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Vegetarian Roasted Vegetable Lasagna Recipe

Avatar photoByJasmine
Jump to Recipe· 4.7 from 119 reviews

If you’ve ever craved a comforting, hearty meal that’s bursting with flavor but still totally meat-free, you’re going to adore this Vegetarian Roasted Vegetable Lasagna Recipe. I absolutely love this recipe because it combines perfectly roasted veggies with creamy ricotta and melty mozzarella, creating layers of cozy goodness that feel way more special than your average pasta dish. Whether you’re cooking for family, friends, or just yourself, this lasagna is a guaranteed crowd-pleaser that’s surprisingly easy to pull together. Trust me, once you try it, it’ll become a staple in your dinner rotation.

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Why You’ll Love This Recipe

  • Roasted Vegetables: Caramelized edges bring so much depth and natural sweetness to every bite.
  • Creamy Ricotta Mixture: The touch of garlic and lemon zest brightens up the rich cheese filling deliciously.
  • Simple Yet Elegant: Perfect for weeknight dinners or a special occasion without hours in the kitchen.
  • Adaptable for Diets: Easily made gluten-free or vegan with a few clever swaps.
A piece of lasagna with multiple layers sits on a white plate: the top layer is golden brown melted cheese with a red tomato sauce below it and a layer of pasta noodles beneath. Inside, there are visible layers of white cheese mixed with green zucchini pieces and others of cooked mushrooms. Fresh green basil leaves are placed on top and around the lasagna, with some grated cheese sprinkled nearby. The plate is on a white marbled surface, and in the background, there is a white bowl with grated cheese and a stack of white plates with a fork and spoon on top. Photo taken with an iphone --ar 2:3 --v 7 - Vegetarian Roasted Vegetable Lasagna, vegetarian lasagna recipes, baked vegetable lasagna, healthy vegetable lasagna, meat-free lasagna dinner this …

Ingredients You’ll Need

Each ingredient plays a vital role in bringing out the best flavors and textures in this Vegetarian Roasted Vegetable Lasagna Recipe. When shopping, I recommend picking the freshest veggies you can find, especially the mushrooms and bell peppers—they really make a difference when roasted properly.

Flat lay of fresh whole cremini mushrooms, one vibrant red bell pepper cut into chunks, a medium zucchini sliced into pieces, half a yellow onion diced, three whole uncracked brown eggs, fresh bright green spinach leaves, three whole white lasagna noodles, small white ceramic bowls containing extra-virgin olive oil, rich marinara sauce, whole milk ricotta cheese mixed with grated garlic and lemon zest, small piles of grated low-moisture mozzarella cheese and grated pecorino cheese, fresh basil leaves arranged neatly for garnish, and a small white bowl of sea salt with freshly ground black pepper, all arranged in perfect symmetry on a simple white ceramic surface placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegetarian Roasted Vegetable Lasagna, vegetarian lasagna recipes, baked vegetable lasagna, healthy vegetable lasagna, meat-free lasagna dinner
  • Extra-virgin olive oil: Adds richness and helps the vegetables roast to a nice caramelized finish.
  • Cremini mushrooms: These have an earthiness that deepens the flavor without overpowering the lasagna.
  • Red bell pepper: Gives a sweet pop of color and subtle sweetness after roasting.
  • Zucchini: Offers moisture and a tender bite that blends perfectly with the other veggies.
  • Yellow onion: Builds a savory base note when roasted gently.
  • Sea salt and freshly ground black pepper: Essential for seasoning and bringing everything together.
  • Lasagna noodles: Choose no-boil noodles for convenience or regular noodles cooked until al dente for traditional layering.
  • Marinara sauce: I usually pick a fresh jar or homemade sauce with a balanced tangy sweetness.
  • Fresh spinach: Adds a lovely green freshness that brightens each lasagna layer.
  • Low-moisture, part-skim mozzarella cheese: Melts beautifully and creates that classic lasagna stretch.
  • Pecorino cheese: A punch of salty flavor that complements the creamy cheese layers.
  • Whole milk ricotta cheese: The star of the creamy filling, providing richness and a silky texture.
  • Garlic cloves: Freshly grated garlic infuses the ricotta for a subtle kick.
  • Lemon zest: Lifts the ricotta with a bright, citrusy note that makes the dish feel lighter.
  • Fresh basil leaves or parsley (for garnish): Adds beautiful color and a fresh herbal aroma as a finishing touch.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Vegetarian Roasted Vegetable Lasagna Recipe to keep it fresh and exciting. Feel free to swap out veggies based on what’s in season or customize it to your dietary needs—it’s super flexible.

