Jen's Vegetable Lasagna

Indulge in the hearty, flavor-packed layers of Jen's Vegetable Lasagna, a perfect vegetarian twist on a classic comfort food! This recipe combines roasted zucchini, eggplant, and red bell peppers—caramelized to perfection—to create a medley of smoky and sweet flavors. Nestled between tender lasagna noodles, the roasted vegetables are paired with fresh spinach, a rich ricotta cheese blend infused with garlic and herbs, and tangy marinara sauce. Topped with a gooey, golden crown of mozzarella and Parmesan, this lasagna is sure to satisfy even the most ardent meat lovers. With simple prep steps, vibrant layers of color and flavor, and a perfectly baked finish, Jen’s Vegetable Lasagna is destined to become a family favorite. Ideal for weeknight dinners or special occasions, this recipe yields eight hearty servings and is guaranteed to impress! Perfect for keywords like "vegetarian lasagna recipe," "comfort food," and "roasted vegetable lasagna."

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2 medium Zucchini
• 1 medium Eggplant
• 2 Red bell peppers
• 3 tablespoons Olive oil
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 12 Lasagna noodles
• 4 cups Marinara sauce
• 2 cups Ricotta cheese
• 1 cup Parmesan cheese, grated
• 3 cups Mozzarella cheese, shredded
• 4 cups Spinach, fresh
• 3 cloves Garlic, minced
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the zucchini, eggplant, and red bell peppers into 1/4-inch-thick slices.

Step 3

Place the sliced vegetables on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 4

Roast the vegetables in the preheated oven for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. Remove from the oven and set aside.

Step 5

While the vegetables are roasting, cook the lasagna noodles according to the package instructions. Drain the noodles and lay them flat on a clean kitchen towel to prevent sticking.

Step 6

In a medium bowl, combine the ricotta cheese, 1/2 cup of Parmesan cheese, 2 cups of shredded mozzarella, garlic, oregano, basil, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Mix until well combined.

Step 7

Reduce the oven temperature to 375°F (190°C).

Step 8

Spread 1/2 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.

Step 9

Layer 3-4 lasagna noodles over the marinara. Top with a layer of roasted vegetables, followed by a layer of fresh spinach. Spread about 1/3 of the ricotta mixture over the spinach, then top with 1 cup of marinara sauce.

Step 10

Repeat this layering process (noodles, vegetables, spinach, ricotta mixture, marinara sauce) two more times, finishing with a layer of noodles on top.

Step 11

Spread the remaining marinara sauce over the top layer of noodles. Sprinkle the remaining 1 cup of shredded mozzarella and 1/2 cup of Parmesan cheese evenly over the sauce.

Step 12

Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

Step 13

Remove the foil and bake for an additional 20-25 minutes, or until the cheese on top is bubbly and golden brown.

Step 14

Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(4414.5g)

Amount per serving	% Daily Value*
Calories	5734.0

Total Fat 224.7g	0%
Saturated Fat 100.6g	0%
Polyunsaturated Fat 6.0g
Cholesterol 645.5mg	0%
Sodium 16085.6mg	0%
Total Carbohydrate 676.0g	0%
Dietary Fiber 69.3g	0%
Total Sugars 106.9g
Protein 287.9g	0%

Vitamin D 0IU	0%
Calcium 6229.5mg	0%
Iron 42.7mg	0%
Potassium 8381.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.4%

Protein: 19.6%

Carbs: 46.0%