Martha Stewart Vegetable Lasagna Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart vegetable lasagna is a generous, cheese-heavy baked pasta with roasted zucchini and bell peppers folded between tender noodles, creamy ricotta, and a basil-scented marinara. The top turns golden and bubbling under a Parmesan crust, while the center stays soft enough to cut into clean squares. It is inspired by Martha Stewart’s classic entertaining style rather than a copy of any one recipe. Roasting the vegetables first keeps them sweet and firm instead of watery. The result is a meat-free dinner that still feels like a centerpiece.

From start to finish it takes about 95 minutes, with 30 minutes of hands-on prep and 65 minutes in the oven. It is straightforward enough for a weeknight if you roast the vegetables ahead, and special enough for a holiday table or a potluck where you want something everyone will eat. A 9×13-inch (23x33cm) pan feeds eight comfortably.

Why This Martha Stewart Vegetable Lasagna Works

The vegetables go onto a hot sheet pan at 425°F (220°C) before anything is layered. That step drives off their moisture and concentrates their flavor, which is what keeps the finished lasagna sliceable instead of soupy.

The ricotta filling is bound with an egg and seasoned with nutmeg, so it sets into a custardy layer rather than staying grainy. Perhaps most important, the baked lasagna rests for 15 minutes before you cut it. That short wait is what holds the layers together on the plate.

What You’ll Love About It

Three things stand out: the roasted vegetables give real sweetness and color, the cheese layers are rich without being heavy, and the whole pan can be assembled a day ahead. It also freezes beautifully, so you can bake half now and save the rest for later.

Ingredients

Here is everything you need for one 9×13-inch (23x33cm) pan. Have the ricotta and egg at room temperature if you can, so the filling mixes smoothly.

• 12 lasagna noodles (about 10 ounces/280g) — regular or no-boil both work.
• 2 medium zucchini (about 1 pound/450g total) — sliced 1/4 inch thick.
• 1 large red bell pepper (about 8 ounces/225g) — seeded and cut into 1/2-inch strips.
• 1 medium yellow onion (about 8 ounces/225g) — finely chopped.
• 3 tablespoons (45ml) olive oil, divided
• 3 cloves garlic, minced
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1/4 teaspoon freshly ground black pepper
• 4 cups (960ml) marinara sauce — homemade or store-bought.
• 1/4 cup (10g) loosely packed fresh basil leaves, chopped, plus more for serving
• 1 large egg
• 15 ounces (425g) whole-milk ricotta cheese — whole milk gives the creamiest filling.
• 2 cups (226g) shredded low-moisture mozzarella cheese, divided
• 3/4 cup (75g) grated Parmesan cheese, divided
• 1/4 teaspoon freshly grated nutmeg — a small amount that rounds out the ricotta.

Equipment

• Large rimmed baking sheet — big enough to spread the vegetables in one layer.
• Large pot — for boiling the noodles.
• Medium saucepan — for the sauce.
• 9×13-inch (23x33cm) baking dish
• Aluminum foil — to cover the dish during the first bake.
• Clean kitchen towels — for laying out the cooked noodles.

How to Make Martha Stewart Vegetable Lasagna

Step 1: Roast the Vegetables

Heat the oven to 425°F (220°C). Toss the zucchini and bell pepper with 2 tablespoons (30ml) of the olive oil, 1/4 teaspoon of the salt, and the black pepper on a large rimmed baking sheet, then spread them in a single layer. Roast until tender and lightly browned, 18 to 22 minutes, turning once halfway through. Do not crowd the pan or the vegetables will steam instead of brown.

Step 2: Cook the Noodles

While the vegetables roast, bring a large pot of generously salted water to a boil. If using regular noodles, cook them until just shy of al dente, about 8 minutes, then drain and rinse under cool water; if using no-boil noodles, skip this step. Lay the cooked noodles flat on a clean kitchen towel or parchment so they do not stick together.

Step 3: Build the Sauce Base

Warm the remaining 1 tablespoon (15ml) olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute; do not let the garlic brown or it will turn bitter.