  • Adding roasted eggplant: I tried this once for a smoky depth and my family went crazy for the rich texture it added.
  • Using gluten-free noodles: Works perfectly if you want a gluten-free option—just check the package for cooking instructions.
  • Vegan version: Replace ricotta with tofu-based ricotta, mozzarella with vegan cheese, and use olive oil instead of butter in your sauce. I discovered this trick when cooking for a vegan friend, and it turned out so delicious!
  • Spicy kick: Add red pepper flakes to the marinara sauce or sprinkle a bit on top before baking for some heat.

How to Make Vegetarian Roasted Vegetable Lasagna Recipe

Step 1: Roast the Vegetables to Perfection

First things first, preheat your oven to 425°F and line a baking sheet with parchment paper—it helps with cleanup, trust me! Toss the cremini mushrooms, red bell pepper, zucchini, and yellow onion with a generous drizzle of olive oil, sea salt, and freshly ground black pepper. Spread them out evenly so they roast instead of steam. Then pop them in the oven for about 20 to 25 minutes, or until they’re tender and lightly browned around the edges. Roasting really brings out natural sweetness and depth in the vegetables, which is the secret to this lasagna’s vibrant flavor.

Step 2: Cook the Lasagna Noodles

While the veggies are roasting, bring a large pot of salted water to a boil. Cook your lasagna noodles according to the package instructions until just al dente. Overcooking will make them mushy after baking, so keep a close eye! Once cooked, drain and toss them with a little olive oil to keep them from sticking together. If you’re using no-boil noodles, you can skip this step and just make sure your sauce is nice and saucy so the noodles soften properly during baking.

Step 3: Mix the Ricotta Filling

In a large bowl, stir together whole milk ricotta, freshly grated garlic, lemon zest, sea salt, and several grinds of black pepper. This mixture is the creamy dream that holds your lasagna layers together with a fresh, zesty kick. Make sure to taste and adjust seasoning here—sometimes a little more salt or lemon zest makes all the difference.

Step 4: Assemble Your Lasagna Layers

Start by oiling a 9×13-inch baking dish and spread a cup of marinara sauce on the bottom—this keeps your noodles from sticking and infuses flavor right from the base. Layer in your noodles, then spread half of your ricotta filling evenly across them. Next, scatter half of the fresh spinach, then half of your roasted vegetables, and dollop some marinara sauce (about ⅔ cup) over the veggies. Repeat with another layer just like the first, ending with a final noodle layer on top. Pour the last ⅔ cup of marinara over the noodles and evenly sprinkle the mozzarella and pecorino cheese on top. This layering ensures each bite is a perfect blend of creamy, cheesy, and veggie-packed goodness.

Step 5: Bake and Rest

Lower the oven temperature to 400°F and bake your lasagna uncovered for 30 minutes. The cheese should bubble and develop a gorgeous golden-brown crust. Resist the urge to cut into it immediately! Letting it stand for at least 20 minutes helps the layers set and makes slicing easier—trust me, it’s worth the wait. Finally, garnish with fresh basil or parsley for a pop of color and aroma before serving.

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Pro Tips for Making Vegetarian Roasted Vegetable Lasagna Recipe

  • Don’t Overcrowd Veggies: Roasting vegetables in a single layer makes sure they brown nicely instead of steaming.
  • Taste Your Ricotta Filling: I always adjust seasoning after mixing to avoid a bland middle layer.
  • Use Fresh Herbs to Finish: Adding basil or parsley just before serving brightens the whole dish.
  • Let It Rest: Slicing right out of the oven can be messy, so patience here is key for clean, beautiful portions.

