Vegetable lasagne has a bad reputation for being watery and bland, and that reputation is earned when people don’t take the time to cook the vegetables down first. The zucchini and eggplant in this version need to sauté long enough to give up their moisture before they go into the baking dish. Ricotta, mozzarella, and Parmesan layered generously with fresh tomato puree turns it into something genuinely satisfying. Basil goes in both the sauce layer and on top after baking. A full hour in the oven gives the edges time to caramelize, which is where all the best bites come from.
How to Make Vegetable Lasagne
Getting the vegetables right
Sauté the zucchini and eggplant in batches if needed so they brown instead of steam. Crowding the pan is the main reason vegetables stay wet. They should look slightly reduced and have some color before you add the tomato puree. Big difference. Reserve a few thin zucchini slices for the top layer; they roast nicely on the surface.
Layering order
Lasagne sheets first, then vegetables, then a generous spread of ricotta, then mozzarella. Parmesan goes between layers and heavily on top. Don’t be shy with the cheese layers; they act as a barrier that keeps each layer distinct after baking instead of collapsing into one uniform mass. 
Resting after baking
Let it sit for at least fifteen minutes after coming out of the oven before cutting. Cutting too early means the layers slide and the portions fall apart. The resting time also lets the sauce thicken slightly so the slices hold their shape on the plate.
Vegetable Lasagne
- Total Time: 60 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
A hearty vegetarian twist on a classic comfort food. Perfect for a cozy weeknight dinner.
Ingredients
- 1 cups (237 ml) olive oil
- 1 lbs (454 g) fresh lasagne sheets
- 1/2 large onion
- 3 cloves garlic
- 1/4 tsp powdered chili
- 3 medium zucchini
- 1 eggplant
- 1 tsp thyme
- coarse sea salt
- pepper
- a few fresh basil leaves
- 7 oz (200 g) tomato puree
- 1 or 2 fresh tomatoes
- 2 oz (60 g) Parmesan cheese
- 7 oz (220 g) mozzarella cheese
- 16 oz (454 g) ricotta cheese
Instructions
- Preheat oven to 356°F (180°C).
- Slightly grease a rectangle baking pan.
- Heat olive oil and add finely chopped onion and garlic. Add cubed zucchini and eggplant; sauté briefly. Save some zucchini; slice it thinly for later.
- Add tomato puree to the vegetables and season.
- In the baking dish, line with lasagne sheets. Place the vegetables over the lasagne sheets. Spread sliced mozzarella cheese and ricotta on top.
- Add another layer of lasagne sheets and repeat until all ingredients are used. Top with sliced zucchini and tomatoes.
- Sprinkle with grated Parmesan cheese.
- Cover with aluminum foil and bake for 20 minutes.
- Uncover and bake for another 15 minutes.
- Let cool slightly and serve warm.
Notes
- To prevent soggy lasagna, pre-cook the lasagna noodles according to package directions before assembling.
- Feel free to add other vegetables like mushrooms, bell peppers, or spinach for extra flavor and nutrients.
- For a richer flavor, use a mixture of ricotta and cottage cheese instead of ricotta alone.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 large slice
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 50
Frequently Asked Questions
Can I use dried lasagne sheets instead of fresh?
Yes, but you may need to cook them briefly first or add a bit more liquid to the sauce so they soften properly during baking.
Should I salt the eggplant before using it?
Salting and draining eggplant for 20 minutes removes bitterness and excess moisture, which helps it hold its shape in the lasagne. It is worth the extra step.
How do I prevent the lasagne from being watery?
Make sure the tomato sauce is thick, not runny. Also, do not skip sauteing the vegetables first, as this removes moisture before they go into the baking dish.
