Vegetable Lasagna Recipe

This Vegetable Lasagna is packed with healthy veggies, including mushrooms, onions, zucchini and spinach. It’s the perfect vegetarian main dish when you’re craving cheesy, hearty comfort food!

If a classic lasagna is one of your favorite pasta recipes, you’ll be equally as smitten with this vegetable lasagna! Hearty veggies, creamy ricotta and flavorful marinara sauce are layered between noodles in this irresistible vegetable lasagna recipe. This savory casserole is baked until the cheesy layers are hot and bubbly and the top is golden brown. Serve up this wholesome comfort food with a crisp green salad and a side of garlic bread for a meal that you won’t soon forget!

Here’s what you’ll need to make this vegetable lasagna recipe, along with ingredient notes and substitutions.

The basic steps to making this recipe are: sauté the veggies, simmer the sauce to develop the flavors, layer and bake! Find the full recipe with ingredient amounts and instructions in the recipe card below.

Round out your meal with a fresh green salad and some warm bread. You can’t go wrong with a loaded Italian Salad, or try this simple Arugula Salad. Slice up a loaf of crusty bread or make a batch of Garlic Knots.

If you love this vegetable lasagna, try one of these lasagna recipes next. Some are vegetarian and some are made with meat, all are delicious!

Best Vegetable Lasagna

Seriously the best veggie lasagna! This lasagna recipe is packed with bell pepper, zucchini and carrots, sautéed until golden and tender on the edges. Recipe yields one 9-inch lasagna, enough for 8 slices.

Prep: 30min

Total: 1h

Yield: 8

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 335 calories, Sugar 10.1 g, Sodium 1153.5 mg, Fat 8.5 g, Saturated Fat 1.7 g, Trans Fat 0 g, Carbohydrate 42.2 g, Fiber 8 g, Protein 19.3 g, Cholesterol 11.9 mg

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 3 large carrots, chopped (about 1 cup)
• 1 red bell pepper, chopped
• 1 medium zucchini, chopped
• 1 medium yellow onion, chopped
• 1/4 teaspoon salt
• 5 to 6 ounces baby spinach
• 1 large can (28 ounces) diced tomatoes
• ¼ cup roughly chopped fresh basil + additional for garnish
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, pressed or minced
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes
• 2 cups (16 ounces) low-fat cottage cheese, divided
• ¼ teaspoon salt, to taste
• Freshly ground black pepper, to taste
• 9 no-boil lasagna noodles*
• 8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese

Instruction:

1. Preheat the oven to 425 degrees Fahrenheit.
2. To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
3. Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.
4. Meanwhile, to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes.
5. Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have a little over 2 cups sauce). Rinse out the food processor and return it to the machine.
6. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you’ll need it later.
7. Transfer the cooked veggies and spinach mixture to the bowl of the food processor. Pulse until they are more finely chopped (but not puréed!), about 5 to 7 times, stopping to scrape down the sides as necessary. Transfer the mixture to the bowl of whipped cottage cheese. Top with the remaining cottage cheese, then add 1/4 to 1/2 teaspoon salt (to taste) and lots of freshly ground black pepper. Stir to combine. Now it’s lasagna assembly time!
8. Spread ½ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread half of the cottage cheese mixture evenly over the noodles. Top with 3/4 cup tomato sauce, then sprinkle ½ cup shredded cheese on top.
9. Top with 3 more noodles, followed by the remaining cottage cheese mixture (we’re skipping the tomato sauce in this layer.) Sprinkle ½ cup shredded cheese on top.
10. Top with 3 more noodles, then spread 3/4 cup tomato sauce over the top (you may have a little sauce leftover) to evenly cover the noodles. Sprinkle evenly with 1 cup shredded cheese.
11. Wrap a sheet of parchment paper or foil around the top of the lasagna (don’t let it come into contact with the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 10 to 12 more minutes, until the top is turning spotty brown.
12. Remove from oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Sprinkle additional basil over the top, then slice and serve.

Easy Vegetable Lasagna

This vegetable lasagna recipe is a reader favorite! Tender vegetables, a light tomato sauce, and lots of cheese make this the best veggie lasagna ever. We really do not miss the meat. Feel free to add or substitute your favorite veggies. We have given suggestions in the article above.

