Vegetable Lasagna

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In this vegetable lasagna recipe, a delicious veggie-packed marinara sauce is layered with an herbed ricotta filling between lasagna noodles. Then it’s topped with more cheese and baked to bubbly perfection. An authentic vegetarian lasagna just as delicious as your favorite Italian restaurant!

a piece of Vegetable Lasagna on a plate


If you’re looking for a meatless meal that is hearty and satisfying, I suggest making this vegetable lasagna recipe.

It’s a delicious vegetarian lasagna that’s perfect to serve to guests (alongside a pan of this beef lasagna for the meat lovers).

In this recipe, a flavorful, veggie-packed marinara sauce is layered with an herbed ricotta filling between lasagna noodles. Then, it’s topped with even more cheese and baked to bubbly perfection.

It’s easy to make veggie lasagna at home that is just as delicious as your favorite Italian restaurant!

Vegetable Lasagna in a baking dish

Vegetable Lasagna: Ingredients & Substitutions

overhead photo of the labeled ingredients in this Vegetable Lasagna recipe
  • Marinara sauce. choose your favorite variety, I suggest tomato basil. Or, make this homemade marinara sauce.
  • Parmesan cheese. Romano is a good substitute.
  • Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.
  • Vegetables. This recipe is highly customizable. You can choose any of your favorite veggies and add them to this vegetarian lasagna.
Vegetable Lasagna in a baking dish cut into 12 pieces

How to Make Vegetable Lasagna

We’ll walk through this recipe step-by-step, and remember to watch the video for additional guidance.

Begin by cooking the lasagna noodles until they are al dente. Then, drain the noodles but do not rinse.

cooked lasagna noodles on a plate to make Vegetable Lasagna

Make the Vegetable Marinara

Prepare the marinara layer by cooking the firmer veggies – onion, garlic, and bell pepper – until the onions are soft (5 minutes).

two photos showing how to make vegetable lasagna - cooking vegetables

Then, add the softer vegetables – zucchini and yellow squash – and cook until soft they are slightly soft, about 3 minutes.

two photos showing how to make vegetable lasagna - cooking vegetables

Next, stir in the marinara sauce, spinach, salt and pepper and heat until the sauce just begins to boil. Taste and adjust seasonings (salt and pepper) to your preferences.

Once the sauce is finished, remove it from the heat and set aside to cool slightly.

two photos showing how to make vegetable lasagna sauce

Make the Ricotta Filling

While the sauce is cooling, combine the ricotta filling ingredients in a large bowl and stir until they are combined.

two photos showing how to make vegetable lasagna ricotta cheese filling

Assemble the Vegetarian Lasagna

Once all the components are ready, it’s time to assemble the veggie lasagna. Start by spreading 1 cup of the sauce in the bottom of a 9×13” baking dish.

Then, top the sauce with a layer of lasagna noodles (5 lasagna noodles per layer).

two photos showing how to assemble vegetable lasagna in a baking dish

Then, spread one-third of the ricotta cheese mixture over the noodles.

two photos showing how to assemble vegetable lasagna in a baking dish

Next, spread 1 cup of sauce over the cheese. 

two photos showing how to assemble vegetable lasagna in a baking dish

Repeat with remaining ingredients, making 3 layers of cheese/sauce.

two photos showing how to assemble vegetable lasagna in a baking dish

Top with the last layer with noodles and the spread the remaining sauce over the noodles.

two photos showing how to assemble vegetable lasagna in a baking dish

Then, sprinkle 2 cups mozzarella cheese and ¼ cup parmesan cheese evenly over top sauce layer.

Loosely cover with aluminum foil (tenting it slightly so the foil does not touch the cheese).

two photos showing assembled vegetarian lasagna in a baking dish uncovered then covered with foil.

Bake the vegetable lasagna recipe in the preheated oven for 40 minutes, remove the foil then bake for an additional 10-15 minutes or until the cheese is melted and the filling is bubbling.

two photos showing vegetable lasagna in a baking dish after baking

Once it has finished baking, let the vegetarian lasagna cool slightly and serve garnished with fresh parsley and basil.

Vegetable Lasagna in a baking dish

Serve

I suggest serving this recipe with your favorite Italian recipes, here are some ideas:

vegetarian lasagna in a baking dish cut into pieces

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven set to warm.

Freeze

You can freeze this vegetable lasagna two ways.

  1. Freeze before baking. To do this, completely assemble the lasagna, then put it in the freezer to flash-freeze. Once frozen, tightly cover with plastic wrap and foil (or the baking dish lid) and freeze for up to 2 months. Thaw overnight in the refrigerator before baking according to the recipe instructions.
  2. Freeze baked leftovers. If you wind up with a lot of leftovers, you can flash-freeze individual pieces on a baking sheet, then transfer them to an airtight container or vacuum seal them and freeze for up to 2 months. Reheat in the microwave or oven.
a fork taking a bite of vegetarian lasagna on a plate

Vegetable Lasagna Recipe FAQS

Why is my vegetable lasagna watery?

