Veggie lasagna is the kind of meal that fills more than just the table it fills the room. Built slowly, layer by layer, it brings together familiar flavors and simple vegetables in a way that feels comforting and generous. Mushrooms play an important role here. When cooked gently, they add depth and richness, giving the dish a hearty, almost savory backbone without needing meat.
This lasagna isn’t about replacing anything. It’s about showing how vegetables can carry a classic dish with confidence. Zucchini, eggplant, peppers, mushrooms, and greens come together with tomato sauce and creamy layers to create something deeply satisfying and familiar. Every bite feels warm, balanced, and complete.
In the Let’s Veg way of living, veggie lasagna represents ease and inclusion. It’s food everyone recognizes, food that invites sharing, and food that makes eating more vegetables feel natural rather than forced. It’s proof that comfort and nourishment can live in the same dish and that vegetables can absolutely be the main event.
Veggie Lasagna
Ingredients
Equipment
Method
- Preheat oven to 400°F (205°C).
- Toss zucchini, eggplant, bell pepper, mushrooms, olive oil, salt, and pepper.
- Roast 18-22 minutes, stirring once, until tender and lightly caramelized.
- Stir in spinach at the end so it wilts slightly.
- Cook lasagna noodles according to package instructions if not using no-boil.
- Drain and set aside.
- Build the Layers
- Lower oven temperature to 375°F (190°C).
- Spread a thin layer of sauce in a baking dish.
- Layer noodles, ricotta, roasted vegetables, sauce, and mozzarella.
- Repeat layers, finishing with sauce and cheese on top.
- Cover loosely with foil and bake 30 minutes.
- Uncover and bake 15-20 minutes until bubbly and lightly golden.
- Let rest 10-15 minutes before slicing and serving.