Prep: 30min

Total: 1h30min

Yield: Makes 8 Servings

Serving Size: 1/8 of lasagna

Nutrition Facts: servingSize 1/8 of lasagna, calories 381, Fat 20.9g, Saturated Fat 11g, Cholesterol 104mg, Sodium 773mg, Carbohydrate 28.2g, Fiber 4.3g, Sugar 6.5g, Protein 20.7g

Ingredients:

• 14 lasagna noodles, see notes
• 2 tablespoons extra-virgin olive oil
• 1 cup (140 grams) chopped onion
• 1 tablespoon minced garlic, 3 to 4 cloves
• 1/8 teaspoon crushed red pepper flakes, or more to taste
• 2 medium zucchini, cut into 1/2-inch pieces
• 2 medium yellow squash, cut into 1/2-inch pieces
• One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces, 1 heaping cup
• 1 (28-ounce) can crushed tomatoes
• Generous handful fresh basil leaves, chopped
• One (15-ounce) container ricotta cheese or cottage cheese
• 2 large eggs
• 2 ounces (60 grams) parmesan cheese, grated, about 2/3 cup
• 8 ounces (230 grams) low-moisture mozzarella cheese, shredded, about 2 cups
• Salt and fresh ground black pepper, to taste

Instruction:

1. Bring a large pot of salted water to a boil, then cook lasagna noodles according to package directions. To prevent the noodles from sticking after they are drained, add two teaspoons of olive oil to the pasta water. Drain, then lay flat on a sheet of aluminum foil.
2. Heat the oven to 400° Fahrenheit. Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray.
3. Heat the olive oil in a wide skillet with sides over medium heat.
4. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
5. Add the garlic, red pepper flakes, zucchini, yellow squash, and a pinch of salt. Cook, stirring occasionally, until the veggies are softened but still have some crunch, another 5 to 8 minutes.
6. Stir in the roasted red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half, 5 to 8 minutes. Add the basil and season to taste with additional salt and pepper.
7. While the sauce cooks, stir the ricotta cheese, eggs, and a 1/2 teaspoon of salt in a medium bowl until blended.
8. Toss the parmesan cheese with the mozzarella. Set aside.
9. Spoon enough vegetable mixture into the baking dish to lightly cover the bottom (about 1 cup). Arrange four noodles lengthwise and side-by-side to cover the bottom. If the noodles are short on one end, you may need to cut an extra noodle and place it into the dish to cover where the other noodles have not.
10. Spread half of the ricotta cheese mixture over the noodles, then sprinkle a third of the parmesan and mozzarella cheeses on top of the ricotta. Finally, scatter a third of the vegetable sauce on top.
11. Add another layer of four noodles and spread the remaining ricotta cheese over them. Scatter half of the parmesan and mozzarella cheeses over the ricotta. Spread half of the remaining vegetable sauce on top.
12. Finish with a third layer of noodles and the remaining vegetable sauce. Finally, finish with the remaining cheese sprinkled all over the top.
13. Cover the lasagna with aluminum foil and bake for 20 minutes; uncover, then bake for 15 minutes until the cheese is crusty around the edges.
14. To make the cheese golden brown on top, slide the pan under the broiler and set to high heat for 1 to 2 minutes. Let rest 10 to 15 minutes before serving.

Vegetable Lasagna

This Vegetable Lasagna is packed with healthy veggies layered between noodles, marinara sauce and cheese. It bakes in the oven until it’s hot, bubbly and golden brown on top. This recipe is perfect meatless main dish when you’re craving comforting pasta for dinner!

Prep: 45min

Total: 110min

Yield: 12

Serving Size: 1 /12 recipe

Nutrition Facts: servingSize 1 /12 recipe, calories 293 kcal, Carbohydrate 23 g, Protein 17 g, Fat 16 g, Saturated Fat 8 g, Cholesterol 64 mg, Sodium 885 mg, Fiber 4 g, Sugar 7 g, Trans Fat 1 g, unSaturated Fat 6 g

Ingredients:

• 2 tablespoons olive oil
• 1 ½ cups chopped yellow onion
• 1 red bell pepper (chopped)
• 8 ounces cremini mushrooms (chopped)
• 2 medium zucchini (chopped into ½-inch pieces)
• 4 cloves garlic, minced
• 48 ounces marinara sauce
• 1 teaspoon dried Italian seasoning
• salt and pepper (to taste)
• 2 pinches crushed red pepper flakes (or to taste)
• ¼ cup chopped fresh parsley
• 5 ounces baby spinach (coarsely chopped)
• 1 egg
• 1 cup ricotta cheese (8 ounces)
• 9 oven ready (no boil) lasagna noodles
• 16 ounces shredded mozzarella cheese (about 4 cups)
• ½ cup grated Parmesan cheese
• chopped fresh basil or parsley (optional, for serving)

Instruction:

