This easy homemade vegetable lasagna is full of delicious roasted veggies, yummy marinara, and a flavorful ricotta cheese mixture. It’s easier to make than you might think and absolutely delicious!

Why You’ll Love This Vegetable Lasagna

  • It’s filled with veggies! when you think of lasagna you may not automatically think of vegetables but this hearty veggie-forward casserole is full of them. A variety of tender, perfectly roasted vegetables are in every single bite.
  • It’s easier to make than you think! if you’re intimidated by the idea of making a lasagna, don’t be! This is homemade lasagna is a lot easier to make than you may think.
  • It’s great for leftovers! Casseroles, like lasagna, often taste even better the next day and this one is no exception. You can even freeze it for a rainy day!

Watch How to Make This Recipe

More Italian Inspired Recipes

roasted vegetable lasagna

Vegetable Lasagna Ingredients

Lasagna Noodles: you’ll need 12 lasagna noodles for this dish.

Marinara: use your favorite jarred marinara sauce to keep things extra easy!

Veggies: we’re using a combination of roasted carrot, squash, zucchini, bell pepper, mushrooms, and onions as a well as sautéed spinach in the ricotta filling.

Cheese: you’ll need ricotta, mozzarella, and parmesan cheese.

Herbs and Seasonings: fresh herbs, Italian seasonings, lemon zest, and loads of fresh garlic all help to give this lasagna the best flavor.

Ingredients Swaps

  • Noodles: if you need to keep this recipe gluten free, you can use gluten free lasagna noodles.
  • Cheese: want to keep this recipe dairy free? you can use your favorite dairy free ricotta and a dairy free mozzarella.
  • Veggies: feel free to get creative with your veggies here! add in a few more squash, peppers, mushrooms, carrots, or onions.

roasted veggies on sheet pan

Helpful Kitchen Tools

marinara sauce

How to Make Vegetable Lasagna

Roast the vegetables: Start by roasting the mushrooms, bell pepper, carrot, zucchini, and squash at 400 degrees for around 25 minutes.

Make the Sauce: Simmer the marinara with onion, garlic, bay leaf, a parmesan rind, salt, and pepper.

Make the Ricotta Filling: Sauté some spinach and then add it to your ricotta along with some part, an egg, lemon juice and fresh herbs to make the ricotta filling.

Boil the Pasta: Bring a large pot of salted water to a boil. Add the lasagna noodles to the boiling hot water and cook for 8 minutes, stirring occasionally to prevent them from sticking. Remove the noodles from the water and drain.

Assemble the Lasagna: Next, it’s time to assemble your lasagna! You’ll start with sauce, then noodles, ricotta mixture, mozzarella, roasted veggies, and then more marinara. Repeat for layer two and then finish with just a layer of ricotta, veggies, and marinara.

Bake: Now, it’s time to bake the lasagna at 400 degrees for 25 minutes. Then, remove the lasagna from the oven and top with a layer of cheese before returning to the oven to get the cheese all melty and delicious.

Serve: Once the the lasagna has finished baking, let it sit for 15-20 minutes and garnish with grated Parmesan cheese and chopped fresh basil before serving.

marinara sauce being layered over veggies

Frequently Asked Questions

Can I Add Meat to this Lasagna?

Yes! you can easily add a pound of browned ground turkey or lean ground beef to the marinara sauce to add some extra protein to this lasagna.

Can You Make Ahead?

Yes! You can assemble the lasagna up to 24 hours in advance before baking. When you’re ready to bake, remove the lasagna from the fridge and let sit for 20-30 minutes to allow the dish to come to room temperature before baking.

Can You Freeze Lasagna?

Yes! I often make a pan of lasagna and freeze half for a rainy day. It’s a great option to have in the freezer on those nights when you don’t feel like making dinner.

To Freeze: Make sure the lasagna has completely cooled to room temperature. Then slice it into large portions and transfer to a freezer safe storage container.

slice of lasagna being lifted out of pan

Best Way to Reheat

To reheat the frozen lasagna, remove it from the freezer and place in the fridge to thaw completely. Once thawed, you can reheat the lasagna in the microwave or in the oven at 350 degrees until bubbly and heated through.

More Delicious Casserole Recipes

slice of lasagna on plate

I hope you give this Easy Lasagna Recipe a try! It’s the perfect hearty comfort food.

