Vegetable Lasagna is what you make when you want to load up on veggies with something that’s filling, comforting and so moreish, you don’t even think twice about it being Meat Free!
This incredible Vegetarian Lasagna is made with a creamy ricotta and spinach filling as well as layers of roasted vegetables and a homemade tomato lasagna sauce. It’s one of my favourite fridge clean out recipes because it can be made with just about any roastable veggies!
Why you’ll love this Vegetable Lasagna
It is hard to top an epic, meat lasagna made with layers of slow cooker ragu, béchamel sauce and oodles of cheese. But if there’s anything that can give it a run for its money, it’s this Vegetarian Lasagna. Here’s why you’ll love this so much:
Roasted Vegetables – Roasting trumps stove sautéing when it comes to bringing out flavour in vegetables;
Jar Roasted Red Peppers – with a touch of smokiness and sweetness, this is an optional extra that I love to add because it adds that extra special touch;
Customisable – use whatever roast-able veggies you please;
Spinach and Ricotta layer – It just takes this over the top! But it’s optional – you could easily just double up with another layer of roasted vegetables;
Simple homemade lasagna sauce – skip the jar, this homemade tomato sauce is simple and so good!
Cheese – goes without saying that melty cheese is all part of a great lasagna experience!
How to make Veggie Lasagna
There are a few components to putting together a Veggie Lasagna so we love that it makes a BIG batch and that it reheats 100% perfectly!
Roast vegetables;
Mix up ricotta and spinach;
Make the simple tomato lasagna sauce;
Layer the lasagna as follows:
Smear tomato on base (to stop lasagna sheets from sliding)
Top with lasagna sheets
Roasted vegetables
Some tomato pasta sauce plus cheese
Another layer of lasagna sheets
Spinach and ricotta filling for lasagna
Top with lasagna sheets and pasta sauce
Sprinkle with cheese. Ready to bake!
Vegetarian Lasagna ingredients – vegetables
Roasted Vegetables
I used pumpkin, zucchini and onion as my roasted veggies, but feel free to use whatever you have / want. Anything roastable is fine, just chop it so it cooks in the same time.
I cut mine pretty chunky because otherwise they cook too quickly in the oven – I like to roast veggies for at least 20 minutes minimum to get the maximum benefit of caramelisation.
Roasted Red Peppers
My “special ingredient” – Roasted Red Peppers! Basically, it’s capsicum / bell peppers that have been fire roasted so they have that gorgeous smokey flavour.
It’s sweet, soft and slippery and it adds an awesome extra dimension to this lasagna. Yep, I take the easy route and buy it in a jar but if you’re a keen bean, make your own!
Vegetable lasagna is sensational served fresh out of the oven, but it’s also one of those dishes that are terrific the next day. The flavour of those roasted veggies and that spinach ricotta layer develop overnight, and just a quick reheat in the microwave is all that’s required to bring it back to the original molten state.
So, fellow Carnivores. Have I convinced you to give this a go??? 😜 – Nagi x
My favourite Meat-Free Comfort Foods
Chickpea Potato Curry – big curry flavours made with pantry staple spices!
Browse the Vegetarian recipes collection
Vegetable Lasagna
Watch how to make it
Sometimes it helps to have a visual, so watch me make this Vegetarian Lasagna recipe!
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Vegetable Lasagna
Ingredients
Roasted Vegetables (Note 1):
- 500 g / 1 lb pumpkin , 2cm / 4/5″ cubes
- 2 large zucchinis , cut into 2cm / 4/5″ chunks
- 2 onions (any type) , cut into wedges
- 2 tbsp olive oil
- 1 garlic clove , minced
- Salt and pepper
Spinach Ricotta:
- 250 g / 8 oz frozen chopped spinach , thawed
- 500 g / 1 lb ricotta (Note 2)
- 1/2 cup / 50 g grated parmesan (or 3/4 cup shredded cheese)
- 1 egg
- 1 garlic clove , minced
- 1/8 tsp grated nutmeg, optional (fresh or powder)
- 1/2 tsp each Salt and pepper
Sauce:
- 1 tbsp olive oil
- 1 garlic clove
- 1 small onion , finely chopped (any, I use brown)
- 700 g / 24 oz tomato passata (Note 3)
- 400 g / 14 oz crushed tomato
- 1/2 cup / 125 ml water
- 3/4 tsp each dried thyme and oregano (or basil, parsley)
- 1/2 tsp dried chilli flakes (can omit / adjust to taste)
- Salt and pepper
Lasagna:
- 330g / 11 oz jar roasted red pepper strips, drained (Note 4)
- 375 g / 13 oz fresh lasagne sheets (Note 5)
- 300 g / 3 cups shredded mozzarella (or MORE!)
