Table of Contents
- Why I love this recipe.
- Everything you’ll need to make this recipe.
- Here’s how to make this recipe.
- These pro tips will make this recipe a success.
- Frequently asked questions about this recipe.
- You'll love these other casserole recipes.
- Watch how to make this recipe.
- Have I convinced you to make this recipe?
- Vegetable Lasagna Recipe
Lasagna isn’t just a beef-filled dish. It can be made vegetarian while being just as delicious! This recipe packs roasted eggplant, pepper, carrot, and mushroom into the comforting entrée. A homemade sauce and ricotta, basil, and Parmesan cheese filling create additional layers to this dish, forming a hearty lasagna that will quickly become a household classic!
Why I love this recipe.
Nothing says comfort food like lasagna. I grew up with lasagna being a special treat we didn’t have often, and when we did have it, the same recipe was used every time. I will be the first to say that my family did not have an authentic Italian lasagna, but one that was a Midwest staple and worked for us. This recipe is based on that same lasagna but with roasted vegetables instead of meat. This is a recipe where you don’t miss the meat but instead are hit with amazing textures and flavors that deviate from the standard lasagna. Roasting the vegetables deepens the flavor and adds an almost meat-like texture. This comfort food doesn’t need to be a treat to be enjoyed. Make this for friends, family, and when you need a big hug.
Everything you’ll need to make this recipe.
- Spinach adds a perfect green flavor. Frozen spinach is used to cut time and achieve the perfect texture.
- Eggplant is a great option for adding a creamy, hefty vegetable. When roasted, the outside becomes crisp while the inside becomes soft.
- Bell pepper adds an almost fire-roasted flavor without any extra work than adding it to the pan to roast with the other vegetables.
- Lasagna noodles often need to be cooked, but this recipe uses dried noodles and shows how they do not need any pre-cooking to be perfect.
- Ricotta cheese adds a traditional creamy layer to the lasagna.
Here’s how to make this recipe.
- Roast the vegetables. Slice the red pepper and carrot into thin strips. Cut the mushrooms in half, quartering large ones. Cut the eggplant into cubes. Place the vegetables onto two parchment-lined sheet pans or one large one. Cover with olive oil and mix with your hands. Spread into an even layer and season with kosher salt and black pepper. Roast in a 425°F oven for 20 to 25 minutes.
- Create the sauce. In a medium saucepan, heat olive oil over medium heat. Add in the diced onions with kosher salt and let them sauté for 4 to 6 minutes. Add in the sliced garlic, along with the dried Italian seasoning and red pepper flakes, and mix together. Add in the tomato purée and mix. Let it come to a simmer.
- Create the ricotta layer. As the sauce simmers and vegetables roast, create the filling. Chop or tear the basil into smaller pieces. In a large bowl, combine the eggs, ricotta, basil, kosher salt, and Parmesan cheese.
- Build the lasagna. Coat the bottom of a greased 9×13 baking dish with the sauce. Lay the uncooked lasagna noodles overtop, slightly overlapping. Ensure total noodle coverage, breaking some if necessary. Next, sprinkle half the vegetables evenly over the noodles. Squeeze out the extra liquid from the spinach and spread half of it with the vegetables. Overtop, smooth out half the ricotta mixture, and cover with sauce. Sprinkle shredded mozzarella on the sauce. If desired, add basil and grate Parmesan cheese in addition to the mozzarella. Repeat all layers once more until the dish is filled. Start with another layer of noodles, then add the remainder of the vegetables, spinach, ricotta mixture, sauce, and mozzarella.
- Bake the lasagna. Place the dish on a parchment-lined baking sheet to prevent drips from bubbling over. Bake in a 350°F oven for 55 to 65 minutes.
These pro tips will make this recipe a success.
- Use two baking sheets for roasting the vegetables. This gives more space for the vegetables to roast consistently on the baking sheets.
- Beat the eggs before adding them to the ricotta mixture. This allows them to combine with the other ingredients a bit easier, forming a more cohesive mixture.
