Few dishes hit the sweet spot between comfort and nourishment like a lasagna. Rich, layered, and satisfying, it’s a classic for a reason. But what if you’re looking for something lighter, brighter, and vegetarian? Enter this Roasted Veggie Lasagna with Whipped Ricotta. It’s a veggie-forward take on the traditional Italian favorite, filled with roasted seasonal vegetables, savory tomato sauce, and a luxurious whipped ricotta mixture that elevates the dish to gourmet status. Whether you’re a committed vegetarian or just craving a meatless meal, this recipe delivers in both flavor and texture.
In this post, we’ll cover every aspect of this recipe—from choosing the right vegetables and whipping the perfect ricotta to layering and baking the lasagna to golden, bubbling perfection. We’ll also include variations, tips, and answers to commonly asked questions.
Why You’ll Love This Roasted Veggie Lasagna with Whipped Ricotta
- Vegetarian and nutrient-rich: Loaded with fiber and vitamins from colorful veggies.
- Comforting but lighter than traditional meat lasagna.
- Freezer-friendly and ideal for meal prep.
- Customizable to seasonal produce or personal preferences.
- Elegant yet easy enough for a weeknight dinner.
Ingredients Breakdown
For the Roasted Vegetables
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, chopped
- 1.5 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon dried oregano
For the Tomato Sauce
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 800g canned crushed tomatoes
- 1 teaspoon salt
- 0.5 teaspoon sugar
- 0.5 teaspoon red chili flakes (optional)
- 1 teaspoon dried basil
For the Whipped Ricotta Layer
- 450g full-fat ricotta cheese
- 0.5 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon lemon zest
- 1 tablespoon chopped fresh basil
- Salt and pepper, to taste
For Assembly
- 9 lasagna noodles (regular or oven-ready)
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- Fresh basil, for garnish
Step-by-Step Instructions
1. Roast the Vegetables
Start by preheating your oven to 200°C. On a large baking sheet, combine zucchini, squash, bell peppers, and onion. Toss with olive oil, salt, pepper, and oregano. Roast for 20–25 minutes until tender and lightly charred. This step intensifies the natural sweetness of the vegetables and adds a slightly smoky depth to the dish.
2. Make the Tomato Sauce
In a saucepan, heat olive oil over medium heat. Sauté garlic for 1 minute until fragrant. Add crushed tomatoes, salt, sugar, chili flakes, and dried basil. Simmer uncovered for 15–20 minutes, allowing the sauce to reduce and thicken. Adjust salt or spice to taste.
3. Prepare the Whipped Ricotta
In a medium bowl, combine ricotta, Parmesan, egg, lemon zest, basil, salt, and pepper. Use a hand mixer or whisk to whip until smooth and airy. The lemon zest adds brightness, while the basil infuses the layer with fresh herbal notes.
4. Cook the Lasagna Noodles
Boil lasagna noodles according to package instructions unless using oven-ready noodles. Drain and lay flat on parchment paper to prevent sticking.
5. Assemble the Lasagna
Grease a 9×13-inch baking dish. Start with a thin layer of tomato sauce at the bottom. Add 3 lasagna noodles, then half the whipped ricotta, half the roasted vegetables, a generous spoon of sauce, and a sprinkle of mozzarella. Repeat the layering process. Finish with the final 3 noodles, the remaining tomato sauce, and the rest of the mozzarella and Parmesan.
6. Bake the Lasagna
Cover the baking dish with foil and bake at 190°C for 30 minutes. Remove the foil and bake uncovered for 15–20 more minutes until the top is golden and bubbling. Let rest for at least 10 minutes before slicing.
Serving Suggestions
Pair this Roasted Veggie Lasagna with:
- A simple green salad with balsamic vinaigrette
- Garlic bread or rosemary focaccia
- A glass of red wine like Chianti or Pinot Noir
- Roasted or steamed asparagus for an extra veggie boost
Variations to Try
- Add Greens: Add a layer of wilted spinach, kale, or Swiss chard for more greens.
- Use Different Veggies: Eggplant, mushrooms, cherry tomatoes, or butternut squash all work well.
- Make It Vegan: Substitute ricotta with vegan tofu ricotta and use plant-based cheese.
- Add Pesto: Swirl in a bit of pesto to the ricotta for a flavor punch.
- Gluten-Free: Use gluten-free lasagna noodles.
Storage & Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze the assembled (unbaked) lasagna for up to 2 months. Thaw overnight in the fridge before baking.
- Reheat: Warm individual slices in the microwave or reheat the whole dish in the oven at 180°C for 20–25 minutes.
Expert Tips for Success
- Roast vegetables in a single layer for even caramelization.
- Don’t skip the rest period after baking—this helps the lasagna set for clean slices.
- Use full-fat ricotta for the creamiest whipped layer.
- Grate your own mozzarella for better melting and less moisture.
Final Thoughts
This Roasted Veggie Lasagna with Whipped Ricotta brings together the best of both worlds: rustic roasted vegetables and elegant whipped ricotta layered in a cozy, bubbling casserole. It’s a dish that feels special yet comforting, perfect for weeknight dinners, holiday tables, or prepping ahead for busy weeks. Whether you’re making it for your family or hosting a gathering, this recipe is sure to impress. Try it once, and it just might become your go-to lasagna recipe.
Roasted Veggie Lasagna with Whipped Ricotta Recipe
Description
This Roasted Veggie Lasagna with Whipped Ricotta is a comforting, flavor-packed vegetarian dish layered with perfectly roasted seasonal vegetables, velvety tomato sauce, tender lasagna noodles, and a creamy whipped ricotta filling. It’s a hearty and healthy dinner idea that combines rustic charm with gourmet flair—perfect for cozy nights or impressing guests.
Ingredients
For the Roasted Vegetables:
For the Whipped Ricotta:
For the Tomato Sauce:
For Assembly:
Instructions
Roast the Vegetables
- Preheat the oven to 200°C. On a large baking sheet, toss zucchini, squash, peppers, and onion with olive oil, salt, pepper, and oregano. Spread in a single layer and roast for 20–25 minutes until tender and slightly charred. Set aside.
Cook the Tomato Sauce
- In a medium saucepan, heat olive oil over medium heat. Sauté garlic for 1 minute until fragrant. Add crushed tomatoes, salt, sugar, chili flakes, and dried basil. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. Adjust seasoning to taste.
Prepare the Whipped Ricotta
- In a mixing bowl, combine ricotta, Parmesan, egg, lemon zest, chopped basil, salt, and pepper. Whip together with a hand mixer or fork until fluffy and smooth.
Cook the Lasagna Noodles
- Boil noodles according to package instructions if not using no-boil noodles. Drain and lay flat on parchment paper to prevent sticking.
Assemble the Lasagna
- In a 9x13-inch baking dish, spread a thin layer of tomato sauce on the bottom. Layer 3 lasagna noodles, followed by half of the whipped ricotta, half the roasted veggies, a layer of tomato sauce, and a sprinkle of mozzarella. Repeat the layers. Top with final 3 noodles, the remaining tomato sauce, mozzarella, and Parmesan.
Bake the Lasagna
- Preheat oven to 190°C. Cover the dish with foil and bake for 30 minutes. Remove foil and bake uncovered for another 15–20 minutes until golden and bubbling.
Rest and Serve
- Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves and serve warm.
Note
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Freezing Tip: Assemble and freeze before baking for up to 2 months. Thaw overnight in the fridge and bake as instructed.
Veggie Variations: Add mushrooms, eggplant, or spinach for more variety.
Make It Vegan: Use vegan ricotta and cheese alternatives, and skip the egg in the ricotta mixture.
