Vegetarian Lasagna

Indulge in the comforting layers of this hearty Vegetarian Lasagna, a recipe that reimagines the classic Italian favorite with garden-fresh ingredients and mouthwatering flavors. Perfectly roasted zucchini, eggplant, and red bell pepper provide a savory, caramelized base, while a creamy ricotta and spinach mixture adds richness to every bite. Classic marinara sauce ties it all together, and a generous topping of melted mozzarella and Parmesan creates a golden, bubbly finish. This make-ahead-friendly dish is easy to assemble and ideal for family dinners or festive gatherings. Whether you're a long-time lasagna enthusiast or looking to impress with a crowd-pleasing vegetarian option, this recipe delivers comfort food at its finest—wholesome, satisfying, and utterly delicious!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 12 sheets lasagna noodles
• 2 medium, thinly sliced zucchini
• 1 medium, thinly sliced eggplant
• 1 large, diced red bell pepper
• 3 tablespoons olive oil
• 2 cups ricotta cheese
• 3 cups, chopped spinach
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 4 cups marinara sauce
• 0.5 cup, chopped fresh basil leaves
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Arrange the sliced zucchini, eggplant, and diced red bell pepper on a large baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Toss to coat and roast in the preheated oven for 20 minutes, flipping halfway through. Remove and set aside.

Step 3

While the vegetables roast, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions, then drain and lay them flat on a clean kitchen towel to cool.

Step 4

In a medium bowl, mix the ricotta cheese, chopped spinach, chopped basil, 1/2 cup of Parmesan cheese, and a pinch of salt and pepper.

Step 5

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

Step 6

Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Layer 3 lasagna noodles over the sauce.

Step 7

Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the roasted vegetables. Sprinkle with 1/2 cup of shredded mozzarella cheese.

Step 8

Repeat the layers (sauce, noodles, ricotta mixture, roasted vegetables, mozzarella) two more times. Finish with the remaining noodles, 1 cup of marinara sauce, and the remaining mozzarella and Parmesan cheese.

Step 9

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

Step 10

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

Step 11

Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with extra chopped basil, if desired.

Nutrition Facts

Serving size	(3562.2g)

Amount per serving	% Daily Value*
Calories	5178.9

Total Fat 196.3g	0%
Saturated Fat 86.2g	0%
Polyunsaturated Fat 4.8g
Cholesterol 542.2mg	0%
Sodium 11339.2mg	0%
Total Carbohydrate 642.3g	0%
Dietary Fiber 54.4g	0%
Total Sugars 94.5g
Protein 248.5g	0%

Vitamin D 0IU	0%
Calcium 4893.3mg	0%
Iron 31.4mg	0%
Potassium 4473.1mg	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: 33.1%

Protein: 18.6%

Carbs: 48.2%