Recipe Box, Vegetable Lasagna with Roasted Garlic Ricotta

This recipe has a few steps, but you will be so happy you took “the walk”~

roasted garlic ricotta veggie lasagna

Full of vegetables, flavor and a creamy dreamy sauce, you can add cooked sausage, ground beef,  chicken or ham if you like, or keep it all veggie

PicMonkey Collage1

The vegetables roast all together in the oven while you prepare the mushrooms and cook the pasta.  I sauteed the mushrooms in a skillet, but you can easily roast them on the pan with the rest of the vegetables why didn’t I think of that?


Wrap up the garlic head in foil and tuck it in the corner and roast it along with your veggies


Drizzle the vegetables with olive oil and season with salt and pepper, then roast at 400  for 45 minutes


When the vegetables are done mix up the roasted garlic ricotta by squeezing the garlic bulb into a bowl with the cheeses and egg


Layer away!

Start with a little sauce in the bottom of the dish, add a layer of yellow squash and mushrooms

Top with garlic roasted ricotta

Add a layer of noodles, sausage and more ricotta

PicMonkey Collage

Now add a final layer of noodles, top with the eggplant, onions and zucchini

Cover the top layer of vegetables with cheese slices, the remaining sauce and Parmesan cheese

veggie lasagna collage

Bake until hot and bubbly

veggie lasagna 4

Let it sit for 10-15 minutes or so to make cutting easier

Vegetable Lasagna with Roasted Garlic Ricotta 1

Prepare for the ohs and ahs~

Vegetable Lasagna with Roasted Garlic Ricotta

Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine American, Italian
Servings 6


  • 1 large zucchini
  • 1 large yellow squash
  • 1 large eggplant
  • 1 large sweet onion
  • 8 oz sliced Baby Bella mushrooms
  • 1/2 lb. Italian sausage [optional]
  • 1 garlic head
  • 12 oz. part skim ricotta cheese
  • 1 egg
  • 4 oz. fresh Parmesan grated or shaved, divided
  • 9 lasagna noodles
  • 1 jar 15 oz. Light Alfredo sauce
  • 6 thin sandwich slices of Havarti Fontina or mozzarella cheese
  • olive oil salt and pepper
  • Preheat oven to 400


  • Peel and slice onion. Place onion slices on a foil lined baking sheet that has been sprayed with olive oil spray. Wash and slice zucchini, squash and eggplant and place slices on top of onion. Drizzle with olive oil and season. Cut off top of garlic head enough to expose cloves. Place garlic on a square of foil, drizzle with olive oil, and season. Wrap foil up around garlic and place on a corner of the baking sheet with vegetables. Bake for 45 minutes.
  • While vegetables are roasting cook lasagna noodles. Saute mushrooms in a skillet with a drizzle of olive oil, over medium high heat, until they become golden. Set aside and add sausage to skillet. Lower heat to medium and cook until brown and crumbled. Drain on a paper towel.
  • Beat egg and combine with ricotta in a small bowl. Add 1/2 of the Parmesan cheese and season with salt and pepper. When vegetables are done, remove pan from oven. Use a pot holder to squeeze garlic into the bowl of ricotta. Stir ricotta to blend in garlic.
  • Assembly: spray a 9″ x 13″ dish with cooking oil spray and pour 1/4 of the sauce in bottom of pan. Lay down 3 lasagna noodles to cover bottom of dish. Top with a layer of yellow squash and mushrooms. Dot with half of ricotta mixture. Pour 1/4 jar of sauce over.
  • Add another layer of 3 lasagna noodles and top with sausage and remaining ricotta. Add remaining 3 noodles and top with eggplant slices, onion and zucchini. Lay cheese on top of vegetables. Pour remaining sauce over all and top with remaining Parmesan.
  • Place in refrigerator or bake at 350 for 45-60 minutes or until hot and bubbly. Let sit for 10 minutes to make cutting easier. Serves 6
Keyword roasted garlic ricotta, roasted vegetable and sausage lasagna, sausage and vegetable pasta, vegetable lasagna, zucchini lasagna
roasted veggie lasagna

Layers of flavor

loaded vegetable lasagna

Serve with a simple crisp green salad to balance out the richness of this dreamy dish

Juicy Details

Replace the sausage with more vegetables and make it meatless.  A layer of spinach or asparagus would be divine~

Use no boil lasagna noodles for a short cut in prepartion

You might also like this Mushroom Lasagna here

mushroom lasagna

or Lite and Spicy Rainbow Lasagna here.  It’s meatless, full of vegetables, and you can replace lasagna noodles with flour tortillas

lite and spicy lasagna

I just love love love vegetables, especially if they’re covered with cheese 😘



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8 Responses to “Recipe Box, Vegetable Lasagna with Roasted Garlic Ricotta”
  1. Jacqueline says:

    You got me on “creamy, dreamy sauce” – wish I had some for breakfast!! Truly, my mouth is watering and it is 7:30 in the morning!

  2. Emily says:

    Looks yummy! Love the roasted veggies and great tip for the garlic.

    Have a great weekenc………

  3. Stephanie says:

    This looks soooo yummy! Thanks for sharing at #HomeMattersParty ! Hope to see you next back Friday!

  4. What a yummy looking vegetable dish. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

  5. Miz Helen says:

    Hi Jenna,
    Oh my this looks like a fantastic Lasagna! Happy St. Patrick’s Day and thanks so much for sharing with Full Plate Thursday!
    Miz Helen

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