Vegetable lasagna is the dish that makes everyone happy. Layered with roasted veggies, rich marinara, and three cheeses. No meat. All flavor. Make extra — even carnivores will go back for seconds.
Serves 8-10.
Step-by-Step Instructions
Roast Veggies
Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, and mushrooms with olive oil, salt, and pepper. Roast 15 minutes until tender.
Add spinach and garlic to the pan. Roast 3-5 more minutes until spinach wilts. Set aside.
Mix Cheeses
In a bowl, mix ricotta, egg, Parmesan, salt, and pepper.
Assemble
Reduce oven to 375°F (190°C). Spread 1 cup marinara in a 9×13 baking dish. Layer: 3-4 noodles → ½ ricotta mixture → ½ roasted veggies → 1 cup sauce → ½ cup mozzarella. Repeat.
Top with remaining mozzarella.
Bake
Cover with foil. Bake 25 minutes. Uncover and bake 20-25 minutes until bubbly and golden.
Serve
Let rest 10 minutes. Garnish with basil. Serve hot. So good, you won’t miss the meat.
Summary
Prep Time: 20 min | Bake Time: 50 min | Total: 1 hour 10 min
Yield: 8-10 servings | Difficulty: Medium
Storage Notes
Fridge: 5 days. Freezer: 3 months (assemble unbaked). Reheat in oven at 350°F for 25-30 minutes covered. This lasagna is even better the next day — flavors deepen overnight.
