Harvest Vegetable Lasagna
Layered lasagna filled with seasonal roasted vegetables, creamy ricotta, and a rich tomato-basil sauce for a hearty vegetarian feast. This italian-inspired vegetarian (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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
