Easy Vegetable Lasagna Recipe

Tender vegetables, a light tomato sauce and lots of cheese make this vegetable lasagna recipe one of our favorites. Jump to the Vegetable Lasagna Recipe now or watch our video to see how we make it.

As much as we love beef lasagna, when we both had a slice of this veggie version, we really didn’t miss the meat. We wanted seconds and if we could fit them, thirds. We love this recipe as much as our healthy spinach lasagna.

This veggie lasagna doesn’t require too much time, either. While water boils and noodles cook, you can get through making most of the vegetable sauce. Then, all you do is finish the sauce, assemble and bake for 30 minutes or so.

Bonus — We actually found this vegetable lasagna is better the next day – score for make-ahead meals.

Creamy White Chicken Lasagna RecipeIf you like this veggie lasagna, you’ll love our Creamy White Chicken Lasagna Recipe with its cheesy sauce, chicken sausage and fresh spinach.

How to Make Our Easy and Adaptable Vegetable Lasagna

The recipe is adaptable — you can choose to add your favorite vegetables. We kept things simple with onion, zucchini, yellow squash and a jar of roasted red peppers.

An Easy and Adaptable Vegetable Lasagna Recipe

Try adding chopped mushrooms, olives, spinach or carrots. Just keep the proportions similar — 8 to 10 cups of chopped vegetables should do it. We bet you can come up with some pretty amazing vegetable combinations.

Ready to go into the oven

One thing —  if you do adapt, we highly recommend keeping the roasted red peppers. The red peppers add so much flavor. When we first made this, we omitted them. Then, on a second go-round  we added a whole jar.

Wow, what a difference they made — roasted red peppers add some sweet and a little smokiness.

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Easy Vegetable Lasagna Recipe

Recipe updated, originally posted May 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Easy Vegetable Lasagna Recipe

  • PREP
  • COOK

With lots of vegetables including zucchini, summer squash and roasted red peppers the lasagna is flavorful, but not at all heavy. We really do not miss the meat. Add your favorite vegetables to this — mushrooms, spinach or carrots would be great. When you cook the zucchini and squash try not to overcook them — you want them to be tender, not mushy.

Makes 8 Servings

You Will Need

14 lasagna noodles (2 extra for filling in holes)

2 tablespoons extra-virgin olive oil

1 cup (140 grams) chopped onion (1/2 large onion)

3 garlic cloves, minced

1/8 teaspoon crushed red pepper flakes, or more to taste

2 medium zucchini, cut into 1/2-inch pieces

2 medium yellow squash, cut into 1/2-inch pieces

One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces (1 heaping cup)

1 (28-ounce) can crushed tomatoes

Generous handful fresh basil leaves, chopped

One (15-ounce) container ricotta cheese or cottage cheese

2 large eggs

2 ounces (60 grams) parmesan cheese, grated (about 1 cup)

8 ounces (230 grams) low-moisture mozzarella cheese, shredded

Salt and fresh ground black pepper, to taste


  • Cook Noodles
  • Bring a large pot of salted water to the boil then cook lasagna noodles according to package directions. (We add a couple teaspoons of olive oil to the water so the noodles do not stick together). Drain then lay flat on a sheet of aluminum foil.

    • Prepare Vegetables
    • Heat oven to 350 degrees F. Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray.

      Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes. Add garlic, red pepper flakes, zucchini, squash, and a pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes.

      Stir in the roasted red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half; 5 to 8 minutes. Add the basil and season to taste with additional salt and pepper.Vegetable-Lasagna-Step-2

      • Make Cheese Filling
      • Stir ricotta, eggs, and a 1/2 teaspoon of salt in a medium bowl until blended.

        • To Finish
        • Spoon just enough vegetable mixture into the baking dish to lightly cover the bottom (about 1 cup). Arrange four noodles lengthwise and side by side to cover the bottom. (If the noodles are short on one end, you may need to cut an extra noodle and place into dish to cover where the other noodles have not).

          Spread about half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Top with a third of the vegetable mixture. Add another layer of four noodles then repeat with remaining cheese and vegetables. Finish with a final layer of noodles, vegetables, parmesan cheese and mozzarella cheese.Vegetable-Lasagna-Step-3

          Cover loosely with aluminum foil and bake 20 minutes, uncover then bake 15 minutes until cheese is crusty around the edges. To make the cheese golden brown on top, slide under the broiler for 1 to 2 minutes. Let rest 10 to 15 minutes before serving.

