Creamy Roasted Vegetable Lasagne with Spinach, Ricotta & Mozzarella
Creamy Roasted Vegetable Lasagne with Spinach, Ricotta & Mozzarella is a comforting, flavour-packed dish layered with tender roasted vegetables, creamy ricotta and spinach, rich marinara sauce, and plenty of melted mozzarella and Parmesan. Roasting the vegetables first brings out their natural sweetness and adds delicious caramelised edges to every layer.
This hearty lasagne is perfect for a family dinner, weekend meal, or cosy gathering. The creamy ricotta filling balances the tomato sauce beautifully, while fresh basil adds a bright finishing touch. Letting the lasagne rest before slicing also helps the layers settle for neat, generous portions.
Ingredients
For the Roasted Vegetables:
- 2 cups zucchini, chopped (250 g)
- 1 red bell pepper, chopped (150 g)
- 1 cup cherry tomatoes, halved (150 g)
- 1 small red onion, sliced (100 g)
- 1 cup broccoli florets (100 g)
- 2 tbsp olive oil (30 ml)
- 1 tsp Italian seasoning (3 g)
- ½ tsp garlic powder (2 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (1 g)
For the Creamy Ricotta Filling:
- 15 oz ricotta cheese (425 g)
- 2 cups fresh spinach, finely chopped (60 g)
- ½ cup grated Parmesan cheese (50 g)
- 1 large egg (50 g)
- 2 cloves garlic, minced (6 g)
- ½ tsp Italian seasoning (1.5 g)
- ¼ tsp salt (1 g)
- ¼ tsp black pepper (0.5 g)
For the Lasagne:
- 9 lasagne sheets (225 g)
- 3 cups marinara sauce (720 ml)
- 2 cups shredded mozzarella cheese (200 g)
- ½ cup grated Parmesan cheese (50 g)
- 2 tbsp fresh basil, chopped (8 g)
How to Make It
1. Roast the Vegetables
Preheat the oven to 425°F (220°C). Spread the chopped zucchini, red bell pepper, cherry tomatoes, red onion, and broccoli evenly over a large baking sheet. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and black pepper. Toss until the vegetables are evenly coated, then roast for 20–25 minutes, stirring once halfway through, until tender and lightly caramelised.
2. Prepare the Ricotta Filling
While the vegetables roast, add the ricotta, finely chopped spinach, Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper to a large bowl. Mix until the ingredients are creamy and evenly combined. Set the filling aside while you prepare the lasagne sheets.
3. Prepare the Lasagne Sheets
Reduce the oven temperature to 375°F (190°C). If using regular lasagne sheets, cook them according to the package directions. Drain well and lay the sheets flat so they do not stick together while you assemble the lasagne.
4. Start Layering
Spread a thin layer of marinara sauce over the bottom of a 9×13-inch (23×33 cm) baking dish. Arrange a layer of lasagne sheets over the sauce, followed by some of the creamy ricotta and spinach mixture, roasted vegetables, marinara sauce, and shredded mozzarella.
5. Build the Lasagne
Continue layering the lasagne sheets, ricotta-spinach mixture, roasted vegetables, marinara sauce, and mozzarella until the ingredients are used. Finish with a final layer of lasagne sheets, marinara sauce, shredded mozzarella, and grated Parmesan so the top becomes beautifully golden and bubbly as it bakes.
6. Bake Covered
Cover the baking dish tightly with foil and bake at 375°F (190°C) for 25 minutes. Keeping the dish covered during this stage helps the lasagne heat through evenly while keeping the layers moist and creamy.
7. Finish Baking
Remove the foil and continue baking for another 15–20 minutes, until the cheese is completely melted, bubbling, and lightly golden around the edges.
8. Rest and Serve
Remove the lasagne from the oven and let it rest for 10–15 minutes before slicing. This gives the layers time to settle, making the lasagne easier to portion. Garnish with freshly chopped basil and serve warm.
