Name: Italian Festive Vegetable Lasagna Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 55 min
Yield: 12
Cuisine: Italian
Ingredients: 12-15 lasagna noodles (no-boil or regular); 2 tablespoons olive oil; 1 large zucchini, sliced thin; 1 large yellow squash, sliced thin; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 8 oz cremini mushrooms, sliced; 1 small eggplant, diced (optional for heartiness); 5 cloves garlic, minced; 1 (28 oz) jar marinara sauce (or homemade); 15 oz ricotta cheese; 1 large egg; 10 oz frozen spinach, thawed and squeezed dry; 1 teaspoon Italian seasoning; Salt and black pepper, to taste; 3 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; Fresh basil, for garnish

This Italian Festive Vegetable Lasagna is a vibrant, hearty vegetarian dish perfect for holiday gatherings. Layers of tender roasted seasonal vegetables, creamy ricotta-spinach filling, rich marinara sauce, and gooey cheeses come together in classic Italian style for a festive, crowd-pleasing centerpiece that’s comforting and elegant.

Why You’ll Love This Recipe

You’ll adore this festive vegetable lasagna because it transforms simple, fresh veggies into a show-stopping holiday main that’s bursting with authentic Italian flavors—think sweet roasted bell peppers, earthy mushrooms, zucchini ribbons, and spinach mingling with tangy homemade-style marinara and three kinds of cheese for ultimate creaminess and melt.

It’s meatless yet so satisfying that even carnivores rave about it at Christmas or New Year’s dinners. Easy to assemble ahead, it bakes up bubbly and golden, fills your home with irresistible aromas, feeds a crowd affordably, and feels special without being fussy—perfect for creating joyful memories around the table with family and friends.

Yield: 12 servings

Italian Festive Vegetable Lasagna Recipe

Colorful veggie-packed Italian lasagna with creamy cheeses—ideal festive holiday vegetarian main!

Prep Time 45 minutes

Cook Time 50 minutes

Additional Time 20 minutes

Total Time 1 hour 55 minutes

Ingredients

12-15 lasagna noodles (no-boil or regular)
2 tablespoons olive oil
1 large zucchini, sliced thin
1 large yellow squash, sliced thin
1 red bell pepper, sliced
1 yellow bell pepper, sliced
8 oz cremini mushrooms, sliced
1 small eggplant, diced (optional for heartiness)
5 cloves garlic, minced
1 (28 oz) jar marinara sauce (or homemade)
15 oz ricotta cheese
1 large egg
10 oz frozen spinach, thawed and squeezed dry
1 teaspoon Italian seasoning
Salt and black pepper, to taste
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Fresh basil, for garnish

Instructions

Preheat and Prep Veggies — Oh, the fun begins! Preheat your oven to 400°F (200°C). Toss zucchini, squash, bell peppers, mushrooms, eggplant (if using), and garlic with olive oil, salt, pepper, and Italian seasoning on a large baking sheet. Roast for 25-30 minutes until tender and beautifully caramelized—your kitchen will smell like an Italian holiday dream!
Mix the Creamy Ricotta Magic — In a bowl, combine ricotta, egg, squeezed-dry spinach, a pinch of salt, pepper, and a dash more Italian seasoning. Stir until smooth and dreamy—this creamy green layer adds festive color and richness!
Warm the Sauce — Gently heat your marinara sauce in a pot (add a splash of water if thick) to make spreading easy and keep everything saucy and flavorful.
Cook Noodles if Needed — If using regular noodles, boil them al dente according to package directions, drain, and lay flat to prevent sticking. No-boil? You're golden—just proceed!
Start Layering the Base — Grease a 9x13-inch baking dish. Spread 1 cup marinara on the bottom for a non-stick, flavorful start.
First Noodle & Veggie Layer — Place 3-4 noodles over sauce. Spoon half the roasted veggies on top, then drizzle with 1 cup marinara. Sprinkle with 1 cup mozzarella and ¼ cup Parmesan—look at those colorful layers coming together!
Add the Ricotta Love — Spread half the ricotta-spinach mixture evenly over the veggies. It's creamy, herby perfection!
Repeat for More Layers — Add another layer of noodles, remaining veggies, 1 cup marinara, 1 cup mozzarella, ¼ cup Parmesan, and the rest of the ricotta mixture. Finish with final noodles, remaining marinara, and top generously with remaining mozzarella and Parmesan for that irresistible bubbly cheese crust.
Bake to Golden Glory — Cover with foil and bake 30 minutes. Uncover and bake 20 more minutes until edges are golden and cheese is melty and bubbly. Special note: Broil 2-3 minutes at the end for extra cheesy crisp if desired!
Rest and Serve — Let it rest 15-20 minutes (patience pays off for perfect slices!). Garnish with fresh basil, slice, and serve with love—watch everyone go back for seconds at your festive table!

Notes

Use fresh, high-quality ingredients for best flavor. This lasagna is even better the next day as flavors deepen. For a holiday touch, serve with garlic bread and a crisp salad.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 410Total Fat 25gSaturated Fat 13gUnsaturated Fat 12gCholesterol 85mgSodium 929mgCarbohydrates 20gFiber 4gSugar 6gProtein 28g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Roast vegetables at high heat for caramelized edges and deeper flavor—don’t skip this step!
Use no-boil lasagna noodles to save time, but soak them briefly in hot water if they seem too stiff.
Drain excess moisture from ricotta and veggies (squeeze spinach well) to avoid a watery lasagna.
Let it rest 15-20 minutes after baking for cleaner slices and better texture.
For extra festiveness, add a pinch of nutmeg to the ricotta or fresh herbs like basil on top before serving.
Cover with foil for the first half of baking to prevent over-browning, then uncover for a cheesy golden top.

Ingredients Notes

This recipe shines with high-quality Italian staples: use whole-milk ricotta for richness (part-skim works but is less creamy), fresh mozzarella for that perfect stretchy melt, and grated Parmigiano-Reggiano for nutty depth. Opt for a good jarred marinara or homemade with San Marzano tomatoes for bright, authentic sauce.

Seasonal veggies like zucchini, bell peppers, mushrooms, spinach, and eggplant add color and texture—roasting intensifies their natural sweetness. Eggs bind the ricotta layer for structure, while olive oil, garlic, Italian seasoning, salt, and pepper keep flavors balanced and true to Italian tradition.

Variations and Substitutions

Make it gluten-free with gluten-free lasagna noodles and check sauce labels. For a lighter version, use part-skim cheeses or add more veggies like roasted butternut squash or broccoli for winter holidays.

Swap spinach for kale or Swiss chard. Go dairy-free with plant-based ricotta, mozzarella shreds, and nutritional yeast instead of Parmesan. For richer indulgence, incorporate a béchamel layer or pesto in the ricotta. Add red pepper flakes for heat, or include fennel or artichokes for a sophisticated twist. In summer, grill veggies instead of roasting for smoky notes.

Storage Options

Refrigerate leftovers in an airtight container for up to 4 days—reheat individual slices in the microwave or the whole dish covered in a 350°F oven until hot. Freeze baked or unbaked lasagna (well-wrapped in foil and plastic) for up to 3 months; thaw overnight in the fridge before baking or reheating. It reheats beautifully, often tasting even better as flavors meld.