How to Serve Vegetarian Roasted Vegetable Lasagna Recipe

A square piece of lasagna is shown on a white plate with a matte green finish, resting on a table with a white marbled texture. The lasagna has four visible layers of ruffled pasta with a golden-brown baked top layer covered with tomato sauce, melted cheese, and green basil leaves. Between the pasta layers, there is a mix of creamy white cheese, cooked vegetables including green zucchini and dark leafy bits, and a bright red tomato sauce creating a colorful contrast. Small green basil leaves and grated cheese are sprinkled on top and around the lasagna slice. A stack of two matching green plates and silver forks is blurred in the background along with a white baking dish partially filled with more lasagna. Photo taken with an iphone --ar 2:3 --v 7 - Vegetarian Roasted Vegetable Lasagna, vegetarian lasagna recipes, baked vegetable lasagna, healthy vegetable lasagna, meat-free lasagna dinner

Garnishes

I always top my lasagna with fresh basil leaves or a sprinkle of chopped parsley right before serving. It adds a lovely pop of green and a fresh herbal aroma that balances the richness. Sometimes I even drizzle a little good quality olive oil over the slices—it’s such a nice finishing touch that keeps every bite moist and fragrant.

Side Dishes

This lasagna pairs beautifully with a crisp green salad dressed simply with lemon and olive oil or a classic Caesar salad to keep things fresh. For a heartier side, roasted garlic bread or a warm ciabatta works wonderfully to mop up any extra sauce on your plate.

Creative Ways to Present

For a special touch, I’ve served this Vegetarian Roasted Vegetable Lasagna Recipe in individual ramekins for intimate dinners. It’s a fun way to impress guests and control portions. You can also layer in glass baking dishes to show off all the colorful vegetables for a vibrant presentation that looks as good as it tastes!

Make Ahead and Storage

Storing Leftovers

Leftover lasagna stores beautifully in an airtight container in the fridge for up to 4 days. I like to cover it tightly with plastic wrap before sealing to keep it super fresh. The flavors actually deepen after a day or two, making it an even better meal the next day!

Freezing

If you want to prep ahead, this recipe freezes wonderfully. I assemble the lasagna, then wrap it tightly with foil and freeze for up to 3 months. When you’re ready, just thaw overnight in the fridge and bake as usual—it’s a lifesaver for busy weeks or unexpected guests.

Reheating

To reheat, I cover the lasagna with foil and warm it in a 350°F oven until heated through—usually about 20-25 minutes. Removing the foil for the last 5 minutes helps re-crisp the cheese topping. Microwave works in a pinch but the oven really keeps that freshly baked texture.

FAQs

  1. Can I make this Vegetarian Roasted Vegetable Lasagna Recipe gluten-free?

    Absolutely! Simply swap out the regular lasagna noodles for gluten-free ones—you can find these at most grocery stores. Just follow the cooking instructions on the package to ensure they’re perfectly al dente before assembling.

  2. How can I make this recipe vegan?

    To veganize this lasagna, replace the ricotta with a tofu-based ricotta or store-bought vegan ricotta, and choose vegan mozzarella cheese alternatives. Also, make sure your marinara sauce contains no dairy or animal products. This swap delivers a deliciously creamy, plant-based meal.

  3. Can I prepare this lasagna ahead of time?

    Yes, this dish is great for make-ahead meals. You can assemble the entire lasagna a day in advance, keep it covered in the fridge, and bake it fresh when you’re ready. It also freezes really well, perfect for busy schedules.

  4. What’s the best way to avoid soggy lasagna?

    Make sure not to overcook the noodles and roast your vegetables well to reduce excess moisture. Also, don’t skimp on roasting—the browning process concentrates flavors and minimizes water content. Lastly, letting the lasagna rest after baking helps it firm up nicely.

Final Thoughts

I’ve made this Vegetarian Roasted Vegetable Lasagna Recipe countless times, and it never fails to impress. It’s hearty without being heavy, flavorful without complexity, and loved by vegetarians and meat-eaters alike. I hope you give it a try and let it become one of your go-to recipes for cozy, wholesome meals. From my kitchen to yours, enjoy every delicious, veggie-packed bite!