Adam and Joanne's Tips

  • If making ahead, you can cover and refrigerate, unbaked up to 2 days. When you cover, use parchment or wax paper between the lasagna and aluminum foil. Aluminum foil can react with the tomatoes.
  • The vegetable sauce can be made in advance and should last in your refrigerator up to 3 days and in your freezer for about 3 months. We recommend using freezer-safe glass containers, or double layers of freezer bags to store sauces. To thaw, simply leave it overnight in the refrigerator.
  • Baked lasagna also freezes well. Let it cool completely on a rack before freezing, and then wrap it very well with foil (we use two layers). Defrost the frozen lasagna overnight in the refrigerator and then bake, covered with aluminum foil, at 400 degrees F for about 30 minutes, uncover and cook until well heated through, about 30 more minutes.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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242 comments… Leave a Comment
  • O'Neil February 25, 2017, 1:04 pm

    Made this some time back it was very delicious & the extended family loved it. I like the idea of making two, one to freeze ahead for a quick but hearty meal. I look forward to making again. I make a similar dish with cheese tortellini, next time I will follow this recipe for the vegetable sauce & use that instead of throwing in veggies randomly as this veggie sauce was so flavorful it can be used in many dishes. Thanks for sharing loved it.

  • Patty February 23, 2017, 7:14 pm

    I will be using vegetable spaghetti (very thin sliced vegetables) should I precook them or just put them in the sauce? I am making this tomorrow if u could please respond quickly. Thank you

    • Joanne February 24, 2017, 3:01 pm

      Hi Patty, you should not need to cook the veggie noodles in advance. I do recommend placing them in a colander over a bowl and toss with salt. Leave them for about 30 minutes — this draws out excess moisture. After 30 minutes, use a clean dish towel (or several paper towels) to squeeze more moisture out of the zucchini noodles.

  • Usha Malkerneker February 22, 2017, 10:24 pm

    I made this recipe tonight, put 1 zucchini, 1 yellow squash, 1 lb eggplant (roasted), baby Bella mushrooms (sauted), onion, fire roasted jar red peppers and 4 big cloves of garlic, 1/4 spoon of crushed pepper and lots of black pepper used no boil noodles and it turned out great. We are trying to be “no meat” vegetarians and this recipe was yummy. Next time will try and add some spinach. It was very flavorful.

  • Debra February 19, 2017, 8:36 pm

    Let me say that I make an easy beef lasagna at least twice a month because it is my kids favorite. So I’m one of those who think why would anyone even want a veggie lasagna? Sounds weird. But my kids school was asking for casseroles and this was on the list, no takers. So I decided to give it a try. Oh my! First off, my hubby and I could have eaten the veggie sauce in a bowl without going even further. But once the lasagna was made this was one of the best things we have ever had. It was delicious. And yes, the roasted peppers do make a difference. My hubby requested this as a near future dinner. My kids don’t really like squash but even they loved this. I can’t believe a veggie lasagna actually outdid my beef version!!! And I followed directions exactly how is. Thumbs up and this is definitely a keeper! Thank you!

  • Priscilla February 12, 2017, 8:37 pm

    I was weary of this but figured why not…I can’t stress how happy I am that I tried it! This recipe is insanely delicious, I don’t ever want meat lasagna again! Even my kids loved it!!!

  • Shifali February 9, 2017, 2:44 pm

    AMAZING LASAGNA! Came out very tasty! Me and my husband loved it!! <3 <3 <3

  • Stacey January 9, 2017, 8:23 pm

    I’m so excited to make this! Thank you for posting a recipe that isn’t daunting or too intimidating. I’ve found a lot of lasagna recipes have a lot of complicated directions. If I wanted to add mushrooms, how would you suggest I do them and what kind of mushrooms? Thank you!

    • Joanne January 10, 2017, 1:38 pm

      Hi Stacey, Mushrooms would be delicious in this lasagna. You could slice the mushrooms and cook them with the onions. Or, roast them so they become golden brown and then stir into the vegetable/tomato sauce just before assembling. The mushrooms we cook with the most are cremini/baby bellas. They are inexpensive and have more flavor than white button mushrooms. Having said that, any type of mushroom would be great!