Why This Recipe Works
Roasting the vegetables before assembling the lasagne gives them deeper flavour and a lightly caramelised texture that pairs beautifully with creamy ricotta and rich marinara sauce. Zucchini, bell pepper, cherry tomatoes, red onion, and broccoli create a colourful combination with plenty of contrasting textures.
The ricotta and spinach filling makes each layer creamy without overpowering the roasted vegetables. Mozzarella provides a wonderfully melted topping, while Parmesan adds a savoury, nutty finish. The result is a satisfying lasagne that feels comforting while still being packed with colourful vegetables.
Tips for the Best Roasted Vegetable Lasagne
- Roast the vegetables well: Spread the vegetables in an even layer so they roast rather than steam, giving them lightly caramelised edges and deeper flavour.
- Drain the lasagne sheets: If using regular sheets, drain them well and keep them flat to prevent them from sticking together.
- Do not skip the resting time: Allowing the lasagne to rest for 10–15 minutes makes it easier to slice and helps the layers stay together.
- Layer evenly: Distribute the ricotta mixture, vegetables, sauce, and mozzarella as evenly as possible so every serving has a good balance of ingredients.
- Watch the final bake: Once the foil is removed, keep an eye on the cheese and bake until it is bubbling and lightly golden.
Serving Suggestions
Serve this roasted vegetable lasagne warm with a simple green salad, steamed vegetables, or your favourite side salad. A little extra fresh basil scattered over each portion adds colour and a fresh herbal flavour.
For a cosy family meal, serve generous slices straight from the baking dish while the mozzarella is still melted and the roasted vegetables are warm. The combination of creamy ricotta, tomato sauce, roasted vegetables, and golden cheese makes this lasagne satisfying on its own.
Frequently Asked Questions
Can I use different vegetables?
Yes. You can adapt the roasted vegetable layer with other vegetables that roast well, such as mushrooms, aubergine, yellow squash, or extra bell peppers. Cut the vegetables into similar-sized pieces so they cook evenly.
Can I prepare this lasagne ahead of time?
Yes. You can assemble the lasagne ahead of baking and keep it covered until you are ready to cook it. If it has been chilled, allow extra baking time so the centre becomes completely hot before serving.
Can I use frozen spinach?
Yes. Frozen spinach can be used in the ricotta filling. Thaw it completely and squeeze out excess moisture before mixing it with the other filling ingredients.
Can I use no-boil lasagne sheets?
Yes. No-boil lasagne sheets can be used according to the instructions on their packaging. Make sure there is enough marinara sauce throughout the layers to keep the sheets tender as they bake.
Why should the lasagne rest before slicing?
Resting allows the hot cheese, sauce, vegetables, and ricotta filling to settle slightly. This helps the layers hold together better when the lasagne is sliced and served.
How should I store leftovers?
Allow leftover lasagne to cool before covering and refrigerating. Store portions in an airtight container and reheat thoroughly before serving.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 8 |
| Prep Time | 25 minutes |
| Cook Time | 60–65 minutes |
| Total Time | About 90 minutes |
| Calories | 465 |
| Protein | 24 g |
| Carbohydrates | 48 g |
| Fat | 20 g |
| Fiber | 6 g |
| Sugar | 10 g |
| Sodium | 760 mg |
Final Thoughts
This Creamy Roasted Vegetable Lasagne with Spinach, Ricotta & Mozzarella brings together everything you want from a comforting baked pasta dish: tender roasted vegetables, creamy ricotta and spinach, rich marinara sauce, and plenty of bubbling melted cheese. Roasting the vegetables first gives the finished lasagne an extra layer of flavour that makes every bite satisfying.
With colourful layers and a golden cheesy top, it is a wonderful choice for a family dinner or a relaxed weekend meal. Let it rest before serving, add a little fresh basil, and enjoy a warm, comforting slice straight from the oven.
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Creamy Roasted Vegetable Lasagne with Spinach, Ricotta & Mozzarella
- Total Time: About 90 minutes
Description
A comforting roasted vegetable lasagne layered with caramelised zucchini, bell pepper, cherry tomatoes, red onion, and broccoli, creamy spinach-ricotta filling, rich marinara sauce, melted mozzarella, and Parmesan. Fresh basil adds a bright finishing touch.
