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A close-up shot of a steaming slice of homemade Veggie Lasagna on a white plate, showcasing layers of pasta, cheese, broccoli, and zucchini.
Reda

Hearty Garden Veggie Lasagna

A rich and flavorful veggie lasagna packed with roasted vegetables, a creamy ricotta filling, and a robust marinara sauce. This ultimate comfort food is perfect for a weeknight dinner or a special occasion.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Vegetables
  • 1 medium zucchini diced into 1/2-inch pieces
  • 1 large red bell pepper diced into 1/2-inch pieces
  • 8 oz cremini mushrooms sliced
  • 1 tbsp olive oil
For the Veggie Marinara Sauce
  • 1 tbsp olive oil
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 5 oz fresh spinach
  • 24 oz jarred marinara sauce a good quality one
  • 1 tsp dried oregano
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
For the Ricotta Filling
  • 15 oz whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese plus more for topping
  • 1 large egg lightly beaten
  • 1/4 cup fresh parsley chopped
  • 1/4 tsp salt
For Assembly
  • 9 no-boil lasagna noodles you may need slightly more or less depending on your dish
  • 16 oz shredded whole milk mozzarella cheese

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Baking Sheet
  • Large Mixing Bowl

Method
 

Prepare Oven and Roast Vegetables
  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
  2. On a large baking sheet, toss the diced zucchini, bell pepper, and sliced mushrooms with 1 tbsp of olive oil. Season with a pinch of salt and pepper. Spread into a single layer.
  3. Roast for 15-20 minutes, or until the vegetables are tender-crisp and slightly browned. Roasting removes excess water, which is key to preventing a soggy lasagna. Set aside.
Make the Veggie Marinara Sauce
  1. While the vegetables roast, heat 1 tbsp of olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5-6 minutes.
  2. Add the minced garlic and cook for another minute until fragrant. Add the fresh spinach in handfuls, stirring until it wilts completely.
  3. Pour in the marinara sauce and stir in the dried oregano, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a simmer and cook for 5 minutes for the flavors to meld. Set aside.
Prepare the Ricotta Filling
  1. In a medium bowl, combine the ricotta cheese, 1/2 cup of grated Parmesan, the lightly beaten egg, chopped parsley, and 1/4 tsp salt. Mix until everything is well combined.
Assemble the Lasagna
  1. Spread about 1 cup of the veggie marinara sauce evenly over the bottom of your prepared 9x13 inch baking dish.
  2. Arrange 3 no-boil lasagna noodles on top of the sauce in a single layer. They may overlap slightly.
  3. Spread half of the ricotta mixture over the noodles. Top with half of the roasted vegetables, followed by about 1 cup of the mozzarella cheese.
  4. Repeat the layers: Spread 1 cup of sauce over the mozzarella. Top with 3 more noodles, the remaining ricotta mixture, the remaining roasted vegetables, and another cup of mozzarella cheese.
  5. Top with the final 3 noodles. Spread the remaining sauce over the noodles, ensuring they are completely covered to help them cook properly. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.
Bake and Rest
  1. Cover the baking dish tightly with aluminum foil. Bake in the preheated 400°F (200°C) oven for 30 minutes.
  2. Remove the foil and bake for another 15 minutes, or until the cheese is melted, bubbly, and golden brown on top.
  3. Remove the lasagna from the oven and let it rest for at least 10-15 minutes before slicing and serving. This allows it to set and makes for cleaner slices. Garnish with more fresh parsley if desired.

Notes

Tip to Avoid Watery Lasagna: Don't skip roasting the vegetables! This step is crucial for removing excess moisture. Using whole milk ricotta and mozzarella also helps create a creamier, less watery result.
Make-Ahead: You can assemble the entire lasagna (without baking) up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, remove from the fridge 30 minutes prior, then bake as directed (you may need to add 5-10 minutes to the covered baking time).
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or oven.