Vegetable lasagna with layers of noodles, marinara sauce, roasted vegetables, and lots of cheese. You are going to love this classic vegetarian lasagna recipe!
Vegetarian lasagna has always been one of my favorite meals. Big, thick pasta noodles, robust marinara sauce, a variety of vegetables, and lots of cheese. What’s not to love? Serve with garlic bread and you basically have the best meal ever! Carbs with carbs, sign me up!
Roasted Vegetable Lasagna
My favorite vegetable lasagna recipe comes from my friend Gina’s cookbook, Skinnytaste Meal Prep. I am loving this book because it has SO many healthy and fresh meal ideas that can be meal prepped. I am cooking my way through the book, but this lasagna is on regular rotation. The entire family loves it!
This classic lasagna is loaded with roasted vegetables: peppers, zucchini, mushrooms, fennel, onion, and garlic. Roasting the vegetables brings out the best flavor, I promise it is worth the extra step and the oven does most of the work.
The layers of roasted vegetables, marinara sauce, and cheese are absolute perfection! You will be loving life after one bite!
Marinara Sauce
You want to use a GOOD marinara sauce when making lasagna. I like to use my homemade Easy Marinara Sauce or Slow Cooker Marinara Sauce. They are both easy and can be made in advance. I always keep marinara sauce in the freezer so when I want to make lasagna, it is ready to go!
If you want to use store bought sauce, splurge and use a high-quality sauce. I recommend Rao’s. It is a little pricier, but it is the closest to homemade sauce out there
How to Make Vegetable Lasagna
This lasagna is a labor of love, but SO worth it. It takes some time to put together, but all of the steps are easy, and the end results are amazing!
- Use a deep baking dish (9 x 13 x 3-inch) for this recipe. If you plan on freezing the lasagna or gifting the lasagna to a friend, you can use an aluminum disposable pan.
- Feel free to mix up the veggies. Eggplant, broccoli, cauliflower, and yellow squash would also be good.
- Make sure you use no-boil lasagna noodles. You don’t have to cook them; you can put them right in the pan and they will cook in the oven. Amazing!
- Layer it! You want sauce, noodles, veggies, and cheese in every layer. We aren’t messing around. Every piece of lasagna will be loaded with goodness.
- Cover with foil to start and then uncover so the cheese can melt. The lasagna will be bubbling when it is done, and your house will smell amazing.
- Let it rest for 15 minutes before cutting. I know it’s hard to wait, but it needs to set up or the lasagna will fall apart and we don’t want that.
Serving Suggestions
Like I mentioned earlier, garlic bread is a MUST when serving lasagna. I also like to serve a simple green salad on the side. That is really all you need, but if you want to go all out, here are a few other sides that go great with lasagna.
How to Store & Freeze Lasagna
I love that you can make this lasagna in advance, freeze it for later, or enjoy leftovers. Honestly, I think it tastes better on day two, after all of the flavors have had time to hang out together.
You can double the recipe and make two, one to eat now and one to eat later. Or you can keep one lasagna and take one to a friend. Lasagna is the perfect meal for sharing with others.
Refrigerate and Serve Later: Tightly wrap the assembled and unbaked lasagna in foil and refrigerate for up to 24 hours before baking. Follow the directions above, adding an extra 10 minutes to the initial bake time to account for it being cold from the refrigerator.
Freeze and Serve Later: Bake the lasagna as directed and let cool completely. Tightly wrap with foil or cut into portions and transfer to separate airtight containers and freeze for up to 3 months. To reheat, transfer to the refrigerator for at least 24 to 48 hours to completely thaw, then reheat in a 375-degree F oven until heated through, about 1 hour to 1 hour 15 minutes.
Leftover Lasagna: Store the cooked lasagna in the fridge for up to 4 days. Reheat pieces in the microwave or you can reheat the entire lasagna in the oven.