If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.

slice of lasagna on plate

Vegetable Lasagna

  • Author: Ashlea Carver
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian
  • Author: Ashlea Carver
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian


  • 12 lasagna noodles
  • 4 cups shredded mozzarella cheese

For the Roasted Vegetables

  • 8 oz sliced baby Bella mushrooms
  • 1 red bell pepper
  • 1 large carrot, peeled and diced
  • 1 large zucchini, diced
  • 1 large yellow squash, diced
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Sauce

  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 225oz jars marinara sauce
  • 1 parmesan rind
  • 1 dried bay leaf
  • salt and pepper, to taste

For the Spinach Ricotta Filling

  • 1 teaspoon olive oil
  • 5 oz spinach, chopped
  • 15 oz whole-milk ricotta
  • 1 egg
  • juice of half lemon
  • 1/4 teaspoon fresh cracked black pepper
  • 1 cup grated parmesan
  • 1/4 cup fresh parsley leaves, chopped
  • 1/4 cup basil, chopped


  1. Roast the vegetables: Add the mushrooms, bell pepper, carrot, zucchini, squash, olive oil, salt, and pepper to a large mixing bowl. Stir until well the vegetables are well coated in oil. Transfer the vegetables to a large sheet pan lined with parchment paper, in a single layer. Roast at 400 degrees for 25 minutes. Remove from the oven and set aside.
  2. Make the Sauce: Heat a large pot over medium-high heat. Once hot, add the olive oil and sweet onion. Sauté for 2-3 minutes until the onion starts to become translucent. Next add the garlic and Italian seasoning and sauté for one more minute. Add the marinara sauce, parmesan rind, dried bay leaf, salt, and pepper. Stir until well combined, lower to low heat, and simmer the sauce, covered, for 10-15 minutes. After the sauce has simmered, discard the bay leaf and parmesan rind. Remove from heat and set aside.
  3. Make the Ricotta Filling: Add one teaspoon of olive oil to a medium skillet. Next add the chopped spinach and sauté for 1-2 minutes until the spinach is lightly wilted. Transfer the spinach to a mixing bowl. Next, add the ricotta, egg, lemon juice, black pepper, parmesan, parsley, and chopped basil to the mixing bowl. Stir until well combined.
  4. Boil the Pasta: Bring a large pot of salted water to a boil. Add the lasagna noodles to the boiling hot water and cook for 8 minutes, stirring occasionally to prevent them from sticking. Remove the noodles from the water and drain.
  5. Assemble the Lasagna: Pour roughly 1 cup of sauce into the casserole dish and spread it out to coat the bottom of the dish. Add 4 lasagna noodles, lengthwise, to the casserole dish (it’s ok if the edges overlap a little bit), then spread a heaping 1/2 cup of the ricotta mixture over the noodles, next sprinkle over 1 1/4 cups of mozzarella cheese, next sprinkle 1/3 of the roasted vegetables over the cheese, and then pour around 2 cups of marinara sauce. Repeat for the second layer. For the third and final layer, you will skip the mozzarella cheese. Instead add a layer of noodles, the ricotta mixture, roasted veggies, and then pour over any remaining marinara sauce.
  6. Bake the lasagna uncovered at 400 degrees for 25 minutes.
  7. Remove the lasagna from the oven and top with the remaining mozzarella cheese. Return to the oven and bake for another 15-20 minutes or the edges of the lasagna are bubbly and the cheese is fully melted and starts to become golden brown.
  8. Let the lasagna sit for 15-20 minutes and garnish with grated Parmesan cheese and chopped fresh basil before serving.
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  1. Uncomplicated recipe that always comes out so delicious! Big hit when I make for friends!

  2. This was delicious! Made it for my parents when they were visiting and we all loved it. The mushrooms make it feel substantial. I cheated and used flavored pasta sauce straight from the jar, as well as no-boil noodles, and it turned out perfectly. Love getting so many veggies in a red-sauce lasagna!

    1. Natalie Perkins (ATHT) says:

      I’m so glad you were able to make this work for you, Ginny! Thanks for taking the time to leave a review!

  3. Deborah Culmer says:

    Wowowowow! This lasagna is the best I’ve ever made! I made a few small changes, but found the roasted veggies cooked perfectly for a little crunch, and the ricotta mix was SO tasty! Really really good. And incidentally, you don’t need to cook the lasagna noodles first. There’s plenty of liquid in the sauce. I soaked the noodles for about 5-10 min. in hot water, but did not boil.

  4. This was DELICIOUS and pretty simple to make as lasagnas go. This will definitely be something we make over and over again!

  5. Made this tonight and it turned out so good! I was a little hesitant because it seemed like lots of steps, but it came together pretty quickly 🙂 I used oven ready noodles and took the suggestion of adding meat. I will definitely make this again! I love all the veggies. Thank you!

  6. You need to make this, like right NOW! I have been searching forever for a veggie lasagna recipe, and I can definitely stop searching now. This is seriously so good. Not hard at all and it makes the house smell amazing. Will 100% be adding this to our regular meal rotation. Thanks for another killer recipe, Ashlea!!

    1. Ashlea Carver says:

      Yay! so happy you loved it, Kiana! Thank you for taking the time to leave a review!

  7. Catherine Bridges says:

    I’m looking forward to trying this. Have you hit a marinara sauce from scratch that is lower in sodium? I’ll look around but thought I’d ask. Looks yummy.

    1. Ashlea Carver says:

      Hi, Catherine! I don’t have a recipe but you could always swap the marinara for low sodium crushed tomatoes or a jarred low sodium sauce. I really like Rao’s jarred sauce but that may be a bit higher in sodium than you prefer. I hope that helps!