- Place small dollops of the ricotta mixture across the surface when layering. This makes it easier to spread into an even thickness around the dish.
Frequently asked questions about this recipe.
Yes, the sauce in this recipe can be substituted with a favorite purchased variety.
To use fresh spinach and achieve the correct texture, it needs to be cooked first and squeezed of any excess liquid.
Many vegetables are easily interchangeable. The easiest option is to use zucchini in place of eggplant.
Yes, roasting the vegetables cooks them and achieves the flavor needed for this recipe. Raw vegetables would release too much water during cooking and would be soggy.
Yes, prepare the lasagna ahead. Before baking, cover, and place in the refrigerator for up to 1 day or freeze for up to 3 months. A cold lasagna will take longer to bake, so adjust the baking time to account for this.
Watch how to make this recipe.
Have I convinced you to make this recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!
For the roasted vegetables
- 8 oz cremini mushrooms quartered
- 1 bell pepper diced
- 2 carrots sliced in ½-inch pieces
- 1 eggplant cubed (about 2 cups)
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
For the sauce
- 1 tbsp olive oil
- 1 onion finely diced
- ¼ tsp kosher salt
- 4 cloves garlic sliced
- 3 tsp dried Italian seasoning
- ¼ tsp red pepper flakes
- 4 cups tomato purée
For the ricotta filling
- 30 oz ricotta cheese
- 2 large eggs beaten
- ½ cup chopped fresh basil
- ¼ tsp kosher salt
- ½ cup grated Parmesan cheese
For the lasagna
- 12 oz (10 large) lasagna noodles
- 20 oz frozen spinach thawed and squeezed dry
- 16 oz (4 cups) shredded mozzarella cheese
- Preheat the oven to 425℉.
- On a large parchment-lined sheet pan, combine the prepared mushrooms, bell pepper, carrots, and eggplant. Drizzle with olive oil and spread into an even layer. Sprinkle with kosher salt and black pepper. Roast in the preheated oven until the vegetables are tender and beginning to caramelize, 20-25 minutes. Remove from the oven and set the pan aside.8 oz cremini mushrooms, 1 bell pepper, 2 carrots, 1 eggplant, 2 tbsp olive oil, 1 tsp kosher salt, ½ tsp black pepper
- Reduce the oven temperature to 350℉.
- While the vegetables are roasting, prepare the sauce. Heat the oil in a 4-quart saucepan. Add the prepared onion and kosher salt. Sauté until they are soft and translucent, 4-6 minutes. Add the garlic, Italian seasoning, and red pepper flakes, and stir until it is fragrant, 1 minute. Pour in the tomato purée. Bring to a boil and reduce to a simmer. Simmer for 20 minutes and remove from the heat.1 tbsp olive oil, 1 onion, ¼ tsp kosher salt, 4 cloves garlic, 3 tsp dried Italian seasoning, ¼ tsp red pepper flakes, 4 cups tomato purée
- In a large bowl, combine the ricotta cheese, eggs, basil, kosher salt, and Parmesan cheese. Whisk until smooth and set aside.30 oz ricotta cheese, 2 large eggs, ½ cup chopped fresh basil, ¼ tsp kosher salt, ½ cup grated Parmesan cheese
- Grease a 9×13 baking dish. Add ¾ cup of sauce to the bottom and spread it into a thin layer. Place 4 noodles, overlapping slightly, over the sauce. Break one noodle to fit into the gap at the end. Top with half of the roasted vegetables and half of the drained frozen spinach. Dollop on half of the ricotta mixture and spread into an even layer, followed by half of the remaining sauce. Sprinkle with half of the shredded mozzarella cheese. Repeat these layers one more time, ending with the shredded cheese. The pan will be full.12 oz (10 large) lasagna noodles, 20 oz frozen spinach, 16 oz (4 cups) shredded mozzarella cheese
- Set the prepared lasagna on a parchment-lined baking sheet. Bake in the preheated 350℉ oven until the cheese is browned and the noodles are tender, 55-65 minutes.