More Pasta Recipes
- Baked Ziti
- Skillet Vegetable Lasagna
- 4-Ingredient Ravioli Lasagna
- Pasta Primavera
- Pasta Pomodoro
- Spinach Artichoke Lasagna Roll-Ups
Roasted Vegetable Lasagna
Ingredients
For the Vegetables:
- Olive oil spray
- 1 red bell pepper, seeded and cut into ½-inch pieces
- 1 yellow bell pepper, seeded and cut into ½-inch pieces
- 1 large zucchini, cut into ¼-inch thick rounds
- 4 ounces sliced mushrooms
- 1 medium fennel bulb, stalks and fronds removed, cut into ½-inch pieces
- 1 medium red onion, sliced into ½-inch pieces
- 6 garlic cloves, smashed lightly
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon kosher salt
- Freshly ground black pepper
For the Lasagna:
- 15 ounces ricotta cheese
- ½ cup finely grated Pecorino Romano or Parmesan cheese
- ¼ cup chopped fresh basil, plus more for garnish
- 5 cups marinara sauce
- 9 ounces no-boil lasagna noodles
- 3 cups shredded mozzarella cheese
Instructions
- Adjust the oven racks to the center and bottom positions. Preheat the oven to 450 degrees F. Spray two large baking sheets with oil.
- Place the bell peppers, zucchini, mushrooms, fennel, onion, and garlic on the sheets and toss with the balsamic vinegar, olive oil, oregano, dried basil, salt, and pepper. Roast on the lower oven rack, stirring halfway through, until tender and slightly browned, 25 to 30 minutes. Remove the vegetables from the oven and reduce the oven temperature to 400 degrees F. You can chop the garlic If you want. Set the veggies aside.
- In a medium bowl, combine the ricotta, Pecorino, and fresh basil.
- In a 9 x1 3 x 3-inch freezer to oven-proof baking dish, spread ½ cup marinara on the bottom of the dish. Arrange 3 lasagna noodles across the dish (they will expand when they cook).
- Top with ¾ cup sauce, one-fourth of the roasted vegetables (and garlic), one-fourth of the ricotta cheese mixture, and ½ cup mozzarella.
- Repeat 3 more times, starting with the pasta. Arrange the last 3 sheets of pasta noodles on top and spread with the remaining marinara sauce.
- Cover with foil and bake on the center rack until the lasagna is cooked through in the center, about 45 minutes. Uncover and cook until bubbling hot, about 10 minutes more. Add the remaining mozzarella and bake until melted, about 5 minutes. Remove from the oven and let rest for 15 minutes before serving. Cut into 8 squares and serve.
Notes
Nutrition
Have you tried this recipe?
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Yummy! I love veggie lasagna – such a filling and comforting dish!
Oh, yum! Now I’m craving lasagna. This looks wonderful!
30-35 min at 450 degrees was way too long – the veggies burned. 400 sounds much safer for 30 min.
What do you do with the garlic?
It is layered in with the veggies. You can mince it up if you want smaller pieces of garlic.
Such a good recipe! We had never tried fennel before and were a bit concerned by it, but it worked wonderfully!
What could I sub for fennel? It is not my families favorite flavor.
You can leave out the fennel if you don’t care for it. It will still have great flavor.
I can’t find no boil lasagna noodles in my store. Can you substitute?
You can use regular noodles, follow the package instructions.
This is soooo good! Definitely my favorite meal!
It’s SO good! Glad you enjoyed it!
Can we use Processed cheese
Roasting the veggies with balsamic was a new and interesting twist that I’ve never seen before! The end product was delicious. The balsamic adds some depth and sweetness. Thank you, Maria!
This lasagna was delicious. I forgot the fennel and fresh basil, but didn’t miss it, used dried. I cooked veges at 400, added carrots and broccoli, 8oz mushrooms and less peppers. You can’t have too many veges. The balsamic really took them up a notch. I used 2 egg whites, salt, pepper, fresh parsley and Romano in the ricotta mix. Added more cheese to top. Everyone loved it. Served with meatballs and meat sauce on side for carnivores.
Glad you liked it! Thanks for sharing!