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Close-up of a tall slice of homemade vegetable lasagna on a white plate, showing layers of pasta, roasted vegetables, red sauce, melted cheese, and fresh parsley on top.

Vegetable Lasagna

A flavorful, comforting vegetable lasagna that turns even meat lovers into veggie fans. Loaded with roasted vegetables, creamy ricotta, and rich marinara, this crowd-pleaser is perfect for family dinners, potlucks, or make-ahead meals.
5 from 1 vote
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Course: dinner
Cuisine: Italian
Keyword: Best vegetable lasagna with white sauce, Southern Living vegetable lasagna, Vegetable Lasagna, Vegetable lasagna for two, Vegetable lasagna near me, Vegetable Lasagna Nigella, Vegetable lasagna recipe, Vegetable lasagna recipe easy
Prep Time: 30 minutes
Cook Time: 1 hour
Rest Time: 15 minutes
Total Time: 1 hour 45 minutes
Servings: 12
Calories: 320kcal
Cost: $13

Equipment

  • 1 9x13 inch baking dish (Glass or ceramic recommended)
  • 2 Baking sheets (For roasting vegetables)
  • 1 Large pot (For boiling lasagna noodles)
  • 1 Sharp knife (For slicing vegetables)
  • 1 Large mixing bowl (For cheese mixture)

Ingredients

The Vegetables

  • 2 Zucchini - Thinly sliced, salted
  • 2 Bell peppers - Any color, chopped
  • 8 oz Mushrooms - Thick sliced
  • 3 cups Fresh spinach - Rough chopped
  • 1 Yellow onion - Chopped
  • 3 Garlic cloves - Minced

Cheese Layer

  • 1.5 cups Ricotta cheese - Or substitute cottage cheese (drained)
  • 2 cups Mozzarella cheese - Divided
  • 1 cup Parmesan cheese - Grated
  • 2 Eggs
  • ¼ cup Fresh basil - Chopped

Sauce & Pasta

  • 4 cups Marinara sauce - Homemade or store-bought
  • 12 Lasagna noodles - Cooked al dente
  • 2 tablespoon Olive oil - For roasting vegetables
  • to taste - Salt & pepper
  • 1 teaspoon Italian seasoning

Optional Extras

  • 1 Eggplant - Sliced, salted & dried
  • ½ cup Roasted red peppers - Jarred or homemade
  • to taste Fresh oregano - Or other fresh herbs

Instructions

  • Prep and dry zucchini; chop all vegetables
  • Toss vegetables with oil, season, and roast until tender
  • Mix ricotta, eggs, herbs, and part of the cheese to make the filling
  • Boil noodles, then layer sauce, noodles, cheese, and vegetables in the baking dish
  • Bake covered, uncover to brown, let rest before slicing and serving

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 275g | Calories: 320kcal | Carbohydrates: 30g | Protein: 17g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 540mg | Potassium: 610mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4200IU | Vitamin C: 38mg | Calcium: 320mg | Iron: 2.2mg