This amazing meatless classic Vegetable Lasagna Recipe is layered with flavor from smooth ricotta cheese, sautéed vegetables like mushrooms, zucchini, bell peppers, and spinach, mozzarella cheese, and marinara, all baked to golden perfection. It is always a huge hit and an ideal meal for vegetarians. Serve this at your next event, and get ready to listen to the compliments.
How to make Vegetable Lasagna
First, stir together the ricotta, egg, Parmesan cheese, mozzarella cheese, and Italian seasoning in a medium bowl. Then cover it with plastic wrap and place it in the refrigerator.
Now heat the olive and melt the butter in a large skillet over medium heat. Add the onions and mushrooms, cooking for about 5 minutes. Then add the zucchini and red bell pepper and cook for another 3-4 minutes or until the onions, zucchini, and red peppers have softened, and the mushrooms are lightly browned. Reduce the heat to low and add the garlic and spinach, cooking until the spinach wilts.
Now to assemble the lasagna, spoon a 1/4 cup marinara sauce into the bottom of a 9×13 inch baking dish. Then layer lasagna noodles over the top, slightly overlaying them and breaking one to fit on the end. See the picture below for more detail. Now layer the ricotta cheese mixture over the noodles. Add another layer of lasagna noodles and spoon the cooked vegetables on top, followed by about 1 1/2 cups marinara. Then another layer of lasagna noodles followed by the remaining marinara, mozzarella cheese, and Parmesan Cheese.
Cover the dish with aluminum foil being careful not to touch the cheese. Bake for about 25 minutes. Then remove the foil and bake for another 25 minutes or until the lasagna is lightly browned and the noodles are cooked through.
Recipe notes and helpful tips
- Assemble this lasagna up to 2 days in advance. Wrap well with plastic wrap. Then remove 45 minutes before baking to let it come to room temperature. Remove the plastic wrap and cover it with aluminum foil and follow the baking directions.
- When covering the dish with aluminum foil, be careful that it does not cover the top layer of cheese, as it will stick to the aluminum foil. Choose a deep casserole dish or make an aluminum foil tent to cover the lasagna.
- A three-layer lasagna is best made in a 9×13-inch casserole dish with a depth of 3 inches.
- Garnish with chopped fresh Italian parsley or fresh thyme leaves.
- Use freshly grated mozzarella and Parmesan Cheese, as pre-grated cheese has anticaking agents that inhibit the cheese from melting well.
- Let the lasagna rest and cool for about 15-20 minutes before slicing. This helps the layers stay intact when slicing and removing it from the pan.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
What vegetables are good in lasagna?
- onions
- mushrooms
- zucchini
- bell peppers
- spinach
- eggplant
- carrots
- tomatoes
- garlic
- sweet potato
- butternut squash
Can you freeze vegetable lasagna?
Assemble the lasagna but do not bake. Double-wrap the dish with plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight. Take it out of the fridge 45 minutes before baking to let it come to room temperature. Bake covered at 400 degrees for 30-35 minutes. Then uncover and bake for an additional 30 minutes.
More pasta recipes you will love!
Vegetable Lasagna Recipe
Ingredients
Ricotta Mixture
- 15 ounces ricotta cheese
- 1 large egg
- ½ cup grated Parmesan
- 1 cup shredded mozzarella
- 1 teaspoon Italian Seasoning
Lasagna
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion chopped
- 8 ounces mushrooms thick sliced
- 1 zucchini sliced half moons
- 1 sweet red bell pepper finely diced
- 3 cloves garlic minced
- 4 cups spinach
- 15 no boil lasagna noodles
- 24 ounces marinara
- 2 cups shredded mozzarella cheese
- ½ shredded parmesan
- Fresh basil
- Red pepper flakes
Instructions
- Preheat oven to 400 degrees. Spray a deep 9x13-inch baking dish with nonstick cooking spray.
- Mix together ricotta cheese, egg, Parmesan Cheese, mozzarella cheese, and Italian seasoning in a medium bowl.
- Heat the olive and melt the butter in a large skillet over medium heat. Add the onions and mushrooms, cooking for 5 minutes. Add the zucchini and red bell pepper and cook for another 3-4 minutes or until the onions, zucchini, and red peppers have softened, and the mushrooms are lightly browned. Reduce the heat to low and add the garlic and spinach, cooking until the spinach wilts.
- To assemble, spread 1/4 cup marinara sauce into the bottom of the prepared baking dish. Layer lasagna noodles over the sauce, slightly overlaying them and breaking one to fit on the end. Layer the ricotta cheese mixture over the noodles. Add another layer of lasagna noodles and spoon the cooked vegetables on top, followed by about 1 1/2 cups marinara. Add another layer of lasagna noodles, followed by the remaining marinara, mozzarella cheese, and Parmesan Cheese.
