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Roasted Vegetable Lasagna

A lighter, flavor-packed lasagna made with roasted vegetables, creamy ricotta, spinach, and a bright pop of lemon zest. Perfect for meatless nights and make-ahead meals.
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Prep Time 30 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Italian-American
Servings 8 servings

Ingredients
  

Lasagna

  • Extra-virgin olive oil
  • 8 oz mushrooms stemmed and quartered
  • 1 red bell pepper cut into 1-inch pieces
  • 1 medium zucchini cut into ½-inch pieces
  • ½ medium yellow onion cut into ½-inch pieces
  • Sea salt and freshly ground black pepper
  • 20 lasagna noodles you may need up to 2 boxes for 3–4 layers
  • 6 cups marinara sauce 48 oz
  • 4 cups fresh spinach
  • 2 cups shredded mozzarella cheese low-moisture, part-skim
  • ½ cup grated pecorino cheese
  • Fresh basil leaves for garnish

Ricotta Filling

  • 4 cups whole milk ricotta cheese
  • 3 garlic cloves grated
  • 2 teaspoons lemon zest
  • 1 teaspoon sea salt
  • Freshly ground black pepper

Instructions
 

Roast the Vegetables

  • Preheat oven to 425°F and line 2 baking sheets with parchment paper.
  • Toss mushrooms, bell pepper, zucchini, and onion with olive oil, salt, and pepper.
  • Spread evenly and roast for 20–25 minutes, until tender and browned.
  • Remove from oven and reduce heat to 400°F.

Cook the Noodles

  • Bring a large pot of salted water to a boil. Cook lasagna noodles until al dente.
  • Lay flat on a baking sheet, pat dry, and drizzle lightly with olive oil to prevent sticking.

Make the Ricotta Filling

  • In a large bowl, mix ricotta, garlic, lemon zest, salt, and pepper until well combined.

Assemble the Lasagna

  • Oil a large baking dish. Spread 1 cup marinara on the bottom.
  • Layer noodles, half the ricotta mixture, half the spinach, half the roasted vegetables, and about ⅔ cup marinara.
  • Repeat layers, then top with a final layer of noodles.
  • Spread remaining sauce over the top and sprinkle with mozzarella and pecorino.

Bake

  • Bake at 400°F for 30 minutes, until cheese is melted and bubbly.
  • Let rest for 20 minutes before slicing. Garnish with fresh basil.

Notes

  • Don’t skip the lemon zest — it adds brightness that makes the whole dish pop
  • 3 layers is ideal, but 4 works depending on your dish size
  • Roast extra vegetables if you like a thicker veggie layer
  • This lasagna freezes beautifully for future meals