1. Preheat oven to 375° F.
2. Heat the olive oil in a large skillet or Dutch oven pot over medium-high heat. Add the onion, bell pepper, mushrooms and zucchini and cook until softened, 7 to 8 minutes, stirring occasionally. Add the minced garlic and cook, stirring, for 30 seconds.
3. Add the marinara sauce, Italian seasoning, salt, pepper, red pepper flakes and parsley to the skillet and stir. Bring to a simmer and then reduce the temperature to low. Cook at a low simmer for 10 to 15 minutes, stirring occasionally. Then stir in the chopped fresh spinach.
4. While the sauce simmers, crack the egg into a medium bowl and beat lightly with a fork. Add the ricotta cheese and stir to combine. This is also a good time to shred the mozzarella cheese.
5. To assemble the lasagna, put about 1 cup of the sauce into a 9×13-inch baking dish. Lay 3 noodles in an even layer over the sauce. Spread ⅓ of the remaining sauce over the noodles. Place small spoonfuls of the ricotta and egg mixture on top of the sauce, using ½ of the ricotta. Sprinkle ⅓ of the mozzarella and ⅓ of the Parmesan over the top.
6. Repeat the same layer one more time: 3 noodles, ½ of the remaining sauce, the rest of the ricotta, ½ of the remaining mozzarella and ½ of the remaining Parmesan. For the top layer of the lasagna, use the remaining 3 noodles, the rest of the sauce, and finally the rest of the mozzarella and Parmesan.
7. Cover the lasagna with a piece of foil that has been sprayed with cooking spray on the underside (to prevent the cheese from sticking to the foil).
8. Bake the lasagna in the center of the oven, covered with foil, for 35 minutes. (Put a rimmed baking sheet on the rack below the lasagna to catch any drips of sauce.) Then uncover and continue baking for 10 to 15 minutes more, or until the lasagna is hot and bubbling on the sides and the cheese is lightly browned on top. Let the lasagna rest for 15 minutes before serving. Do not skip the rest time, or the lasagna will be too soupy when serving.

White Vegetable Lasagna

A copycat version of Stouffer’s vegetable lasagna. It’s packed with pasta, vegetables, a three cheese sauce, and a crispy topping.

Prep: 20min

Total: 45min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 354 kcal, Sugar 4 g, Sodium 257 mg, Fat 25 g, Saturated Fat 14 g, Carbohydrate 23 g, Fiber 2 g, Protein 10 g, Cholesterol 77 mg, unSaturated Fat 6 g

Ingredients:

• 9 whole lasagna noodles
• 2 cups matchstick carrots (finely chopped)
• 2 cups baby spinach (finely chopped)
• 3 cups broccoli (finely chopped)
• 1/4 whole yellow onion (finely chopped)
• 7 tablespoons butter (keep 4 tablespoons + 3 tablespoons separate)
• 4 tablespoons flour
• 2 cloves garlic (minced)
• 1 teaspoon onion powder
• ¾ cup vegetable broth
• ½ cup 2% milk
• 1½ cup heavy cream
• ½ cup part skim ricotta
• ½ cup Parmesan (shredded)
• ½ cup Romano (shredded)
• ½ cup Asiago (shredded)
• ½ cup mozzarella (shredded)
• 1 cup Ritz crackers (crushed)
• 2 teaspoons all purpose seasoning (I use Mrs. Dash)
• Salt & Pepper to taste

Instruction:

1. Preheat your oven to 375°F.
2. Cook lasagna noodles to al dente (they will finish cooking in the oven).
3. Melt 4 tablespoons of your butter in a large, deep skillet.
4. Add chopped onion and saute until softened and translucent.
5. Add garlic and onion powder, stir quickly to combine.
6. Add flour and whisk constantly until completely combined and not lumpy (about 2-3 minutes).
7. Raise heat to medium.
8. Slowly add in vegetable stock and continue to whisk.
9. Continue in adding the milk and cream one at a time while continuing to whisk. You want the sauce to thicken.
10. Reduce heat and continue to whisk slowly until the sauce is about the consistency of gravy.
11. Remove from heat and add the carrots, spinach, and broccoli, to the sauce mixture.
12. In a separate bowl, combine the ricotta, Parmesan, Romano, Asiago, and mozzarella.
13. In a separate bowl, melt the remaining 3 tablespoons of butter.
14. Add in the Ritz crackers, all purpose seasoning, and about 3 tablespoons of the shredded cheese mixture to the melted butter.
15. Spray a 9×13 casserole dish with nonstick spray.
16. Place 3 noodles on the bottom of the dish.
17. Add 1/3 of the vegetable mixture and spread across the top of the noodles.
18. Cover the vegetable mixture with 1/2 of the shredded cheese mixture.
19. Cover this with 3 more lasagna noodles, 1/3 of the vegetable mixture, and the remaining 1/2 of the shredded cheese mixture.
20. Lay the final 3 lasagna noodles across and top with the remaining vegetable mixture.
21. Sprinkle the top of the lasagna with the Ritz cracker topping.
22. Bake for 25 minutes.
23. Cool for 10-15 minutes. Enjoy!

Vegetarian Lasagna

FAQ

How do you keep vegetable lasagna from being watery?

What vegetables go good with lasagna?

What does veg lasagna contain?

How do you make Michael Angelo’s vegetable lasagna?

1. REMOVE ENTRÉE FROM CARTON.
2. PLACE TRAY ON COOKIE SHEET ON CENTER RACK OF OVEN (6-8″ FROM HEATING ELEMENT). COOK WITH FILM ON FOR 35-40 MINUTES.
3. CAREFULLY REMOVE ENTRÉE FROM OVEN. REMOVE FILM, AND LET STAND FOR 5 MINUTES BEFORE SERVING.