Jump to Recipe Print RecipeAs the rich aroma of roasted veggies fills my kitchen, memories of family gatherings come rushing back. Today, I’m thrilled to share my beloved recipe for Vegetarian Lasagna, a delightful dish that brings warmth and comfort to any dinner table. With layers of savory roasted vegetables mingling with creamy ricotta and robust marinara, this recipe offers a satisfying experience for both the eyes and the palate. One of the best parts? It’s a breeze to prepare in advance, making it perfect for those busy weeknights or holiday feasts. Plus, with easy options for vegan and gluten-free variations, this lasagna ensures everyone can enjoy a hearty slice. Curious about how to create this comforting classic? Let’s dive in! Why is this vegetarian lasagna special? Comforting Layers: Each slice reveals luscious layers of roasted vegetables and creamy ricotta, making it a feast for the senses. Versatile Options: Whether you’re vegan or gluten-free, the recipe adapts easily with simple alternatives like vegan cheese or gluten-free noodles. Crowd-Pleasing Delight: Perfect for family gatherings or dinner parties, this lasagna appeals to everyone, ensuring no one misses out on a hearty meal. Make-Ahead Convenience: Prepping it in advance allows you to savor those cozy kitchen aromas without the last-minute rush. For a vibrant twist, consider serving it alongside a fresh garden salad or some dreamy garlic bread, just like in my favorite Pasta Puttanesca Savory. Enjoy every bite! Vegetarian Lasagna Ingredients For the Roasted Vegetables • Extra-virgin olive oil – Provides moisture and flavor to roasted vegetables; substitute any cooking oil if needed. • Cremini mushrooms (8 ounces) – Adds umami and bulk; easily swap for button mushrooms if unavailable. • Red bell pepper (1) – Contributes sweetness and vibrant color; feel free to use any variety of bell pepper. • Medium zucchini (1) – Adds moisture and texture; can replace with yellow squash for a different flavor. • Medium yellow onion (½) – Enhances savory depth; shallots or white onions work as substitutes. • Sea salt and freshly ground black pepper – Essential for seasoning; adjust to taste for the best flavor. For Assembling the Lasagna • Lasagna noodles (15) – Forms the base structure of the dish; opt for gluten-free noodles for a gluten-free variation. • Marinara sauce (3 cups/24 ounces) – Provides moisture and flavor; choose store-bought or make your own for a personal touch. • Fresh spinach (3 cups) – Adds nutrients and a pop of color; kale can be used as a delicious alternative. • Low-moisture, part-skim mozzarella cheese (2 cups) – Melts beautifully for a gooey texture; replace with vegan cheese for a dairy-free option. • Grated pecorino cheese (½ cup) – Adds a sharp, salty flavor; Parmesan is a great alternative as well. • Whole milk ricotta cheese (3 cups/24 ounces) – Creates a creamy filling layer; substitute with vegan ricotta for a vegan variation. For the Flavor Boost • Garlic cloves (3) – Boosts flavor and aroma; garlic powder can work in a pinch if fresh isn’t available. • Lemon zest (2 teaspoons) – Brightens the ricotta mix; can be omitted if not in stock. • Fresh basil leaves or chopped fresh parsley – For garnish and added freshness; any fresh herb can work in place of these. Each of these ingredients contributes to making a mouthwatering vegetarian lasagna, where every layer hints at the delectable experience waiting to unfold. Enjoy creating this dish that’s bound to be a hit at your dinner table! Step‑by‑Step Instructions for Savory Vegetarian Lasagna with Roasted Vegetables Step 1: Prep Oven & Dish Begin by preheating your oven to 425°F (220°C). While the oven heats up, line a baking sheet with parchment paper for easy cleanup. Take a 9×13-inch baking dish and lightly oil it to ensure the vegetarian lasagna doesn’t stick. This prep sets you up for a smooth assembly later! Step 2: Roast Vegetables In a large bowl, combine sliced cremini mushrooms, chopped red bell pepper, diced zucchini, and chopped onion with a drizzle of extra-virgin olive oil, sea salt, and fresh black pepper. Toss everything well until the vegetables are evenly coated. Spread the mixture onto