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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
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
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

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.
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