Are you looking for an amazing vegetarian lasagna recipe? Well, this summer roasted vegetable lasagna recipe is going to become a staple in your household!
I love a good veggie lasagna, I actually prefer vegetable lasagna over a lasagna with meat. I love the taste of vegetables layered in with cheese, noodles, and tomato sauce.
So what do you need to make vegetarian lasagna?
For the roasted veggies layer:
- Bell peppers
- Zucchini
- Asparagus
- Sliced mushrooms
- Yellow onion
- EVOO
- Salt
- Pepper
- Corn
For the ricotta layer:
- Part skim ricotta cheese
- Baby spinach
- Parmesan cheese
- Eggs
- Garlic cloves
- Fresh herbs – basil, rosemary, thyme, oregano
- Salt
Other ingredients:
- Lasagna noodles
- Marinara sauce
- Mozzarella cheese
Lasagna is a dish that’s great for serving to a large group for a family-style meal, it’s a great ‘make-ahead’ dish (meaning you can make it a day ahead of time and then warm it) and it’s also a very freezer friendly dish (great for making and freezing for a later time.)
To make this summer roasted vegetable lasagna, you’ll start by roasting your vegetables. I like to roast veggies in the oven (425 for 40-50 minutes) until they have really good brown bits on them! You could also grill veggies and make it a grilled vegetable lasagna! If you don’t have these exact vegetables on hand, use what you have and what you like.
After the vegetables are roasted, you’ll start layering the lasagna.
- No boil noodles
- Roasted (or grilled) vegetables
- Marinara sauce
- Ricotta (with herbs and spinach)
- Mozzarella cheese
Tip: I like using no-boil, ready to bake lasagna noodles. They are the key to making non-soggy layered lasagna.
When we were having this for dinner, my husband totally made my day by saying “this is the best vegetable lasagna I’ve had”…that’s saying a lot, because usually I’m the one raving about veggie lasagnas, and he’s just like meh, take it or leave it. So the fact that he actually liked it and said so a couple different times? That means this roasted vegetable lasagna is a huge win!
Next time you’re looking for a vegetarian recipe to make, I highly suggest making this roasted vegetable lasagna for a hearty and healthy family meal!
Other recipes you might enjoy:

Summer Roasted Vegetable Lasagna
Equipment
Ingredients
For the roasted veggies layer:
- 2 bell peppers seeds removed and sliced
- 2 zucchini large, chopped
- 1 bunch asparagus ends removed and chopped
- 1 package sliced mushrooms 8 oz., (or bella mushrooms, sliced)
- 1/2 yellow onion chopped
- 1-2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- pinch of pepper
- 2 ears corn kernels cut off (or 1 cup frozen or fresh corn kernels), cooked
For the ricotta layer:
- 1 part skim ricotta cheese 15 oz. container
- 1 cup baby spinach chopped
- 1/4 cup Parmesan cheese shredded
- 2 eggs
- 2 garlic cloves finely chopped/pressed
- 2 tablespoons fresh herbs chopped: combination of basil/rosemary/thyme/oregano (or 1 1/2 teaspoons dried Italian herbs)
- 1/2 teaspoon salt
Other Ingredients:
- 1 package lasagna noodles 9 oz., oven-ready
- 2 jars marinara sauce 24 oz. jars (I like to use a marinara sauce with garlic and herbs in it, but plain marinara sauce is great too)
- 2 cups mozzarella cheese low moisture part skim , shredded
Instructions
- Start by roasting vegetables: Add chopped bell peppers, zucchini, asparagus, mushroom, and onion on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper.
- Roast at 425 for 40-50 minutes, until roasted and veggies have browned edges. Remove from oven, add corn to baking sheet.
- While the vegetables are roasting make the ricotta mixture. In a large bowl combine ricotta, chopped spinach, Parmesan, 2 eggs, garlic cloves, herbs, and salt. Stir well until smooth mixture forms. Keep in the refrigerator until ready to use.
To assemble the lasagna, here are the layers:
- 1/2 bottle marinara sauce, spread out to cover bottom of baking dish
- 4 sheets of noodles, laid out on top of marinara sauce
- 1/2 of the roasted vegetables, top veggies with 1/4 cup shredded mozzarella and 1/2 bottle marinara sauce
- 4 sheets of noodles, laid out on top of marinara sauce
- Ricotta mixture, spread evenly to edges
- 4 sheets of noodles, laid out on top of ricotta layer
- Remaining 1/2 veggies, 1/4 cup mozzarella cheese, 1/2 jar marinara sauce
- 4 sheets of noodles, laid out on top of marinara sauce
- 1/2 jar marinara sauce, spread over noodles, remaining cheese sprinkled over the top
- Bake for 40-50 minutes, until the cheese is melted and starting to turn slightly brown. Remove from oven and let cool 20 minutes before cutting/serving.
- Optional: sprinkle top with some chopped fresh basil before serving
Notes
- You want about 4 cups roasted veggies, can be any combination of veggies
- Vegetables can be roasted or grilled
- Vegetables can be roasted/grilled ahead of time
- Lasagna can be assembled ahead of time and baked at a later time (350 degrees for 45 minutes, let cool 20 minutes before serving)
- Lasagna can be frozen either cooked or uncooked
Susan L Craig says
My veggie lasagnas have always turned out watery – thanks for suggesting the no-boil noodles.
Sweetphi says
That used to happen to me too, using the no-boil noodles is definitely so helpful for me!!
Sharon S. says
Planning on making this weekend. Looks delicious! Did you cover with aluminum foil at any time? I’m using a 9×13 baking pan. Thanks for the recipe.
Sweetphi says
I did not cover at all, I love a crispy brown top of lasagna, but if you prefer a softer/less brown top layer, you could definitely cover with foil for half the baking time and then remove the foil for the remainder. I think you’ll love this recipe, I’d love to hear how you like it!