Not fully draining the noodles before using them in the recipe, or rinsing them after cooking and draining are both reasons lasagna could be watery.

Should lasagna rest covered or uncovered?

Yes, let this vegetable lasagna cool uncovered to thicken up.

Do you spray the pan when making lasagna?

I suggest lightly greasing the baking dish.

Is it better to bake lasagna in a glass or metal pan?

I suggest baking this veggie lasagna in a glass or ceramic baking dish.

a piece of Vegetable Lasagna on a plate

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Vegetable Lasagna Recipe

Laura
In this vegetable lasagna recipe, a delicious veggie-packed marinara sauce is layered with an herbed ricotta filling between lasagna noodles. Then it's topped with more cheese and baked to bubbly perfection. An authentic vegetarian lasagna just as delicious as your favoriteItalian restaurant!
5 from 1 vote
Course Main Course
Cuisine Italian
Servings 16 Servings
Calories 369
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes

Ingredients 
 

Sauce

  • ½ onion finely diced (about 1 cup onion)
  • 1 Tablespoon minced garlic
  • 1 red bell pepper diced
  • 1 zucchini diced
  • 1 yellow squash diced
  • 2 cups baby spinach chopped
  • 26 ounces marinara sauce
  • ½ teaspoon sea salt or to taste
  • ¼ teaspoon pepper

Ricotta mixture

  • 30 ounces Ricotta Cheese
  • 3 large eggs
  • ¼ cup Grated Parmesan Cheese
  • 1 Tablespon fresh parsley
  • ¼ cup chopped fresh basil
  • 1 cup mozzarella cheese
  • ½ teaspoon sea salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon Pepper

Topping

Instructions 

  • Preheat oven to 350 degrees F.

Make the Sauce

  • In a 5-quart saucepan, cook the onion, garlic, and bell pepper over medium-high heat (covered) until the onions are soft (5 minutes).
  • Add zucchini and yellow squash and cook until soft, 3 minutes.
  • Stir in marinara sauce, spinach, salt and pepper and heat until the sauce just begins to boil. Taste and adjust seasonings (salt and pepper) to your preferences.
  • Remove from heat and set aside.

Make the Ricotta Filling

  • Combine ricotta, eggs, ¼ cup parmesan cheese, parsley, basil, 1 cup mozzarella cheese, garlic powder, salt and pepper in a large bowl. Set aside.

Assemble

  • Spread 1 cup of the sauce in the bottom of a 9×13” baking dish.
  • Top with a layer of lasagna noodles (5 lasagna noodles per layer).
  • Spread 1/3 of the ricotta cheese mixture over the noodles, then spread 1 cup sauce over the cheese.
  • Repeat with remaining ingredients, making 3 layers of cheese/sauce.
  • Top with the last layer with noodles and the spread the remaining sauce over the noodles.
  • Sprinkle 2 cups mozzarella cheese and ¼ cup parmesan cheese evenly over the sauce.

Bake, Cool & Serve

  • Loosely cover with aluminum foil (tenting it slightly so the foil does not touch the cheese).
  • Bake in the preheated oven for 40 minutes, remove the foil then bake for an additional 10-15 minutes or until the cheese is melted and the filling is bubbling.
  • Let cool slightly and serve garnished with fresh parsley and basil.

Video

Notes

Ingredient Substitution Notes
  • Marinara sauce. choose your favorite variety, I suggest tomato basil. Or, make this homemade marinara sauce recipe. 
  • Parmesan cheese. Romano is a good substitute.
  • Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.
  • Vegetables. This recipe is highly customizable. You can choose any of your favorite veggies and add them to this vegetarian lasagna.
Store
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven set to warm.
Freeze
You can freeze this vegetable lasagna two ways.
Freeze before baking. To do this, completely assemble the lasagna, then put it in the freezer to flash-freeze. Once frozen, tightly cover with plastic wrap and foil (or the baking dish lid) and freeze for up to 2 months. Thaw overnight in the refrigerator before baking according to the recipe instructions.
Freeze baked leftovers. If you wind up with a lot of leftovers, you can flash-freeze individual pieces on a baking sheet, then transfer them to an airtight container or vacuum seal them and freeze for up to 2 months. Reheat in the microwave or oven.
 

Nutrition

Serving: 1piece | Calories: 369kcal | Carbohydrates: 29g | Protein: 22g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 93mg | Sodium: 742mg | Potassium: 416mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1449IU | Vitamin C: 19mg | Calcium: 383mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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