Roasted Vegetable Lasagna is the perfect entree! Eggplant, zucchini, and bell peppers are roasted to bring out their deepest, richest flavors before they are layered with pasta, cheese and sauce, then baked to perfection.

Roasted Vegetable Lasagna on a plate


Roasted vegetable lasagna is the best way to enjoy any leftover veggies or other ingredients like herbs, cheese, or even leftover spaghetti sauce or alfredo!

  • Roasted Vegetables You can use any combination of vegetables, you’ll need about 6-8 cups total. I like to keep the veggies in slices but you can dice them if you’d prefer.
  • Sauce Use either store-bought or homemade marinara or pasta sauce. You can add meat to the sauce as well.
  • Cheese Ricotta is the perfect filler for this lasagna however cottage cheese works too.
  • Pasta If your grocery sells fresh lasagna sheets (often found in the deli area), there is no need to cook them and they can be used in this recipe. For a low carb (no-noodle) version, just add extra roasted eggplant or zucchini!

Leftover roasted vegetables work well in this recipe. Veggies can be sliced or diced before layering. This makes a large pan but can be divided into two 9×9 pans and one can be frozen before baking.

Ingredients for Roasted Vegetable Lasagna

How to Make Vegetable Lasagna

While I love a good traditional homemade lasagna recipe, when my fridge (or garden) are overflowing with veggies, I turn to this delicious option!

To make vegetable lasagna:

  1. Roast vegetables in the oven until softened.
  2. While the veggies are roasting, mix the cheese layer and boil the lasagna.

Layers of ingredients in a dish for Roasted Vegetable Lasagna

  1. Spread 1 cup of sauce in a 9×13 pan. Layer with lasagna, roasted vegetables and cheese mixture.
  2. Bake until the cheese is bubbly and browned.

What to Serve with Vegetable Lasagna

Roasted Vegetable Lasagna in a white casserole dish

Can You Freeze Vegetable Lasagna?

Yes!! This can be frozen before or after baking.

To bake from frozen, thaw in the fridge overnight and bake as directed. If the lasagna is still quite cold, it may need a little bit of extra time in the fridge.

Lasagna Love

Serving of Roasted Vegetable Lasagna
4.97 from 28 votes↑ Click stars to rate now!
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Roasted Vegetable Lasagna

Roasted Vegetable Lasagna is the perfect healthy entree! Eggplant, zucchini, and bell peppers are roasted then layered with cheese and sauce and baked!
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 12 servings


  • 9 lasagna noodles
  • ¼ cup grated parmesan cheese
  • 1 ½ cups mozzarella cheese
  • 3 cups marinara sauce or pasta sauce
  • 28 ounces diced tomatoes drained
  • 1 large eggplant cut sliced 1/4" thick
  • 3 bell peppers seeded and quartered
  • 2 zucchini sliced 1/4" thick slices
  • 3 tablespoons olive oil
  • 1 teaspoon Italian seasoning

Cheese Layer

  • 2 cups ricotta cheese
  • 5 ounces frozen chopped spinach defrosted and squeezed dry
  • 1 cup mozzarella cheese
  • 1 egg beaten


  • Preheat the oven to 450°F. Drizzle eggplant, zucchini, and bell peppers with olive oil and Italian seasoning. Season with salt and pepper to taste.
  • Line two large pans with parchment paper and roast vegetables 15 minutes. Rotate pans and roast an additional 15 minutes. Remove from the oven and reduce oven temperature to 375°F.
  • Meanwhile cook lasagna noodles al dente according to package directions. Drain well.
  • Combine ingredients for the cheese layer and set aside. In a separate bowl, combine tomatoes and marinara.
  • Spread 1 cup of tomato sauce in a 9x13 pan and add 3 noodles. Top with half of the roasted vegetables.
  • Add 1 cup of tomato sauce. Cover with 3 noodles and spread cheese layer over top. Add remaining vegetables.
  • Top with remaining noodles and tomato sauce.
  • Bake 30 minutes uncovered. Top with remaining cheeses and bake an additional 15-30 minutes or until browned and bubbly.
  • Let rest at least 20 minutes before cutting.


Use any combination of vegetables (about 6 cups total). 
This recipe can be frozen before or after baking. To bake, thaw in the fridge overnight and bake as directed. If the lasagna is very cold, it make need a little bit extra time.
This makes a large pan but can be divided into two 9×9 pans and one can be frozen before baking.
4.97 from 28 votes

Nutrition Information

Calories: 282 | Carbohydrates: 29g | Protein: 19g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 589mg | Potassium: 723mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3067IU | Vitamin C: 56mg | Calcium: 398mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Pasta
Cuisine American
Roasted Vegetable Lasagna and roasted vegetables on a baking sheet with writing
Roasted Vegetable Lasagna on a plate with a title
Roasted Vegetable Lasagna with writing


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Excellent! I didn’t bother boiling the noodles first and I used 5oz fresh baby spinach. Also didn’t realize I was supposed to drain the tomatoes. Guess you can’t mess up this recipe!5 stars

  2. So flavorful and robust! We used basil in the ricotta mixture since I could find spinach anywhere. I would definitely use it again.Absolutely delicious!5 stars

  3. I made this lasagna last night. We liked it, although it needs salt and pepper, and I would add garlic to it as well.4 stars

  4. Could I use diced fresh tomatoes instead of 28oz canned? (I have extra tomatoes i wanted to use up). Thanks.

    1. The canned tomatoes are drained so I don’t see why not, but we haven’t made this recipe using fresh tomatoes. Let us know if you try it Rachel!


    1. You can use fresh spinach if you’d like. I usually cook the spinach, cool slightly and squeeze out any moisture.