Eggless Roasted Vegetable Lasagna
This hearty, layered bake is the kind of comfort food that earns a permanent spot in your dinner rotation. Colorful zucchini and bell peppers are roasted at high heat until their edges char and caramelize, giving the whole dish a depth of flavor that goes way beyond basic vegetable lasagna. The ricotta filling gets a boost from baby spinach, Parmesan, and a pinch of nutmeg, while a from-scratch tomato sauce with garlic, oregano, and fresh basil ties every layer together beautifully. Many classic lasagna recipes rely on eggs to bind the ricotta layer, but this one skips them entirely without sacrificing any of that creamy, cohesive texture — the ricotta, spinach, and cheese hold together perfectly on their own. That makes it a genuinely satisfying option for anyone avoiding eggs, whether by choice or necessity, with no workarounds or substitutions required. After a 15-minute rest out of the oven, the layers slice cleanly and hold their shape just like you'd hope. Serves 6, so it's ideal for a family dinner or a meal-prep situation where you want leftovers that actually reheat well.
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Learn more →Ingredients
6 servings
For the pasta
- 12 lasagna noodles (about 12 oz)
For the roasted vegetables
- 1 tbsp olive oil, plus more for the pan
- 1 medium zucchini, cut into ½-inch half-moons
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- ½ tsp salt
- ¼ tsp black pepper
For the tomato sauce
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp red pepper flakes (optional)
- ¼ cup fresh basil leaves, torn
For the ricotta filling
- 2 cups whole-milk ricotta cheese
- 5 oz baby spinach, roughly chopped
- ½ cup grated parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
For assembly
- 2 cups shredded mozzarella cheese, divided
- ¼ cup grated parmesan cheese
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the zucchini, red bell pepper, and yellow bell pepper on a large rimmed baking sheet with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer and roast for 20–25 minutes, until the edges are lightly charred and the vegetables are tender. Set aside.
- 2
While the vegetables roast, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente, tender with a slight resistance at the center. Drain, drizzle lightly with olive oil to prevent sticking, and lay flat on a clean surface.
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