Ina Garten Roasted Vegetable Lasagna

If you’re looking for a hearty yet wholesome dish that celebrates vegetables, this Ina Garten Roasted Vegetable Lasagna is a perfect choice. Packed with layers of caramelized roasted vegetables, creamy cheeses, and rich tomato sauce, this recipe is a delicious way to enjoy lasagna without any meat. It’s ideal for vegetarians, weeknight dinners, or even a cozy weekend meal. Each bite offers comforting warmth, savory flavor, and melt-in-your-mouth satisfaction.

What is Ina Garten’s Roasted Vegetable Lasagna?

Ina Garten’s roasted vegetable lasagna is a flavorful, meatless lasagna made with layers of oven-roasted vegetables like zucchini, bell peppers, and mushrooms, combined with ricotta cheese, mozzarella, Parmesan, and a homemade tomato sauce. It’s baked until bubbly and golden on top, delivering a well-balanced dish that’s as nourishing as it is comforting.

Other Ina Garten Recipes

• Ina Garten Sausage Stuffed Mushrooms
• Barefoot Contessa Filet of Beef with Mustard Sauce
• Barefoot Contessa Orzo Salad With Cucumber

Reasons to Try Ina Garten’s Roasted Vegetable Lasagna

• Loaded with fresh, seasonal veggies – A great way to enjoy more vegetables without sacrificing taste
• Perfect for make-ahead meals – You can prepare it in advance and bake when needed
• A meatless option that satisfies – Rich, filling, and comforting even without meat
• Ideal for gatherings – Serves a crowd and looks beautiful on the table
• Customizable layers – Use your favorite vegetables and cheeses to switch things up
• Freezes well – Perfect for batch cooking and storing for future meals
• Balanced flavor profile – Sweet roasted vegetables pair perfectly with savory cheese and tangy sauce

Ingredients Needed to Make Ina Garten’s Roasted Vegetable Lasagna

• 2 zucchini, sliced lengthwise
• 2 red bell peppers, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 large red onion, sliced
• 8 oz mushrooms, sliced
• 3 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon dried oregano
• 1 box lasagna noodles (regular or no-boil)
• 4 cups marinara sauce (homemade or store-bought)
• 15 oz ricotta cheese
• 2 eggs
• 2 cups shredded mozzarella cheese
• ¾ cup grated Parmesan cheese
• ¼ cup fresh basil, chopped (optional for garnish)

Instructions to Prepare Ina Garten Roasted Vegetable Lasagna

Step 1: Roast the Vegetables

Preheat the oven to 425°F (220°C). Place zucchini, peppers, onion, and mushrooms on a sheet pan. Drizzle with olive oil, sprinkle with salt, pepper, and oregano. Toss well. Roast for 20–25 minutes until vegetables are tender and lightly browned.

Step 2: Prepare the Ricotta Mixture

In a mixing bowl, combine ricotta cheese, eggs, a pinch of salt, and ¼ cup Parmesan. Mix well until smooth and creamy.

Step 3: Cook the Lasagna Noodles

If using regular lasagna noodles, cook according to package directions. Drain and set aside on a lightly oiled surface to prevent sticking.

Step 4: Assemble the Lasagna Layers

Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Add a layer of noodles, then half the roasted vegetables. Spread one-third of the ricotta mixture, sprinkle some mozzarella, and add sauce. Repeat layers. Finish with noodles, sauce, mozzarella, and remaining Parmesan.

Step 5: Bake the Lasagna

Cover the dish with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for another 15–20 minutes until the top is golden and bubbling.

Step 6: Let it Rest Before Serving

Allow the lasagna to sit for 10–15 minutes before slicing. This helps the layers set and makes serving easier.