the prepared baking sheet and roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through to promote even cooking. Step 3: Cook Noodles While your vegetables are roasting, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until they are al dente, usually about 8-10 minutes. Once done, drain the noodles and toss them with a splash of olive oil to prevent sticking, setting aside until needed for your savory vegetarian lasagna. Step 4: Make Ricotta Filling In a medium bowl, mix together the ricotta cheese, minced garlic, lemon zest, and a pinch of sea salt with freshly ground black pepper. Use a fork to thoroughly combine the ingredients, creating a creamy filling that will add luscious layers to your vegetarian lasagna. This filling will perfectly complement the roasted vegetables. Step 5: Assemble Lasagna Start assembling your savory vegetarian lasagna by spreading 1 cup of marinara sauce evenly across the bottom of the prepared baking dish. Layer on five lasagna noodles, followed by half of the ricotta mixture, half of the fresh spinach, and half of the roasted vegetables. Pour ⅔ cup of marinara sauce over this layer, and repeat the process, finishing with a final layer of noodles. Step 6: Top & Bake For the final touch, cover the top layer of noodles with the remaining marinara sauce, followed by a generous sprinkling of low-moisture mozzarella cheese and grated pecorino cheese. Bake uncovered in your preheated oven at 400°F (200°C) for about 30 minutes, or until the cheese is golden brown and bubbling. Step 7: Cool & Serve Once out of the oven, allow the savory vegetarian lasagna to cool for about 20 minutes. This cooling period helps the layers set, making slicing easier. Garnish with fresh basil leaves or chopped parsley before serving, and prepare for the delightful aroma that fills your kitchen! Storage Tips for Vegetarian Lasagna Fridge: Keep leftovers in an airtight container for up to 4 days. This helps maintain freshness and deliciousness for your savory vegetarian lasagna. Freezer: Assemble and freeze the lasagna before baking for up to 3 months. Thaw overnight in the fridge and bake straight from the chilled state for best results. Reheating: Reheat individual portions in the microwave or warm the whole dish in a preheated oven at 350°F until heated through to ensure every slice is as delightful as the first. Tips for the Best Vegetarian Lasagna Roasting Vegetables: Ensure you roast the veggies until slightly caramelized; this brings out their natural sweetness and depth of flavor in your vegetarian lasagna, enhancing every bite. Prevent Sticking: Toss cooked lasagna noodles in olive oil immediately after boiling. This not only prevents them from sticking together but also adds a dash of flavor to your dish. Equal Layers: Aim to distribute the filling and vegetables evenly across the layers. This prevents any one slice from being too dense or lacking flavor. Cooling Time: Don’t skip the cooling period after baking! Letting the lasagna rest for 20 minutes allows the layers to set, making it easier to slice and serve without everything sliding apart. Fresh Herbs: Sprinkle fresh herbs on top right before serving. They add a burst of color and freshness that will elevate your vegetarian lasagna visually and flavor-wise. Double Recipe: Consider doubling the recipe and freezing one for later. It’s a fantastic meal prep strategy that ensures delicious vegetarian lasagna is just a bake away on those busy days! Make Ahead Options These savory vegetarian lasagna options are perfect for busy home cooks looking to streamline mealtime! You can prepare the roasted vegetables up to 3 days in advance; simply store them in an airtight container in the refrigerator to maintain their freshness. Additionally, the ricotta filling can be mixed and stored for up to 24 hours before assembly. When you’re ready to serve, layer the noodles and assemble your lasagna, adding the prepped components as you go. Bake it straight from the fridge for a few extra minutes, and enjoy a comforting, delicious meal with just a little bit of effort. You’ll have that cozy feeling and wonderful flavor without the last-minute rush! Vegetarian Lasagna Variations & Substitutions Feel free to get creative with your vegetarian lasagna! Each exciting variation enhances flavor, nutrition, and texture to delight everyone at your table. Vegan Version: Substitute dairy ricotta with vegan ricotta and use vegan mozzarella for a completely dairy-free option. Your guests won’t believe it’s vegan! Gluten-Free Option: Use gluten-free lasagna noodles to enjoy this comforting dish without any gluten concerns. A tasty alternative for everyone! Extra Veggies: Add in bell peppers, mushrooms, or spinach to boost nutrients and flavor. The more colorful, the better! Spicy Kick: Toss in red pepper flakes or sliced jalapeños to spice things up a notch. This adds a delightful zip to each bite! Herbed Ricotta: Mix in fresh herbs like thyme, oregano, or parsley into the ricotta layer for an aromatic twist. This adds lovely summer garden notes! Nutty Texture: Sprinkle some toasted pine nuts or walnuts among the layers for added crunch and flavor complexity. They add both texture and health benefits! Creamy Bechamel: Top your lasagna with a creamy bechamel sauce instead of mozzarella for a rich and luxurious twist. Pair this with a side of my lovely Pasta Puttanesca Savory for a meal everyone will love! Smoky Flavor: Add smoked paprika or roasted garlic for a hint of smoke and depth in the flavor. It’s a subtle but rewarding addition! Feel free to mix and match these ideas to create your perfect vegetarian lasagna! What to Serve with Savory Vegetarian Lasagna with Roasted Vegetables Elevate your dining experience by complementing your lasagna with these delightful sides and treats, each bringing its unique flavor and texture to the table. Garlic Bread: The crispy, buttery goodness of garlic bread perfectly pairs with the soft, cheesy layers of lasagna. It’s an irresistible way to soak up any extra marinara sauce on your plate. Mixed Green Salad: A crisp salad with vibrant greens and a tangy vinaigrette cuts through the richness of the lasagna, adding a refreshing and healthy touch to your meal. Roasted Asparagus: Lightly seasoned and roasted until tender, asparagus adds a subtle earthiness that complements the roasted vegetables in the lasagna beautifully. Bruschetta with Tomatoes: Topped with diced tomatoes and fresh basil, this appetizer brings an Italian flair to your table and offers a bright contrast to the hearty lasagna. Sautéed Spinach with Garlic: Quick to prepare, this dish adds an extra layer of greens, enhancing both flavor and nutrition without overpowering the star of the show. Red Wine: A glass of robust red wine, like Chianti or Sangiovese, enhances the rich flavors of the lasagna while rounding out the meal with a touch of elegance. These delightful pairings promise to create a memorable dining experience, making your savory vegetarian lasagna not just a meal, but a feast enjoyed with family and friends. Savory Vegetarian Lasagna with Roasted Vegetables Recipe FAQs What type of vegetables should I use for the roasted veggies? Absolutely! You can use a variety of vegetables based on your preferences. I often use cremini mushrooms, red bell peppers, zucchini, and yellow onions for their flavor and texture. However, feel free to swap in eggplant, carrots, or even seasonal veggies like asparagus. Roasting brings out natural sweetness and enhances their taste in the lasagna! How should I store leftover vegetarian lasagna? Store any leftovers in an airtight container in the fridge for up to 4 days. This helps maintain the delicious flavors. When you’re ready to enjoy, simply reheat individual portions in the microwave or the whole dish in a 350°F oven until heated through. Can I freeze vegetarian lasagna? Definitely! Assemble the lasagna and freeze it before baking if you’d like to meal prep. Wrap it tightly in plastic wrap or aluminum foil and store it in a freezer-safe container for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge and bake directly from the chilled state, ensuring an easy and delicious meal awaits! What should I do if my noodles stick together? Very frustrating, but it happens! To prevent sticking, toss your cooked lasagna noodles with a splash of olive oil immediately after draining. Make sure to