Step 4: Simmer the Marinara

Stir in the marinara sauce, the chopped basil, and the remaining 1/4 teaspoon salt, and bring to a gentle simmer. Cook, stirring occasionally, for 5 minutes to meld the flavors, then remove from the heat. You should have about 4 cups of sauce.

Step 5: Mix the Ricotta Filling

In a medium bowl, whisk the egg, then stir in the ricotta, 1 cup (113g) of the mozzarella, 1/2 cup (50g) of the Parmesan, and the nutmeg until evenly combined. Season lightly with salt and pepper. Stir just until it comes together so the filling stays creamy.

Step 6: Start Layering

Reduce the oven temperature to 350°F (175°C). Spread 1 cup (240ml) of the sauce over the bottom of a 9×13-inch (23x33cm) baking dish. Arrange 3 noodles in a single layer over the sauce, trimming them if needed to fit.

Step 7: Repeat and Finish

Top the noodles with one-third of the ricotta mixture, spreading it to the edges, then one-third of the roasted vegetables, and 1/2 cup (120ml) of the sauce. Repeat the layers twice more, then finish with the remaining 3 noodles, the last of the sauce, the remaining 1 cup (113g) mozzarella, and the remaining 1/4 cup (25g) Parmesan. Scatter the cheese evenly so it melts into an even crust.

Step 8: Bake and Rest

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden and bubbling at the edges, 20 to 25 minutes more. Let the lasagna rest at room temperature for 15 minutes before slicing so the layers set; cutting too soon will make it run.

Step 9: Garnish and Serve

Scatter with additional fresh basil, if desired, and serve warm. The center should be hot and set, with the cheese lightly browned across the top.

What to Serve With It

• Garlic Bread — warm slices for mopping up the sauce.
• Green Salad — crisp leaves with a sharp vinaigrette cut the richness.
• Steamed Broccoli — a simple green vegetable on the side.
• Sparkling Lemonade — bright and cold alongside a warm slice.

Tips for the Best Results

Pat the roasted vegetables dry if they look wet before layering, since extra moisture makes the lasagna run. Use a low-moisture mozzarella and avoid overfilling the pan. Letting it rest the full 15 minutes is the difference between neat squares and a puddle on the plate.

Easy Variations

• Mushroom Swap — replace the zucchini with 1 pound (450g) sliced cremini mushrooms.
• Spinach Layer — fold 5 ounces (140g) squeezed-dry chopped spinach into the ricotta.
• Extra Heat — add 1/2 teaspoon red pepper flakes to the marinara.
• Cheese Change — use 2 cups (226g) shredded fontina in place of the mozzarella.

Storing and Reheating

• Fridge — store leftovers in an airtight container for up to 4 days.
• Freezer — wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
• Make Ahead — assemble up to 24 hours ahead, cover, and refrigerate before baking.
• Reheating — warm portions at 350°F (175°C) for 15 to 20 minutes until 165°F (74°C).

Nutrition (per serving)

These figures are estimates for one of eight servings.

FAQs

Can I make this Martha Stewart vegetable lasagna recipe ahead of time?

Yes, assemble it up to 24 hours ahead, cover, and refrigerate. Add 10 minutes to the covered baking time.

Where did vegetable lasagna come from?

Lasagna has ancient roots, and baked pasta dishes spread across Italy with regional variations. Meatless versions became popular alongside the vegetable-forward cooking of the late 20th century.

How do I know when it is done?

The top should be golden and the sauce bubbling at the edges. The center should feel set when you press it gently.

Why is my lasagna watery?

Extra moisture usually comes from under-roasted vegetables or skipping the rest. Drain the vegetables well and wait the full 15 minutes before slicing.

Martha Stewart-Inspired Vegetable Lasagna

Print Recipe

A lush, cheesy vegetable lasagna inspired by Martha Stewart’s classic entertaining style, with layers of tender noodles, creamy ricotta, roasted zucchini and bell peppers, and a bright, herb-flecked marinara. The top bakes to a golden, bubbling Parmesan crust, while the center stays creamy and sliceable.

