Vegetable Lasagna

Vegetable lasagna with layers of noodles, marinara sauce, roasted vegetables, and lots of cheese. You are going to love this classic vegetarian lasagna recipe!

Vegetable Lasagna on plate

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

Vegetable lasagna in pan

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.

Vegetable Lasagna with cheese

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

Piece of vegetable lasagna on plate

Roasted Vegetable Lasagna

Vegetable lasagna with layers of noodles, marinara sauce, roasted vegetables, and lots of cheese. You are going to love this classic vegetarian lasagna recipe!
5 from 1 vote

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

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. 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.
Recipe from Skinnytaste Meal Prep by Gina Homolka

Nutrition

Calories: 453kcal, Carbohydrates: 46g, Protein: 28g, Fat: 18.5g, Saturated Fat: 9.5g, Cholesterol: 54mg, Sodium: 827mg, Fiber: 6g, Sugar: 13g
Keywords vegetarian

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Photos by Dishing Out Health

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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    1. It is layered in with the veggies. You can mince it up if you want smaller pieces of garlic.