Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 medium zucchini (about 1 lb / 450 g), sliced 1/4-inch thick
- 1 large eggplant (about 1 1/2 lb / 680 g), sliced 1/4-inch thick
- 5 tbsp olive oil, divided
- 1 1/2 tsp kosher salt, divided, plus more for pasta water
- 1 tsp black pepper, divided
- 12 lasagna noodles (regular, not no-boil)
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced, divided
- 2 tbsp tomato paste
- 1 (28 oz / 794 g) can crushed tomatoes
- 1/2 cup water
- 1 1/2 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp crushed red pepper flakes (optional)
- 10 oz (280 g) fresh spinach
- 15 oz (425 g) whole-milk ricotta
- 1 large egg
- 3/4 cup (75 g) finely grated Parmesan, divided
- 3 cups (12 oz / 340 g) shredded mozzarella, divided
- 1/2 cup chopped fresh basil and/or parsley, divided
Do This
- 1) Roast zucchini and eggplant at 425°F for 25–30 minutes, flipping once.
- 2) Simmer a quick tomato-herb sauce for 20 minutes.
- 3) Sauté spinach, squeeze dry, then mix with ricotta, egg, Parmesan, garlic, and herbs.
- 4) Boil lasagna noodles in salted water for 8 minutes; drain and cool.
- 5) Assemble in a 9×13-inch dish: sauce, noodles, ricotta-spinach, roasted veg, mozzarella; repeat and finish with sauce and cheese.
- 6) Bake at 375°F covered for 30 minutes, then uncovered for 20 minutes; broil 2–3 minutes for browned edges.
- 7) Rest 15–20 minutes, slice, and top with fresh herbs.
Why You’ll Love This Recipe
- Big roasted-vegetable flavor: Zucchini and eggplant get caramelized, sweet, and savory in the oven.
- Comforting but fresh: Creamy ricotta and spinach balance a bright tomato-herb sauce.
- Rustic and forgiving: It’s hearty, flexible with herbs, and great for using up extra produce.
- Great leftovers: The layers set up beautifully and taste even better the next day.
Grocery List
- Produce: 2 medium zucchini, 1 large eggplant, 1 medium yellow onion, 4 garlic cloves, 10 oz fresh spinach, fresh basil and/or parsley
- Dairy: 15 oz whole-milk ricotta, shredded mozzarella (12 oz), Parmesan (at least 3/4 cup grated), 1 large egg
- Pantry: 12 lasagna noodles, olive oil, tomato paste, 1 (28 oz) can crushed tomatoes, dried oregano, dried basil, kosher salt, black pepper, crushed red pepper flakes (optional)
Full Ingredients
Roasted Vegetables
- 2 medium zucchini (about 1 lb / 450 g), sliced into 1/4-inch-thick rounds or half-moons
- 1 large eggplant (about 1 1/2 lb / 680 g), sliced into 1/4-inch-thick rounds or half-moons
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Tomato-Herb Sauce
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped (about 1 1/2 cups)
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 (28 oz / 794 g) can crushed tomatoes
- 1/2 cup water
- 1 1/2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
Ricotta-Spinach Filling
- 1 tbsp olive oil
- 10 oz (280 g) fresh spinach
- 15 oz (425 g) whole-milk ricotta
- 1 large egg
- 1/2 cup (50 g) finely grated Parmesan
- 2 garlic cloves, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh basil and/or parsley
Pasta and Cheese for Layering
- 12 lasagna noodles (regular, not no-boil)
- 3 cups (12 oz / 340 g) shredded mozzarella, divided
- 1/4 cup (25 g) finely grated Parmesan (for the top)
To Finish
- 2 tbsp chopped fresh basil and/or parsley (for serving)
Step-by-Step Instructions
Step 1: Roast the zucchini and eggplant
Arrange two oven racks near the center of the oven. Preheat to 425°F (or 220°C).
Spread the zucchini on one large rimmed baking sheet and the eggplant on a second sheet (or use one sheet and roast in batches). Drizzle with 3 tbsp olive oil, then sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Toss to coat and spread into a single layer.
Roast for 25–30 minutes, flipping and rotating the pans halfway through, until the vegetables are tender with browned edges. Set aside. Reduce oven temperature to 375°F (or 190°C) for baking the lasagna.
Step 2: Simmer the tomato-herb sauce
While the vegetables roast, heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the chopped onion and cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.
Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Add the crushed tomatoes, 1/2 cup water, oregano, basil, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using). Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally. Taste and adjust salt if needed.
Step 3: Cook the spinach and mix the ricotta filling
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the spinach (you may need to add it in handfuls) and cook for 3–5 minutes, stirring, until fully wilted.
Transfer spinach to a colander and let it cool for a minute, then squeeze out as much liquid as you can (this keeps the lasagna from turning watery). Roughly chop the squeezed spinach.
In a medium bowl, mix together the ricotta, 1 egg, 1/2 cup Parmesan, 2 minced garlic cloves, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup chopped fresh basil and/or parsley. Fold in the chopped spinach.
Step 4: Boil the lasagna noodles
Bring a large pot of water to a boil. Add enough salt so the water tastes pleasantly salty (a good starting point is 1 tbsp kosher salt for a large pot).
Add the lasagna noodles and cook for 8 minutes (they should be flexible but still slightly firm since they’ll finish in the oven). Drain, then rinse briefly with cool water to stop cooking.
Lay the noodles in a single layer on a baking sheet or parchment paper so they don’t stick together.
Step 5: Assemble the lasagna layers
Lightly oil a 9×13-inch baking dish, or simply spread a thin layer of sauce on the bottom to prevent sticking.
Layer in this order (aim for even coverage; it’s rustic, so perfection isn’t required):
- Base: Spread 1 cup of sauce over the bottom of the dish.
- Layer 1: Add 4 noodles. Spread 1/2 of the ricotta-spinach mixture over the noodles. Add about 1/3 of the roasted zucchini and eggplant. Sprinkle with 1 cup mozzarella.
- Layer 2: Add 4 noodles. Spread the remaining ricotta-spinach mixture. Add another 1/3 of the roasted vegetables. Sprinkle with 1 cup mozzarella.
- Layer 3: Add the final 4 noodles. Top with the remaining roasted vegetables.
- Top: Pour the remaining sauce evenly over everything (make sure the pasta is well covered). Finish with the remaining 1 cup mozzarella and 1/4 cup Parmesan.
Step 6: Bake until bubbling with browned edges
Cover the dish tightly with foil (tent it slightly so cheese doesn’t stick). Bake at 375°F for 30 minutes.
Remove the foil and continue baking for 20 minutes, until the sauce is bubbling around the edges and the top is melted and starting to brown.
For extra browned edges, switch to broil on high for 2–3 minutes. Stay close and watch carefully; it can go from browned to burned quickly.
Step 7: Rest, slice, and finish with herbs
Let the lasagna rest for 15–20 minutes before slicing. This helps the layers set so you get clean pieces instead of a delicious (but messy) slide.
Sprinkle with 2 tbsp chopped fresh basil and/or parsley just before serving.
Pro Tips
- Don’t skip squeezing the spinach: Removing moisture is the easiest way to avoid a watery lasagna.
- Roast in a single layer: Crowded pans steam vegetables instead of browning them. Use two pans if you can.
- Cover noodles with sauce: Exposed pasta edges can dry out. Make sure the top noodles are well sauced before baking.
- Resting matters: A 15–20 minute rest makes neater slices and better texture.
- Herbs at the end: Fresh basil and parsley brighten the whole dish right before serving.
Variations
- Add mushrooms: Roast or sauté 8 oz sliced mushrooms and layer them in with the vegetables.
- Go extra-cheesy: Add 1 cup shredded provolone or fontina along with the mozzarella for a richer top.
- Make it spicy: Increase red pepper flakes to 1/2 tsp and add 1/4 tsp smoked paprika to the sauce.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days. Reheat slices in a 350°F oven for 15–20 minutes (cover with foil if the top is browning too fast), or microwave until hot throughout.
Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, or bake from frozen (covered) at 350°F until hot and bubbly, typically 60–90 minutes depending on thickness and your dish.
Make ahead: You can roast the vegetables and make the sauce up to 2 days ahead. Assemble the lasagna up to 24 hours ahead, cover, refrigerate, then bake (add 10 extra minutes covered time if it’s going straight from the fridge to the oven).
Nutrition (per serving)
Approximate per serving (1/8 of pan): 420 calories, 23 g protein, 42 g carbohydrates, 19 g fat, 6 g fiber, 780 mg sodium.
