Roasted vegetable lasagna is so rich and comforting, you won’t miss the meat! This vegetarian lasagna recipe uses oven roasted onions and zucchini layered with ricotta cheese, mozzarella, and al dente sheets of pasta. This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.
Roasted vegetable lasagna is one of those classics that will never go out of style.
If you’re looking for a warm weekend dinner, holiday meal, or just classic comfort food, you’re going to need this, which I consider to be the best vegetarian lasagna recipe!
Yes, lasagna takes a little bit of time to layer up as well as cook in the oven, but the ritual of it is almost hypnotic. One of the best things about the cooking time is you can take care of the dishes while it’s in the oven, so by the time you sit down to eat the kitchen is clean.
The roasted onions and zucchini get caramelized and add the perfect savory flavor to the lasagna. They practically melt right into the cheese, so even though you’re eating lots of lovely veggies you won’t be overwhelmed by them.
How to make roasted veggie lasagna
Roast the vegetables
I used a combination of yellow onion and zucchini. I like big chunks of roasted vegetables, which also allows them to caramelize without burning.
Try to cut your vegetables to roughly the same size so they will cook in the same amount of time. Here’s an affiliate link to my favorite big baking sheet for roasting vegetables.
Cook the noodles
I like using regular lasagna noodles here, but I have also used no-boil noodles. If you are using no cook noodles, be sure to pour a little water in the pan around the edges before baking.
Cook the pasta according to package directions, then rinse with cold water until cool enough to handle. I like to lay out a few at a time on a clean kitchen towel and pat dry before layering into the lasagna.
Mix ricotta and eggs
You could technically omit the eggs if you’d like, but it gives the lasagna extra heft and helps hold it all together. Season this with salt and pepper.
Create layers
Pour a little tomato sauce into the baking dish and spread it around, then add 3-4 lasagna noodles, overlapping slightly if necessary.
Spread ⅓ of the ricotta mixture onto the noodles, then sprinkle with ⅓ of the roasted veggie mixture.
Sprinkle ¼ of the mozzarella and parmesan on top of this (be sure to check for vegetarian parmesan if this is a concern to you). Drizzle this with a bit of tomato sauce.
Repeat until you have one final layer of pasta, then cover with the remaining sauce, mozzarella, and parmesan cheese.
Bake
Cover with foil and cook 30 minutes, then uncover and cook 15 minutes more.
Tips for customizing your roasted vegetable lasagna
- Add cubed eggplant to roast with the vegetables, using two baking sheets if necessary to keep them in a single layer
- Meat eaters can add ½ pound cooked ground beef
- Use gluten free noodles to make this gluten free
- Use vegan ricotta and vegan cheese to make this a vegan vegetable lasagna
- Add a box of frozen chopped spinach, thawed and squeezed of excess moisture, alongside the roasted veggies
More vegetarian pasta recipes
- Orecchiette with Spinach and Butter Beans
- Roasted Garlic and Broccoli Pasta
- Pan Fried Butternut Squash Pasta
- Pesto Linguine
- Spinach and Artichoke Mac and Cheese
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
This post was updated in November 2019 with new photos and more helpful information about the recipe.
Roasted Vegetable Lasagna
Ingredients
- 2 medium zucchini
- 1 large yellow onion
- 2 tablespoons olive oil
- 1 pound lasagna
- 15 ounces ricotta cheese
- 2 large eggs
- 1 cup grated Parmesan cheese, divided
- Salt and freshly ground black pepper
- 3 cups tomato sauce
- 4 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 450ºF. Coat a 9×13 inch baking pan with cooking spray.
- Cut the zucchini in half lengthwise, then into ½ inch slices. Peel and halve the onions, then cut into 1 inch chunks. Place the vegetables in a single layer on a baking sheet, using two if necessary to achieve a single layer. Drizzle with oil and season with salt and pepper. Toss to coat. Roast the vegetables for 15 minutes. Toss and continue to roast, about 20 minutes more or until brown and soft. Remove from the oven and reduce the oven temperature to 375ºF.
- Bring a large pot of water to boil and cook lasagna according to package directions. Drain the pasta in a colander and run under cold water until cool enough to handle. Separate the pasta and blot it dry with a kitchen towel.
- In a medium bowl, mix ricotta, eggs, ½ cup of the Parmesan, and salt and pepper to taste until well combined.
- Spread a thin layer of sauce in the bottom of the prepared pan. Cover with a layer of pasta, slightly overlapping the noodles. Spread with one-third of the ricotta mixture. Sprinkle one-quarter of the mozzarella and one-quarter of the remaining ½ cup Parmesan over the ricotta. Spoon one-third of the roasted vegetables on top and then ½ cup sauce. Add another layer of pasta and continue layering until you have 4 layers of pasta and 3 layers of filling. Spread the remaining sauce on top and sprinkle with the remaining mozzarella and Parmesan.
- Cover the pan with aluminum foil and bake for 30 minutes. Uncover and continue to bake until golden and bubbly, about 15 minutes more. Let stand for 15 minutes before serving.
Notes
Tips for customizing your roasted vegetable lasagna
- Add cubed eggplant to roast with the vegetables, using two baking sheets if necessary to keep them in a single layer
- Meat eaters can add ½ pound cooked ground beef
- Use gluten free noodles to make this gluten free
- Use vegan ricotta and vegan cheese to make this a vegan vegetable lasagna
- Add a box of frozen chopped spinach, thawed and squeezed of excess moisture, alongside the roasted veggies
Beth Pawlik says
Tried this tonight and it was a hit! Even my 10 year old liked it and we are both picky eaters!!! I’ve been trying incorporate more veggies into regular dishes and this was perfect! Can’t wait to try some more of your recipes!!!
Savi says
Are the nutritional facts for one serving or for the while recipe? 🙂
Lindsay Moe says
The nutrition facts are an estimate for one serving if you cut the lasagna into 12 pieces.
Connie says
I love this recipe but wanted to give it a little protien so crumbled up firm tofu & left out a few veggies. It turned out great!
Just an idea.
Thanks for your recipes!!
Paula says
I am wondering if I use no cook lasagna, would I also add additional time to bake, as well as some water?
Lindsay Moe says
I think the bake time would be roughly the same, you may want to add a little extra water (or mix it into the sauce) for the no bake noodles.
Paula says
Thanks!!
TG says
Lasagna was truly delicious. Even my picky spouse loved it. I modified in the following ways:
– Made 1.5 x recipe, but only used 1 x mozzarella and ricotta (would use more ricotta if I had it). Added extra parmesan to make up for less ricotta
– Added 1/2 lb. cooked ground mild sausage
– Added thawed and drained spinach
– Used oven ready lasagna noodles and added milk as the extra liquid for the pasta
Lindsay Moe says
Sounds delicious! Thanks for sharing your adaptation.
Ashley Greenland says
I’m planning on making this for a family vacation. We’re all choosing a night to cook. Can this be made ahead of time and frozen?
Lindsay Moe says
Yes! Let it thaw in the refrigerator overnight and let it cook a few extra minutes since you’ll be cooking it cold.
Paula G says
Loved this recipe! I used two zucchini and one yellow squash with a sweet onion. Also, I had some left over red bell pepper and a handful of grape tomatoes I threw in. I used a little more than half cup of sauce in between layers because I was afraid it might be dry. It was so delicious everyone loved it! Thank you,!
Lindsay Moe says
I’m so glad you enjoyed it! I always feel nervous that 1/2 cup won’t be enough either, but it always works out great. Either way, I support extra sauce!