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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Celebrate Woman Today
I think I can really make this recipe a go-to meal. I love all the veggies and sauce you use.
Lavanda
I wanted to thank you for sharing this amazing vegetable lasagna recipe on your blog! Your step-by-step instructions and mouth-watering photos made it easy to follow along, and it turned out to be a huge hit with my family.
Beth Pierce
Thanks, Lavanda! I am happy to hear that the family enjoyed it!
Yeah Lifestyle
We love lasagna but usually have a meat one, so I thought I would try this veggie recipe, Oh my word, it is so tasty, we will definitely be making it again.
Karen
omg your lasagna looks out of this world!!! It is mouth watering! I can’t wait to make your recipe.
Samantha Donnelly
This a tasty vegetable lasagna! We really loved it. Thanks for sharing!
Sara
This was such a hearty and bold lasagna that ddid not disappoint! Easily, a new favorite recipe; my whole family loved it!
Beth Pierce
Thanks, Sara! So glad that they enjoyed it!
Whitney
I love how versatile lasagna is! You really can add a variety of vegetables and it will still taste delcious! Thanks for sharing!
Beth Pierce
The pleasure is all mine, Whitney!
dana
I’ve never been a fan of big meaty lasagna so this is right up my alley! Can’t wait to make it for a nice Sunday dinner.
Kathleen
Loaded with vegetables, this lasagna was fabulous! It was the perfect meal for my family.
Suja md
This was a such a delicious and easy recipe! So good!
Beth Pierce
Thank you, Suja!
Tayler
I made this lasagna for dinner last night and it was amazing! I’m always looking for ways to add veggies to my diet, and this was the perfect way!
Beth Pierce
Thanks, Tayler. We love that veggie lasagna too!
Kira
We’re always looking for meatless fishes to do once a week. It looks delicious
Jupiter Hadley
For some reason we always put meat in our Lasagna, but trying a veggie one sounds like a really great idea for our family! Always need more veggies.
Lavanda Michelle
This is one great lasagna. We love it. It is so easy to make and delicious everytime.
Tammy
So hearty and comforting…this looks absolutely delicious 😀 I wish I had a big ol helping rn
Christmas Decor
The lasagna looks out of this world wow!!! I wannnnttt….I can’t wait to make your recipe, I can’t wait.