Baked Italian-Style Vegetable Lasagna with Ricotta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Layers of tender roasted vegetables, creamy ricotta, and tomato sauce baked under mozzarella until golden and bubbling. This italian-inspired pasta (vegetarian) ready in about 75 minutes pairs sheets, cooked al dente lasagna noodles, medium, thinly sliced zucchini, medium, thinly sliced 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.

Prep: 30 min Cook: 45 min Serves 6 Italian cuisine 420 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Baked Italian-Style Vegetable Lasagna with Ricotta take to make?

Total time is about 75 minutes (30 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Italian-Style Vegetable Lasagna with Ricotta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced red bell pepper from drying out.

Can I substitute ingredients in Baked Italian-Style Vegetable Lasagna with Ricotta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Italian-Style Vegetable Lasagna with Ricotta for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Italian-Style Vegetable Lasagna with Ricotta vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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