This easy vegetable lasagne is warm, cheesy, and full of flavor. Roasted veggies, creamy ricotta, and layers of pasta come together in one delicious dish. It’s perfect for a family dinner or when you want something comforting but still full of fresh ingredients.

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Ingredients Needed:

Extra-virgin olive oil
8 ounces cremini mushrooms, stemmed and quartered
1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
1 medium zucchini, cut into ½-inch pieces
½ medium yellow onion cut into ½-inch pieces
Sea salt and freshly ground black pepper
15 lasagna noodles*
3 cups marinara sauce, 24 ounces
3 cups fresh spinach
2 cups grated low-moisture, part-skim mozzarella cheese
½ cup grated pecorino cheese
Fresh basil leaves or chopped fresh parsley, for garnish

Ricotta Filling:

3 cups whole milk ricotta cheese, 24 ounces
3 garlic cloves, grated
2 teaspoons lemon zest
1 teaspoon sea salt
Freshly ground black pepper

How To Make Vegetable Lasagne Recipe?

Preheat the oven and roast the vegetables: set the oven to 425°F and line a baking sheet with parchment paper. Place the mushrooms, red pepper, zucchini, and onion on the sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 20 to 25 minutes until soft and slightly browned. Reduce the oven to 400°F.
Cook the noodles: bring a big pot of salted water to a boil. Cook the lasagna noodles following the package until al dente. Drain and toss with a little olive oil to stop them from sticking.
Make the ricotta filling: in a bowl, mix the ricotta, garlic, lemon zest, salt, and some black pepper until smooth.
Start layering the lasagna: spread 1 cup of marinara sauce in the bottom of the greased baking dish. Add a layer of noodles, then spread half of the ricotta mixture on top. Add half of the spinach, then half of the roasted vegetables, and spoon over ⅔ cup of sauce.
Add the second layer: place more noodles on top, then the rest of the ricotta, spinach, and veggies. Spoon over another ⅔ cup of sauce, then top with a final layer of noodles.
Top and bake: Spread the last ⅔ cup of sauce over the top noodles. Sprinkle with mozzarella and pecorino cheese. Bake at 400°F for 30 minutes until the cheese is golden and bubbling. Let it rest for 20 minutes before slicing and adding fresh herbs on top.

Recipe Tips:

Roast the veggies until browned: don’t take them out too early—wait until the edges are slightly golden. This adds a deep, rich flavor to the lasagne.
Use full-fat ricotta for the best texture: it makes the filling creamy and smooth. Low-fat versions can be watery and less flavorful.
Salt each layer lightly: don’t just season the top. Add a small pinch of salt to the ricotta and veggie layers so every bite tastes good.
Let it rest before slicing: after baking, wait at least 20 minutes. This helps the layers set so the lasagne doesn’t fall apart.
Don’t overcook the noodles: cook until just al dente. They’ll continue cooking in the oven and stay firm without getting mushy.

How To Store & Reheat Leftovers?

Refrigerate: first, let the leftover vegetable lasagne cool down to room temperature. After that, place it in an airtight container and store it in the fridge for up to 4 days.
Freeze: once the lasagne has cooled, wrap individual portions tightly or place them in freezer-safe containers. Freeze for up to 3 months.
Reheat: place a slice in a covered skillet over low heat with a splash of water. Heat gently for 8 to 10 minutes, checking to make sure it doesn’t dry out.

Nutrition Facts:

Calories: 410 kcal
Total Fat: 20g
Saturated Fat: 10g
Cholesterol: 55mg
Sodium: 520mg
Potassium: 620mg
Total Carbohydrate: 41g
Dietary Fiber: 4g
Sugars: 6g
Protein: 21g

Try More Jamie Oliver Recipes:

Jamie Oliver Flatbread With Yogurt Recipe
Jamie Oliver Duck Breast Recipe

Jamie Oliver Vegetable Lasagne Recipe

Course: DinnerCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

410

kcal

Ingredients

Extra-virgin olive oil
8 ounces cremini mushrooms, stemmed and quartered
1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
1 medium zucchini, cut into ½-inch pieces
½ medium yellow onion cut into ½-inch pieces
Sea salt and freshly ground black pepper
15 lasagna noodles*
3 cups marinara sauce, 24 ounces
3 cups fresh spinach
2 cups grated low-moisture, part-skim mozzarella cheese
½ cup grated pecorino cheese
Fresh basil leaves or chopped fresh parsley, for garnish
Ricotta Filling:
3 cups whole milk ricotta cheese, 24 ounces
3 garlic cloves, grated
2 teaspoons lemon zest
1 teaspoon sea salt
Freshly ground black pepper

Directions

Preheat the oven and roast the vegetables: set the oven to 425°F and line a baking sheet with parchment paper. Place the mushrooms, red pepper, zucchini, and onion on the sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 20 to 25 minutes until soft and slightly browned. Reduce the oven to 400°F.
Cook the noodles: bring a big pot of salted water to a boil. Cook the lasagna noodles following the package until al dente. Drain and toss with a little olive oil to stop them from sticking.
Make the ricotta filling: in a bowl, mix the ricotta, garlic, lemon zest, salt, and some black pepper until smooth.
Start layering the lasagna: spread 1 cup of marinara sauce in the bottom of the greased baking dish. Add a layer of noodles, then spread half of the ricotta mixture on top. Add half of the spinach, then half of the roasted vegetables, and spoon over ⅔ cup of sauce.
Add the second layer: place more noodles on top, then the rest of the ricotta, spinach, and veggies. Spoon over another ⅔ cup of sauce, then top with a final layer of noodles.
Top and bake: Spread the last ⅔ cup of sauce over the top noodles. Sprinkle with mozzarella and pecorino cheese. Bake at 400°F for 30 minutes until the cheese is golden and bubbling. Let it rest for 20 minutes before slicing and adding fresh herbs on top.

Notes

Roast the veggies until browned: don’t take them out too early—wait until the edges are slightly golden. This adds a deep, rich flavor to the lasagne.
Use full-fat ricotta for the best texture: it makes the filling creamy and smooth. Low-fat versions can be watery and less flavorful.
Salt each layer lightly: don’t just season the top. Add a small pinch of salt to the ricotta and veggie layers so every bite tastes good.
Let it rest before slicing: after baking, wait at least 20 minutes. This helps the layers set so the lasagne doesn’t fall apart.
Don’t overcook the noodles: cook until just al dente. They’ll continue cooking in the oven and stay firm without getting mushy.