Veggie 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!

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.

Garden Vegetable Lasagna

This lasagna is full of garden veggies!

Prep: 45min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 268 kcal, Carbohydrate 32 g, Protein 18 g, Fat 8 g, Saturated Fat 4 g, Cholesterol 25 mg, Sodium 601 mg, Fiber 4 g, Sugar 8 g

Ingredients:

• 2 cups chopped onion
• 4 medium garlic cloves, (minced)
• 2 teaspoons olive oil, (divided)
• 2 cups chopped zucchini
• 2 cups chopped yellow squash
• 2 cups thinly sliced carrot
• 2 cups chopped broccoli
• ½ teaspoon salt
• ½ cup all purpose flour
• 3½ cups 1% low fat milk
• ½ cup freshly grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• dash of nutmeg
• One 10-ounce package frozen chopped spinach, (thawed and squeezed dry)
• 1½ cups 1% low fat cottage cheese
• 2 cups shredded part-skim mozzarella cheese, (divided)
• 9 pre-cooked lasagna noodles, (divided)
• ½ cup freshly grated Parmesan cheese

Instruction:

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Vegetarian Lasagna