This hearty, meatless lasagna is packed with roasted Mediterranean vegetables, creamy ricotta, rich tomato sauce, and layers of gooey mozzarella. It’s perfect for family dinners or entertaining.
Prep Time: 35 minutes
Cook Time: 55 minutes
Total Time: 1 hour 30 minutes
Servings: 8–10
Ingredients
Vegetables
- 1 medium eggplant, sliced into ¼-inch rounds
- 2 medium zucchini, sliced lengthwise into ¼-inch strips
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Cheese Filling
- 15 oz (425 g) ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Sauce
- 4 cups marinara sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes (optional)
Remaining Ingredients
- 12 lasagna noodles, cooked according to package directions (or oven-ready noodles)
- 3 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
1. Roast the Vegetables
- Preheat oven to 425°F (220°C).
- Arrange eggplant, zucchini, and bell peppers on baking sheets.
- Drizzle with olive oil and season with Italian seasoning, garlic powder, salt, and pepper.
- Roast for 18–22 minutes, turning halfway through, until tender and lightly browned.
2. Prepare the Cheese Filling
In a bowl, mix together:
- Ricotta
- Egg
- ½ cup Parmesan
- Parsley
- Oregano
- Salt
- Pepper
3. Prepare the Sauce
Heat olive oil in a saucepan over medium heat.
Cook the garlic for 30 seconds, then stir in:
- Marinara sauce
- Basil
- Red pepper flakes (if using)
Simmer for 10 minutes.
4. Assemble the Lasagna
Lightly grease a 9×13-inch baking dish.
Layer in this order:
- Thin layer of marinara sauce
- Lasagna noodles
- One-third of the ricotta mixture
- Roasted eggplant
- Zucchini
- Red and yellow peppers
- Mozzarella
- Marinara sauce
Repeat the layers three times.
Finish with:
- Remaining marinara
- Remaining mozzarella
- ½ cup Parmesan
5. Bake
- Cover with foil and bake at 375°F (190°C) for 35 minutes.
- Remove the foil and bake another 15–20 minutes, until bubbly and golden.
6. Rest
Let the lasagna rest for 15–20 minutes before slicing. This helps the layers hold together.
Optional Add-Ins
- Sautéed spinach
- Sliced mushrooms
- Kalamata olives
- Sun-dried tomatoes
- Artichoke hearts
- Fresh spinach between the layers
Tips for the Best Lasagna
- Salt the eggplant slices for 20–30 minutes before roasting to draw out excess moisture and reduce bitterness. Pat dry before seasoning.
- Roast the vegetables instead of using them raw to prevent a watery lasagna.
- Use whole-milk ricotta and freshly shredded mozzarella for the richest flavor.
- Prepare the lasagna up to 24 hours in advance and refrigerate before baking.
- Store leftovers in the refrigerator for 4 days or freeze for up to 3 months.