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:
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Roasted Vegetables – Roasting trumps stove sautéing when it comes to bringing out flavour in vegetables;
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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;
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Customisable – use whatever roast-able veggies you please;
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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;
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Simple homemade lasagna sauce – skip the jar, this homemade tomato sauce is simple and so good!
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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!
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Roast vegetables;
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Mix up ricotta and spinach;
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Make the simple tomato lasagna sauce;
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Layer the lasagna as follows:
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Smear tomato on base (to stop lasagna sheets from sliding)
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Top with lasagna sheets
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Roasted vegetables
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Some tomato pasta sauce plus cheese
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Another layer of lasagna sheets
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Spinach and ricotta filling for lasagna
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Top with lasagna sheets and pasta sauce
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Sprinkle with cheese. Ready to bake!
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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
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Chickpea Potato Curry – big curry flavours made with pantry staple spices!
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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:
Thanks Nagi this is indeed the perfect carnivores’ veggie lasagne. Great layering of flavours – delicious! Takes a while to make bit worth the effort especially if you go for the serves 8-12 lasagne option. Followed you since the early days & yes I have your recipe book 👌🏽
Love this recipe, Nagi! I plan to offer this to vegetarian guests on the (Canadian) Thanksgiving weekend. As carnivores, we don’t feel hard done by as it is absolutely delicious. Thank you for your great site. We love your recipes at our house. ❤️🇨🇦
Vegetarian Lasagna,
I’m making it with Gf lasagna sheets, will this freeze well?
Hi Nagi, fab recipe as always. Could wilted baby spinach or English spinach be substituted for the thawed chopped?
What I love about your recipes is that I can confidently make this for a family gathering without trialing the recipe first. I made this for my birthday dinner on the weekend & it was a hit. As you said roasting the veggies is the key
I was so pleased to read that I can use corn tortillas, my daughter is gluten intolerant and it would be a treat for her !!! You are the best !!!!
Nagi, I think you’re turning me into a good cook! This is so delicious, I will definitely be having this again
The best veggie lasagna ever! Not soggy at all and packed with flavour. Perfect for leftovers. It’s a winner in my house. Thank you Nagi 👍
This was fantastic… very forgiving when you don’t have everything you need… just substitute!
Made this today. Wow this is fantastic! Thank you.
I have made this twice so far, it is easy and delish !!!
This was SO good! I loved the enchilada sauce and thinking that I will try it with my vegetarian enchiladas. Once again you have come up with a winner!! Thank you!!
Made this today and boy was it good!!! Thanks Nagi💕
The first time I have made a vegetarian lasagna and my husband even sent me a message to say how much he enjoyed it. Will definitely be adding this to my regular go to recipes. Thank you again for a great recipe!
Thank you Nagi, another great dish.
As we are only 3 – I made 2 smaller dishes. One for the freezer and one for dinner tonight.
Another cracker of a dish. My 11yo likes having meat free meals a couple of times a week. This one has made him very happy. Yum!
Made your veggie lasagna for company yesterday for many. Followed the recipe but already had my own sauce frozen so used that & added an extra layer with eggplant. Everyone loved it! Thanks for sharing another great recipe! Btw love those videos of Dozer waiting for a tasting of whatever your cooking!
Its so nice when my family also enjoys vegetarian versions of things so we can all eat teh same meal!! Roasting the veggies makes it!! (I roast pumpkin and zucchini in the air fryer first)
Fantastic recipe. I used fresh silverbeet and spinach from the garden (500g) which I chopped finely and sauteed in a little oil before assembling the lasagna. A little time consuming but definitely worth it! And left overs for lunch the next day were just as delicious. 😋
I loved it with eggplant and fresh capsicum (I left out the roasted). The warmth of the chilli flakes is mild but noticeable. Yummy!