handle them gently to avoid breaking. If they do stick, you can carefully separate them under warm running water, but be cautious not to overcook them! Can I make this lasagna gluten-free? Absolutely! Just substitute regular lasagna noodles with gluten-free varieties. Ensure any sauces or additional ingredients (like herbs) are also labeled gluten-free. Many brands offer excellent gluten-free noodles that mimic the texture of traditional pasta, so your veggie lasagna can still be delightful! How can I make this recipe vegan? I love this question! To make it vegan, replace the ricotta and mozzarella cheeses with your favorite vegan alternatives, like almond or tofu-based ricotta and vegan cheese. Omit any cheese toppings or use a sprinkle of nutritional yeast for that cheesy flavor! Enjoy every slice without missing out! Savory Vegetarian Lasagna with Roasted Veggies Delight No ratings yet A comforting vegetarian lasagna recipe with roasted vegetables, creamy ricotta, and marinara, perfect for family dinners. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hrCooling Time 20 minutes minsTotal Time 1 hour hr 50 minutes mins Servings: 8 slicesCourse: DinnerCuisine: ItalianCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Roasted Vegetables2 tablespoons Extra-virgin olive oil Provides moisture and flavor to roasted vegetables; substitute any cooking oil if needed.8 ounces Cremini mushrooms Adds umami and bulk; easily swap for button mushrooms if unavailable.1 Red bell pepper Contributes sweetness and vibrant color; feel free to use any variety of bell pepper.1 Medium zucchini Adds moisture and texture; can replace with yellow squash for a different flavor.½ Medium yellow onion Enhances savory depth; shallots or white onions work as substitutes.Sea salt and freshly ground black pepper Essential for seasoning; adjust to taste for the best flavor.For Assembling the Lasagna15 Lasagna noodles Forms the base structure of the dish; opt for gluten-free noodles for a gluten-free variation.3 cups Marinara sauce Provides moisture and flavor; choose store-bought or make your own for a personal touch.3 cups Fresh spinach Adds nutrients and a pop of color; kale can be used as a delicious alternative.2 cups Low-moisture, part-skim mozzarella cheese Melts beautifully for a gooey texture; replace with vegan cheese for a dairy-free option.½ cup Grated pecorino cheese Adds a sharp, salty flavor; Parmesan is a great alternative as well.3 cups Whole milk ricotta cheese Creates a creamy filling layer; substitute with vegan ricotta for a vegan variation.For the Flavor Boost3 Garlic cloves Boosts flavor and aroma; garlic powder can work in a pinch if fresh isn't available.2 teaspoons Lemon zest Brightens the ricotta mix; can be omitted if not in stock.Fresh basil leaves or chopped fresh parsley For garnish and added freshness; any fresh herb can work in place of these. Equipment Oven9x13-inch baking dishlarge potLarge BowlBaking Sheet Method Step-by-Step InstructionsPreheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Oil a 9x13-inch baking dish.Combine sliced cremini mushrooms, chopped red bell pepper, diced zucchini, and chopped onion in a large bowl with extra-virgin olive oil, sea salt, and black pepper. Spread on the baking sheet and roast for 20-25 minutes.Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and toss with olive oil.Mix ricotta cheese, minced garlic, lemon zest, sea salt, and black pepper in a medium bowl to create the filling.Spread 1 cup of marinara sauce in the baking dish. Layer 5 lasagna noodles, half of the ricotta mixture, half of the fresh spinach, and half of the roasted vegetables. Pour ⅔ cup marinara sauce on top and repeat.Cover the final layer of noodles with remaining marinara sauce and sprinkle with mozzarella and pecorino cheese. Bake uncovered at 400°F (200°C) for about 30 minutes.Allow the lasagna to cool for 20 minutes before serving and garnish with fresh basil or parsley. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 30IUVitamin C: 45mgCalcium: 25mgIron: 10mg NotesDouble the recipe and freeze one for later. Delicious vegetarian lasagna is just a bake away on busy days. Tried this recipe?Let us know how it was!
