Best Vegetarian Lasagna

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A layered masterpiece with roasted vegetables, creamy ricotta, and tangy marinara, baked until bubbly and golden. This Italian-inspired vegetarian recipe, ready in about 80 minutes, pairs lasagna noodles, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 50 min Serves 6 Italian cuisine 520 cal/serving

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Ingredients

12 oz lasagna noodles
2 tbsp olive oil
1, finely chopped onion
3 cloves, minced garlic
1, sliced thin zucchini
1, sliced thin eggplant
2 cups marinara sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 tsp dried basil
2 tbsp, chopped fresh basil

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Instructions

Step 1: Preheat oven to 375°F (190°C). Cook 12 oz lasagna noodles until al dente, then drain and set aside.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 chopped onion and 3 minced garlic cloves, cooking for 5 minutes until softened. Add 1 sliced zucchini and 1 sliced eggplant, cooking for 8 minutes until tender, stirring occasionally.
Step 3: In a bowl, mix 1 cup ricotta with 1/2 tsp dried basil and 1/2 tsp salt. Spread 1/2 cup marinara sauce in a 9x13-inch baking dish, then layer with 4 noodles, 1/3 of the vegetable mixture, 1/2 of the ricotta mixture, and 1/2 cup marinara sauce.
Step 4: Repeat layers twice, ending with noodles, 1/2 cup marinara, 1/2 cup shredded mozzarella, and 1/2 cup grated Parmesan. Sprinkle with 2 tbsp chopped fresh basil.
Step 5: Cover with foil and bake for 25 minutes, then remove foil and bake 15 more minutes until cheese is bubbly and golden. Rest 10 minutes before slicing.