Baked Italian-Style Vegetable Lasagna with Ricotta

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Layers of tender roasted vegetables, creamy ricotta, and tomato sauce baked under mozzarella until golden and bubbling. This Italian-inspired pasta recipe (vegetarian), ready in about 75 minutes, pairs lasagna noodles, zucchini, eggplant for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 9 sheets, cooked al dente lasagna noodles
• 1 medium, thinly sliced zucchini
• 1 medium, thinly sliced eggplant
• 1 medium, diced red bell pepper
• 3 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cups marinara sauce
• 1/4 cup chopped fresh basil

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Toss 1 medium thinly sliced zucchini, 1 medium thinly sliced eggplant, and 1 diced red bell pepper with 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: In a medium bowl, combine 1 1/2 cups ricotta cheese with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup chopped fresh basil. Mix gently to combine.
3. Step 3: Spread 1/2 cup marinara sauce on the bottom of a 9x13-inch baking dish. Layer 3 cooked lasagna noodles over the sauce. Spread half of the ricotta mixture over noodles, then half of the roasted vegetables, followed by 1 cup marinara sauce and 2/3 cup shredded mozzarella.
4. Step 4: Repeat the layering with 3 noodles, remaining ricotta, roasted vegetables, 1 cup marinara, and 2/3 cup mozzarella. Top with the last 3 noodles, remaining marinara sauce, 2/3 cup mozzarella, and 1/2 cup grated Parmesan.
5. Step 5: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden. Let rest for 10 minutes before slicing and serving.