Fork Weekly
Chunky Vegetable Lasagna

Dinner

Chunky Vegetable Lasagna

By The Fork Weekly Kitchen · August 26, 2026

Prep35 min
Cook55 min
Total90 min
Serves8
DifficultyMedium
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A vegetable lasagna only disappoints when it’s watery and bland — so this one roasts the vegetables first to drive off moisture and deepen their flavor before they ever hit the pan.

The result is a meatless lasagna with real heft: layers of caramelized zucchini, peppers and mushrooms bound in herby ricotta and plenty of melty cheese. Rest it before slicing and it cuts into clean, generous squares.

Chunky Vegetable Lasagna

Hearty layers of roasted vegetables, herby ricotta and melty mozzarella in a rich tomato sauce — a meatless lasagna substantial enough to satisfy everyone.

Prep35 min
Cook55 min
Total90 min
Serves8

Ingredients

For the vegetables

  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 1 yellow onion, diced
  • 8 oz (225 g) mushrooms, sliced
  • 2 tbsp olive oil
  • Salt and black pepper

For the sauce and layers

  • 1 jar (24 oz / 680 g) marinara, or 3 cups homemade
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 15 oz (425 g) ricotta
  • 1 large egg
  • ½ cup (45 g) grated parmesan
  • ¼ cup chopped basil
  • 12 lasagna noodles, cooked
  • 3 cups (340 g) shredded mozzarella

Instructions

  1. Heat the oven to 400°F (200°C). Toss the zucchini, pepper, onion and mushrooms with the olive oil, salt and pepper and roast 20 minutes until tender and caramelized.
  2. Warm the marinara with the garlic and oregano. Stir the ricotta with the egg, parmesan and basil.
  3. Lower the oven to 375°F (190°C). Spread a thin layer of sauce in a 9x13-inch (23x33 cm) dish.
  4. Layer noodles, ricotta, roasted vegetables, sauce and mozzarella, and repeat, ending with sauce and a generous layer of mozzarella.
  5. Cover with foil and bake 30 minutes, then uncover and bake 20–25 minutes more, until bubbling and golden.
  6. Rest 15 minutes before slicing so the layers hold.
Recipe notes & tips
  • Roasting the vegetables first concentrates their flavor and keeps the lasagna from turning watery.
  • Assemble ahead and refrigerate a day, or freeze before baking for up to 3 months.
  • Squeeze excess water from thawed frozen spinach if you add some to the ricotta.
486 kcalCalories
24 gProtein
44 gCarbs
24 gFat