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Vegetarian Roasted Vegetable Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 119 reviews
  • Author: Jasmine
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Total Time: 90 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

This Best Vegetarian Lasagna is a flavorful and hearty dish featuring roasted cremini mushrooms, red bell pepper, zucchini, and onions layered with spinach, marinara sauce, and creamy ricotta cheese. Topped with melted mozzarella and pecorino, this lasagna is perfect for a comforting family meal or gathering. The recipe uses fresh ingredients and oven roasting to build deep flavors with a satisfying texture.

Ingredients

Vegetables and Roasting

  • 2 tablespoons extra-virgin olive oil
  • 8 ounces cremini mushrooms, stemmed and quartered
  • 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
  • 1 medium zucchini, cut into ½-inch pieces
  • ½ medium yellow onion, cut into ½-inch pieces
  • Sea salt and freshly ground black pepper, to taste

Pasta and Sauce

  • 15 lasagna noodles*
  • 3 cups marinara sauce (24 ounces)

Cheeses and Filling

  • 3 cups whole milk ricotta cheese (24 ounces)
  • 2 cups grated low-moisture, part-skim mozzarella cheese
  • ½ cup grated pecorino cheese

Greens and Garnish

  • 3 cups fresh spinach
  • Fresh basil leaves or chopped fresh parsley, for garnish

Ricotta Mixture Flavoring

  • 3 garlic cloves, grated
  • 2 teaspoons lemon zest
  • 1 teaspoon sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat and Prepare Vegetables: Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly oil a 9×13-inch baking dish to prevent sticking. Place the cremini mushrooms, red bell pepper, zucchini, and yellow onion on the prepared baking sheet. Drizzle with olive oil, sprinkle with sea salt and freshly ground black pepper, then toss to coat everything evenly. Spread the vegetables out in a single layer and roast them for 20 to 25 minutes, until tender and nicely browned around the edges. After roasting, reduce the oven temperature to 400°F.
  2. Cook Lasagna Noodles: While the vegetables roast, bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until they are al dente, usually around 8 to 10 minutes. Drain the noodles and toss them with a drizzle of olive oil to prevent them from sticking together.
  3. Make Ricotta Filling: In a large mixing bowl, combine the ricotta cheese with grated garlic, lemon zest, sea salt, and freshly ground black pepper. Stir well until the mixture is uniformly blended and flavorful. This creamy filling will add richness to your lasagna layers.
  4. Assemble First Layers: Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish. Lay down a layer of lasagna noodles on top. Spread half of the ricotta mixture evenly over the noodles, then add half of the fresh spinach in an even layer. Layer half of the roasted vegetables on top of the spinach, and dot with about ⅔ cup of the remaining marinara sauce to keep each layer moist and tasty.
  5. Repeat Layers: Add another layer of noodles, followed by the remaining ricotta mixture, the remaining spinach, the rest of the roasted vegetables, and another ⅔ cup of marinara sauce. Finish with the remaining noodles to form the top layer.
  6. Add Sauce and Cheese Topping: Spread the last ⅔ cup of marinara sauce evenly over the top noodles. Then sprinkle the mozzarella and pecorino cheeses evenly over this sauce layer. This cheese topping will melt and brown to create a delicious crust.
  7. Bake the Lasagna: Place the baking dish in the oven preheated to 400°F. Bake uncovered for 30 minutes, or until the cheese on top is melted, bubbly, and golden brown.
  8. Rest and Serve: Remove the lasagna from the oven and let it stand for 20 minutes before slicing. This resting time helps the layers set for cleaner slices. Garnish with fresh basil leaves or chopped parsley before serving for a fresh herbal note and attractive presentation.

Notes

  • This is a classic vegetable-packed lasagna, perfect for vegetarians and anyone wanting a hearty, comforting meal without meat.
  • For a gluten-free version, substitute with gluten-free lasagna noodles.
  • To make this recipe vegan, use dairy-free ricotta and mozzarella alternatives and a vegan marinara sauce.
  • You can prepare the roasted vegetables ahead of time to streamline assembly on baking day.
  • Lasagna tastes even better the next day as flavors continue to meld.

Nutrition

  • Serving Size: 1 slice (1/8 of recipe)
  • Calories: 385
  • Sugar: 6g
  • Sodium: 570mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 20g
  • Cholesterol: 40mg
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Hey there, I’m Jasmine Miller, the foodie behind JmRecipes.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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