Name: Vegetarian Roasted Veggie Lasagna with Ricotta and Spinach Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: Extra-virgin olive oil, for roasting and drizzling; 8 ounces cremini mushrooms, stemmed and quartered; 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces; 1 medium zucchini, cut into ½-inch pieces; ½ medium yellow onion, cut into ½-inch pieces; Sea salt and freshly ground black pepper, to taste; 3 cups marinara sauce (24 ounces); 3 cups fresh spinach; 3 tablespoons extra-virgin olive oil (for tossing noodles and roasting); 15 lasagna noodles (regular or gluten-free)*; 3 cups whole milk ricotta cheese (24 ounces); 2 cups grated low-moisture, part-skim mozzarella cheese; ½ cup grated pecorino cheese; 3 garlic cloves, grated; 2 teaspoons lemon zest; 1 teaspoon sea salt; Freshly ground black pepper, to taste; Fresh basil leaves or chopped fresh parsley

Jump to Recipe· 3.9 from 2 reviews

If you are craving a hearty yet wholesome dish that bursts with layers of flavor, the Vegetarian Roasted Veggie Lasagna with Ricotta and Spinach Recipe is the perfect answer. This recipe combines tender roasted vegetables, creamy ricotta filling, and fresh spinach nestled between tender lasagna noodles with a rich marinara sauce. It’s comfort food that feels indulgent but still packs a nutritious punch — a true crowd-pleaser that will make everyone at your table ask for seconds.

Ingredients You’ll Need

The image shows the ingredients for a layered pasta dish arranged on a white marbled surface. On the top left, a white bowl holds bright red chopped bell peppers. Beside it to the right is a small white bowl with green grated cheese. Next to this is a white bowl filled with whole brown mushrooms. Below these, a wooden cutting board has chopped green zucchini cubes and a large knife with a black blade on the right edge, the zucchini spilling slightly over the board. To the right of the board is a small pile of fresh green spinach leaves. Below the cutting board is a white bowl containing a white creamy cheese, and to the left of it, another white bowl filled with shredded cheese. At the bottom left corner, some uncooked yellow lasagna sheets rest on the marble surface near a beige plate holding a glass jar of red tomato sauce, half a garlic bulb, and half a white onion. A small bottle of oil and a wooden pepper grinder are near the center on the cutting board. A white and striped cloth is draped on the lower left side of the image. Photo taken with an iphone --ar 4:5 --v 7

This lasagna uses a simple but vibrant handful of ingredients that work beautifully together to create layers of flavor and texture. Each element plays an important role — from the earthy roasted vegetables to the zesty ricotta blend, everything contributes to a satisfying and colorful dish.

Extra-virgin olive oil: Adds richness and helps roast the vegetables to perfect caramelized edges.
8 ounces cremini mushrooms: Their meaty texture and deep flavor bring earthiness to the veggie mix.
1 red bell pepper: Brings sweetness and a pop of bold red color to the layers.
1 medium zucchini: Offers a tender bite and subtle freshness.
½ medium yellow onion: Adds a gentle sweetness when roasted until soft.
Sea salt and freshly ground black pepper: Essential seasonings that elevate all the flavors.
15 lasagna noodles: The perfect tender sheets for layering your ingredients.
3 cups marinara sauce: This tangy, herby tomato base ties everything together beautifully.
3 cups fresh spinach: Adds vibrant green color and nutritious goodness to the lasagna.
2 cups grated low-moisture, part-skim mozzarella cheese: Melts beautifully and browns to a satisfying golden top.
½ cup grated pecorino cheese: Adds a sharp, salty punch to complement the creamy ricotta.
Fresh basil leaves or chopped fresh parsley: Perfect fresh garnishes to brighten each serving.
Ricotta Filling: 3 cups whole milk ricotta cheese, 3 grated garlic cloves, 2 teaspoons lemon zest, 1 teaspoon sea salt, freshly ground black pepper; a creamy, flavorful mix that makes this lasagna truly special.

How to Make Vegetarian Roasted Veggie Lasagna with Ricotta and Spinach Recipe

Step 1: Roast the Vegetables

Begin by preheating your oven to 425°F and lining a baking sheet with parchment paper to keep things easy and mess-free. Toss your mushrooms, red bell pepper, zucchini, and onion in a generous drizzle of olive oil with some sea salt and pepper. Spread them out evenly on the sheet so they can roast perfectly and develop those irresistible caramelized edges, which takes about 20 to 25 minutes. This roasting step is key for adding deep, complex flavor and soft textures that stand up beautifully in the layers of your lasagna.

Step 2: Prepare the Lasagna Noodles

While your vegetables roast, cook the lasagna noodles in a big pot of salted boiling water. Follow the package instructions and aim for al dente so the noodles hold their shape but stay tender after baking. Once drained, toss the noodles with a little olive oil to prevent sticking — this makes layering so much easier and ensures every bite retains its perfect texture.

