Ingredients
For the Roasted Vegetables:
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 small eggplant, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
For the Tomato Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar (to balance acidity)
- Salt & pepper to taste
- ½ teaspoon red pepper flakes (optional for spice)
For the Ricotta Mixture:
- 1 (15 oz) container ricotta cheese
- 1 large egg
- ½ cup grated parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For Assembling the Lasagna:
- 12 lasagna noodles (regular or no-boil)
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Fresh basil for garnish
Instructions
Step 1: Roast the Vegetables
- Preheat the oven to 400°F (200°C).
- Toss the zucchini, squash, bell pepper, mushrooms, and eggplant with olive oil, salt, pepper, garlic powder, and oregano on a baking sheet.
- Roast for 20 minutes, until soft and slightly caramelized.
Step 2: Prepare the Tomato Sauce
- Heat olive oil in a large saucepan over medium heat.
- Sauté the onion for 3-4 minutes until soft, then add the garlic and cook for another 30 seconds.
- Stir in the crushed tomatoes, diced tomatoes, basil, oregano, sugar, salt, and red pepper flakes.
- Let the sauce simmer for 20 minutes, stirring occasionally.
Step 3: Cook the Lasagna Noodles
- Bring a large pot of salted water to a boil.
- Cook the lasagna noodles according to package instructions.
- Drain and lay flat on a clean surface to prevent sticking.
Step 4: Make the Ricotta Mixture
- In a bowl, mix ricotta, egg, parmesan, basil, oregano, salt, and pepper.
- Stir until smooth and creamy.
Step 5: Assemble the Lasagna
- Preheat oven to 375°F (190°C).
- Spread 1 cup of tomato sauce on the bottom of a 9×13-inch baking dish.
- Add a layer of lasagna noodles.
- Spread ⅓ of the ricotta mixture over the noodles.
- Layer with ½ of the roasted vegetables.
- Sprinkle with ½ cup mozzarella cheese.
- Repeat the layers: sauce, noodles, ricotta, veggies, and mozzarella.
- Top with a final layer of noodles, remaining sauce, mozzarella, and parmesan.
Step 6: Bake & Serve
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 15 minutes, until golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing.
- Garnish with fresh basil and serve!
Notes
Tips for the Best Vegetarian Lasagna
✔ Roast the Veggies – This enhances their natural sweetness and prevents sogginess.
✔ Use No-Boil Noodles for Convenience – Saves time without sacrificing texture.
✔ Layer Properly – Ensuring even distribution of cheese, veggies, and sauce.
✔ Let It Rest Before Slicing – Helps hold its shape and enhances flavor.
✔ Customize the Veggies – Swap in spinach, kale, or even sweet potatoes.