vegetarian lasagna

Vegetarian lasagna with zucchini, eggplant, and cheese. Bakes in under an hour and stays creamy and satisfying even after reheating.

Print Recipe Pin Recipe

Total Time 1 1

Servings: 6 servings

Course: Main Dish

Cuisine: Italian

Calories: 370

Ingredients Method Notes

Ingredients

vegetable layers

2 units zucchini thinly sliced lengthwise
1 unit eggplant thinly sliced
1 unit red bell pepper sliced in strips
1 unit yellow bell pepper sliced in strips
2 tablespoons olive oil

cheese & filling

2 cups ricotta cheese
1 cup grated parmesan cheese
2 cups shredded mozzarella cheese
1 unit egg
1 teaspoon dried oregano
0.5 teaspoon black pepper
0.5 teaspoon salt

tomato sauce

2 cups jarred or homemade tomato sauce
2 cloves garlic minced
1 tablespoon olive oil

to assemble

9 sheets no-boil lasagna noodles
2 tablespoons fresh basil torn, for serving

Method

Prepare the vegetables

Preheat your oven to 425°F (220°C).
Arrange the sliced zucchini, eggplant, and bell peppers on a large baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with a little salt.
Roast for 20–25 minutes, turning once, until the veggies are soft and edges are a bit golden. Let them cool while you prep everything else.

Mix the cheese filling

In a medium bowl, mix ricotta, parmesan, 1 egg, oregano, pepper, and salt. Stir until everything is just combined.

Make the tomato sauce

Heat 1 tablespoon olive oil in a pan over medium heat. Add the minced garlic and cook about 1 minute, just until it smells fragrant, not browned.
Add the tomato sauce and let it simmer on low for 5–7 minutes. Stir occasionally, then turn off the heat.

Assemble the lasagna

Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. This keeps the noodles from sticking.
Layer: add 3 lasagna noodles, then a third of the roasted veggies, a third of the ricotta mixture, a third of the remaining tomato sauce, and a handful of mozzarella. Repeat for 3 total layers, finishing with the last of the sauce and all the mozzarella.

Bake and serve

Cover the dish with foil (I keep the foil from touching the cheese—little trick: tent it up a bit).
Bake for 30 minutes, then remove the foil. Bake 10–15 minutes more, until the top is bubbly and golden in spots.
Let it rest at least 10 minutes before cutting. Top with fresh basil and serve.

Notes

I land on this vegetarian lasagna every time I need something hearty that doesn’t feel heavy. It tastes just as good the next day — maybe better, honestly.

Real-life tips that change the game

Roast your vegetables, don’t sauté them. Roasting gets rid of excess water, so your lasagna won’t turn soggy. If you rush and layer raw zucchini or eggplant, you end up with a puddle on your plate (ask me how I know).

If your noodles are no-boil style, don’t worry if they have a little snap when layering. As long as there’s sauce touching both sides, they’ll cook through in the oven. I snap off pieces to make everything fit tightly — no shame in jigsawing your noodles.

For cheese, go for freshly grated mozzarella if you have a few extra minutes. Pre-shredded never melts quite the same and sometimes makes the top greasy.

Swaps that actually work

You can use ricotta, cottage cheese, or blend them (I do half and half when I want a little tang). If you’re out of egg, just leave it out — the filling will be a bit less set but still creamy.

If you want to skip eggplant or peppers, double up on zucchini or even add roasted mushrooms. Don’t try with raw spinach alone — it releases too much moisture and won’t give you those distinct layers.

Make-ahead and storage

This lasagna is a champion for meal prep. Assemble it the night before, cover, and bake straight from the fridge the next day (add about 10 extra minutes to the baking time).

It keeps well for up to 4 days chilled. Warm up slices in the microwave or, for crisper edges, loosely covered in the oven.