Vegetarian Lasagna

Why You’ll Love This Recipe

• The roasted vegetables bring deep, caramelised flavour that lifts this dish beyond typical veggie lasagnas.

• A spinach‑ricotta layer adds creamy richness and a lovely contrast in texture.

• It’s customisable: you can swap in whatever roastable veggies you have on hand.

• The homemade tomato sauce is simple, letting you skip store‑bought jar sauces while adding fresh flavour and control.

• It reheats beautifully—making it ideal for leftovers, make‑ahead meals or freezing for later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Roasted Vegetables:

• pumpkin, cut into chunky cubes

• zucchini, cut into chunks

• onions, cut into wedges

• olive oil

• garlic clove (minced)

• salt and pepper

Spinach Ricotta:

• frozen chopped spinach, thawed

• ricotta

• grated parmesan (or shredded cheese)

• egg

• garlic clove (minced)

• nutmeg (optional)

• salt and pepper

Sauce:

• olive oil

• garlic clove

• small onion, finely chopped

• tomato passata (pureed tomato)

• crushed tomato

• water

• dried thyme and oregano (or basil/parsley)

• dried chilli flakes (optional)

• salt and pepper

Lasagna assembly:

• roasted red pepper strips (jarred or homemade)

• fresh lasagne sheets (or dried/“no‑boil” if required)

• shredded mozzarella (or more, to taste)

Directions

1. Pre‑heat oven to ~200 °C (≈390 °F). On a baking tray, toss pumpkin, zucchini and onion with olive oil, garlic, salt and pepper. Roast for about 25 minutes (turning at ~15 minutes) until tender and browned.

2. Meanwhile, make the sauce: heat olive oil in a skillet over medium‑high heat, add garlic and onion and cook ~3 minutes. Add passata, crushed tomato, water, dried herbs, chilli flakes (if using), salt and pepper. Simmer on medium‑low for ~20 minutes, then remove from heat and let sit 5 minutes.

3. Prepare the spinach‑ricotta mixture: in a bowl combine thawed spinach, ricotta, parmesan (or shredded cheese), egg, garlic, nutmeg (if using), salt and pepper. Mix until well combined.

4. Pre‑heat oven to ~160 °C (≈320 °F) for baking the assembled lasagna.

5. Assemble the lasagna in a large baking dish:

   • Spread a ladle of tomato sauce on the base (to prevent sheets sliding).

   • Cover with lasagne sheets (tear as needed to fit).

   • Add roasted vegetables, scatter over roasted red peppers, spoon over about 2½ cups of sauce, then sprinkle half the mozzarella.

   • Cover with lasagne sheets. Spread over the spinach‑ricotta mixture.

   • Cover again with sheets. Pour over remaining sauce and sprinkle remaining mozzarella.

6. Bake for about 25–30 minutes, until cheese is golden and lasagne sheets are tender (if using dried instant sheets, insert a knife into the centre to check—if it needs more time, cover and return to oven).

7. Let it rest for ~5 minutes before cutting and serving.

Servings and timing

Serves: approximately 8 – 12 people
Prep time: ~25 minutes
Cook time: ~50 minutes
Total time: ~1 hour 15 minutes

Variations

• Swap in different vegetables: cauliflower, broccoli, carrots, squash or eggplant all work well—just cut to similar size so they roast evenly.

• Use fresh spinach instead of frozen if preferred; you may want to sauté it quickly and squeeze out excess moisture.

• Swap cottage cheese for ricotta for a higher‑protein alternative (many cooks report great success with this).

• Use gluten‑free lasagne sheets (or corn tortillas as a creative substitute) if you need the dish gluten‑free.

• Add extra layers: you could double the vegetable layer, omit the spinach‑ricotta, or add sautéed mushrooms for extra flavour.

• Increase or reduce chilli flakes to adjust heat.

• Top with extra fresh herbs after baking (basil, parsley) for a fresher finish.

Storage/Reheating

Cool the lasagna completely before storing. Cover and refrigerate for up to 3–4 days. It also freezes very well: after cooling, wrap (or portion) and freeze. To reheat: thaw (if frozen), then bake in a pre‑heated oven until heated through; or reheat single portions in the microwave for a quick meal. The texture and flavour often improve after a day as the flavours meld.

FAQs

What kind of lasagne sheets should I use?

You can use fresh lasagne sheets (ideal, as they absorb less liquid) or dried “no‑boil” sheets. If using dried instant sheets, add an extra ~½ cup of water to the sauce layer so the sheets can absorb moisture and cook properly.

Can I use fresh spinach instead of frozen?

Yes. If using fresh spinach, quickly sauté it, drain well and squeeze out excess moisture before mixing with the ricotta, to avoid a watery layer.

Can I make this ahead of time?

Absolutely. You can assemble the lasagna the day before and keep it covered in the fridge, then bake when you’re ready. You can also freeze it (before baking) and bake from thawed.

What vegetables work best for the roasted layer?

Vegetables like pumpkin, zucchini, onion, eggplant, broccoli, cauliflower and squash work well if cut into chunks that roast in ~20‑25 minutes. Choose good roasting vegetables and ensure they’re spaced out on the tray so they brown (don’t overcrowd).

Is this recipe vegetarian‑friendly and can it be veganised?

This version is vegetarian (contains cheese and egg). To make vegan: substitute ricotta with a vegan cheese or tofu‑based ricotta, omit the egg, use vegan mozzarella, ensure tomato sauce contains no animal‑derived additives; roasting the vegetables remains the same.

How do I know when it’s done baking?

The cheese on top should be golden and bubbling. If using dried lasagne sheets, insert a knife into the centre—if it slides through easily (and the sheets feel tender), it’s done; if not, cover loosely and give it a few more minutes.

Can I reduce the cheese amount?

Yes—you can sprinkle less mozzarella if you prefer a lighter dish. However, the cheese does contribute to texture and flavour, so reducing much may alter the final result.

What is the best way to reheat leftovers?

For portions: microwave until heated through. For a full baking dish: cover loosely with foil and bake at ~160‑180 °C until warmed through and cheese is melted again. If frozen, defrost first in the fridge overnight before reheating.

Can I add meat or other protein for non‑vegetarians?

Of course. You could add cooked Italian sausage, ground beef or chicken between layers if you don’t need to keep it vegetarian. Alternatively, add cooked lentils or chickpeas for extra vegetarian protein.

How deep should the baking dish be?

A dish around 33 × 22 × 7 cm (13 × 9 × 2½ inch) is recommended for this recipe, so the layers fit well and it bakes evenly.

Conclusion

This vegetarian lasagna delivers on comfort, flavour and versatility. With roasted vegetables, a creamy ricotta‑spinach layer, rich tomato sauce and plenty of melty cheese, it offers satisfying texture and taste—even for those who might typically favour meat dishes. It’s perfect for feeding a crowd, prepping ahead or freezing for future use. Whether you’re aiming for a hearty family meal or a make‑ahead dinner that warms up beautifully later, this recipe hits the mark.