Harvest Vegetable Lasagna

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

Layered lasagna filled with seasonal roasted vegetables, creamy ricotta, and a rich tomato-basil sauce for a hearty vegetarian feast. This italian-inspired vegetarian ready in about 70 minutes pairs lasagna sheets, roasted and pureed tomatoes, chopped 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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: In a bowl, mix ricotta with parmesan, 1 tsp salt, and 1/2 tsp pepper. Set aside.
  4. 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.
  5. 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.

Frequently asked questions

How long does Harvest Vegetable Lasagna take to make?

Total time is about 70 minutes (40 min prep + 30 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 Harvest Vegetable Lasagna?

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 lasagna sheets from drying out.

Can I substitute ingredients in Harvest Vegetable Lasagna?

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 Harvest Vegetable Lasagna 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 Harvest Vegetable Lasagna 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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