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vegetarian lasagna — Mediterranean Diet Hub

vegetarian lasagna

Vegetarian lasagna with roasted veggies and ricotta. Built in just over an hour, with golden cheese on top and chunky tomato sauce in every bite.
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Total Time 1 hour 11 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 365
Ingredients Method Notes

Ingredients
  

Vegetable filling
  • 1 large zucchini sliced into rounds
  • 1 large eggplant sliced into thin rounds
  • 1 large red bell pepper cut into strips
  • 2 tablespoon olive oil
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
Tomato sauce
  • 2 cup canned crushed tomatoes
  • 2 clove garlic minced
  • 1 tablespoon olive oil
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon salt
Ricotta mixture
  • 1.5 cup ricotta cheese
  • 0.5 cup grated Parmesan
  • 1 large egg
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper
Assembly
  • 9 pieces no-boil lasagna noodles
  • 1 cup shredded mozzarella
  • 2 tablespoon chopped fresh basil for serving

Method
 

Prepare the vegetables
  1. Heat the oven to 425ºF (220ºC). Line a large baking sheet with parchment.
  2. Toss zucchini, eggplant, and bell pepper with olive oil, salt, and pepper right on the sheet. Spread in one layer.
  3. Roast 25 minutes, flipping halfway, until golden edges appear. Let cool while you prep the rest.
Make the tomato sauce
  1. Pour olive oil into a saucepan over medium heat. Add garlic and sauté for 1 minute, until fragrant—don’t let it brown.
  2. Add crushed tomatoes, oregano, and salt. Simmer gently for 10–12 minutes, stirring occasionally. Taste and add more salt if you like.
Ricotta mixture
  1. Stir together ricotta, Parmesan, egg, salt, and pepper in a small bowl until creamy.
Assembly and baking
  1. Lower oven to 375ºF (190ºC). Grab a 9x13-inch baking dish (or similar size).
  2. Spread a thin layer of tomato sauce on the bottom, then add 3 noodles.
  3. Top with ⅓ of the ricotta mixture, then a layer of roasted veggies, then more sauce. Repeat so you have three layers, ending with noodles and sauce.
  4. Scatter mozzarella across the top. Cover the dish tightly with foil (I spray the foil with oil so cheese won’t stick).
  5. Bake 30 minutes covered, then remove foil. Bake another 15–20 minutes until bubbly and golden.
  6. Wait at least 15 minutes before slicing. Sprinkle with fresh basil just before serving.

Notes

I make this vegetarian lasagna on days when I want something filling but don’t want to juggle three pans. Roasting the veggies in big batches saves me time, and I end up with more flavor than if I just sautéed them.

What makes it work

Roasting gives you structure and flavor. The oven pulls out water from eggplant and zucchini, so your lasagna comes out plush, not soggy—no sad watery corners. Sheet pan roasting is faster, too, and you don’t have to stand over the stove.
The ricotta layer needs a real egg. I’ve tested skipping it, but the egg helps the cheese set so you can cut tidy squares that hold together (and don’t collapse in a gooey slide).
Stuck noodles? If you run short on sauce, drizzle in a few extra spoonfuls of water along the top noodle layer before baking. This steams the noodles so you won’t end up with dry, crisp edges.

Variations and swaps

You can swap the roasted veggies for mushrooms or thin-sliced spinach (just wilt spinach before layering). I don’t recommend skipping the eggplant— it gives a meaty edge to every bite. Want extra protein? Add a can of cooked lentils to the tomato sauce.
For gluten-free, use no-boil gluten-free lasagna noodles, but taste for doneness at the end—they sometimes need a splash more sauce or a longer bake.

Storage and planning

This lasagna holds up in the fridge for three days; leftovers never get gummy. I cut slices cold, then reheat individual pieces in the oven or even a skillet with the lid on. It also freezes well—wrap tightly and freeze in portions. Defrost overnight in the fridge before reheating.