Ina Garten Vegetable Lasagna Recipe

This Ina Garten Vegetable Lasagna Recipe is a cheesy and hearty dish, which includes layers of roasted vegetables and ricotta cheese. It’s the ultimate comfort food recipe, ready in just 1 hour and 40 minutes.

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Ina Garten Vegetable Lasagna Ingredients

• 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 no-boil noodles)
• 3 cups shredded mozzarella cheese

How To Make Ina Garten Vegetable Lasagna

1. Preheat the oven: Preheat oven to 375°F (190°C).
2. Cook the vegetables: Heat olive oil in a large skillet. Sauté onion for 5 minutes. Add garlic, peppers, zucchini, eggplant, 1 teaspoon salt, and ½ teaspoon pepper. Cook 10–12 minutes until tender.
3. Prepare the sauce: Stir in crushed tomatoes. Simmer 10 minutes, then set aside.
4. Mix the cheese filling: In a bowl, combine ricotta, 1 cup Parmesan, egg, basil, ½ teaspoon salt, and ½ teaspoon pepper. Mix until smooth.
5. Assemble the lasagna: Spread a thin layer of vegetable sauce in a 9×13-inch baking dish. Add 3 noodles, half the ricotta mix, 1 cup mozzarella, and a third of the sauce. Repeat layers: noodles, ricotta, mozzarella, sauce. Finish with noodles, sauce, mozzarella, and remaining Parmesan.
6. Bake the lasagna: Cover with foil and bake 30 minutes. Remove foil and bake another 15–20 minutes, until golden and bubbly.
7. Rest and serve: Let rest 10–15 minutes before slicing. Garnish with basil if desired.

Recipe Tips

• Can I make this ahead? Yes, assemble the lasagna a day in advance and refrigerate before baking.
• What’s the best way to keep it from being watery? Sauté vegetables until most liquid evaporates.
• Can I add more vegetables? Yes, mushrooms, spinach, or kale work well.
• Do I need to cook no-boil noodles first? No, just use extra sauce so they soften properly.
• Can I freeze it? Yes, freeze baked or unbaked lasagna for up to 2 months.

What To Serve With Vegetable Lasagna

This lasagna pairs well with:

• Garlic bread or focaccia
• A fresh Caesar salad
• Roasted asparagus or green beans
• A glass of red wine

How To Store Vegetable Lasagna

Refrigerate: Store covered in the fridge for up to 4 days.
Freeze: Wrap tightly and freeze up to 2 months. Reheat from frozen at 350°F until heated through.

Vegetable Lasagna Nutrition Facts

• Calories: 410 kcal
• Protein: 21g
• Fat: 21g
• Saturated Fat: 11g
• Carbohydrates: 34g
• Fiber: 5g
• Sugar: 8g
• Sodium: 710mg
• Calcium: 380mg

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

FAQs

Can I make this gluten-free?
Yes, use gluten-free lasagna noodles.

Do I need to peel the eggplant?
Peeling helps prevent bitterness, but it’s optional.

Can I substitute ricotta with cottage cheese?
Yes, but ricotta gives a creamier texture.

How do I prevent sticking?
Spray the foil with cooking spray before covering to prevent cheese from sticking.

Is this vegetarian-friendly?
Yes, just make sure your Parmesan is vegetarian (or substitute with Pecorino).

Try More Recipes:

• Ina Garten Chicken With Buttered Noodles Recipe
• Ina Garten Beef Tenderloin With Gorgonzola Sauce Recipe
• Ina Garten Whole Perfect Roast Chicken Recipe