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Ina Garten Roasted Vegetable Lasagna

Ina Garten Roasted Vegetable Lasagna
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Print Recipe

Ina Garten’s roasted vegetable lasagna is a flavorful, meatless lasagna made with layers of oven-roasted vegetables like zucchini, bell peppers, and mushrooms, combined with ricotta cheese, mozzarella, Parmesan, and a homemade tomato sauce. It’s baked until bubbly and golden on top, delivering a well-balanced dish that’s as nourishing as it is comforting.

Ingredients

Scale

  • 2 zucchini, sliced lengthwise

  • 2 red bell peppers, cut into strips

  • 1 yellow bell pepper, cut into strips

  • 1 large red onion, sliced

  • 8 oz mushrooms, sliced

  • 3 tablespoons olive oil

  • Salt and black pepper, to taste

  • 1 teaspoon dried oregano

  • 1 box lasagna noodles (regular or no-boil)

  • 4 cups marinara sauce (homemade or store-bought)

  • 15 oz ricotta cheese

  • 2 eggs

  • 2 cups shredded mozzarella cheese

  • ¾ cup grated Parmesan cheese

  • ¼ cup fresh basil, chopped (optional for garnish)

Instructions

Step 1: Roast the Vegetables

Preheat the oven to 425°F (220°C). Place zucchini, peppers, onion, and mushrooms on a sheet pan. Drizzle with olive oil, sprinkle with salt, pepper, and oregano. Toss well. Roast for 20–25 minutes until vegetables are tender and lightly browned.

Step 2: Prepare the Ricotta Mixture

In a mixing bowl, combine ricotta cheese, eggs, a pinch of salt, and ¼ cup Parmesan. Mix well until smooth and creamy.

Step 3: Cook the Lasagna Noodles

If using regular lasagna noodles, cook according to package directions. Drain and set aside on a lightly oiled surface to prevent sticking.

Step 4: Assemble the Lasagna Layers

Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Add a layer of noodles, then half the roasted vegetables. Spread one-third of the ricotta mixture, sprinkle some mozzarella, and add sauce. Repeat layers. Finish with noodles, sauce, mozzarella, and remaining Parmesan.

Step 5: Bake the Lasagna

Cover the dish with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for another 15–20 minutes until the top is golden and bubbling.

Step 6: Let it Rest Before Serving

Allow the lasagna to sit for 10–15 minutes before slicing. This helps the layers set and makes serving easier.

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