Hearty Vegetable Lasagna
Description
This Hearty Vegetable Lasagna is a comforting, wholesome, and cheesy baked dish layered with tender roasted vegetables, creamy ricotta, melty mozzarella, and a bold tomato herb sauce. It’s packed with flavor, nutrient-dense, and perfect for feeding a crowd or meal-prepping for the week. The vegetables roast to deepen their flavor, creating a hearty, satisfying bite in every layer without needing any meat
Time Required
Prep Time: 25 minutes
Cook Time: 55 minut
Total Time: 1 hour 20 minutes
Servings: 6–8
Ingredients
For the Roasted Vegetables
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 red bell pepper, chopped
1 yellow onion, sliced
1 cup mushrooms, sliced
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
1 tsp Italian seasoning
For the Cheese Filling
2 cups ricotta cheese
1 cup grated Parmesan
1 large egg
2 tbsp fresh parsley, chopped
½ tsp garlic powder
Pinch of salt & pepper
For the Tomato Sauce
3 cups marinara sauce
1 tsp dried basil
1 tsp dried oregano
½ tsp chili flakes (optional)
For Layering
9–12 lasagna sheets (regular or no-boil
2 cups shredded mozzarella cheese
Instructions
Step 1: Roast the Vegetables (adds deep flavor)
1. Preheat oven to 425°F (220°C)
2. Spread zucchini, squash, pepper, onion, and mushrooms on a baking tray
3. Drizzle with olive oil, season with salt, pepper, and Italian seasoning
4. Roast for 20–22 minutes until slightly golden and tender
Step 2: Prepare the Cheese Mixture
1. In a bowl, combine:
Ricotta
Parmesan
Egg
Parsley
Garlic powder
Salt & pepper
2. Mix until creamy and smooth
Step 3: Prepare the Tomato Sauce
1. Warm the marinara sauce in a pot
2. Add basil, oregano, and chili flakes
3. Simmer for 5 minutes
Step 4: Assemble the Lasagna
Use a 9×13-inch baking dish
1. Spread ½ cup sauce on the bottom
2. Add the first layer of lasagna sheets
3. Spread a layer of ricotta mixture.
4. Add roasted vegetables
5. Add a layer of sauce
6. Sprinkle mozzarella
7. Repeat layers until dish is full
8. Finish with a top layer of sauce + mozzarella
Step 5: Bake
1. Cover the dish with foil (avoid touching cheese)
2. Bake at 375°F (190°C) for 35 minutes
3. Remove foil and bake 10 more minutes until golden and bubbly
4. Rest for 10 minutes before slicing (important for clean layers)
Serving Suggestions
Fresh green salad
Garlic bread
Chili flakes & parmesan on top
A squeeze of lemon on greens to balance richness
Storage
Fridge: Up to 4 days
Freezer: Up to 2 months
Reheat: 350°F (175°C) for 15–20 minutes
Questions & Answers
Q1: Can I use frozen vegetables
Yes! Fully thaw them and drain excess water before roasting or layering
Q2: Can I make this dairy-free
Absolutely—use dairy-free ricotta, mozzarella, and parmesan alternatives
Q3: Can I use no-boil lasagna sheets
Yes, just add a little extra sauce to keep the layers moist
Q4: How do I keep lasagna from getting watery?
Roast vegetables to remove excess moisture
Let lasagna rest before slicing
Don’t oversauce the layers
Can I add protein
Yes—add cooked lentils, tofu, or plant-based crumbles for a heartier dish