Layers of pasta, ricotta, roasted vegetables, and bubbly mozzarella
Veggie Lasagna
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Servings
8
1 large lasagna
Difficulty
Medium
Cost
Moderate
$$
Veggie Lasagna
Layers of pasta, ricotta, roasted vegetables, and bubbly mozzarella
★4.3(16)
Roasted zucchini, spinach, and mushrooms layered between sheets of pasta, creamy ricotta, and rich marinara, baked until golden and bubbly. A vegetarian lasagna that satisfies.
30m
Prep Time
50m
Cook Time
80m
Total Time
8
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
A great veggie lasagna should never feel like it is missing something. This version is loaded with roasted zucchini, sautéed mushrooms, and wilted spinach — a trio that provides plenty of hearty, savory depth. Between those vegetable layers sit pillows of seasoned ricotta and a generous amount of melty mozzarella.
The trick is roasting the vegetables first to concentrate their flavor and remove excess moisture. Nobody wants a watery lasagna, and this step ensures every slice holds together beautifully. Make it on a Sunday and enjoy leftovers all week — it only gets better with time.
Ingredients
- 12 lasagna noodles (or no-boil sheets)
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 2 medium zucchini, sliced and roasted
- 8 oz cremini mushrooms, sliced and sautéed
- 5 oz fresh spinach, wilted
- 3 cups marinara sauce
- 1/2 cup grated Parmesan cheese
- 2 large eggs
Instructions
- 1
Preheat oven to 375°F. Cook lasagna noodles according to package directions if not using no-boil sheets. Roast zucchini slices at 425°F for 15 minutes until golden.
- 2
Sauté mushrooms in a hot skillet with olive oil for 5 minutes until browned. Wilt spinach in the same pan and squeeze out excess moisture.
- 3
Mix ricotta, eggs, half the Parmesan, salt, and pepper in a bowl until smooth.
- 4
Spread 1/2 cup marinara in the bottom of a 9x13 baking dish. Layer noodles, ricotta mixture, roasted vegetables, marinara, and mozzarella. Repeat 3 times.
- 5
Top final layer with remaining marinara, mozzarella, and Parmesan. Cover with foil.
- 6
Bake covered for 35 minutes. Remove foil and bake 15 more minutes until cheese is golden and bubbly. Rest 15 minutes before slicing.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
RicottaCottage cheese, blended smooth
A lighter option with a similar creamy texture.
Lasagna noodlesThinly sliced zucchini
For a low-carb, gluten-free version.
MushroomsRoasted bell peppers or artichoke hearts
Both add great flavor and texture variation.
Tips & Storage
Pro Tips
No-boil noodles save time and absorb sauce for a more cohesive lasagna.
Squeeze all excess moisture from spinach to prevent a soggy lasagna.
Assemble up to 24 hours ahead and refrigerate; add 10 minutes to bake time.
Storage
Refrigerate covered for up to 5 days. Freeze individual portions wrapped in foil for up to 3 months.
Reheating
Reheat individual slices in a 350°F oven for 15-20 minutes covered with foil until heated through.
Nutrition Facts
Per serving (1 large slice) · 8 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates36g
Fat16g
Fiber4g
Sugar7g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I add meat to this?
- Yes, browned Italian sausage or ground beef can be added to the marinara layer.
- Why is my lasagna watery?
- Make sure to roast vegetables and squeeze spinach dry. Also let it rest at least 15 minutes before cutting.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →