Ina Garten Vegetable Lasagna Recipe

Ina Garten’s Vegetable Lasagna is a hearty, wholesome take on the classic Italian comfort food. Packed with layers of tender roasted vegetables, creamy ricotta, tangy marinara, and plenty of gooey melted cheese, this lasagna is both satisfying and full of bright, fresh flavors.

What Is Ina Garten’s Vegetable Lasagna?

Ina’s vegetable lasagna features roasted vegetables like zucchini, eggplant, and bell peppers layered between tender lasagna noodles, rich marinara sauce, and a creamy cheese filling. The combination of textures and flavors makes it hearty enough to satisfy everyone—vegetarians and meat-eaters alike.

Other Ina Garten Recipes

• Ina Garten’s Roasted Carrot Salad
• Ina Garten Broccoli Rabe
• Ina Garten Spinach Artichoke Dip
• Ina Garten Chili Brisket
• Ina Garten Million Dollar Chicken

Reasons to Try Ina Garten’s Vegetable Lasagna

• Packed with fresh vegetables – A healthy and flavorful twist
• Creamy and cheesy – Comfort food at its best
• Make-ahead friendly – Perfect for busy schedules
• Freezer-friendly – Great for meal prep
• Crowd-pleasing – Ideal for family dinners and parties
• Balanced flavors – Sweet, savory, tangy, and rich
• Simple ingredients – Easy to find at any grocery store

Ingredients Needed to Make Ina Garten’s Vegetable Lasagna

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium zucchini, diced
• 1 medium eggplant, peeled and diced
• 1½ teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) container ricotta cheese
• 1½ cups grated Parmesan cheese, divided
• 1 large egg
• 2 tablespoons chopped fresh basil (or 2 teaspoons dried)
• 9 lasagna noodles, cooked and drained (or use no-boil noodles if preferred)
• 3 cups shredded mozzarella cheese

Instructions to Prepare Ina Garten’s Vegetable Lasagna

Step 1: Preheat the oven

Preheat your oven to 375°F (190°C).

Step 2: Cook the vegetables

In a large skillet, heat the olive oil over medium heat. Add the onions and sauté for 5 minutes until translucent. Add the garlic, bell peppers, zucchini, eggplant, 1 teaspoon salt, and ½ teaspoon pepper. Cook for 10–12 minutes, stirring occasionally, until vegetables are tender.

Step 3: Prepare the sauce

Stir the crushed tomatoes into the vegetable mixture. Simmer for 10 minutes to blend flavors. Remove from heat and set aside.

Step 4: Prepare the cheese filling

In a bowl, combine the ricotta cheese, 1 cup Parmesan cheese, egg, basil, ½ teaspoon salt, and ½ teaspoon pepper. Mix until smooth and well combined.

Step 5: Assemble the lasagna

Spread a thin layer of the vegetable sauce on the bottom of a 9×13-inch baking dish. Layer 3 noodles over the sauce. Spread half the ricotta mixture over the noodles, sprinkle with 1 cup mozzarella, and top with a third of the vegetable sauce. Repeat the layers: noodles, ricotta, mozzarella, sauce. Finish with a final layer of noodles, sauce, and the remaining mozzarella and Parmesan.

Step 6: Bake the lasagna

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15–20 minutes, until the cheese is bubbly and lightly golden.

Step 7: Rest and serve

Let the lasagna rest for 10–15 minutes before slicing. Garnish with additional fresh basil if desired.

What Goes Well With Ina Garten’s Vegetable Lasagna

• Garlic bread or cheesy breadsticks – Perfect for soaking up sauce
• Simple green salad with vinaigrette – Light and refreshing contrast
• Steamed broccoli or asparagus – Adds more greens to the meal
• Roasted Brussels sprouts – Savory and hearty side
• Tomato basil soup – Comforting combination
• Glass of Chianti or Pinot Noir – Perfect wine pairing
• Lemon sorbet or gelato for dessert – Light, sweet finish

Key Tips for Making Ina Garten’s Vegetable Lasagna

• Use fresh, high-quality vegetables – Makes a big flavor difference
• Roast or sauté vegetables before layering – Prevents a watery lasagna
• Drain ricotta if it’s very watery – Ensures creamy, firm layers
• Let the lasagna rest after baking – Helps it set and slice neatly
• Season each layer lightly – Builds balanced flavor throughout
• Use plenty of sauce – Keeps the lasagna moist and flavorful
• Cover with foil for the first part of baking – Prevents over-browning

Creative Variations of Ina Garten’s Vegetable Lasagna

• Add sautéed spinach or kale – For extra greens
• Include roasted mushrooms – Adds earthy depth
• Use part-skim ricotta and mozzarella – Lighter option
• Swap zucchini for yellow squash – Slightly sweeter flavor
• Mix pesto into the ricotta filling – Herbaceous twist
• Top with toasted pine nuts before serving – Adds crunch
• Make a spicy version with crushed red pepper flakes – Heats things up

Storage Guidelines for Ina Garten’s Vegetable Lasagna

• Refrigerate tightly covered – Lasts up to 4 days
• Freeze unbaked or baked lasagna – Up to 2 months
• Wrap well in foil and plastic if freezing – Protects flavor and texture
• Thaw overnight in the refrigerator before reheating – For best results

Reheating Tips for Ina Garten’s Vegetable Lasagna

• Oven: Cover with foil and reheat at 350°F for 20–25 minutes – Best texture
• Microwave: Heat individual portions covered – Stir halfway for even heating
• Add a splash of marinara sauce before reheating if dry – Refreshes moisture
• Let rest a few minutes after reheating – Helps flavors settle

Nutritional Value (per serving, approx.)

• Calories: 420
• Protein: 22g
• Carbohydrates: 28g
• Fat: 26g
• Fiber: 5g
• Sugar: 9g
• Sodium: 580mg

A hearty, comforting meal packed with vegetables, creamy cheese, and satisfying flavor.

Wrapping Up

Ina Garten’s Vegetable Lasagna proves that you don’t need meat to create a deeply satisfying and flavor-packed main dish. With tender roasted vegetables, rich cheese layers, and vibrant tomato sauce, this lasagna is both comforting and wholesome—a perfect centerpiece for a family meal or a special occasion.

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