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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Catalina
Lasagna is always a hit in our house! I can’t wait to make this vegetarian version!
Sam
Tasty! Definitely making this again
Beth Pierce
Thanks, Sam! so glad that you enjoyed it!
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.