What to Serve With Ina Garten’s Roasted Vegetable Lasagna

• Fresh green salad – A light salad with vinaigrette adds crisp contrast
• Garlic bread or focaccia – Perfect for soaking up extra sauce
• Chilled white wine or light red wine – Pinot Grigio or Chianti complements the flavors
• Roasted broccoli or asparagus – Keep the veggie theme going with a simple side
• Tomato soup or minestrone – Adds an Italian-inspired starter to the meal
• Fruit-based dessert – Think sorbet, poached pears, or fruit tart for a refreshing finish
• Herb-infused olive oil dip – Pair with crusty bread for a Mediterranean touch

Expert Tips for Mastering the Recipe

• Roast until slightly charred – A touch of browning adds depth and sweetness to the vegetables
• Layer evenly – Keep layers balanced so the lasagna doesn’t tip or collapse
• Use a mix of cheeses – Combining mozzarella and Parmesan creates a perfect melt and flavor
• Don’t skip resting time – It’s crucial for clean slices and proper structure
• Oil the noodles lightly – Prevents them from sticking together during assembly
• Add fresh basil at the end – For a burst of color and herbaceous flavor
• Taste as you go – Make sure your ricotta mix and sauce are well-seasoned

Variations of the Recipe

• Add spinach to the ricotta – Boosts nutrition and adds flavor
• Include roasted eggplant – A classic addition to Mediterranean-style lasagna
• Try gluten-free noodles – Use rice or lentil-based pasta for a gluten-free version
• Use bechamel instead of marinara – For a creamier take on vegetable lasagna
• Make it spicy – Add crushed red pepper to the sauce for a subtle heat
• Add pesto to the layers – Swirl in some basil pesto for a herby kick
• Try goat cheese – Swap ricotta for a tangier, richer filling

How to Store Leftovers

• Refrigerate promptly – Store in an airtight container for up to 4 days
• Use individual portions – Makes reheating easier and reduces waste
• Avoid leaving it uncovered – Keeps the flavors intact and prevents drying
• Cool before storing – Don’t seal hot lasagna, or it may create excess moisture
• Label with date – Helps you track freshness
• Wrap tightly in foil for freezing – Prevents freezer burn
• Freeze up to 2 months – Best quality when consumed within this time

How Do I Reheat Ina Garten’s Roasted Vegetable Lasagna?

• Use the oven for best results – Reheat at 350°F for 20–25 minutes, covered with foil
• Microwave individual slices – Heat on medium power to avoid drying out
• Add a splash of sauce – Keeps lasagna moist while reheating
• Reheat from frozen if needed – Bake covered at 375°F for 45–50 minutes
• Avoid overheating – Prevents cheese from becoming rubbery
• Let it rest after reheating – Ensures even heat distribution
• Use a toaster oven – A great option for crisping the top again

Nutritional Value (per serving)

• Calories: 340
• Carbohydrates: 28g
• Protein: 15g
• Fat: 18g
• Fiber: 4g
• Sugar: 6g
• Sodium: 570mg

FAQs

Can I make Ina Garten’s Roasted Vegetable Lasagna ahead of time?

Yes, you can assemble the lasagna up to a day in advance. Cover it tightly and refrigerate. When ready to bake, allow it to come to room temperature and then bake as directed. This make-ahead option is perfect for entertaining or meal prep.Barefoot Contessa

What vegetables are used in Ina Garten’s Roasted Vegetable Lasagna?

Ina’s recipe features roasted eggplant and zucchini, which add depth of flavor and a hearty texture to the lasagna. Roasting the vegetables beforehand ensures they are tender and flavorful, preventing excess moisture in the dish.

Can I freeze Ina Garten’s Roasted Vegetable Lasagna?

Absolutely. After assembling the lasagna, wrap it well and freeze. When ready to enjoy, thaw it overnight in the refrigerator and bake as directed. Freezing makes it a convenient option for future meals.

What type of noodles does Ina Garten recommend for her Roasted Vegetable Lasagna?

Ina suggests using traditional lasagna noodles soaked in hot tap water for 15 minutes instead of boiling. This method softens the noodles, making them easier to handle and ensuring they cook perfectly in the oven.

Final Words

Ina Garten’s roasted vegetable lasagna is more than just a vegetarian dish—it’s a comforting, flavorful, and satisfying meal that proves you don’t need meat to make a great lasagna. With roasted vegetables layered between creamy cheeses and hearty sauce, this recipe delivers a perfect balance of flavor, texture, and nutrition. It’s a dish that feels indulgent yet wholesome, ideal for any occasion.

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