Spread a thin layer of the tomato sauce at the bottom of a 9×13-inch baking dish.
Place a layer of lasagna noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, then spoon over one-third of the vegetable tomato sauce. Repeat the layers twice, ending with the remaining sauce on top.
Sprinkle the remaining shredded mozzarella cheese over the top layer of sauce.
Bake the lasagna:
Cover the baking dish with aluminum foil and bake for 25 minutes.
After 25 minutes, remove the foil and continue baking for an additional 20-25 minutes, until the cheese is bubbly and golden brown on top.
Cool and serve:
Let the lasagna cool for 10-15 minutes before slicing. Garnish with fresh basil leaves if desired.
This vegetable lasagna is perfect for dinner or for preparing ahead of time. It’s a filling and delicious meal that everyone will enjoy!