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Vegetable Lasagna Recipe to make ahead of time or freeze.

Vegetable Lasagna Recipe

If you're looking for a big pan of comfort food to bring to a potluck or enjoy at home, then make this Vegetable Lasagna Recipe - it's a real crowd-pleaser. You can make it ahead of time and even freeze it for easy dinners later.
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Course: dinner, dinner recipe
Cuisine: American, Italian
Keyword: Vegetable lasagna, vegetable lasagna recipe, veggie lasagna, veggie lasagna recipe
Prep Time: 45 minutes
Cook Time: 1 hour 25 minutes
resting time: 20 minutes
Total Time: 2 hours 30 minutes
Servings: 12 people
Calories: 448kcal


  • large rimmed baking sheet
  • Mesh strainer
  • 9 x 13 ceramic lasagna pan


  • 1 lb lasagna noodles
  • 3-4 cups marinara sauce or 24-ounce jar sauce, more for serving
  • 2 medium zucchinis thickly sliced and quartered
  • 1 10-ounce package baby portabella mushrooms quartered
  • 1 large white onion halved and sliced
  • 3 cloves garlic grated
  • 2 teaspoons salt divided
  • 2 teaspoon ground black pepper divided
  • 2 teaspoon Italian seasoning divided
  • 2 tablespoons extra virgin olive oil
  • 1 32-ounce container part-skim ricotta cheese
  • 2 large eggs
  • 1/2 cup Grated Parmesan Cheese can also use Romano cheese
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 8 ounce fresh mozzarella broken into small pieces


  • Preheat oven to 400 degrees.
  • In a large pot of boiling salted water cook the lasagna noodles for 5 minutes. These noodles should be firm but able to slightly bend. Drain and set aside.
  • Place all of the prepped zucchini, onions, mushrooms, and grated garlic into a large bowl. Sprinkle with 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon Italian seasoning. Drizzle olive oil over the top and mix together until all of the vegetables are coated with seasoning and oil.
  • Spread out the vegetables onto a large baking sheet and roast for 25 - 30 minutes.
  • While the vegetables are roasting put together the ricotta cheese filling. In a medium bowl mix together ricotta cheese, eggs, grated parmesan, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon Italian seasoning, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Mix until everything is blended. The ricotta cheese will look nice and fluffy. Put it into the refrigerator until the vegetables are done cooking.
  • When the vegetables are done place them into a mesh strainer and drain as much of the liquid as possible.
  • Turn oven temperature down to 375 degrees.
  • Assemble the lasagna. Start by spreading 1 cup of sauce on the bottom of a 9 x13 pan. Then lay out 4 lasagna noodles. Typically, I lay 3 in a row next to each other and then one on top.
  • Next spread the ricotta cheese mixture over the noodles. Then crumble about 4 ounces of fresh mozzarella over the ricotta cheese.
  • Place half of the vegetables over the cheese.
  • Lay another 5 lasagna noodles over the vegetables.
  • Spread another cup of sauce over the noodles then carefully spread the remaining ricotta cheese mixture over the sauce. This gets a little tricky so spread slowly. Add the rest of the mozzarella cheese.
  • Put the rest of the roasted vegetables over the last cheese layer.
  • Finishes with one last layer of lasagna noodles and spread one more cup of sauce over the top.
  • Tightly cover the lasagna with foil and bake for 1 hour 15 minutes. Remove foil and bake for another 10. The lasagna should be hot and bubbly. Depending on your oven you may need to add or subtract cooking time so keep an eye on the lasagna after an hour.
  • After it's cooked let it sit for 20 minutes before serving.
  • Serve with extra sauce.


Storage Tips

  • You can prepare the roasted vegetables and ricotta 2-3 days before. Then, when you're ready to assemble, you'll need to cook the noodles and build the rest of the lasagna.
  • Assemble the entire lasagna and keep it in the refrigerator for up to 3 days. When you're ready to cook it, continue with instructions. You might need to add on some extra time since it was cold!
  • Also, you can thoroughly cook this meal and store it in the refrigerator or freeze it into portions. When ready to eat, heat the lasagna in the microwave.
  • Assemble the lasagna and freeze. Thaw 1-2 nights in the fridge and then continue to cook. Most likely, you'll need to add cooking time as the lasagna will still be slightly frozen.


Serving: 1g | Calories: 448kcal | Carbohydrates: 29g | Protein: 26g | Fat: 25g | Saturated Fat: 11g | Fiber: 3g | Sugar: 7g