Instructions
Roasted Vegetables:
- Preheat oven to 200C/390F.
- Place vegetables on the tray, drizzle with oil, sprinkle with garlic, salt and pepper. Toss.
- Roast for 25 minutes, turning at 15 minutes, until tender and browned.
- Remove from oven, loosen from tray with spatula while warm (can stick when cools).
Sauce:
- Heat oil in a skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
- Add passata, crushed tomato, water, dried herbs, chilli, salt and pepper. Stir. Simmer on medium low heat for 20 minutes. Adjust salt at the end. *Add a teeny touch of sugar if it’s a bit sour, depends on quality of tomatoes used.*
- Remove from stove and let cool for 5 minutes before using.
Ricotta Mixture:
- Place ingredients in a bowl and mix until combined.
Lasagna:
- Preheat oven to 160C/320F.
- Spread a ladle of tomato sauce on the base of a large baking dish (Note 5).
- Cover with lasagna sheets, tearing as required to fit.
- Top with roasted vegetables, scatter over red peppers. Spoon over 2 1/2 cups of Sauce, then sprinkle with half the cheese.
- Cover with lasagna sheets. Spread over Ricotta mixture.
- Cover with lasagna sheets. Pour over remaining sauce and sprinkle with remaining cheese.
- Bake for 25 – 30 minutes or until the cheese is golden. If using dried lasagna sheets, stick a knife in the middle to ensure it’s cooked – if it needs longer, cover and stick it back in the oven.
- Rest for 5 minutes before cutting and serving. Store leftovers per notes – brilliant reheated!
Recipe Notes:
Nutrition Information:
This Vegetarian Lasagna recipe was originally published February 2018. Updated for housekeeping matters. No change to recipe – I wouldn’t dare!
Life of Dozer
Whenever I go away, I never pack until the night before. Because the sight of a suitcase reduces Dozer to this:
Poor Dozer…my cats also freak out when they see suitcases, and they hop right in. I’m sure Dozer is having fun with his playmates, just as you are on the slopes! Love this lasagne; I can tell it will be fabulous! I’ve made several different veggie versions but not with this variety of roasted ones. I’d add wild and portobello mushrooms to my layer, as I’m not a butternut squash fan (though in some dishes it’s Ok–and I suspect this is one of them!).
That’s so cute!!! I can just see them snuggled in your suitcases!!
Nagi, this veggie lasagna was such a hit. It was richer in flavor than the traditional (meat) one. It seems that the variety of roasted veggies AND the roasted peppers give it such an edge. This is a winner! Thank you!
Whoot! I’m so pleased to hear that Anka, thanks for letting me know! N x
Hi Nagi, I am new to your site and I was amazed by your recipe! I haven’t tried this recipe and I wonder how it taste to use vegetables as an alternative instead of ground beef. I do love the Idea. Btw, If you need to buy fruit or vegetables, especially organic, I suggest you buy it here https://www.doorsteporganics.com.au/.
Thanks so much for that tip Grace!
This is a great tasting dinner, with lots of leftovers if you’re not feeing a crowd. My veggies (squash, onion and zucchini) needed longer to roast to get soft, but you just have to use your own judgement there. Thanks for another great recipe!
That’s wonderful to hear Vivan! Thanks for letting me know! N x ❤️
Hi Nagi, I’m new to your blog and recipes. Have spent so much time looking at them all I haven’t had time to make any yet! They do look and sound amazing and this lasagna is a must, BUT I’m following a no (or perhaps a cheating low carb) diet so lasagna sheets are ‘out’. Do you have any suggestions for a no carb replacement?
Hi Valerie! I’m so glad you like the look of my recipes, thank you! For a low carb alternative, try slicing zucchini thinly then spraying with oil and baking to dry them out a bit. You’ll need to trays filled. Then use them instead of the lasagna sheets!
Hiya Valerie, I’m not Nagi obviously but I think I can help anyway. I was watching this old British TV show the other day, the Hairy Dieters, and they suggested unravelling leeks and using the leek sheets instead of pasta. Looked like a really great tip for keeping it carb free.
