Vegetable Lasagna
Layered with tender roasted vegetables, creamy ricotta, and melted mozzarella, this vegetable lasagna is a celebration of wholesome flavors and comforting textures. Perfect for vegetarians or anyone looking for a hearty, meatless main dish, this recipe combines zucchini, eggplant, and bell peppers with a bold marinara sauce and spinach-infused ricotta for a dish that’s as nutritious as it is satisfying. Topped with golden-baked mozzarella and Parmesan, every bite is rich, cheesy, and packed with Mediterranean-inspired goodness. Easy-to-prepare no-boil lasagna noodles streamline the process, making it ideal for weeknight dinners or special gatherings alike. Garnished with fresh basil, this colorful vegetable lasagna is sure to impress your guests and become a new family favorite.
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Recipe Information
Ingredients
- 2 medium, sliced into thin rounds Zucchini
- 1 large, sliced into thin rounds Eggplant
- 2 medium, sliced into strips Bell peppers (red, yellow, or orange)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 cups Ricotta cheese
- 3 cups, fresh and chopped Spinach
- 1 large Egg
- 4 cups Pre-made marinara sauce
- 12 sheets (preferably no-boil) Lasagna noodles
- 3 cups, shredded Mozzarella cheese
- 1 cup, grated Parmesan cheese
- 0.25 cup, chopped Fresh basil
Instructions
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
Spread the zucchini, eggplant, and bell peppers evenly on the baking sheets. Drizzle with 2 tablespoons of olive oil, and season with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Roast in the oven for 20 minutes, flipping the vegetables halfway through.
While the vegetables roast, prepare the ricotta mixture. In a bowl, combine ricotta cheese, chopped spinach, egg, and the remaining 0.5 teaspoon each of salt and black pepper. Mix well and set aside.
Reduce the oven temperature to 375°F (190°C). Lightly grease a 9x13-inch baking dish with 1 tablespoon of olive oil.
Spread 1 cup of marinara sauce evenly at the bottom of the baking dish. Lay 3 lasagna noodles over the sauce.
Add a layer of roasted vegetables (about one-third of the total), followed by one-third of the ricotta mixture, then one-third of the mozzarella cheese. Add another 1 cup of marinara sauce to cover the layer.
Repeat the process for the next two layers: noodles, vegetables, ricotta, mozzarella, and marinara sauce.
For the final layer, lay down the last 3 lasagna noodles, top with the remaining marinara sauce, and sprinkle with the remaining mozzarella and all of the Parmesan cheese.
Cover the baking dish with aluminum foil, ensuring it does not touch the cheese. Bake in the oven at 375°F (190°C) for 40 minutes.
Remove the foil, and bake uncovered for another 15-20 minutes until the cheese is bubbly and golden brown.
Remove the lasagna from the oven and let it rest for 10 minutes before cutting. Garnish with fresh basil and serve warm.
Nutrition Facts
Calories |
5919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.6 g | 299% | |
| Saturated Fat | 103.5 g | 518% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 14208 mg | 618% | |
| Total Carbohydrate | 713.6 g | 259% | |
| Dietary Fiber | 68.4 g | 244% | |
| Total Sugars | 137.4 g | ||
| Protein | 288.8 g | 578% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 5758 mg | 443% | |
| Iron | 40.0 mg | 222% | |
| Potassium | 7744 mg | 165% | |
*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.
