Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Vegetarian Roasted Vegetable Lasagna

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

The Vegetarian Roasted Vegetable Lasagne with ricotta, mozzarella, and goat cheese. A crowd pleaser and yes you can make it with regular meat.

Vegetarianism is the practice of abstaining from the consumption of meat It may also include abstaining from eating all by-products of animal slaughter.

Lasagna is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ragù, vegetables, cheeses, and seasonings and spices

Vegetarian Roasted Vegetable Lasagna

Vegetarian Roasted Vegetable Lasagna

an image of ingredients and 3 foil trays filled with Vegetarian Roasted Vegetable Lasagna

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vegetarian Roasted Vegetable Lasagna with ricotta, mozzarella, and goat cheese.  Make enough to freeze and have ready for another quick meal.

  • Author: EsmeSalon
  • Prep Time: 30 minutes
  • Resting Time: 10 minutes
  • Cook Time: 105 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 3 large foil trays 1x
  • Category: Vegetarian
  • Method: Easy
  • Cuisine: Italian


Units Scale
  • 1 red onion, chopped
  • 1 medium zucchini, sliced into 1/2-inch pieces and halved
  • 1 Bell pepper (I only had minis so I used 5)
  • 1 cup mushrooms sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried Basil
  • 6 cloves of garlic
  • 1.5 cups of spinach
  • fresh cracked black pepper to taste
  • 2 packets of Yves Veggie Cuisine
  • 2 carrots, chopped
  • 2 sticks of celery, sliced
  • 2 large eggs
  • 1 2/3 cups ricotta cheese
  • fresh ground black pepper to taste
  • 6 cups tomato sauce (I used 1.5 bottles of pasta sauce as I was freezing some of the lasagna)
  • 12 oven lasagna noodle sheets or other lasagna noodles
  • 1 1/3 cups crumbled soft goat cheese
  • 1/2 cups shredded or grated mozzarella or fontina cheese


  1. Preheat the oven to 350F/180C.
  2. In a large bowl, gently toss together the onion, zucchini, bell peppers, mushrooms, oil, rosemary, oregano, crushed garlic cloves, basil, and some fresh cracked black pepper to taste.
  3. Transfer to a 30 x 22 cm glass baking dish, taking care to spread the vegetables evenly.
  4. Roast the vegetables for 30 to 35 minutes until tender and golden brown, stirring them once part way through the cooking time.
  5. Transfer this mixture back to the bowl.
  6. Set aside and reduce the heat of the oven to 300F.
  7. Lightly fry the Yves Veggie Cuisine, carrots, and celery and mix them together with the roasted vegetables once they are cooked.
  8. I use oven-ready Lasagna noodles that don’t need to be cooked prior to assembly.
  9. In a medium bowl, lightly beat the eggs and stir in the ricotta and some fresh cracked black pepper until well blended.
  10. Spread a ladle full of sauce over the bottom of the same baking dish used to roast the vegetables.
  11. Top with 3 lasagna noodles.
  12. Evenly spread 1/3 of the vegetables, and spinach leaves over top, then 1/3 of the ricotta mixture, and then 1/3 of the crumbled goat cheese.
  13. Repeat beginning with the lasagna noodles, two more times.
  14. Finish with the remaining lasagna noodles and the remaining sauce.
  15. Sprinkle over the mozzarella or fontina cheese and cover loosely with foil.
  16. Bake in the 300F / 150C oven for 30 minutes.
  17. Remove the foil at this point and bake for another 30 minutes or until the lasagna is bubbling and the cheese is golden brown.
  18. Remove from heat and let the lasagna sit for at least 10 minutes before serving.


Prepared, tried, and tested by Beverley of The Recipe Hunter: Tried  and Tested Recipes from Home Chefs 

Tried this recipe?

Give us a shout at _esmesalon on Instagram

Recipe Card powered byTasty Recipes

Vegetarian Inspiration

Do check out our Vegetarian Recipe section for tons of awesome recipes and all prepared at home by home cooks like you

an image of 3 large foil trays filled with Vegetarian Roasted Vegetable Lasagna
Vegetarian Roasted Vegetable Lasagna

Looking for an awesome Recipe, please visit our Shop as we have wonderful Recipe eBooks ready for you!

An image of Payhip Tried and Tested Recipes, three white plates filled with different dishes, and sauces
Tried and Tested Recipes

Copyright © 2024 – All rights reserved.

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

2 thoughts on “Vegetarian Roasted Vegetable Lasagna”

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star