Graham that sounds a great idea, so thanks for replying. I remember those programmes, but I think the Hairy Bikers are still the same size as when they started that series 🙂
I just choked on my coffee!
And I am supposed to be looking at the Winter Olympics but am hysterical at the computer also 🙂 ! Oh, love the Hairy Bikers just as I loved the Two Fat Ladies !!!
I’m watching it right now too!!
I’ve just joined your blog.
You have some amazing recipes!
Have a great holiday, and if possible show some pics.
Thanks Christine! I’ll definitely share some stories!
I make a veggie lasagna that I love, but it does not have roasted vegetables. I now feel I have been missing out. This sounds amazing! Lasagna is definitely a top comfort food, plus it makes plenty for days of delicious leftovers. Have a great trip!
I agree! Sometimes I feel like it’s such an effort to make but then all the leftovers makes it totally worth while!!! 🙂 N x
My God this looks good – do you think this would freeze well? Interested in making this as an emergency freezer meal 🙂
Hahaha – I was too busy drooling over the photos I didn’t see the freezing notes 😉 My bad!
But very flattering for ME! 🤣 N x
Love that this is a ‘double decker’ so to say, with the two different layers.
Where were you when I was trying to describe this lasagna!!!??😂
Can’t wait to try this one! Poor Dozer – he looks so sad
He just laps up sympathy! He;’s such a drama queen!!!
I’m drooling over those roasted veggies in there – I love pumpkin and squash in a lasagna! Have so much fun on your trip!
Thanks Melissa! Having a blast!!!
Can’t wait to make this lasagna as the different layers look so tasty and I’m always grateful to find delicious vegetarian recipes. Have a fantastic holiday.
It’s SO GOOD Helen, and I know there’s multiple components in this recipe but it’s so worth it!
Tend to avoid lasagne because of that wretched ‘h’ word’ but, oh boy, this one signals differently. Don’t know I would take the time to do ‘all that’ for myself for lack of time but have series of friends coming for meals and shall have fun passing this as a ‘meaty’ main also!!! Agree that the peppers would give that extra oomph !!! Now Dozer: he does look so forlorn, but does not do his maths correctly – Mommy’s suitcase being packed = fun times with other puppies at his ‘hotel’ 🙂 ! Have a fabulous time skiing and hope Japan does not copy Taiwan and decide to shake . . . some dear blogfriends did get caught!
Dozer is most certainly having a blast right now with his Goldie mates!!! 🙂 N x
Yes! So 2018 is the year of Lassgnapalooza for me. I’m making a different type each month, with scorecards and everything for my taste testers. 🙂 I am definitely a meat lasagne kind of gal, but I have a veggie one on the line-up, and this one looks like it!
Lasagnapalooza??! BA HA HA!!! I love it!
Awwwww……poor Dozer! Look at that face. He wants to go with you.
This lasagna looks so delicious! I love roasted red peppers and most any type of roasted vegetables so this dish is a winner in my book. My husband is such a carnivore, so I will just make this and not say a word and see if he notices that there is no meat. However, just last week I made stuffed shells with spinach and ricotta and tomato sauce much like yours and he ate it up with no complaints, so I think he will love this too!
He’s such a big sook!!
The snow is supposed to be great in Japan this year…unlike Colorado! And poor Dozer. Maybe try giving him a piece of that luscious lasagna!
It’s terrific!!! It hasn’t snowed very much since we got here and it’s still so fantastic!
Doza is coming with you, look at his face. Food looks good, but am not cooking at moment nor eating much, HEATWAVE AGAIN DAY AND NIGHTS…….ENJOY SNOW IN JAPEN!! Safe trip.
Oh believe me, if I was taking a bigger suitcase he would definitely try to squeeze himself in there!!!
Can’t wait to try the lasagna!! I grew up in N.Y., USA and Polly-o is the best ricotta I have found. I eat it plain out of the container! I have never seen it sold fresh over the counter, whether I lived in N.Y., the Midwest or S. Alabama now.
I don’t think I have seen Dozer any sadder than hanging out over the suitcase! What a drama queen (king?) They really do miss us. Don’t feel guilty tho…i’m sure he will be in good hands.
Dozer is a HE but he is still a drama QUEEN not KING!!!
I will make this in weekend,looks too good!
Thank you!
Hope you do Elena! It is SO GOOD!!!
I LOVE YOU RECIPES SO GOOD AND EASY. WHAT I LOVE THE THE MOST IS DOZER.
Thank you for the compliment Margarita!! N xx