This homemade vegetarian lasagna is layered with savory roasted vegetables, marinara sauce, ricotta, and creamy goat cheese– a cozy vegetarian dinner perfect for feeding a crowd.
In this world, hate never yet dispelled hate. Only love dispels hate. This is the law, ancient and inexhaustible.
Buddha
Why You’ll Love Roasted Veggie Lasagna!
Lasagna has always been a loved and much-requested dish in our catering days. This vegetable lasagna goes a step beyond, adding deep flavor by roasting the vegetables. Creamy goat cheese is mixed in with the ricotta for a rich, creamy, tangy flavor. A fantastic way to enjoy a healthy, hearty meal that is packed with flavor and nutrition.
I love this time-saving preparation method of soaking the noodles in hot water; the noodles come out perfectly tender. Preparing and roasting the veggies in the oven is easy and hands-free making this veggie lasagna perfect for busy weeknights and special occasions!
Vegetable Lasagna Ingredients
- Vegetables: Mushrooms, bell peppers, zucchini, and onion. Feel free to substitute with what you have on hand!
- Lasagna noodles: Use regular lasagna noodles. Instead of boiling them, we use a time-saving soak method. See notes for using no-boil lasagna noodles.
- Marinara: Use a jar of your favorite flavorful sauce or make our Quick and Easy Marinara Sauce.
- Ricotta cheese, mozzarella cheese, parmesan or pecorino, and goat cheese: For the cheesy layers! The mixture of cheeses adds complex flavor and depth. Use whole milk ricotta. Goat cheese is optional but adds luscious creamy tang.
- Olive oil, balsamic vinegar, salt, pepper, and red pepper flakes: Used to season the roasted vegetables, imparting layers of deep flavor.
- Egg: Helps bind the cheese layer together.
- Garlic: Fresh garlic cloves adds a savory, aromatic flavor to the cheese mixture.
- Fresh basil: Lightens and brightens up the dish, infusing the lasagna with a herby taste.
How to Make Roasted Vegetable Lasagna
Preheat the oven to 450F.
1. Roast the veggies. Toss the prepped vegetables with olive oil, balsamic vinegar, kosher salt, pepper, and red pepper flakes, then transfer to a parchment paper-lined pan and bake for 20 minutes. When done, remove from the oven and reduce heat to 400F.
2. Soften noodles. Spread out the dry, uncooked lasagna noodles on a tray and cover them with hot water (from the tap is fine!). Sprinkle with a little salt. Let sit for 20 minutes, then drain the water. So easy!
3. Prepare ricotta mixture. Combine ricotta, 1 cup grated mozzarella, 1/4 cup parmesan, goat cheese, egg, garlic, fresh basil, salt, and pepper in a bowl and stir.
4. Assemble lasagna. Spread 3/4 cup marinara sauce onto the bottom of a 9×13 baking dish. Place lasagna noodles on top of the sauce.
Spread 1/2 of the ricotta cheese mixture over top of the noodles. Layer half of the vegetables over the ricotta layer.
Evenly spoon on about 2/3 cup marinara. Repeat this sequence once more. To finish the last layer, place the remaining lasagna noodles on top and spread the rest of the tomato sauce over them. Sprinkle with remaining mozzarella and parmesan.
5. Bake. Bake uncovered for 35 minutes until cheese is golden brown and bubbly. Let sit for 20 minutes before slicing. Garnish with fresh basil and minced parsley!
Why We Soak the Lasagna Noodles
Soaking lasagna noodles is easier because it eliminates the need to boil them, saving time and reducing kitchen mess. By soaking in hot water for about 20 minutes, you ensure a uniform texture, allowing the noodles to absorb flavors from the sauce, which enhances the overall taste of the dish. This simple method also makes the noodles more pliable and easier to handle during assembly, streamlining the preparation process for a quicker transition to baking. It also bakes much faster then using no-boil noodles.
Vegetable Lasagna Variations
- Use any veggies: Mix up the veggies if you’d like! Let the farmers market inspire you or simply use up whatever veggies you already have.
- Make your own marinara sauce: For even richer flavor, try making our Quick and Easy Marinara Sauce!
- Add more spices: We keep it simple here, but feel free to add dried herbs to the roasted veggies if you’d like!
- Make it gluten-free: Use gluten-free noodles if needed.
- Make it vegan: Sub the ricotta and egg mixture with our Vegan Ricotta and sprinkle vegan mozzarella and parmesan over top.
Storing Veggie Lasagna
Store leftovers in an airtight container in the refrigerator for 3 days. You can also freeze a baked lasagna for up to 3 months. Thaw in the fridge for at least 24 hours before reheating. Bring to room temp and reheat in a 350F oven until the internal temp reaches 145F -or warm in the microwave.
Serving Suggestions
Serve Vegetable Lasagna with a simple green salad like Spring Greens or Kale Salad. Make garlic bread with warm, crusty sourdough, or serve with our Soft Sourdough Rolls.
VeGetarian Lasagna FAQs
Our favorite veggies for this vegetarian lasagna recipe are mushrooms, bell peppers, onions, and zucchini. However, spinach, broccoli, carrots, winter squash and eggplant are some other great options!
Thoroughly cooking the veggies before adding them to the lasagna prevents them from releasing water during the baking process. We roast the veggies to caramelize them and maximize flavor.