- Cover the dish with aluminum foil being careful not to touch the cheese. Bake for about 25 minutes. Then remove the foil and bake for another 25 minutes or until the lasagna is lightly browned and the noodles are cooked through.
- Let rest loosely covered for 15-20 minutes before cutting. Sprinkle with fresh basil ribbons or red pepper flakes.
Notes
- Assemble this lasagna up to 2 days in advance. Wrap well with plastic wrap. Then remove 45 minutes before baking to let it come to room temperature. Remove the plastic wrap and cover it with aluminum foil and follow the baking directions.
- When covering the dish with aluminum foil, be careful that it does not cover the top layer of cheese, as it will stick to the aluminum foil. Choose a deep casserole dish or make an aluminum foil tent to cover the lasagna.
- A three-layer lasagna is best made in a 9x13-inch casserole dish with a depth of 3 inches.
- Garnish with chopped fresh Italian parsley or fresh thyme leaves.
- Use freshly grated mozzarella and Parmesan Cheese, as pre-grated cheese has anticaking agents that inhibit the cheese from melting well.
- Let the lasagna rest and cool for about 15-20 minutes before slicing. This helps the layers stay intact when slicing and removing it from the pan.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
Nutrition
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Ipsita
That looks so delicious! I am new to cooking, and I am willing try out this recipe!
Beth Pierce
Thanks! Enjoy!!
John DeTore
My wife absolutely loves lasagna. Since living in Fort Worth, she has had lasagna at several local restaurants as well as kitchen prepared dishes from Whole Foods and eatzis. She bemoaned that none were that good. I made this for her birthday and it was a fabulous hit. Lots of veggies but, perhaps because veggies skillet sautéed ?? it is so hearty and satisfying. We really like sausage in a lasagna but you don’t miss it!! Still a rich meal and the veggies honestly add to the meal rather than just throwing in some health and fiber. If you like lasagna try this … it will be a favorite.
Beth Pierce
Thanks so much, John! I am so happy that you and your wife liked the veggie lasagna! Happy belated birthday to your wife!
Natasha Mairs
I love this veggie lasagna so much! It is so delicious. The whole family enjoys it. I made it twice in the last ten days.
Kat
Thanks for the this great recipe! We loved it. It was so flavorful.
Tammy
This was magnificent! Lasagna is such a comforting meal..love this all veggie version. Still hearty and satisfying… the whole family ate it up.
Jasmine Hewitt
I can’t wait for cooler weather. a good veggie lasagna just hits the spot!
Talya Stone
I’m always trying to convince my family to eat veggie dishes and if you’re saying this is crazy good then I’ll definitely try making this! Love the variety of veggies you use = super tasty + super good for you too.
Beth Pierce
Thanks Tayla! Enjoy!
Sarah Stockley
Thank you for your step by step instructions! I love lasagne but hadn’t made a meatless one, this was delicious and I will make it again!
Beth Pierce
Thanks Sarah! So glad that you liked it!
Laura
This sounds soooo good. I have never actually cooked with ricotta cheese before but I think it is time.
Marysa
This looks awesome! I love that it is packed with veggies. I have been a vegetarian my whole life and I love a good veggie lasagna.
Stephanie
I’ve never had lasagna with this many vegetables in there but it’s a great way to get all that goodness into the meal. I need to learn to let my lasagna rest before slicing as it always falls apart but we are too impatient to wait!
Clarice
Wow! This looks good. Very timely since we are cutting down our meat intake. Thank you for sharing the recipe. We’d love to try this.
Autumn Murray
This Vegetable Lasagna recipe looks absolutely delicious! I am trying to cut down on eating meat, so your recipe is perfect for me. Can’t wait to make this!
Beth Pierce
Thanks Autumn! Enjoy!
Brian
Thanks for reminding me that I have a vegetable lasagna from my brother in the freezer. Going to thaw it out now!
Millie
Who needs meat lasagna when you can enjoy this delicious vegetable lasagna! Even the carnivores in my family love it!
briannemanzb
I love mushrooms and potatoes for this vegetable lasagna. This is indeed crazy good!
Beth Pierce
Thanks Brianne! So glad that you like it!
Kristy Bullard
So good! The combination of the vegetables, pasta, and cheeses were delicious together! It’s a great recipe for getting the kiddos to eat their veggies!
Beth Pierce
Thanks Kristy! So glad that they liked it!!