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Best Vegetable Lasagna

Best Vegetable Lasagna

Hearty roasted-vegetable lasagna with creamy spinach-ricotta and bubbly mozzarella — meatless comfort classic.
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Prep Time 30 minutes
Cook Time 1 hour
Resting 15 minutes
Total Time 1 hour 45 minutes
Servings 10

Ingredients
  

  • Roasted Vegetables:
  • 1 large eggplant ½-inch slices
  • 2 medium zucchini ½-inch slices
  • 1 red bell pepper thick strips
  • 1 lb 450 g mushrooms, thick slices
  • 3 tbsp olive oil · salt · pepper
  • Ricotta-Spinach Layer:
  • 15 oz 425 g whole-milk ricotta
  • 10 oz frozen spinach thawed & squeezed dry
  • 1 large egg
  • ½ cup grated Parmesan
  • 2 cups 200 g shredded mozzarella (divided)
  • 1 tsp garlic powder · salt · pepper · pinch nutmeg
  • Assembly:
  • 1 box 9 oz no-boil lasagna noodles
  • 4 –5 cups 1–1.25 L good marinara sauce (Rao’s = gold standard)
  • 2 cups 200 g shredded mozzarella for topping
  • Fresh basil or parsley

Instructions
 

  • Roast veggies 425 °F 25–30 min.
  • Mix ricotta-spinach layer.
  • Layer: sauce → noodles → ricotta → veggies → repeat.
  • Top with cheese → cover & bake 375 °F 40 min.
  • Uncover → bake 15–20 min more.
  • Rest 15–20 min → serve.

Notes

  • Roast veggies = no watery lasagna
  • No-boil noodles + plenty of sauce = perfect texture
  • Freezes for 3 months
  • Day 2 = even better
  • Pesto swirl = next level