Best Vegetable Lasagna Recipe Food Network Fans Love

There’s something magical about a bubbling pan of homemade vegetable lasagna coming out of the oven, golden and aromatic, inviting everyone to the table. Whether you’re a long-standing vegetarian or just love a hearty, wholesome meal, this recipe for the best vegetable lasagna—inspired by Food Network’s most popular versions—will become a family favorite.

Layers of savory roasted vegetables, creamy ricotta, robust tomato sauce, and perfectly cooked noodles create a dish that’s both comforting and nourishing. Lasagna is a classic for gatherings, meal prep, and cozy weeknight dinners, and this version packs in all the flavor without any meat.

If you’re looking for a crowd-pleasing main course that’s as vibrant as it is satisfying, read on for the step-by-step guide to the ultimate vegetable lasagna!

Why You’ll Love This Recipe

This vegetable lasagna stands out for its deep, roasted flavors and creamy, cheesy layers. Roasting the vegetables before assembling the lasagna caramelizes their natural sugars, enhancing every bite.

The recipe is flexible—swap in your favorite seasonal veggies or use what’s in the fridge. It’s an excellent make-ahead meal, and leftovers taste even better the next day.

Beyond its taste, this lasagna is a nutritional powerhouse. Packed with fiber, vitamins, and plant-based protein, it’s satisfying without feeling heavy.

Whether you’re entertaining vegetarians or simply trying to eat more veggies, this dish will win everyone over.

“Lasagna is comfort food at its finest. A well-made vegetable lasagna is not just a meatless alternative—it’s a star in its own right!”

Ingredients

Here’s everything you’ll need for the best vegetable lasagna. Fresh, high-quality ingredients make all the difference!

• Lasagna noodles – 12 sheets (regular or no-boil)
• Olive oil – 3 tablespoons
• Red bell pepper – 1, diced
• Zucchini – 2 small, diced
• Yellow squash – 1 small, diced
• Crested mushrooms – 8 ounces, sliced
• Baby spinach – 4 cups (about 5 ounces)
• Carrot – 1 large, grated
• Onion – 1 medium, diced
• Garlic cloves – 4, minced
• Canned crushed tomatoes – 2 cans (28 ounces each)
• Tomato paste – 2 tablespoons
• Dried basil – 2 teaspoons
• Dried oregano – 1½ teaspoons
• Crushed red pepper flakes – ¼ teaspoon (optional)
• Ricotta cheese – 15 ounces
• Egg – 1 large
• Parmesan cheese – 1 cup, freshly grated
• Mozzarella cheese – 3 cups, shredded
• Salt & black pepper – to taste
• Fresh basil or parsley – for garnish

Equipment

• Large baking sheet (for roasting vegetables)
• Large pot (for boiling noodles and sauce)
• 9×13 inch baking dish
• Mixing bowls
• Cheese grater
• Sharp knife and cutting board
• Wooden spoon or spatula
• Aluminum foil

Instructions

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Roast the vegetables: Toss diced red bell pepper, zucchini, yellow squash, sliced mushrooms, and grated carrot with 2 tablespoons olive oil, a generous pinch of salt, and black pepper. Spread in an even layer on the baking sheet and roast for 20-25 minutes, stirring halfway, until tender and lightly caramelized.
3. Prepare the sauce: While vegetables roast, heat 1 tablespoon olive oil in a large pot over medium heat. Sauté onion for 3-4 minutes until translucent, then add garlic and cook another 1 minute. Stir in crushed tomatoes, tomato paste, dried basil, oregano, and red pepper flakes. Simmer for 10-15 minutes, stirring occasionally. Season with salt and pepper to taste.
4. Wilt the spinach: In a skillet, sauté spinach with a splash of water (or olive oil) over medium heat until just wilted, about 2-3 minutes. Set aside.
5. Mix the ricotta filling: In a bowl, combine ricotta cheese, egg, ½ cup grated Parmesan, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir until creamy and smooth.
6. Cook the noodles: If using regular lasagna noodles, cook them in a large pot of salted boiling water until al dente, about 8 minutes. Drain and lay flat on a towel to prevent sticking. For no-boil noodles, skip this step.
7. Assemble the lasagna:
   • Spread 1 cup tomato sauce on the bottom of the baking dish.
   • Layer 3-4 noodles on top.
   • Spread half the roasted vegetables and half the wilted spinach over noodles.
   • Dollop half the ricotta mixture and spread evenly.
   • Sprinkle with 1 cup mozzarella.
   • Ladle 1½ cups sauce over cheese.
   • Repeat layers: noodles, remaining vegetables and spinach, ricotta, 1 cup mozzarella, 1½ cups sauce.
   • Top with final layer of noodles, remaining sauce, 1 cup mozzarella, and ½ cup Parmesan.
8. Bake: Cover the dish loosely with foil (spray underside with oil to prevent sticking). Bake at 375°F (190°C) for 30 minutes. Uncover and bake another 15-20 minutes until top is golden and bubbly.
9. Rest and serve: Let lasagna rest for 15-20 minutes before slicing. This helps it hold its shape. Garnish with fresh basil or parsley and enjoy!

Tips & Variations

• Make it vegan: Substitute vegan ricotta, shredded vegan mozzarella, and skip the egg. Try this Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes as a delicious alternative to ricotta!
• Add more veggies: Roasted eggplant, broccoli, or kale work beautifully here. Use what’s seasonal or what you have on hand.
• Gluten-free option: Use gluten-free lasagna noodles to make this dish suitable for gluten-sensitive eaters.
• Make ahead: Assemble the lasagna up to 2 days in advance and refrigerate before baking. Or freeze unbaked for up to 2 months.
• Try different cheeses: A blend of provolone, fontina, or smoked mozzarella adds depth.
• Meal prep: Leftovers are fantastic for lunchboxes or weeknight dinners. Reheat gently in the microwave or oven.
• Want more veggie-packed dinners? Try this Vegetable Alfredo Recipes for Creamy, Healthy Dinners for another family favorite.

“Roasting the vegetables first brings out their sweet, rich flavors. Don’t skip this step if you want the best possible lasagna!”

Nutrition Facts

Note: Nutrition values are estimates and will vary depending on ingredient brands and quantities used.

Serving Suggestions

• Serve generous squares of lasagna with a simple green salad tossed in lemon vinaigrette for a refreshing contrast.
• Pair with homemade garlic bread or a crusty Vegan Bread Machine Recipe for Soft, Delicious Loaves for the ultimate comfort meal.
• Add a side of marinated olives or roasted vegetables for a Mediterranean touch.
• For a hearty Italian feast, finish with a slice of Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert.
• Lasagna is delicious warm or at room temperature—perfect for picnics or potlucks.

Conclusion

Vegetable lasagna is proof that plant-based meals can be soul-satisfying, full of flavor, and crowd-pleasing. This recipe brings together the best techniques—like roasting veggies and layering with creamy cheese and robust sauce—to create a dish that’s both classic and elevated.

Whether you’re serving it for a weeknight dinner or a holiday celebration, you can count on empty plates and happy faces.

Don’t be afraid to make this lasagna your own by experimenting with different veggies or swapping in your favorite cheese. Once you’ve mastered this version, you’ll find endless inspiration in your kitchen.

For even more delicious meatless ideas, check out Peruvian Vegetable Recipes for Flavorful Healthy Meals or browse through our Vegetarian Swiss Chard Recipes for Healthy Meals for your next culinary adventure.

Happy cooking—and buon appetito!

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