Roasted vegetable lasagna layers sweet butternut squash, zucchini, and onions with a creamy ricotta and spinach filling, a simple tomato sauce, and plenty of melted mozzarella.
It is a meatless dinner that still feels satisfying, thanks to oven roasted vegetables that bring caramelized flavor to every layer. Fresh lasagna sheets go in without boiling, so assembly is quick, and a pan feeds a table of six with leftovers that reheat beautifully.
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Why This Roasted Vegetable Lasagna Recipe Works
Roasting the squash, zucchini, and onions before layering drives off moisture and concentrates their natural sweetness. Raw vegetables would release water in the oven and turn the dish soupy.
The ricotta filling is bound with an egg and seasoned with Parmesan, garlic, and nutmeg, so it stays creamy and sliceable instead of running across the plate.
A quick sauce of passata and crushed tomatoes simmers just 15 minutes, which keeps the tomato flavor fresh and bright. Roasted red pepper strips add smoky sweetness between the layers.
Ingredients for Roasted Vegetable Lasagna
- 1 lb butternut squash, cut into 3/4 inch cubes, for the roasted vegetables
- 2 large zucchini, cut into 3/4 inch chunks, for the roasted vegetables
- 2 yellow onions, cut into wedges, for the roasted vegetables
- 2 tbsp olive oil, for the roasted vegetables
- 1 clove garlic, minced, for the roasted vegetables
- 1/4 tsp kosher salt and 1/4 tsp black pepper, for the roasted vegetables
- 8 oz frozen chopped spinach, thawed and squeezed dry, for the ricotta filling
- 1 lb ricotta cheese, for the ricotta filling
- 1/2 cup grated Parmesan cheese, for the ricotta filling
- 1 large egg, for the ricotta filling
- 1 clove garlic, minced, for the ricotta filling
- 1/8 tsp ground nutmeg, for the ricotta filling
- 1/4 tsp kosher salt and 1/2 tsp black pepper, for the ricotta filling
- 1 tbsp olive oil, for the tomato sauce
- 1 clove garlic, for the tomato sauce
- 1 small yellow onion, finely chopped, for the tomato sauce
- 24 oz tomato passata, for the tomato sauce
- 14 oz can crushed tomatoes, for the tomato sauce
- 1/2 cup water, for the tomato sauce
- 3/4 tsp dried thyme, for the tomato sauce
- 3/4 tsp dried oregano, for the tomato sauce
- 1/2 tsp red pepper flakes, for the tomato sauce
- 1/4 tsp kosher salt and 1/4 tsp black pepper, for the tomato sauce
- 12 oz jar roasted red pepper strips, drained, for assembly
- 13 oz fresh lasagna sheets, for assembly
- 10 oz shredded mozzarella cheese, for assembly
Butternut squash. Squash replaces pumpkin and roasts into sweet, tender cubes. Cut the pieces evenly so they finish at the same time.
Ricotta and spinach. Squeeze the thawed spinach in a clean towel until dry. Wet spinach thins the filling.
Passata. Smooth tomato passata gives the sauce body. If you cannot find it, use two 14 oz cans of crushed tomatoes in its place.
Fresh lasagna sheets. They soften as the dish bakes, so no boiling is needed. Dried sheets need a longer bake and more sauce.
Mozzarella. Shred it from a block for the ideal melt and a golden, bubbly top.
How to Make Roasted Vegetable Lasagna
1. Roast the vegetables. Heat the oven to 400 degrees F. Toss the squash, zucchini, onions, garlic, 2 tablespoons olive oil, salt, and pepper on a large baking sheet. Roast for 25 to 30 minutes until tender and browned at the edges.
2. Make the tomato sauce. Warm 1 tablespoon olive oil in a saucepan over medium heat. Cook the onion and garlic until soft, then add the passata, crushed tomatoes, water, thyme, oregano, pepper flakes, salt, and pepper. Simmer for 15 minutes.
3. Mix the ricotta filling. Stir the ricotta, spinach, Parmesan, egg, garlic, nutmeg, salt, and pepper together until evenly combined.
4. Start the layers. Reduce the oven to 375 degrees F. Spread a thin layer of sauce over the bottom of a 9 x 13 inch baking dish.
5. Build the first half. Add a layer of lasagna sheets, half the ricotta filling, half the roasted vegetables, half the pepper strips, and a generous layer of sauce.
6. Repeat and top. Repeat with sheets, the remaining filling, vegetables, peppers, and sauce. Finish with a final layer of sheets, sauce, and all the mozzarella.
7. Bake covered. Cover the dish with foil and bake for 20 minutes.
8. Bake uncovered and rest. Remove the foil and bake 15 minutes more until the cheese is golden and bubbling. Let the lasagna rest 10 minutes before cutting.
