, egg, and Parmesan filling sets up tender and creamy, giving you that classic lasagna structure without feeling heavy.
Layered sauce and cheese keep everything juicy, while the top gets those browned, bubbly spots that make you hover near the oven window.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then cover the dish or transfer slices to airtight containers. Keeps well for 4 to 5 days.

Freeze: Wrap individual slices tightly and freeze up to 3 months. For best texture, thaw overnight in the fridge before reheating.

Reheat: Microwave slices with a damp paper towel over the top to prevent drying, or reheat in a 350°F oven until hot (about 15 to 25 minutes depending on thickness). If it looks dry, spoon a little extra marinara over the slice first.

Common Questions

Do I have to roast the vegetables?

You can sauté them, but roasting is the easiest way to get big flavor and avoid watery lasagna. If you sauté, cook until the pan is mostly dry and the veggies are browned in spots.

Can I make veggie lasagna 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 bake time.

Should I boil the noodles?

Not if you use no-boil noodles. If using regular noodles, cook just to very al dente (1 to 2 minutes less than the package says) so they do not get mushy after baking.

How do I keep veggie lasagna from being watery?

Roast the vegetables, squeeze the spinach dry, and let the lasagna rest after baking. That rest time is not optional if you want neat slices.

Can I add protein?

Absolutely. A can of rinsed chickpeas (lightly mashed) or cooked lentils stirred into the sauce is great. If your household is mixed, you can also add browned Italian sausage to half the pan.

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
2 rimmed baking sheets
Large skillet or saucepan
Mixing bowls
Box grater (for Parmesan if grating fresh)
Foil
Chef’s knife and cutting board

Veggie lasagna is my favorite way to convince everyone at the table that vegetables are not a compromise. The trick is treating the veggies like the main character: roast them hard enough to get color, season them like you mean it, then tuck them into sauce and cheese like a comfy blanket. It is the kind of dinner that makes the kitchen feel loud in a good way, with somebody sneaking the crispy corner before you even sit down.

Veggie Lasagna

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 35 minutes

Servings 8

Ingredients

Roasted vegetables

2 medium zucchini, sliced into half-moons (about 3 cups)
1 red bell pepper, chopped (about 1 1/2 cups)
8 oz cremini mushrooms, sliced
1 small yellow onion, sliced
3 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp Italian seasoning

Sauce

1 tbsp olive oil
4 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
1 jar marinara sauce (24 oz)
2 tbsp tomato paste
1/4 cup water or vegetable broth
1 tbsp balsamic vinegar (optional, for brightness)

Ricotta layer

15 oz ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
2 cups packed spinach (fresh), chopped
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp nutmeg (optional)

Assembly

9 to 12 lasagna noodles (no-boil), depending on pan and noodle size, or 12 cooked lasagna noodles
3 cups shredded mozzarella cheese, divided
2 tbsp chopped fresh basil or parsley (optional, for serving)

Chopped zucchini, bell pepper, mushrooms, and onion spread on a rimmed sheet pan with olive oil and seasoning before roasting

Instructions

Heat the oven and prep pans. Preheat to 425°F. Set out two rimmed baking sheets. Lightly oil a 9x13-inch baking dish.
Roast the vegetables. Spread zucchini, bell pepper, mushrooms, and onion across the baking sheets. Drizzle with 3 tbsp olive oil, then season with 1 tsp salt, 1/2 tsp pepper, and 1 tsp Italian seasoning. Roast for 20 to 25 minutes, stirring once halfway, until browned in spots and most moisture has cooked off.
Boost the marinara. While the veggies roast, warm 1 tbsp olive oil in a large saucepan over medium heat. Add garlic and red pepper flakes (if using) and cook for 30 to 60 seconds until fragrant. Stir in marinara, tomato paste, and water or broth. Simmer 5 minutes. Taste and add balsamic vinegar if you want it a little brighter.
Sauce note: You will use most of this sauce in the layers. If you like a generously sauced top, reserve about 1 cup for the final layer before you start assembling.
Mix the ricotta layer. In a bowl, combine ricotta, egg, Parmesan, salt, pepper, and nutmeg (if using). For fresh spinach: microwave it for 30 to 90 seconds until fully wilted, then squeeze dry and stir it in. (If your spinach seems wet, squeeze it anyway. Future you will thank you.)
Lower the oven temp. Reduce oven to 375°F.
Assemble layer 1. Spread about 3/4 cup sauce in the bottom of the baking dish. Add a layer of noodles (break or overlap to fit as needed). Aim to cover the surface in an even layer. Spread on 1/2 of the ricotta mixture, then scatter on 1/2 of the roasted vegetables. Sprinkle with 1 cup mozzarella. Spoon on about 3/4 cup sauce, making sure the noodles are well covered to avoid dry spots (especially with no-boil noodles).
Assemble layer 2. Repeat: noodles, remaining ricotta, remaining roasted vegetables, 1 cup mozzarella, and about 3/4 cup sauce.
Top layer. Add the final noodles. Spread the remaining sauce evenly over the top (this is where that reserved cup comes in handy). Sprinkle with the remaining mozzarella (about 1 cup).
Bake covered, then uncovered. Cover tightly with foil and bake for 35 minutes. Remove foil and bake 15 to 20 minutes more, until bubbly and browned on top. A thin knife should slide in easily, and the center should be hot. If you want extra browning, broil for 1 to 2 minutes, watching closely.
Rest, then slice. Let the lasagna rest for 15 to 20 minutes before cutting. Finish with basil or parsley if you like, then serve and claim a corner piece.

Tips and Variations

For crispier edges: Bake uncovered for the last 5 to 10 minutes, and do not over-sauce the outer rim. You want the top to stay saucy, but the edges to have a chance to caramelize.
Make it extra saucy: Warm an extra 1/2 cup marinara for serving at the table.
Add more veggies: Thin-sliced eggplant, broccoli florets, or shredded carrots work well. Just roast or sauté until dry.
Cheese swaps: Use part provolone or fontina for a deeper melt. If you like a tang, add a little crumbled feta into the ricotta layer.
Gluten-free: Use gluten-free lasagna noodles and add a splash more water to the sauce to help them soften as they bake.

A family-style dinner table setting with a baking dish of veggie lasagna, a serving spatula, and simple side salad in warm evening light

Nutrition information is estimated.

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