• Author: Anabelle McLean
• Prep Time: 30
• Cook Time: 65
• Total Time: 95
• Yield: 8 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 12 lasagna noodles (about 10 ounces/280g), regular or no-boil
• 2 medium zucchini (about 1 pound/450g total), sliced 1/4 inch thick
• 1 large red bell pepper (about 8 ounces/225g), seeded and cut into 1/2-inch strips
• 1 medium yellow onion (about 8 ounces/225g), finely chopped
• 3 tablespoons (45ml) olive oil, divided
• 3 cloves garlic, minced
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1/4 teaspoon freshly ground black pepper
• 4 cups (960ml) marinara sauce, homemade or store-bought
• 1/4 cup (10g) loosely packed fresh basil leaves, chopped, plus more for serving
• 1 large egg
• 15 ounces (425g) whole-milk ricotta cheese
• 2 cups (226g) shredded low-moisture mozzarella cheese, divided
• 3/4 cup (75g) grated Parmesan cheese, divided
• 1/4 teaspoon freshly grated nutmeg

Instructions

1. Heat the oven to 425°F (220°C). Toss the zucchini and bell pepper with 2 tablespoons (30ml) of the olive oil, 1/4 teaspoon of the salt, and the pepper on a large rimmed baking sheet, spread them in a single layer, and roast until tender and lightly browned, 18 to 22 minutes, turning once halfway through. Do not crowd the pan or the vegetables will steam instead of brown.
2. While the vegetables roast, bring a large pot of generously salted water to a boil. If using regular lasagna noodles, cook them according to the package directions until just shy of al dente, about 8 minutes, then drain and rinse under cool water; if using no-boil noodles, skip this step. Lay the cooked noodles flat on a clean kitchen towel or parchment so they do not stick together.
3. Warm the remaining 1 tablespoon (15ml) olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute; do not let the garlic brown or it will turn bitter.
4. Stir in the marinara sauce, the chopped basil, and the remaining 1/4 teaspoon salt, and bring to a gentle simmer. Cook, stirring occasionally, for 5 minutes to meld the flavors, then remove from the heat. You should have about 4 cups of sauce.
5. In a medium bowl, whisk the egg, then stir in the ricotta, 1 cup (113g) of the mozzarella, 1/2 cup (50g) of the Parmesan, and the nutmeg until evenly combined. Season lightly with salt and pepper.
6. Reduce the oven temperature to 350°F (175°C). Spread 1 cup (240ml) of the sauce over the bottom of a 9×13-inch (23x33cm) baking dish. Arrange 3 noodles in a single layer over the sauce, trimming them if needed to fit.
7. Top the noodles with one-third of the ricotta mixture, spreading it to the edges, then one-third of the roasted vegetables, and 1/2 cup (120ml) of the sauce. Repeat the layers twice more, then finish with the remaining 3 noodles, the last of the sauce, the remaining 1 cup (113g) mozzarella, and the remaining 1/4 cup (25g) Parmesan.
8. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden and bubbling at the edges, 20 to 25 minutes more. Let the lasagna rest at room temperature for 15 minutes before slicing so the layers set; cutting too soon will make it run.
9. Scatter with additional fresh basil, if desired, and serve warm.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Wrap the unbaked or fully baked lasagna tightly in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Make-ahead: The lasagna can be assembled up to 24 hours ahead, covered, and refrigerated; add 10 minutes to the covered baking time. Reheating: Reheat individual portions in a 350°F (175°C) oven for 15 to 20 minutes, or in the microwave on medium power in 1-minute intervals until heated through.

Nutrition

• Calories: 470
• Sugar: 9g
• Sodium: 980mg
• Saturated Fat: 11g
• Carbohydrates: 44g
• Fiber: 4g
• Protein: 24g
• Cholesterol: 80mg

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