Cozy Fall Herb Lasagna Bake

Chef’s Overview

Dear Chefs, when autumn settles in and the kitchen starts calling for something warm, layered, and deeply comforting, this Cozy Fall Herb Lasagna Bake is exactly the kind of dish that answers. It’s rich without being heavy, fragrant with seasonal herbs, and grounded by roasted vegetables that taste like they’ve been kissed by fall itself. Today, let’s build this lasagna together — slowly, intentionally, and with the same care we bring to every good meal.

Building Layers of Fall Flavor

This lasagna leans into the earthy sweetness of roasted vegetables and the warmth of fall herbs to create a sauce that feels rustic, hearty, and soothing. Chefs, the foundation of this dish starts long before layering — it starts with a careful roast of carrots, onions, and zucchini. Those caramelized edges bring depth to your tomato-herb sauce, adding a natural richness without needing anything complicated. It’s the kind of quiet flavor-building that makes a lasagna memorable.

Ingredient List

Roasted Vegetables

3 medium carrots, diced
2 zucchini, sliced into half-moons
1 large yellow onion, chopped
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon fresh thyme leaves

Herb Tomato Sauce

3 tablespoons olive oil
4 cloves garlic, minced
1 large can (28 oz) crushed tomatoes
1 teaspoon dried rosemary
1 teaspoon dried oregano
½ teaspoon red pepper flakes
½ cup vegetable or chicken broth
¼ cup fresh basil, chopped
Salt and pepper to taste

Cheese Filling

15 oz ricotta cheese
1 cup shredded mozzarella
½ cup grated Parmesan
1 egg
⅛ teaspoon nutmeg
2 tablespoons chopped parsley
Salt and pepper to taste

Assembly

No-boil lasagna sheets
2 cups shredded mozzarella (for the top)
Extra basil for garnish

Knife Prep: Veggies, Herbs, and Aromatics

Uniform cuts mean even roasting and cleaner layers throughout your lasagna. Dear Chefs, this is where your knife work matters most. Use the 8" VG-10 Damascus Chef Knife to dice the onions, slice the zucchini, and chop the carrots into even pieces so they roast with equal tenderness. For trimming thyme and basil, the 5" VG-10 Damascus Petty Knife keeps your herbs bright and bruiseless — a small detail that makes the sauce feel fresh and fragrant.

Step-by-Step Recipe Breakdown

1. Roast the Vegetables

Preheat your oven to 425°F.
Toss carrots, zucchini, and onions with olive oil, thyme, salt, and pepper.
Spread evenly on a baking sheet and roast 20 to 25 minutes, until golden around the edges.

2. Build the Herb Tomato Sauce

Warm olive oil in a Dutch oven.
Add garlic and sauté until golden and aromatic.
Stir in crushed tomatoes, roasted vegetables, rosemary, oregano, red pepper flakes, and broth. Simmer 15 minutes, letting the flavors meld.
Turn off heat and fold in fresh basil for brightness.

3. Mix the Cheese Filling

Combine ricotta, mozzarella, Parmesan, egg, nutmeg, parsley, salt, and pepper.
Stir until creamy and fully combined.

4. Assemble the Lasagna

Spread a thin layer of tomato sauce on the bottom of a 9x13 baking dish.
Add a layer of no-boil lasagna sheets.
Top with dollops of cheese filling.
Add more sauce, then a sprinkle of mozzarella.
Repeat layers until you reach the top of the dish.
Finish with a generous layer of mozzarella.

5. Bake to Cozy Perfection

Cover tightly with foil and bake at 375°F for 25 minutes.
Remove foil and bake another 15 minutes until bubbling and lightly browned.
Let rest 10 minutes so the layers set beautifully before slicing.

Bringing Fall Comfort to the Table

This lasagna is the kind of dish that tastes like a season — warm herbs, caramelized vegetables, creamy cheese, and layers that melt together into something that feels like a long exhale. Dear Chefs, fall is about slowing down, letting warmth creep into your kitchen, and cooking meals that bring everyone to the table. This lasagna does exactly that. It’s comforting without being heavy, thoughtful without being fussy, and layered with the kind of flavor that only comes from a little patience and a sharp knife.