Description
This vegetarian lasagna is a hearty, flavor-packed meatless meal made with roasted vegetables, creamy ricotta, rich marinara sauce, and layers of tender lasagna noodles. Perfect for a comforting dinner or make-ahead meal, this baked pasta dish is a true Italian classic with a vegetarian twist.
Ingredients
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2 tablespoons extra-virgin olive oil
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1 small yellow onion, chopped
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1 medium zucchini, chopped
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1½ cups broccoli florets, chopped
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1½ cups chopped red bell pepper
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½ teaspoon sea salt, plus more to taste
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Freshly ground black pepper
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2 garlic cloves, minced
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2 tablespoons balsamic vinegar
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2 teaspoons fresh thyme leaves
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12 no-boil lasagna noodles
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1 (15-ounce) container ricotta cheese
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1½ cups shredded mozzarella cheese
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⅓ cup grated Parmesan cheese (optional)
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2½ cups marinara sauce
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¼ cup chopped fresh basil, plus more for garnish
Instructions
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Preheat the oven to 375°F and grease a 9×13-inch baking dish.
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In a large skillet, heat olive oil over medium heat. Add onion, zucchini, broccoli, red pepper, salt, and pepper. Sauté for 8 minutes or until tender.
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Stir in garlic, balsamic vinegar, and thyme. Cook for 1-2 more minutes. Remove from heat.
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Spread ½ cup marinara sauce in the bottom of the prepared baking dish.
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Layer 3 noodles, one-third of the ricotta, vegetables, mozzarella, and ½ cup marinara sauce. Repeat twice.
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Top with remaining noodles, sauce, mozzarella, and Parmesan (if using).
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Cover with foil and bake for 15 minutes. Uncover and bake an additional 15 minutes until bubbly and browned.
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Let rest for 20 minutes before slicing. Garnish with fresh basil and serve.
Notes
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Let lasagna rest before slicing to hold its shape better.
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Substitute or add veggies like mushrooms, spinach, or kale.
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Use your favorite store-bought or homemade marinara sauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
