Homemade Vegetable Lasagna with Roasted Veggies

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This vegetable lasagna recipe will satisfy everyone at the dinner table! Layered with perfectly roasted zucchini, eggplant, greens, colorful bell peppers, and three different kinds of cheese, this baked lasagna is packed with flavor. The roasted fresh cherry tomato sauce — made by blending roasted cherry tomatoes with garlic and olive oil — adds a bright and tangy burst of flavor to every bite.

This is hands down the best vegetable lasagna recipe for a vegetarian feast, or when you’re craving a wholesome, lightened-up version of a classic cheese lasagna.

Roasted vegetable lasagna is a delicious pasta dinner. It’s layered with vibrant fresh vegetables roasted in the oven, ricotta cheese, Parmesan, gooey melted cheese, and a fresh tomato sauce made with sweet cherry tomatoes.

As a personal chef, vegetable lasagna was one of my most requested vegetarian meals. With the combination of cheese, pasta sheets, colorful vegetables and sauce, it tastes satisfying and comforting all at once.

Ingredients for vegetable lasagna

For this lasagna, I used a mixture of Mediterranean vegetables and three different cheeses to layer between sheets of no-boil lasagna.

• Bell peppers: Use sweet red peppers, or a colorful variety including orange or yellow ones.
• Zucchini: This green squash is a must in Mediterranean-style dishes.
• Eggplant: Choose small eggplants — they have less seeds and taste sweeter. Look for baby Italian eggplants or long Japanese ones.
• Red onion: I find red onions a little sweeter than yellow ones, but any type of onion will work.
• Leafy greens: You’ll need 2 cups of greens. Use whatever you have on hand, such as spinach, kale or chard.
• Parmesan cheese: Freshly grated or shredded.
• Melting cheese: Fontina, havarti cheese or mozzarella cheeses are soft-textured cheeses that melt beautifully — all good options. Chef tip: to easily grate a chunk of soft-textured cheese, put it in the freezer for about 20 minutes.
• Ricotta cheese: To make the ricotta cheese mixture combine ricotta with Parmesan cheese and chopped fresh parsley. Seek out whole milk ricotta, rather than skim, for the best creamy texture.
• Fresh tomatoes: Roasted cherry tomatoes make a delicious sauce that tastes sweet and fresh. You can use quartered vine tomatoes, or skip the sauce-making step and substitute with 2 cups of a good prepared marinara sauce.
• No-boil lasagna pasta: These convenient noodles are made with pasta sheets that are cut thinner than standard lasagna. They’re pre-cooked, dried and packaged. They soften right in the pan in the heat of the oven, soaking up all the juices from the vegetables and sauce.

Make the tomato sauce:

• The tangy-sweet tomato sauce really sets this vegetable lasagna apart, and it’s so easy to make! The tomatoes roast in the oven alongside the vegetables (see below).
• You can skip this step and use about 2 cups of simple marinara sauce instead.

Tips and variations

• Cool the veggie lasagna for up to an hour before serving. This helps the layers to set, making it much less messy to cut and serve. But if you just can’t wait to dig right in, shorten the cooling time to 15 minutes and enjoy the gooey slices!
• Mix up the variety of vegetables in the filling according to what you like and have on hand, just be sure you have about four cups total bite-size vegetables that are roasted or cooked until tender.
• Other vegetables to try: Mushrooms, leeks, butternut squash, kale or other greens.
• This recipe uses fontina instead of mozzarella. It’s a soft mild cheese that melts beautifully. If you don’t have fontina, use an equal amount of whole milk mozzarella or havarti cheese instead.
• You can make the fresh cherry tomatoes sauce as directed in the recipe, but feel free to use your favorite sauce instead. You’ll need one quart of sauce to layer with the noodles.

Recommended baking pans for vegetable lasagna

• This recipe makes a square lasagna that serves about 6-8 people, baked in an 8 x 8-inch pan. Depending on what’s handy, I alternate between using a few different pans when I make lasagna: a ceramic baking dish or a simple square cake pan.
• If you want to double this lasagna recipe for a larger crowd, a rectangular baking pan or glass/ceramic dish that’s 13 x 9 inches will work.

Freezing instructions

1. To freeze an unbaked lasagna: Assemble the lasagna in the pan according to the steps.
2. Wrap the pan securely with heavy-duty aluminum foil.
3. Label and date the lasagna and freeze for 1-2 months.
4. Defrost overnight in the refrigerator. Bake as directed in the recipe.
5. If you’re freezing and defrosting a baked lasagna, first cool the lasagna completely — this helps prevent freezer burn from condensation. To reheat leftover lasagna, place in a 350 degrees (covered) for about 15 minutes, until it’s heated through.

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