How to Serve Roasted Vegetable Lasagna
Cut into generous squares and serve with extra sauce spooned over the top. A crisp Italian house salad cuts the richness, and warm air fryer garlic bread slices soak up the sauce. Add fluffy dinner rolls for a full spread, and pour blueberry mojito for a gathering.
How to Store and Reheat Roasted Vegetable Lasagna
Cool the lasagna to room temperature within 2 hours, then cover and refrigerate for up to 4 days. For the freezer, wrap individual portions tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat covered in a hot oven at 350 degrees F until the center reaches 165 degrees F.
Tips and Variations for Roasted Vegetable Lasagna
Roast on a large pan. Crowded vegetables steam instead of browning, so use two pans if needed.
Dry the spinach. Press it hard in a clean towel. This single step keeps the filling thick.
Rest before slicing. The rest lets the layers set, so the squares hold their shape on the plate.
Make it ahead. Assemble the lasagna a day ahead, cover, and refrigerate. Add 10 minutes to the covered bake.
Swap the vegetables. Mushrooms, eggplant, or bell peppers can replace the squash or zucchini.
Adjust the heat. Leave out the pepper flakes for a mild version suitable for kids.
Boost the cheese. Mix a handful of extra Parmesan into the top layer for deeper browning.
Food safety. For general guidance on cooling and reheating leftovers, see the University of Minnesota Extension guide to storing leftovers.
Frequently Asked Questions About Roasted Vegetable Lasagna
What is roasted vegetable lasagna?
It is a meatless lasagna built with oven roasted vegetables, a ricotta spinach filling, tomato sauce, and melted mozzarella. The roasting adds sweetness and keeps the layers from getting watery.
Can I make roasted vegetable lasagna ahead of time?
Yes. Assemble it up to a day ahead and keep it covered in the refrigerator, then bake as directed. You can also bake it fully, cool it, and reheat portions later.
Can I freeze roasted vegetable lasagna?
Yes. Wrap cooled portions well and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating until steaming hot.
Do I need to boil the lasagna sheets?
Not with fresh sheets. They cook in the sauce as the dish bakes. Dried sheets also work without boiling if you add a little extra sauce and bake covered a bit longer.
Can I use a different squash?
Yes. Kabocha or sweet potato work in place of butternut squash. Cut them into the same size cubes.
Roasted Vegetable Lasagna with Ricotta and Spinach
Equipment
- 9 x 13 inch baking dish
- Large baking sheet
- Saucepan
- Aluminum foil
Ingredients
Main Ingredients
- 1 lb butternut squash cut into 3/4 inch cubes, for the roasted vegetables
- 2 large zucchini cut into 3/4 inch chunks, for the roasted vegetables
- 2 yellow onions cut into wedges, for the roasted vegetables
- 2 tbsp olive oil for the roasted vegetables
- 1 cloves garlic minced, for the roasted vegetables
- ¼ tsp kosher salt for the roasted vegetables
- ¼ tsp black pepper for the roasted vegetables
- 8 oz frozen chopped spinach thawed and squeezed dry, for the ricotta filling
- 1 lb ricotta cheese for the ricotta filling
- ½ cup grated Parmesan cheese for the ricotta filling
- 1 large egg for the ricotta filling
- 1 cloves garlic minced, for the ricotta filling
- ⅛ tsp ground nutmeg for the ricotta filling
- ¼ tsp kosher salt for the ricotta filling
- ½ tsp black pepper for the ricotta filling
- 1 tbsp olive oil for the tomato sauce
- 1 cloves garlic for the tomato sauce
- 1 small yellow onion finely chopped, for the tomato sauce
- 24 oz tomato passata for the tomato sauce
- 14 oz crushed tomatoes 1 can, for the tomato sauce
- ½ cup water for the tomato sauce
- ¾ tsp dried thyme for the tomato sauce
- ¾ tsp dried oregano for the tomato sauce
- ½ tsp red pepper flakes for the tomato sauce
- ¼ tsp kosher salt for the tomato sauce
- ¼ tsp black pepper for the tomato sauce
- 12 oz roasted red pepper strips drained, from 1 jar, for assembly
- 13 oz fresh lasagna sheets for assembly
- 10 oz shredded mozzarella cheese for assembly
Instructions
Cooking
- Roast. Roast the squash, zucchini, and onions with oil, garlic, salt, and pepper at 400 degrees F for 25 to 30 minutes until tender.
- Simmer the sauce. Soften the onion and garlic in olive oil, add the tomatoes, water, herbs, and seasoning, and simmer for 15 minutes.
- Mix the filling. Combine the ricotta, spinach, Parmesan, egg, garlic, nutmeg, salt, and pepper.
- Layer. With the oven at 375 degrees F, layer sauce, sheets, filling, vegetables, and pepper strips twice, then top with sheets, sauce, and mozzarella.
- Bake. Bake covered for 20 minutes, uncover for 15 minutes more, then rest 10 minutes before cutting.
