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Martha Stewart-Inspired Vegetable Lasagna

Close-up of Martha Stewart-Inspired Vegetable Lasagna showing its texture
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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.

Ingredients

Scale
  • 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

Keywords: vegetable lasagna, Martha Stewart lasagna, vegetarian lasagna, ricotta lasagna, roasted vegetable lasagna, homemade marinara, lasagna recipe, baked pasta, Italian-American dinner, meatless dinner, comfort food, crowd-pleasing casserole

Find it online: https://marthadishes.com/martha-stewart-vegetable-lasagna-recipe/