Harvest Vegetable Lasagna

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

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 developed and reviewed.

Layered lasagna filled with seasonal roasted vegetables, creamy ricotta, and a rich tomato-basil sauce for a hearty vegetarian feast. This Italian-inspired vegetarian recipe, ready in about 70 minutes, pairs lasagna sheets, tomatoes, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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: 40 min Cook: 30 min Serves 6 Italian cuisine 340 cal/serving

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Ingredients

12 lasagna sheets
2 lbs, roasted and pureed tomatoes
1/2 cup, chopped fresh basil
2 cups ricotta cheese
1/2 cup, grated parmesan cheese
3 tbsp olive oil
3 cloves, minced garlic
2, diced zucchini
1, diced eggplant
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 375°F (190°C). Toss zucchini and eggplant with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast for 25 minutes until tender and caramelized.
Step 2: In a blender, combine roasted tomatoes, basil, 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp pepper. Blend until smooth.
Step 3: In a bowl, mix ricotta with parmesan, 1 tsp salt, and 1/2 tsp pepper. Set aside.
Step 4: In a 9x13-inch baking dish, spread 1/3 of the tomato sauce. Layer 6 lasagna sheets, then 1/3 of the ricotta mixture, 1/3 of the roasted vegetables, and 1/3 of the remaining sauce. Repeat layers twice.
Step 5: Top with remaining sauce and a generous sprinkle of parmesan. Bake for 25-30 minutes until bubbly and golden. Let rest 10 minutes before serving.