Italian Oven-Roasted Vegetable Lasagna with Ricotta and Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Layers of roasted seasonal vegetables, creamy ricotta, and tender pasta sheets baked to golden perfection in this wholesome Italian-inspired lasagna. This italian-inspired vegetarian (vegetarian) ready in about 85 minutes pairs sheets, no-boil lasagna noodles, olive oil, ricotta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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

• 9 sheets, no-boil lasagna noodles
• 1 medium, sliced into 1/4-inch rounds eggplant
• 2 medium, sliced into 1/4-inch rounds zucchini
• 1 large, sliced into strips red bell pepper
• 4 tbsp olive oil
• 1 1/2 cups ricotta cheese
• 4 cups, roughly chopped fresh spinach
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cups marinara sauce
• 3 cloves, minced garlic cloves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp dried oregano

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 sliced medium eggplant, 2 sliced medium zucchini, and 1 large sliced red bell pepper with 4 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Spread on a baking sheet and roast for 20 minutes until tender and lightly browned.
2. Step 2: While vegetables roast, mix 1 1/2 cups ricotta cheese with 4 cups roughly chopped fresh spinach, 1 tsp salt, 1/2 tsp black pepper, and 3 minced garlic cloves in a bowl.
3. Step 3: In a 9x13-inch baking dish, spread 1 cup marinara sauce evenly on the bottom.
4. Step 4: Layer 3 no-boil lasagna noodles over the sauce, then spread half of the ricotta-spinach mixture, half of the roasted vegetables, and 1 cup shredded mozzarella cheese.
5. Step 5: Pour 1 cup marinara sauce evenly over the layer.
6. Step 6: Repeat layering with 3 noodles, remaining ricotta-spinach mixture, remaining roasted vegetables, 1 cup mozzarella, and 1 cup marinara sauce.
7. Step 7: Top with final 3 noodles, remaining 1 cup marinara sauce, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan cheese.
8. Step 8: Cover tightly with foil and bake at 375°F for 40 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden on top.
9. Step 9: Let rest 10 minutes before slicing and serving.