Serious Vegetable & Ricotta Lasagna

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A layered masterpiece of pasta, creamy ricotta, and seasonal vegetables, baked to golden perfection for a dish that is as beautiful as it is delicious. This italian-inspired pasta (vegetarian) ready in about 95 minutes pairs sheets lasagna noodles, medium, thinly sliced zucchini, medium, thinly sliced eggplant for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 8, 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.

★ 3.9 (12 ratings) Prep: 45 min Cook: 50 min Serves 8 Italian cuisine 420 cal/serving

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Ingredients

12 sheets lasagna noodles
2 medium, thinly sliced zucchini
1 medium, thinly sliced eggplant
1/2 cup, finely chopped onion
3 cloves, minced garlic
2 tbsp olive oil
3 cups tomato sauce
15 oz ricotta cheese
2 cups, shredded mozzarella cheese
1/4 cup, chopped fresh basil
1/2 tsp salt
1/4 tsp pepper

Instructions

Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1/2 cup chopped onion and 3 minced garlic cloves, and cook for 3 minutes until softened.
Step 3: Add 2 thinly sliced zucchini and 1 thinly sliced eggplant, and cook for 5 minutes until tender and slightly golden, stirring occasionally.
Step 4: Stir in 3 cups tomato sauce, 1/2 tsp salt, and 1/4 tsp pepper. Simmer for 5 minutes, then remove from heat.
Step 5: Spread 1/2 cup tomato sauce mixture in the bottom of the baking dish. Place 4 lasagna noodles over the sauce.
Step 6: Spread 7.5 oz ricotta cheese evenly over noodles, then sprinkle with 1/2 cup shredded mozzarella and 1/4 cup chopped fresh basil.
Step 7: Repeat layers: 1/2 cup tomato sauce, 4 noodles, remaining ricotta, 1/2 cup mozzarella, and 1/4 cup basil.
Step 8: Top with remaining 4 noodles, 1/2 cup tomato sauce, and 1/2 cup mozzarella. Cover with foil.
Step 9: Bake covered for 25 minutes, then uncovered for 15 minutes until cheese is melted and bubbly. Let rest 10 minutes before slicing.

Equipment for this recipe

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Frequently asked questions

How long does Serious Vegetable & Ricotta Lasagna take to make?

Total time is about 95 minutes (45 min prep + 50 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 Serious Vegetable & Ricotta 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 sheets lasagna noodles from drying out.

Can I substitute ingredients in Serious Vegetable & Ricotta 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 Serious Vegetable & Ricotta Lasagna for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Serious Vegetable & Ricotta 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.