Ingredients
Lasagna noodles. I haven’t used no-boil noodles, so I can only recommend regular lasagna noodles for this recipe.
Marinara sauce. Of course, you can use homemade sauce like this easy marinara sauce or slow cooker marinara sauce. Or swap in any spaghetti or tomato sauce. But if you don’t have homemade spaghetti sauce available, use a high-quality sauce like Rao’s or Thrive Market. Stir in fresh basil for homemade taste.
Zucchini, portobello, and onions. This is our favorite vegetable trio to roast, but you can also use bell peppers, winter squash, broccoli, spinach, kale carrot, butternut squash, Brussel sprouts, or any of your favorite heartier vegetables.
Garlic, salt, pepper, and Italian seasoning, and this blend will add delicious flavor to the roasted vegetables and lasagna.
Ricotta cheese. You can use whole-milk ricotta or part-skim ricotta in this recipe. Whole milk ricotta will give it a creamy texture but add extra fat and calories to the recipe. Part-skim ricotta will reduce calories, but it’s not as creamy and does include more water, so you might need to drain it before adding it to the vegetable lasagna.
Eggs. This gives the ricotta cheese mixture structure and volume.
Grated parmesan cheese, onion powder, granulated garlic powder, salt, and pepper. For a flavorful ricotta filling, this seasoning mixture is essential.
Fresh mozzarella. You can use fresh or block mozzarella in this homemade lasagna, and I recommend shredding it fresh for the best flavor and texture if using block mozzarella.