Ingredients
For the Roasted Vegetables:
2 cups zucchini, chopped (250 g)
1 red bell pepper, chopped (150 g)
1 cup cherry tomatoes, halved (150 g)
1 small red onion, sliced (100 g)
1 cup broccoli florets (100 g)
2 tbsp olive oil (30 ml)
1 tsp Italian seasoning (3 g)
½ tsp garlic powder (2 g)
½ tsp salt (3 g)
¼ tsp black pepper (1 g)
For the Creamy Ricotta Filling:
15 oz ricotta cheese (425 g)
2 cups fresh spinach, finely chopped (60 g)
½ cup grated Parmesan cheese (50 g)
1 large egg (50 g)
2 cloves garlic, minced (6 g)
½ tsp Italian seasoning (1.5 g)
¼ tsp salt (1 g)
¼ tsp black pepper (0.5 g)
For the Lasagne:
9 lasagne sheets (225 g)
3 cups marinara sauce (720 ml)
2 cups shredded mozzarella cheese (200 g)
½ cup grated Parmesan cheese (50 g)
2 tbsp fresh basil, chopped (8 g)
Instructions
1. Preheat the oven to 425°F (220°C). Spread the chopped zucchini, red bell pepper, cherry tomatoes, red onion, and broccoli evenly over a large baking sheet.
2. Drizzle the vegetables with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and black pepper. Toss until evenly coated.
3. Roast the vegetables for 20–25 minutes, stirring once halfway through, until tender and lightly caramelised.
4. While the vegetables roast, prepare the ricotta filling. Combine the ricotta, finely chopped spinach, Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper in a large bowl. Mix until creamy and evenly combined.
5. Reduce the oven temperature to 375°F (190°C). If using regular lasagne sheets, cook them according to the package directions. Drain well and lay the sheets flat to prevent them from sticking together.
6. Spread a thin layer of marinara sauce over the bottom of a 9×13-inch (23×33 cm) baking dish.
7. Arrange a layer of lasagne sheets over the sauce. Add some of the ricotta-spinach mixture, roasted vegetables, marinara sauce, and shredded mozzarella.
8. Continue layering the lasagne sheets, ricotta-spinach mixture, roasted vegetables, marinara sauce, and mozzarella until the ingredients are used.
9. Finish with a final layer of lasagne sheets, marinara sauce, shredded mozzarella, and grated Parmesan.
10. Cover the baking dish tightly with foil and bake at 375°F (190°C) for 25 minutes.
11. Remove the foil and continue baking for another 15–20 minutes, until the cheese is melted, bubbling, and lightly golden around the edges.
12. Remove the lasagne from the oven and let it rest for 10–15 minutes before slicing. Garnish with freshly chopped basil and serve warm.
Notes
Spread the vegetables in an even layer when roasting so they caramelise rather than steam. If using regular lasagne sheets, drain them well and keep them flat to prevent sticking. Distribute the ricotta mixture, roasted vegetables, sauce, and mozzarella evenly so every serving has a good balance of ingredients. Do not skip the 10–15 minute resting time, as it helps the layers settle and makes the lasagne easier to slice. Keep an eye on the lasagne during the final uncovered bake and remove it once the cheese is bubbling and lightly golden. You can substitute mushrooms, aubergine, yellow squash, or extra bell peppers for some of the roasted vegetables. Frozen spinach can be used instead of fresh spinach. Thaw it completely and squeeze out excess moisture before adding it to the ricotta mixture. No-boil lasagne sheets can be used according to the package instructions. Make sure there is enough marinara sauce throughout the layers. The lasagne can be assembled ahead of time and kept covered until ready to bake. If chilled, allow extra baking time so the centre is completely hot. Serve with a simple green salad or steamed vegetables and extra fresh basil. Allow leftovers to cool before covering and refrigerating. Store in an airtight container and reheat thoroughly before serving.
- Prep Time: 25 minutes
- Cook Time: 60–65 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
