Flavorful Veggie Lasagna with Roasted Vegetables, Ricotta, and Mozzarella – Easy Meatless Dinner

Veggie lasagna has been a staple in our household for years, especially when we have guests with varying dietary preferences. It’s a dish that brings everyone together, offering comfort and satisfaction without compromising on flavor. I remember the first time I made it; the kitchen was filled with the aroma of roasting vegetables and bubbling cheese. The combination of zucchini, bell peppers, mushrooms, and spinach layered with rich ricotta and marinara sauce created a meal that even the most dedicated meat lovers couldn’t resist. Over time, I’ve perfected the recipe, ensuring each layer is packed with flavor and texture. It’s become our go-to dish for Sunday dinners, and the leftovers are just as delightful during the week. This veggie lasagna isn’t just a meal; it’s a reminder of the joy of sharing good food with loved ones.

Flavorful Veggie Lasagna with Roasted Vegetables, Ricotta, and Mozzarella – Easy Meatless Dinner

This flavorful veggie lasagna is a hearty, meatless dish featuring layers of roasted zucchini, bell peppers, mushrooms, and spinach, combined with creamy ricotta and marinara sauce. Topped with melted mozzarella and Parmesan, it's baked to perfection, offering a satisfying meal that's perfect for family dinners or gatherings.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8

Course: Dinner, Main Course

Cuisine: Italian-American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 zucchini sliced
• 1 red bell pepper diced
• 1 cup mushrooms sliced
• 24 oz marinara sauce
• 1 tsp Italian seasoning
• 1 tsp salt
• ½ tsp pepper
• 1 box lasagna noodles oven-ready or cooked
• 1 ½ cups ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup spinach optional

Get ingredients with

Equipment

• 1 baking sheet
• 1 skillet
• 1 mixing bowl
• 1 baking dish 9x13-inch
• 1 Spatula

Method

 

1. Preheat oven to 375°F (190°C).
2. Roast zucchini, peppers, and mushrooms on a baking sheet with olive oil, salt, and pepper for 15 minutes.
3. In a bowl, mix ricotta, egg, and spinach.
4. In a baking dish, layer sauce, noodles, ricotta mix, roasted veggies, and mozzarella. Repeat layers.
5. Top with Parmesan and mozzarella.
6. Cover with foil, bake 25 minutes. Uncover and bake 15 more. Let rest before slicing.

Notes

• Try swapping in dairy-free cheese for a vegan version.
• Add roasted eggplant or squash if desired.