Individual vegetarian lasagnes

Individual vegetarian lasagnes

Mini pasta bakes filled with lots of veggies

Individual vegetarian lasagnes are meat-free pasta bakes that are full of chargrilled veggies and ricotta sauce.
An Italian-inspired lasagne recipe that is great for dinner or lunch.

Golden melted mozzarella cheese covers roasted red capsicum strips and soft pasta. The filling of these lasagnes consists of layers of chargrilled vegetables, homemade tomato sauce and creamy ricotta sauce.

Great for a dinner party

An individual lasagne is ideal to serve at a dinner party because it looks so appetising. This Italian-style main meal is made from:

  • Silky pasta
  • Sweet roasted capsicum
  • Chargrilled eggplant & zucchini
  • Homemade tomato sauce
  • Egg & ricotta sauce

Usually lasagne is made with a white (béchamel) sauce. My version of this dish uses ricotta, eggs, milk and cheese to make a flourless sauce that is light and creamy. If you would prefer to use a more traditional sauce, you can use my basic recipe for white sauce instead.

You should make individual vegetarian lasagnes because they are:

  • Full of fresh seasonal vegetables: eggplant, zucchini and capsicum are now in season (spring).
  • Freezer-friendly: freeze uncooked lasagnes at the weekend to bake and eat during the week.
  • Versatile: use any vegetables that you like for the filling.
  • Delicious: whether you use store-bought lasagne sheets or if you make your own lasagne sheets from homemade fresh pasta dough.
  • Perfect for a dinner party: increase/decrease the recipe depending on how many guests you a have.

Individual vegetarian lasagnes’ main ingredients:

  • Red capsicums
  • Eggplant and zucchini
  • Diced tomatoes
  • Ricotta
  • Eggs
  • Fresh lasagne sheets

Tips for busy cooks

If you don’t have time to make the tomato sauce, you could use store-bought tomato pasta sauce instead.

Use whichever vegetables you have in your fridge for the lasagne filling. For example, if you don’t have eggplant and zucchini you could use pumpkin and mushrooms.

Serving suggestions:

  1. Weeknight dinner: enjoy one of these lasagnes with a spinach and rocket salad & leftover tomato sauce.
  2. Dinner party: serve a lasagne per person with a green salad and garlic bread.
  3. Lunch: eat a lasagne and steamed veggies as a filling lunch.

A different way to serve vegetarian lasagne

Normally lasagne is baked in a large baking dish and served in squares. My individual vegetarian lasagnes are cooked in round springform tins, tipped out onto a baking tray, covered with cheese and grilled. The result is an attractive round mini lasagne that has golden melted mozzarella and red capsicum strips laid across the top.

Did you use eggplant and zucchini in the filling of these individual vegetarian lasagnes or did you use different vegetables?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Individual vegetarian lasagnes

Individual vegetarian lasagnes are meat-free pasta bakes that are full of chargrilled veggies and ricotta sauce. Ideal for an Italian-style dinner or lunch.

Meal Type Dinner, Lunch
Cuisine Italian-Inspired
Keyword Individual vegetarian lasagnes, Vegetarian
Resting time (capsicums) 15 minutes
Total Time 1 hour 40 minutes
Servings 4 Lasagnes
Author Veg Coast Cook


  • 2 red capsicums
  • 300 g eggplant sliced lengthways & quartered
  • 300 g zucchini sliced lengthways & halved
  • 1 tsp dried oregano

Tomato sauce

  • 1 tsp extra virgin olive oil plus extra for greasing lasagne tins
  • 1 red onion 100 g approx, peeled & chopped
  • 2 cloves garlic crushed
  • 800 g diced tomatoes (Two 400 g cans)
  • 1 tsp dried basil
  • Salt and pepper

Ricotta and egg layer

  • 400 g ricotta
  • 2 large free-range eggs lightly beaten
  • 1 tbsp milk
  • 2 tbsp vegetarian parmesan grated
  • Pinch of grated nutmeg
  • Salt and pepper


  • 8 fresh large lasagne sheets* blanched separately in boiling water for 1 minute each & drained


  • 80 g vegetarian mozzarella chopped
  • Fresh parsley chopped


  1. Preheat oven to 200°C fan. Line a small baking tray with greaseproof paper. Grease four 10cm diameter round springform tins with some olive oil.
  2. Put capsicums on lined baking tray and bake in oven for 25 minutes. Remove from oven. Transfer roasted capsicums to a bowl and cover with cling film for 15 minutes.
  3. Heat a non-stick griddle pan on a medium heat and chargrill eggplant and zucchini (without oil) until slightly charred on both sides. Remove from heat, sprinkle with oregano and set aside for later.
  4. Make the tomato sauce by heating olive oil in a saucepan over a medium heat and add red onion & garlic. Stir and fry for 5 minutes. Add diced tomatoes, basil, salt and pepper. Stir, cover and turn heat down to a simmer and cook until needed.
  5. Meanwhile make the ricotta and egg layer by combining ricotta, beaten eggs, milk, parmesan, nutmeg and seasoning in a bowl. Mix with a fork until combined. Chill in fridge until needed.
  6. Remove cling film from bowl containing capsicums. Carefully peel the skin from the capsicums and remove stalk and seeds. Cut capsicum flesh into long thin strips and set aside in a small bowl.
  7. To assemble the lasagnes: lay eight strips of red capsicum in the centre of the inside of the greased springform tins (the capsicum strips should be in a pattern like spokes of a wheel). 

    Put two large lasagne pasta sheets over the top of the capsicum strips, overlapping the sheets slightly and pressing them down so they cover the inner sides and the bottom of the tin. Leave an overhang of pasta sheet all the way around the edge, as you will be folding these over the top of the filling at the end. Put a layer or tomato sauce on top of the pasta, followed by some slices of eggplant & zucchini and top with some of the ricotta and egg mixture. 

    Repeat tomato sauce, chargrilled vegetable and ricotta layers until you reach the top of the tin. Fold over the lasagne sheet overhang so that it overlaps and encloses the filling. Repeat for the three other lasagnes. Transfer the four lasagne tins to a baking tray. Loosely cover the tops of the lasagnes with greaseproof baking paper and then with foil. Bake in oven for 45 minutes.

  8. Remove lasagnes from oven and remove baking paper & foil. Using oven gloves carefully tip each lasagne upside down onto a lined baking tray and release their springform tins. Scatter the capsicum-topped lasagnes with chopped mozzarella and melt under a hot grill for a few minutes until golden. Remove from under the grill and transfer to individual plates for serving.
  9. To serve: eat hot with a spinach & rocket salad and any leftover tomato sauce.

Recipe Notes

*You can use store-bought fresh lasagne sheets (from the chiller aisle) for this recipe or make your own lasagne sheets by following this recipe: Fresh pasta dough.

The uncooked lasagnes are freezer-friendly. Freeze lasagnes in their tins prior to cooking. Defrost them fully in the fridge, and then bake as per the recipe.

Made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.