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!
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Recipe Information
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
Instructions
Preheat the oven to 400°F (200°C).
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.
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.
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.
Reduce the oven heat to 375°F (190°C).
Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Layer 3 lasagna noodles over the sauce.
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.
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.
Cover the dish with aluminum foil and bake in the oven for 25 minutes.
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.
Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with extra chopped basil, if desired.
Nutrition Facts
Calories |
5384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.1 g | 266% | |
| Saturated Fat | 96.3 g | 481% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 7344 mg | 319% | |
| Total Carbohydrate | 620.8 g | 226% | |
| Dietary Fiber | 57.4 g | 205% | |
| Total Sugars | 67.4 g | ||
| Protein | 260.3 g | 521% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4169 mg | 321% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 5654 mg | 120% | |
*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.
