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Ina Garten Vegetable Lasagna – Fresh, Flavorful, and Comfortingly Delicious

Ina Garten Vegetable Lasagna
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Print Recipe

Ina’s vegetable lasagna features roasted vegetables like zucchini, eggplant, and bell peppers layered between tender lasagna noodles, rich marinara sauce, and a creamy cheese filling. The combination of textures and flavors makes it hearty enough to satisfy everyone—vegetarians and meat-eaters alike.

Ingredients

Scale

  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 1 red bell pepper, diced

  • 1 yellow bell pepper, diced

  • 1 medium zucchini, diced

  • 1 medium eggplant, peeled and diced

  • 1½ teaspoons kosher salt, divided

  • 1 teaspoon freshly ground black pepper, divided

  • 1 (28-ounce) can crushed tomatoes

  • 1 (15-ounce) container ricotta cheese

  • 1½ cups grated Parmesan cheese, divided

  • 1 large egg

  • 2 tablespoons chopped fresh basil (or 2 teaspoons dried)

  • 9 lasagna noodles, cooked and drained (or use no-boil noodles if preferred)

  • 3 cups shredded mozzarella cheese

Instructions

Step 1: Preheat the oven

Preheat your oven to 375°F (190°C).

Step 2: Cook the vegetables

In a large skillet, heat the olive oil over medium heat. Add the onions and sauté for 5 minutes until translucent. Add the garlic, bell peppers, zucchini, eggplant, 1 teaspoon salt, and ½ teaspoon pepper. Cook for 10–12 minutes, stirring occasionally, until vegetables are tender.

Step 3: Prepare the sauce

Stir the crushed tomatoes into the vegetable mixture. Simmer for 10 minutes to blend flavors. Remove from heat and set aside.

Step 4: Prepare the cheese filling

In a bowl, combine the ricotta cheese, 1 cup Parmesan cheese, egg, basil, ½ teaspoon salt, and ½ teaspoon pepper. Mix until smooth and well combined.

Step 5: Assemble the lasagna

Spread a thin layer of the vegetable sauce on the bottom of a 9×13-inch baking dish. Layer 3 noodles over the sauce. Spread half the ricotta mixture over the noodles, sprinkle with 1 cup mozzarella, and top with a third of the vegetable sauce. Repeat the layers: noodles, ricotta, mozzarella, sauce. Finish with a final layer of noodles, sauce, and the remaining mozzarella and Parmesan.

Step 6: Bake the lasagna

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15–20 minutes, until the cheese is bubbly and lightly golden.

Step 7: Rest and serve

Let the lasagna rest for 10–15 minutes before slicing. Garnish with additional fresh basil if desired.

Find it online: https://lightblue-kingfisher-834643.hostingersite.com/ina-garten-vegetable-lasagna-recipe/