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 for the compliments.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Ricotta Cheese: Use full-fat for flavor and texture.
- Parmesan Cheese: Use freshly grated Parmesan Cheese for the best flavor.
- Mozzarella: Use freshly grated mozzarella cheese.
- Vegetables: Other vegetables you might include are carrots, eggplant, tomatoes, sweet potato, or butternut squash.
- Mushrooms: You can use cremini or white button mushrooms.
- Baby Spinach: Regular spinach can be used; remove the large stems.
- No-boil noodles: These are a must for absorbing moisture released from cooking the vegetables.
- Marinara Sauce: Use your favorite brand. We love Kirkland’s brand.
How To Make Vegetable Lasagna
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- In a medium bowl, stir together the ricotta, egg, Parmesan, mozzarella cheese, and Italian seasoning. Cover and place the mixture in the refrigerator.
- In a large skillet over medium heat, cook the onions, mushrooms, zucchini, and bell pepper.
- Reduce the heat to low and add the garlic and spinach, cooking until the spinach wilts.
- Assemble the lasagna.
- Cover and bake for 25 minutes. Remove the foil and bake for another 25 minutes or until the lasagna is lightly browned and noodles are cooked through.
Preparation Tips
- When covering the dish with aluminum foil, be careful not to 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 at least 3 inches.
- Garnish with chopped fresh Italian parsley or fresh thyme leaves.
- Let the lasagna rest and cool for about 15-20 minutes before slicing. This helps the layers stay intact when slicing and removing the lasagna from the pan.
Making This Lasagna Ahead Of Time
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.
Serving Suggestions
- Bread or Rolls: No Knead Bread, Beer Bread, Dinner Rolls, or Drop Biscuits.
- Soup: Chicken Gnocchi Soup, Minestrone Soup, or Zuppa Toscana.
- Salad: Watermelon Salad, Chef Salad, Grilled Chicken Salad, or Olive Garden Salad.
More Pasta Recipes
Vegetable Lasagna Recipe
A tasty three-layer cheesy vegetable lasagna layered with ricotta cheese, sautéed veggies, mozzarella, and marinara sauce.
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Servings: 8 servings
Calories: 488kcal
Ingredients
Ricotta Mixture
- 15 ounces ricotta cheese
- 1 large egg
- ½ cup grated Parmesan
- 1 cup shredded mozzarella
- 1 teaspoon dried Italian Seasoning
Lasagna
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, chopped
- 8 ounces mushrooms, thick sliced
- 1 medium zucchini sliced half moons
- 1 medium sweet red bell pepper, finely diced
- 3 cloves garlic minced
- 4 cups baby spinach
- 15 no-boil lasagna noodles
- 24 ounces marinara
- 2 cups shredded mozzarella cheese
- ½ cup shredded parmesan
- Fresh basil
- Red pepper flakes
Instructions
- Preheat oven to 400 degrees. Spray a deep 9×13-inch baking dish with nonstick cooking spray.
- Mix ricotta cheese, egg, Parmesan Cheese, mozzarella cheese, and Italian seasoning in a medium bowl.
- Heat the olive oil 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 ¼ cup of 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 1½ cups of 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 the lasagna rest loosely covered for 15-20 minutes before cutting. Sprinkle with fresh basil ribbons or red pepper flakes.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
Nutrition
Calories: 488kcal | Carbohydrates: 38g | Protein: 27g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 946mg | Potassium: 745mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2995IU | Vitamin C: 36mg | Calcium: 497mg | Iron: 2mg
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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!