Roasted Vegetable Lasagna (2024)

Roasted vegetable lasagna is so rich and comforting, you won’t miss the meat! This vegetarian lasagna recipe uses oven roasted onions and zucchini layered with ricotta cheese, mozzarella, and al dente sheets of pasta. This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

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Roasted vegetable lasagna is one of those classics that will never go out of style.

If you’re looking for a warm weekend dinner, holiday meal, or just classic comfort food, you’re going to need this, which I consider to be the best vegetarian lasagna recipe!

Yes, lasagna takes a little bit of time to layer up as well as cook in the oven, but the ritual of it is almost hypnotic. One of the best things about the cooking time is you can take care of the dishes while it’s in the oven, so by the time you sit down to eat the kitchen is clean.

The roasted onions and zucchini get caramelized and add the perfect savory flavor to the lasagna. They practically melt right into the cheese, so even though you’re eating lots of lovely veggies you won’t be overwhelmed by them.

How to make roasted veggie lasagna

Roast the vegetables

I used a combination of yellow onion and zucchini. I like big chunks of roasted vegetables, which also allows them to caramelize without burning.

Try to cut your vegetables to roughly the same size so they will cook in the same amount of time. Here’s an affiliate link to my favorite big baking sheet for roasting vegetables.

Cook the noodles

I like using regular lasagna noodles here, but I have also used no-boil noodles. If you are using no cook noodles, be sure to pour a little water in the pan around the edges before baking.

Cook the pasta according to package directions, then rinse with cold water until cool enough to handle. I like to lay out a few at a time on a clean kitchen towel and pat dry before layering into the lasagna.

Mix ricotta and eggs

You could technically omit the eggs if you’d like, but it gives the lasagna extra heft and helps hold it all together. Season this with salt and pepper.

Create layers

Pour a little tomato sauce into the baking dish and spread it around, then add 3-4 lasagna noodles, overlapping slightly if necessary.

Spread ⅓ of the ricotta mixture onto the noodles, then sprinkle with ⅓ of the roasted veggie mixture.

Sprinkle ¼ of the mozzarella and parmesan on top of this (be sure to check for vegetarian parmesan if this is a concern to you). Drizzle this with a bit of tomato sauce.

Repeat until you have one final layer of pasta, then cover with the remaining sauce, mozzarella, and parmesan cheese.

Bake

Cover with foil and cook 30 minutes, then uncover and cook 15 minutes more.

Tips for customizing your roasted vegetable lasagna

• Add cubed eggplant to roast with the vegetables, using two baking sheets if necessary to keep them in a single layer
• Meat eaters can add ½ pound cooked ground beef
• Use gluten free noodles to make this gluten free
• Use vegan ricotta and vegan cheese to make this a vegan vegetable lasagna
• Add a box of frozen chopped spinach, thawed and squeezed of excess moisture, alongside the roasted veggies

More vegetarian pasta recipes

• Orecchiette with Spinach and Butter Beans
• Roasted Garlic and Broccoli Pasta
• Pan Fried Butternut Squash Pasta
• Pesto Linguine
• Spinach and Artichoke Mac and Cheese

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen onInstagram!

This post was updated in November 2019 with new photos and more helpful information about the recipe.

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