Description
This Best Vegetable Lasagna is loaded with layers of roasted veggies, rich tomato sauce, creamy béchamel, and melty cheese. Comforting, hearty, and completely meatless!
Ingredients
Scale
- 9 lasagna noodles
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 red bell pepper, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 cups marinara sauce
- 1 cup ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion, garlic, zucchini, eggplant, and bell pepper until tender. Season with salt and pepper.
- In a bowl, mix ricotta cheese with egg and Parmesan. Set aside.
- Spread a layer of marinara sauce in the bottom of a 9×13 inch baking dish.
- Layer 3 noodles, half the sautéed vegetables, dollops of ricotta mixture, some marinara, and a sprinkle of mozzarella.
- Repeat the layers and finish with remaining noodles, sauce, and mozzarella on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until golden and bubbly.
- Let rest for 10 minutes before slicing. Garnish with fresh basil if desired.
Notes
Roast the vegetables beforehand for deeper flavor. This lasagna also freezes well—perfect for meal prep.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 7g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 55mg
Keywords: vegetable lasagna, vegetarian lasagna, best lasagna recipe, easy veggie lasagna, cheesy baked pasta