Lasagna noodles. I have not used unboiled noodles, so I can only recommend regular lasagna for this recipe.
Italian tomato sauce. Of course you can use homemade sauce like this easy marinara sauce or Slow cooker marinara sauce. Or replace with any pasta or tomato sauce.but if you don’t Homemade Pasta Sauce Available, use a good quality sauce like Rao’s or Thrive Market. Stir in fresh basil for a homemade flavor.
Zucchini, portobello and onion. This is our favorite trio of roasted vegetables, but you can also use bell peppers, butternut squash, broccoli, spinach, kale carrots, butternut squash, Brussels sprouts, or any of your favorite hearty vegetables.
garlic, salt, pepper and Italian seasoning, This mixture will add deliciousness to roasted vegetables and lasagna.
ricotta cheese. You can use full-fat ricotta or part-skim ricotta in this recipe. Full-fat ricotta will give it a creamy texture but will add extra fat and calories to the recipe. Part-skim ricotta will reduce calories, but it’s not as creamy and contains more water, so you may need to drain it before adding the vegetable lasagna.
Egg. This gives the structure and volume of the ricotta mixture.
grated parmesan cheese, onion powder, garlic powder, salt and pepper. For a delicious ricotta filling, this seasoning is a must.
Fresh mozzarella cheese. You can use fresh or cubed mozzarella in this homemade lasagna, and if using cubed mozzarella, I recommend freshly shredding it for the best flavor and texture.