Why You’ll Love The Best Vegetable Lasagna (No Ricotta) Recipe

This vegetable lasagna brings all the comforting flavors of classic lasagna without the heaviness of ricotta. Instead, it uses a combination of roasted and sautéed vegetables, vibrant tomato sauce, mozzarella, and parmesan cheese for a light but deeply satisfying meal. It’s perfect for family dinners, meatless Mondays, or holiday spreads where a crowd‑pleasing vegetarian option is needed.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

lasagna noodles
pasta sauce
mozzarella cheese
parmesan cheese
fresh basil
oil
sweet mini bell peppers (or chopped regular bell peppers)
carrots
yellow onion
garlic cloves
spinach
white button mushrooms
salt

Directions

Prep vegetables: Peel and dice the onion. Mince garlic. Slice carrots into sticks and roughly chop mushrooms and bell peppers.
Roast peppers and carrots: Preheat the oven and roast the mini bell peppers and carrots with a drizzle of oil and pinch of salt until tender and lightly caramelized.
Sauté aromatics: In a sauté pan, cook onion until softened, add garlic, then mushrooms; cook until moisture evaporates. Add spinach gradually until wilted.
Layer the lasagna: In a baking dish, spread a thin layer of sauce, add lasagna noodles, then a mixture of roasted and sautéed vegetables, chopped fresh basil, more sauce, mozzarella, and parmesan. Repeat the layers.
Bake: Cover with foil and bake until heated through, then uncover and bake until cheese is melted and golden. Broil briefly if desired to brown the top.
Rest and serve: Let the lasagna cool slightly before slicing to help it set and make serving easier.

Servings and timing

Serves: 8 slices
Prep time: about 15 minutes
Cook time: about 1 hour 10 minutes
Total time: about 1 hour 25 minutes

Variations

Add zucchini or broccoli: For even more veggie variety, include thinly sliced zucchini or small broccoli florets in the sauté step.
Use different cheeses: Swap part of the mozzarella for provolone or fontina for a slightly different flavor.
No‑boil noodles: If short on time, use oven‑ready no‑boil lasagna noodles and adjust layering instructions.

Storage/Reheating

Refrigerator: Store leftover lasagna in an airtight container for up to 3–4 days.
Freezer: Wrap tightly with foil and freeze for up to 1–2 months. Thaw before reheating.
Reheating: Warm in the oven covered with foil at moderate heat until heated through, or microwave individual slices.

FAQs

What makes this lasagna different from traditional lasagna?

This version skips ricotta cheese and focuses on layered roasted and sautéed vegetables with mozzarella and parmesan for flavor and texture.

Can I use no‑boil noodles instead of regular lasagna noodles?

Yes, oven‑ready no‑boil noodles can be used for convenience, making assembly quicker.

Do I need to pre‑cook the vegetables?

Roasting and sautéing the vegetables before layering helps concentrate their flavor and remove excess moisture.

Can I make this recipe gluten‑free?

Yes, substitute gluten‑free lasagna noodles to make this dish gluten‑free.

Is this recipe vegetarian?

Yes, it’s vegetarian as written. You can add meat substitutes if you want a heartier option.

Can I add other vegetables?

Absolutely. Zucchini, broccoli, or cauliflower are great additions to the vegetable layers.

How do I prevent the lasagna from being watery?

Roasting and sautéing vegetables first removes moisture and concentrates flavor, helping keep the lasagna from becoming soggy.

Can I prepare this ahead of time?

Yes, you can assemble the lasagna ahead, refrigerate, and bake when ready.

How do I reheat leftovers?

Reheat in the oven covered with foil or microwave individual portions until warm.

Can I freeze the lasagna?

Yes, wrap tightly and freeze for up to a couple of months; thaw before reheating.

Conclusion

This vegetable lasagna without ricotta is a delicious and lighter twist on the classic. With layers of roasted and sautéed vegetables, savory marinara, and melty cheeses, it offers rich flavor and satisfying texture. Whether for a weeknight meal or special occasion, it’s sure to please vegetarians and meat‑eaters alike.

The Best Vegetable Lasagna (No Ricotta)

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A delicious and hearty vegetable lasagna made without ricotta, layered with roasted vegetables, marinara sauce, mozzarella, and a creamy béchamel sauce. Perfect for a comforting vegetarian dinner.

Author: Emily
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Yield: 6 servings
Category: Dinner
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss sliced eggplant, zucchini, bell peppers, and onions with olive oil, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes until tender and slightly charred.
Lower oven temperature to 375°F (190°C).
In a saucepan, melt butter over medium heat. Add flour and whisk for 1-2 minutes until golden.
Gradually add milk while whisking to avoid lumps. Cook for 5-6 minutes until thickened. Season with nutmeg, salt, and pepper. Set aside.
Spread a layer of marinara sauce in the bottom of a 9×13 baking dish. Layer 3 lasagna noodles, a layer of roasted vegetables, béchamel sauce, marinara sauce, mozzarella, and parmesan. Repeat layers two more times, finishing with cheese on top.
Cover with foil and bake for 25 minutes. Uncover and bake an additional 15-20 minutes until bubbly and golden.
Let rest for 10-15 minutes before slicing. Garnish with fresh basil if desired and serve.

Notes

You can swap out the vegetables with your favorites or whatever is in season.
Letting the lasagna rest helps it set for easier slicing.
Use high-quality marinara for best flavor.
Fresh mozzarella can be used for a more decadent texture.

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 9g
Sodium: 610mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 17g
Cholesterol: 45mg