Tie Dye Vegetarian Lasagna
Sep 14, 2025 11:54 AM
Beautiful tie dye vegetarian lasagna layered up with a rainbow of roasted vegetables, a flavorful cherry tomato sauce, pesto-infused ricotta, and plenty of melty cheese. This comforting vegetarian lasagna recipe is guaranteed to be a hit with the whole family! Freezer-friendly and perfect for transitioning into fall.
For me, lasagna hits all the comfort food notes just right. Layers of gooey, melty cheese, lip-smacking good fresh tomato sauce, and, of course, satisfying pasta. I’m here to prove that this vegetarian lasagna can shine beautifully without any meat, and in fact, be even more flavorful.
This whimsical early fall dish was inspired by colorful tie dye pizza, which features tomato and pesto sauces. I wanted to bring a bit of the fun of tie dye pizza into a more grown-up entrée, so I added fresh tomato sauce and layers of ricotta mixed with pesto.
The result: This gorgeous main dish that will excite the whole dinner party, not just the vegetarians.
Ingredients:
Cherry Tomato Sauce
- 2 pounds cherry tomatoes (about 3 pints)
- 1 medium yellow onion, halved and sliced
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 1 head of garlic
Veggies
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 medium yellow or red onion, diced
- 1 medium zucchini, chopped
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Freshly ground black pepper
Assembly and Serving
- Kosher salt
- Nonstick cooking spray
- 10 to 12 lasagna noodles (1 pound box)
- 3 1/2 cups shredded mozzarella cheese
- 2 ounces grated Parmesan cheese (½ cup), plus more for garnish (optional)
- ¼ cup basil pesto (store-bought is fine!)
- ¼ cup julienned fresh basil leaves, for serving
Pesto Ricotta
- 1 (15-ounce) container whole-milk ricotta
- ½ cup basil pesto (store-bought is fine!)
- 1 large egg, beaten
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- Freshly ground black pepper
Prep Time:
60 minutes
Cook Time:
115 minutes
Total Time:
175 minutes
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