Veggie Lasagna Recipe

This homemade veggie lasagna recipe is packed with layers of roasted vegetables, creamy ricotta, and melty mozzarella, creating a hearty and flavorful dish. Perfect for family dinners, meal prep, or special occasions, this meatless lasagna is both comforting and nutritious.

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Course: Dinner, Main Dish

Cuisine: Italian

Prep Time: 45

Cook Time: 49

Total Time: 1 34

Servings:

Calories: 420kcal

Cost: $20

Equipment

9x13 inch baking dish
Large baking sheets
Large pot for cooking noodles
Mixing bowls
Sharp knife and cutting board
Cheese grater

Ingredients

Vegetable Filling

2 medium zucchini sliced
2 medium yellow squash sliced
1 large eggplant sliced
2 red bell peppers chopped
8 oz mushrooms sliced
1 large yellow onion diced
4 cloves garlic minced
2 tablespoons olive oil for roasting
Salt and pepper to taste

Cheese Layer

15 oz ricotta cheese
2 large eggs
3 cups mozzarella cheese shredded
1 cup Parmesan cheese grated
¼ cup fresh basil chopped
1 tablespoon Italian seasoning
½ teaspoon salt

Additional Components

1 box 12-14 lasagna noodles
24 oz marinara sauce homemade or store-bought
Fresh basil for garnish

Instructions

Roast Vegetables:

425°F, 20-25 minutes
Toss vegetables with oil, salt, pepper
Spread on baking sheets
Roast until tender

Prepare Cheese Mix:

Combine ricotta, eggs, 1 cup mozzarella, ½ cup Parmesan
Add herbs and seasonings

Cook Noodles:

Boil according to package
Drain and lay flat

Layer (in 9x13 dish):

Sauce
Noodles
Ricotta mix
Vegetables
Cheese
Repeat 3x

Bake:

375°F covered 25 minutes
Uncovered 25 minutes
Rest 15 minutes

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition