I’ve been making this vegetarian lasagna recipe for over 10 years, and it’s still the most requested dish when I have friends over for dinner.
My meat-loving husband actually prefers this version to traditional meat lasagna!
The secret is in the perfectly seasoned vegetables and the three-cheese blend that creates those irresistible cheese pulls.
This is not just any vegetarian lasagna it’s a flavor-packed, crowd-pleasing dish that will have everyone asking for seconds.
Here’s Why You’re Gonna Love this Vegetarian Lasagna Recipe
When I first became a vegetarian, lasagna was one of the dishes I missed most.
But after years of testing and tweaking, I created this recipe that’s honestly better than any meat lasagna I’ve ever had.
The combination of roasted vegetables, three types of cheese, and perfectly cooked noodles creates a lasagna that’s:
- Packed with flavor in every bite
- Loaded with nutritious vegetables
- Satisfying enough for meat-eaters
- Perfect for meal prep (freezes beautifully!)
- Customizable with whatever veggies you have on hand
Ingredients Needed For This Vegetarian Lasagna Recipe
What I love about this vegetarian lasagna recipe is that it uses simple, everyday ingredients that transform into something extraordinary when layered together.
Here’s what you’ll need:
For the Vegetable Filling:
- 2 zucchini, diced
- 1 red bell pepper, diced
- 8 oz mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Cheese Layer:
- 15 oz ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 1 egg (optional, helps bind the cheese)
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
Everything Else:
- 9-12 lasagna noodles
- 24 oz marinara sauce (homemade or store-bought)
- Fresh basil for garnish
My Secret Tip: I always roast the vegetables instead of just sautéing them. This extra step caramelizes their natural sugars and adds incredible depth of flavor to the lasagna. Trust me, it’s worth the extra 20 minutes!
Equipment You’ll Need
9×13 inch baking dish
Large skillet
Baking sheet
Step-by-Step Instructions
This vegetarian lasagna recipe takes about 30 minutes to prep and 45 minutes to bake. The total time is around 1 hour and 15 minutes, but it’s so worth it!
Step 1: Prep the Vegetables
I start by preheating my oven to 425°F. Then I chop all my vegetables into similar-sized pieces.
This ensures they’ll cook evenly.
I toss the zucchini, bell pepper, mushrooms, and onion with olive oil, salt, and pepper on a baking sheet.
My first few attempts at vegetarian lasagna ended up watery because I didn’t properly cook the vegetables first.
Roasting them removes excess moisture and concentrates their flavors.
Step 2: Roast the Vegetables
I roast the vegetables for 20-25 minutes, stirring halfway through, until they’re tender and starting to caramelize around the edges.
The kitchen smells amazing at this point! Once they’re done, I reduce the oven temperature to 375°F for baking the lasagna.
While the vegetables are roasting, I cook the lasagna noodles according to the package instructions, but I take them out 1-2 minutes early so they’re slightly undercooked.
They’ll finish cooking in the oven. I drain them and lay them flat on a clean kitchen towel to prevent sticking.
Step 3: Prepare the Cheese Mixture
In a medium bowl, I mix together the ricotta cheese, half of the mozzarella, half of the Parmesan, the egg (if using), dried basil, and garlic powder. I stir until everything is well combined.
The egg is optional, but I find it helps bind the cheese layer together. If you want to keep the recipe egg-free, you can absolutely skip it. The lasagna will still be delicious!
Step 4: Assemble the Lasagna
So, now comes the fun part! I spread about 1 cup of marinara sauce on the bottom of my 9×13 inch baking dish. Then I add my layers in this order:
- Layer of lasagna noodles (usually 3-4, depending on size)
- Half of the ricotta cheese mixture
- Half of the roasted vegetables
- 1 cup of spinach
- 1 cup of marinara sauce
- Another layer of noodles
- Remaining ricotta mixture
- Remaining vegetables
- Remaining spinach
- 1 cup of marinara sauce
- Final layer of noodles
- Remaining marinara sauce
- Remaining mozzarella and Parmesan cheeses
Step 5: Bake the Lasagna
I cover the baking dish with aluminum foil, making sure it doesn’t touch the cheese on top. Then I bake it at 375°F for 25 minutes. After that, I remove the foil and bake for another 15-20 minutes until the cheese is bubbly and starting to brown.
The hardest part is waiting! But it’s important to let the lasagna rest for at least 15 minutes before cutting into it. This helps the layers set and makes it easier to serve neat portions.
| Step | Temperature | Time | Notes |
| Roast vegetables | 425°F | 20-25 minutes | Stir halfway through |
| Bake lasagna (covered) | 375°F | 25 minutes | Cover with foil |
| Bake lasagna (uncovered) | 375°F | 15-20 minutes | Until cheese is bubbly and golden |
| Rest before serving | Room temp | 15 minutes | Allows layers to set |
Delicious Variations to Try
Vegan Version
Replace the cheeses with your favorite plant-based alternatives. I like using cashew ricotta (soaked cashews blended with nutritional yeast and lemon juice) and vegan mozzarella shreds. Skip the egg in the cheese mixture.
Gluten-Free Option
Simply swap regular lasagna noodles for gluten-free ones. I’ve found that brown rice lasagna noodles work best, but you may need to adjust the cooking time slightly as they can take longer to soften in the oven.
White Sauce Lasagna
For a delicious twist, replace the marinara with a homemade béchamel sauce. Melt 4 tablespoons of butter, whisk in 1/4 cup flour, then gradually add 2 cups of milk. Cook until thickened, then season with nutmeg, salt, and pepper.
My Favorite Variation: Sometimes I add a layer of pesto (about 1/4 cup) between the vegetables and cheese. The herby, garlicky flavor takes this vegetarian lasagna to a whole new level!
Tips for the Perfect Vegetarian Lasagna
Avoid Watery Lasagna
The biggest challenge with vegetable lasagna is excess moisture. Here’s how I prevent it:
- Roast vegetables instead of sautéing them
- Let roasted vegetables cool slightly before assembling
- Use a slotted spoon to transfer vegetables to the lasagna
- Don’t oversauce your layers
Make-Ahead Options
This vegetarian lasagna is perfect for meal prep:
- Assemble up to 24 hours ahead and refrigerate before baking
- Bake, cool completely, then refrigerate for up to 4 days
- Freeze individual portions for quick lunches
The secret to perfect vegetarian lasagna isn’t just in the ingredients it’s in the technique. Take your time with each step, especially roasting the vegetables and letting the lasagna rest before serving.
Storage and Freezing Instructions
Refrigerating
Cover leftover lasagna with foil or transfer to an airtight container. Refrigerate for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes or in a 350°F oven for about 15-20 minutes until heated through.
Freezing
You can freeze the entire lasagna or individual portions. Let it cool completely, then wrap tightly in plastic wrap followed by foil. Freeze for up to 3 months. Label with the date and contents so you don’t forget what’s in there!
Reheating from Frozen
For best results, thaw frozen lasagna in the refrigerator overnight. Reheat covered in a 350°F oven until heated through (about 30-45 minutes for a whole lasagna or 15-20 minutes for individual portions).
What to Serve with Vegetarian Lasagna
Vegetarian lasagna is hearty enough to be a meal on its own, but I love serving it with a few simple sides to round out the meal:
Side Dishes:
- Simple green salad with balsamic vinaigrette
- Garlic bread or crusty Italian bread
- Roasted broccoli or asparagus
- Sautéed green beans with garlic
Beverage Pairings:
- Italian red wine like Chianti or Sangiovese
- Sparkling water with lemon
- Iced tea with fresh mint
Vegetarian Lasagna Recipe
This vegetarian lasagna is packed with roasted vegetables, three types of cheese, and layers of flavor. It’s a crowd-pleasing dish that’s perfect for family dinners, potlucks, or meal prep!
Prep Time:
30 minutes
Cook Time:
45 minutes
Rest Time:
15 minutes
Total Time:
1 hour 30 minutes
Servings:
8 servings
Calories:
385 kcal per serving
Ingredients
For the Vegetable Filling:
- 2 zucchini, diced
- 1 red bell pepper, diced
- 8 oz mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Cheese Layer:
- 15 oz ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 1 egg (optional)
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
Everything Else:
- 9-12 lasagna noodles
- 24 oz marinara sauce
- Fresh basil for garnish
Instructions
- Preheat oven to 425°F. Toss zucchini, bell pepper, mushrooms, and onion with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and starting to caramelize. Reduce oven temperature to 375°F.
- Meanwhile, cook lasagna noodles according to package instructions, but take them out 1-2 minutes early. Drain and lay flat on a clean kitchen towel.
- In a medium bowl, mix ricotta, half the mozzarella, half the Parmesan, egg (if using), dried basil, and garlic powder.
- Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Add a layer of noodles, half the ricotta mixture, half the roasted vegetables, 1 cup of spinach, and 1 cup of marinara sauce.
- Add another layer of noodles, remaining ricotta, remaining vegetables, remaining spinach, and 1 cup of marinara sauce.
- Top with a final layer of noodles, remaining marinara sauce, and remaining mozzarella and Parmesan cheeses.
- Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake for another 15-20 minutes until cheese is bubbly and starting to brown.
- Let rest for 15 minutes before serving. Garnish with fresh basil.
Notes
- To make ahead: Assemble up to 24 hours in advance and refrigerate before baking.
- To freeze: Cool completely, wrap tightly, and freeze for up to 3 months.
- For a vegan version: Use plant-based cheese alternatives and omit the egg.
- For a gluten-free version: Use gluten-free lasagna noodles.
| Nutrition Facts (per serving) | Amount |
| Calories | 385 |
| Protein | 18g |
| Carbohydrates | 42g |
| Fat | 16g |
| Fiber | 4g |
Frequently Asked Questions
Can I make this vegetarian lasagna without ricotta cheese?
Absolutely! If you’re not a fan of ricotta, you can substitute it with cottage cheese (blended until smooth) or a béchamel sauce. For a vegan option, try cashew ricotta made by blending soaked cashews with nutritional yeast, lemon juice, and a bit of water.
Do I need to cook the lasagna noodles first?
I recommend cooking the noodles until they’re slightly undercooked (about 2 minutes less than the package instructions). However, if you’re short on time, you can use no-boil lasagna noodles. Just make sure your sauce is a bit thinner, as these noodles absorb more liquid during baking.
Why is my vegetarian lasagna watery?
The most common cause of watery lasagna is excess moisture from the vegetables. To prevent this, make sure to roast the vegetables until they’re caramelized and most of their moisture has evaporated. Also, let the lasagna rest for at least 15 minutes before serving to allow the layers to set.
Can I use different vegetables in this recipe?
Definitely! This vegetarian lasagna recipe is very versatile. Try eggplant, butternut squash, carrots, or kale. Just make sure to cook vegetables with high water content (like eggplant or squash) thoroughly before adding them to your lasagna.
How do I know when my lasagna is done baking?
Your lasagna is done when the cheese on top is bubbly and starting to brown, and the internal temperature reaches about 165°F. If you insert a knife into the center, it should feel hot to the touch when you pull it out.
Ready to Make the Best Vegetarian Lasagna?
I hope you’re feeling inspired to try this vegetarian lasagna recipe!
It’s been my go-to comfort food dish for years, and I’m confident you will love it too.
The combination of roasted vegetables, three cheeses, and perfectly cooked pasta creates a lasagna that’s hearty, flavorful, and satisfying.
Remember, the key to success is taking your time with the vegetables.
Roasting them properly removes excess moisture and concentrates their flavors, resulting in a lasagna that’s never watery and always delicious.
If you try this recipe, I’d love to hear how it turned out!
Did you make any modifications?
What vegetables did you use?
Let me know in the comments below!