Step 3: Mix the Ricotta Filling

In a large bowl, combine the ricotta cheese with freshly grated garlic, bright lemon zest, salt, and black pepper. This mixture brings the creamy, zesty heart to the lasagna, balancing the roasted vegetables with a smooth, flavorful contrast you’ll adore in every bite.

Step 4: Assemble the Lasagna

Oil a 9×13-inch baking dish and spread a good cup of marinara sauce on the bottom to keep the noodles moist. Layer your cooked noodles next, then add half of the ricotta mixture evenly across the noodles. Follow with half of the fresh spinach so you get that vibrant green color and tender freshness. Spoon roasted veggies over the spinach, then some marinara to keep everything beautifully saucy. Repeat the layering with noodles, ricotta, spinach, veggies, and sauce. Finish with a final layer of noodles, spread the remaining marinara on top, and sprinkle generously with mozzarella and pecorino cheeses.

Step 5: Bake to Perfection

Pop your assembled lasagna into the oven, now lowered to 400°F, and bake for around 30 minutes. You’re looking for bubbling sauce and a golden brown cheese crust that promises melty, savory goodness. Once out of the oven, let it rest for 20 minutes so it sets and becomes easier to slice, making serving as delightful as eating.

How to Serve Vegetarian Roasted Veggie Lasagna with Ricotta and Spinach Recipe

A square piece of vegetable lasagna sits on a matte green plate on a white marbled surface. The lasagna has four visible layers: a top golden-brown baked pasta layer with a crispy texture, followed by a bright red tomato sauce layer mixed with green zucchini slices and dark eggplant pieces. Below that is a thick white cheese layer that looks soft and creamy, and at the bottom another pasta layer, slightly browned at the edges, holding the filling together. Fresh green basil leaves are placed on top and around the lasagna, with small sprinkles of grated cheese on and near the dish. In the background, a white baking dish with more lasagna and a wooden pepper grinder stand beside stacked matte green plates with forks on top. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finishing touches make a meal memorable, and a sprinkle of fresh basil leaves or chopped parsley adds a bright herbal note that complements the richness of the lasagna perfectly. It’s also visually stunning and makes each slice look like a work of art.

Side Dishes

Pair this lasagna with a crisp green salad tossed in a tangy vinaigrette to brighten the palate, or some garlic bread for a warm, toasty counterpoint. Either choice adds balance and rounds out your meal wonderfully.

Creative Ways to Present

Drain small ramekins with individual portions or bake the lasagna as one big dish, depending on your occasion. You could also try layering it with different veggies or adding a sprinkle of toasted pine nuts on top for an unexpected crunch. The Vegetarian Roasted Veggie Lasagna with Ricotta and Spinach Recipe welcomes creativity and personal touches.

Make Ahead and Storage

Storing Leftovers

This lasagna keeps beautifully in the refrigerator for up to four days. Store it tightly covered to maintain moisture and freshness, and you’ll find the flavors only deepen, making leftovers just as satisfying as the first serving.

Freezing

If you want to prepare ahead, this dish freezes well. Assemble the lasagna, then cover it tightly with foil and plastic wrap before freezing. It can keep for up to three months, ready to be baked fresh whenever you need a comforting meal on hand.

Reheating

To reheat, thaw overnight in the refrigerator if frozen, then bake at 350°F until warmed through and bubbling. You can also microwave individual slices, but the oven approach keeps the crust nice and crisp, preserving the authentic taste and texture of the original dish.

FAQs

Can I use gluten-free lasagna noodles?

Absolutely! The Vegetarian Roasted Veggie Lasagna with Ricotta and Spinach Recipe works wonderfully with gluten-free noodles. Just prepare them according to the package instructions to ensure the best texture.

Is there a vegan version of this lasagna?

Yes! Swap out the ricotta and cheeses for vegan alternatives like cashew-based ricotta and plant-based mozzarella. You can use nutritional yeast or vegan parmesan for the pecorino replacement. The roasted vegetables and spinach still shine in this variation.

Can I change up the veggies?

Definitely, feel free to swap or add your favorites. Eggplant, butternut squash, or roasted carrots all work beautifully and bring unique flavors and textures alongside the original vegetables in the recipe.

Do I have to roast the vegetables before assembling?

Roasting is highly recommended as it intensifies the vegetable flavors and reduces excess moisture, preventing sogginess in your lasagna. It also creates that lovely caramelization, making every bite more flavorful.

How long can the lasagna sit before serving?

After baking, letting the lasagna rest for about 20 minutes is ideal. This allows it to firm up, making it easier to cut neat slices and letting the flavors meld together perfectly.

Final Thoughts

I can’t recommend enough trying the Vegetarian Roasted Veggie Lasagna with Ricotta and Spinach Recipe whenever you want a satisfying meal that impresses with both flavor and heartiness. It’s a dish you’ll happily share again and again, knowing you’re serving up something comforting, delicious, and stunningly fresh from your kitchen.