Our veggie lasagna is made with lasagna noodles, marinara sauce, roasted vegetables, and a ricotta cheese mixture.
Fresh garlic and herbs! We use basil, but you can add even more herbs, like oregano, if you’d like. Be sure to use a flavorful marinara.
We can’t wait to hear what you think of this Roasted Vegetable Lasagna recipe! It’s a rewarding meal to make that will nourish you throughout the week.
More Favorite Vegetable Lasagna Recipes!
Roasted Vegetable Lasagna Recipe
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 9 servings
- Category: Entree
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Description
The best Veggie Lasagna recipe! This homemade vegetarian lasagna is layered with savory roasted vegetables, marinara sauce, ricotta, and creamy goat cheese– a cozy vegetarian dinner perfect for feeding a crowd.
Ingredients
- 8 ounces mushrooms, sliced
- 2 bell peppers, cut into 1-inch pieces
- 2 cups zucchini, sliced in thin chunks
- 1 small onion, cut into 1 inch pieces
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper
- 1/4 –1/2 teaspoon red pepper flakes (or aleppo for mild heat)
- 9 lasagna noodles (or enough to make 3 layers in a 9 x 13 baking dish)
- 2 cups ricotta cheese
- 2 cups mozzarella cheese 8oz, grated, divided
- 1/2 cup grated parmesan or pecorino, divided
- 8 ounces goat cheese, chevre (optional, replace with ricotta)
- 1 egg
- 1 garlic clove, grated or finely minced
- 1/4 cup chopped fresh basil, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 24-ounce jar marinara, about 3 cups
Instructions
- Heat oven to 450°F.
- Roast the vegetables. Toss veggies with olive oil, balsamic vinegar, salt, pepper and red pepper flakes. Place on a sheet pan and bake for 20 minutes. Turn oven down to 400°F.
- Soften noodles. Spread dry uncooked lasagna noodles on a tray in a mostly single layer- (it is ok to have a little overlap) and cover them with hot water (hot from the tap is fine). Sprinkle with a little salt if desired. Let sit for 20 minutes. Drain water off. See notes for using no-boil noodles.
- Make ricotta mixture. Mix together ricotta, 1 cup of grated mozzarella cheese, 1/4 cup of parmesan cheese, goat cheese, egg, garlic, fresh basil, salt and black pepper.
- Assemble. Spray or brush a 9×13 baking dish with olive oil—place 3/4 cup marina sauce on the bottom. Place 3 lasagna noodles on top of the sauce. Spread 1/2 of the ricotta cheese mixture evenly on the noodles, layer 1/2 of the vegetables over the ricotta and evenly spoon on about 2/3 cup of marinara. Repeat this layering sequence 1 more time. For the top layer, place the remaining lasagna noodles on top, spread on the rest of the marinara, sprinkle with remaining mozzarella and parmesan.
- Bake uncovered for 35 minutes, until the cheese gets golden brown and bubbly. Let sit for 20 minutes before slicing.
Garnish with fresh basil leaves and minced parsley.
Notes
If using no-boil lasagna noodles: Add 1/4 cup of vegetable broth to the bottom of the pan along with the marinara. Cover the lasagna with aluminum foil. Bake at 400°F for 40 to 50 minutes, or until the noodles are tender. Remove the foil and bake until the cheese is browned and bubbling.
Soaking lasagna noodles in hot water instead of boiling them makes the cooking process easier and faster with less mess and a more consistent texture.
Nutrition
- Serving Size: 1 large piece
- Calories: 386
- Sugar: 4.4 g
- Sodium: 508.7 mg
- Fat: 17.8 g
- Saturated Fat: 9.7 g
- Carbohydrates: 29.6 g
- Fiber: 4.4 g
- Protein: 25.8 g
- Cholesterol: 68.4 mg
Absolutely delicious with just the right balance of flavors.
I did add a bag of spinach that I split between layers which didn’t add so much more flavor but did add more veggies given we love dishes heavy with vegetables.
Great for a group or to have leftovers. 🩷
Great! Happy you enjoyed this.
Best lasagna recipe!!! OMG – roasting the veggies and soaking the noodles is a game changer – makes for such a smoother assembly. I didn’t have balsamic vinegar, so I substituted for red wine vinegar plus a bit of maple syrup. Instead of ricotta/egg, I did cottage cheese. The noodles are lovely – so evenly cooked with a great chew. Absolutely incredible lasagna. I will come back to this recipe again and again. Thank you for sharing it!! 💖💖
Yay Angeli! So glad you gave it a try. Thanks for another helpful review and rating!!
Great recipe … love the chunky vegetables and the extra flavour. Used no-cook noodles (GF) and appreciated the tip about adding a 1/4 broth to the bottom layer. Will do this recipe again and again!
Glad this worked out Karen!
This vegetable lasagna is just incredible! Roasting and seasoning the vegetables was key to the delectable final product. I was skeptical about ”soaking’ the noodles, but it worked perfectly. I roasted a bag of frozen vegetables (cauliflower, broccoli, etc.) that I had on hand along with sliced zucchini. I added chopped fresh spinach to the vegetable layer. This was a perfect Christmas Eve dinner. Thank you for your recipes! Happy holidays!
So happy to hear this Cheryl! Appreciate your helpful review.