Roasted Vegetable Lasagna Recipe Recipe
The best Veggie Lasagna recipe! This homemade vegetarian lasagna is layered with savory roasted vegetables, marinara sauce, ricotta, and creamy goat cheese- a cozy vegetarian dinner perfect for feeding a crowd.
How to Make the Best Roasted Vegetable Lasagna Recipe
Roasted Vegetable Lasagna is the ultimate comfort dish for vegetarian diners and vegetable lovers alike. This homemade lasagna is built in beautiful layers of tender roasted vegetables—including mushrooms, bell peppers, zucchini, and onion—combined with a rich and creamy cheese filling made from ricotta, mozzarella, and tangy goat cheese. The vegetables are roasted until slightly caramelized, bringing out their natural sweetness and depth, then nestled between soft lasagna noodles and a savory marinara sauce.
What makes this recipe truly special is how it manages to be both satisfying and relatively light, thanks to the abundance of vegetables. Unlike traditional meat-based lasagna, the roasted veggies provide wonderful texture and flavor, while the combination of three cheeses creates that classic creamy, indulgent taste. Fresh basil adds a bright herbal note that ties everything together beautifully.
Perfect for feeding a crowd or meal prepping for the week, this vegetarian lasagna is easy enough for a weeknight dinner but elegant enough to serve at special occasions. At 386 calories per serving, it’s a nutrient-dense meal packed with protein and vegetables, making it a guilt-free indulgence. The 20-minute resting period after baking is crucial—it allows the lasagna to set and makes for clean slices, so don’t skip this step!
Roasted Vegetable Lasagna Recipe
The best Veggie Lasagna recipe! This homemade vegetarian lasagna is layered with savory roasted vegetables, marinara sauce, ricotta, and creamy goat cheese- a cozy vegetarian dinner perfect for feeding a crowd.
Ingredients
Roasted Vegetables
Pasta and Cheese Filling
Sauce
Instructions
Prepare Vegetables and Noodles
- Heat oven to 450°F.
- Toss veggies with olive oil, balsamic vinegar, salt, pepper and red pepper flakes. Place on a sheet pan and bake for 20 minutes. Turn oven down to 400°F.
- Spread dry uncooked lasagna noodles on a tray in a mostly single layer (it is ok to have a little overlap) and cover them with hot water (hot from the tap is fine). Sprinkle with a little salt if desired. Let sit for 20 minutes. Drain water off.
Make Cheese Mixture
- Mix together ricotta, 1 cup of grated mozzarella cheese, 1/4 cup of parmesan cheese, goat cheese, egg, garlic, fresh basil, salt and black pepper.
Assemble and Bake
- Spray or brush a 9×13 baking dish with olive oil. Place 3/4 cup marina sauce on the bottom.
- Place 3 lasagna noodles on top of the sauce. Spread 1/2 of the ricotta cheese mixture evenly on the noodles, layer 1/2 of the vegetables over the ricotta and evenly spoon on about 2/3 cup of marinara.
- Repeat this layering sequence 1 more time. For the top layer, place the remaining lasagna noodles on top, spread on the rest of the marinara, sprinkle with remaining mozzarella and parmesan.
- Bake uncovered for 35 minutes, until the cheese gets golden brown and bubbly. Let sit for 20 minutes before slicing.
