Ina Garten Roasted Vegetable Lasagna Recipe

This Ina Garten Roasted Vegetable Lasagna Recipe is a hearty and flavorful vegetarian dish, which includes roasted bell peppers and zucchini. It’s a classic, foolproof recipe, ready in about 1 hour.

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Ina Garten Roasted Vegetable Lasagna Recipe Ingredients

• 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
• 3/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped (optional for garnish)

How To Make Ina Garten Roasted Vegetable Lasagna Recipe

1. Roast the vegetables: Preheat oven to 425°F (220°C). Spread zucchini, peppers, onion, and mushrooms on a sheet pan. Drizzle with olive oil, season with salt, pepper, and oregano. Toss and roast for 20–25 minutes until tender and golden.
2. Mix the ricotta filling: In a bowl, combine ricotta, eggs, a pinch of salt, and 1/4 cup Parmesan cheese. Stir until smooth.
3. Cook the noodles: If using regular lasagna noodles, cook according to package instructions. Drain and lay out on an oiled surface.
4. Layer the lasagna: In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Add a layer of noodles, half the roasted vegetables, one-third of the ricotta mixture, some mozzarella, and more sauce. Repeat layers. Top with noodles, remaining sauce, mozzarella, and remaining Parmesan.
5. Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake uncovered for another 15–20 minutes until bubbly and golden on top.
6. Rest and serve: Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh basil if desired.

Recipe Tips

• Can I use no-boil noodles?
  Yes, just add a bit more sauce to ensure they soften fully.
• Can I roast the vegetables ahead of time?
  Absolutely—roast a day ahead and refrigerate until ready to assemble.
• Can I freeze this lasagna?
  Yes, freeze before or after baking. Wrap tightly and label.
• How do I keep the lasagna from being watery?
  Roast vegetables well to reduce moisture and avoid over-saucing.
• Is there a vegan option?
  Yes, use dairy-free cheese and plant-based ricotta or tofu ricotta.

What To Serve With Roasted Vegetable Lasagna

This hearty vegetarian lasagna pairs well with:

• Garlic bread or focaccia
• Caesar or mixed greens salad
• Roasted Brussels sprouts or asparagus
• A glass of red wine or sparkling water

How To Store Roasted Vegetable Lasagna

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight and reheat covered in the oven.

Roasted Vegetable Lasagna Nutrition Facts

• Calories: ~400 kcal
• Protein: ~18g
• Fat: ~22g
• Carbohydrates: ~35g
• Fiber: ~4g
• Sodium: ~600mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use different vegetables?
Yes, eggplant, spinach, or cherry tomatoes work great in this recipe.

Do I need to peel the zucchini?
No, just slice them lengthwise. The skin adds texture and holds shape well.

How long does this need to rest before cutting?
Let it rest for at least 10 minutes for clean slices.

Can I make this lasagna gluten-free?
Yes, use gluten-free lasagna noodles and ensure the marinara is gluten-free.

What’s the best way to reheat leftovers?
Cover and bake at 350°F until warmed through, or microwave individual portions.

Try More Recipes:

• Ina Garten Pot Roast Recipe
• Barefoot Contessa Roast Beef Recipe
• Ina Garten Lamb Shank Recipe