Vegetarian Ricotta Lasagna to Use Up Extra Vegetables
A hearty and wholesome layered Mediterranean lasagna filled with roasted vegetables, creamy ricotta, rich tomato sauce, and melty cheese—comforting and nourishing in every bite.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Ingredients
9 lasagna noodles (or no-boil equivalent)
2 zucchinis, sliced
1 eggplant, sliced
2 bell peppers, sliced
1 red onion, sliced
2 tbsp olive oil
2 cups ricotta cheese
1 egg
1 cup chopped cooked spinach, squeezed dry
1 garlic clove, minced
½ tsp salt
¼ tsp black pepper
3 cups marinara or homemade tomato sauce
2 cups shredded mozzarella
¼ cup grated Parmesan
Fresh basil or parsley, for garnish
Instructions
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Preheat oven to 425°F. Roast zucchini, eggplant, peppers, and onion with olive oil, salt, and pepper for 20–25 minutes.
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In a bowl, mix ricotta, egg, spinach, garlic, salt, and pepper.
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Lower oven to 375°F. Spread sauce in a 9×13 dish. Layer noodles, ricotta, roasted veggies, sauce, and mozzarella. Repeat 2 more times.
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Top with final noodles, sauce, mozzarella, and Parmesan.
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Cover with foil and bake 25 minutes. Uncover and bake 15–20 minutes more.
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Let rest 10–15 minutes. Garnish with fresh herbs. Serve warm.
Notes
Use gluten-free noodles or thin zucchini slices for a low-carb version. Swap ricotta for cottage cheese if preferred. Great for make-ahead meals or freezing.