  • Marilyn December 23, 2016, 4:58 pm

    I wanted to know where you found your roasted peppers from

    • Joanne December 23, 2016, 5:10 pm

      Hi Marilyn, We find roasted peppers in our local grocery store — usually near the olives and pickles.

  • Sarah Allen December 23, 2016, 9:10 am

    Thank you, this helped me in the kitchen last night, it turned out delicious.

  • Richa December 20, 2016, 6:06 pm

    Great recipe! Have tried it 2 times before and it was always a hit 🙂
    Just a question, can i replace eggs with something? I’m planning to make it for family this time and many don’t eat eggs (cheese is fine though)..
    Thank you!

    • Joanne December 23, 2016, 2:27 pm

      Hi Richa, The eggs are added to help firm up the ricotta layer. You can omit them and the lasagna will still taste great, the ricotta layer just may be less firm than if you were to add the eggs.

  • Faye December 17, 2016, 10:36 pm

    I tried this recipe for the first time and I was really great. Very tasty. My family really enjoyed it. I was surprised that my daughter enjoyed as well even though she does not like squash or zucchini. This one is a keeper.

  • Shannon December 4, 2016, 11:01 pm


  • Sandra December 1, 2016, 6:49 am

    Kindly let me know if I can use no-boil lasagna sheets for this recipe,
    Make 2 -3 days prior to using, but bake it on the party day. How long
    Should it bake for and at what temp.
    Many thanks,
    God Bless

    • Joanne December 23, 2016, 2:28 pm

      Hi Sandra, No-boil lasagna sheets work well. The recipe should not change as far as bake time goes.

  • Sangeeta November 19, 2016, 10:29 pm

    Can it be made without using egg in the recipe

    • Joanne December 23, 2016, 2:31 pm

      Yes, the egg helps firm up the ricotta layer. If you do not like or eat eggs, you can omit them. The ricotta layer will just be a little less firm.

  • Pat November 7, 2016, 2:12 pm

    Joanne, Isn’t baking at400 for an hour a little too much after thawing.? Wouldn’t it dry out?

    • Joanne December 23, 2016, 2:30 pm

      Hi Pat, It should be pretty close to 1 hour. When reheating, you can check to see if it is heated through before the hour is up.

  • Pamela November 6, 2016, 8:12 pm

    5 stars!

  • JOi November 4, 2016, 10:46 am

    How would I incorporate fresh spinach into this or is that even advisable?
    Would like to make in a couple of days

    • Joanne November 10, 2016, 3:10 pm

      Fresh spinach is a great idea. Simply stir it into the vegetable sauce just before assembling the lasagna.

  • Sherryoh November 3, 2016, 3:32 pm

    Should I add 1&1/2 cups water to the tomatoes when I use the oven ready noodles?

    • Joanne December 23, 2016, 2:29 pm

      Hi there, we would not add water when using no-boil noodles. There should be enough liquid in the vegetable filling.

  • Pat October 31, 2016, 4:01 pm

    I’m looking forward to making this recipe for lasagna. Can I use frozen chopped spinach in this recipe.

    • Joanne October 31, 2016, 4:03 pm

      Hi Pat, frozen spinach works well. I’d thaw it out and then squeeze the excess moisture from it before adding, though.

  • deepa rajesh October 10, 2016, 8:43 pm

    Hi Joanne,
    I have to say I’m in love with this lasagne. My whole family loves it. We were planning to make this for a party and wanted to know if there would be difference if I just make the filing a day ahead and assemble and bake on the day. Or is it better to bake the whole thing and then reheat. I’m worried it’ll b too dry when I reheat. Please help!!

    • Joanne October 12, 2016, 12:13 pm

      Making the filling ahead of time is a great idea. You could make it a day or two in advance and then refrigerate.

  • Neil September 26, 2016, 4:18 pm

    This dish is easy to make and DELICIOUS! Even for a carnivore. It was a huge hit with some vegetarian guests. Thank you so much for posting.

  • Laila September 24, 2016, 7:35 pm

    Can i use regular noodles and just add water to the edges, or do i need to use oven ready noodles.

    • Joanne October 10, 2016, 3:58 pm

      You can use regular noodles.

  • MARILINE September 18, 2016, 9:20 am

    Five stars ! Added unpeeled eggplant, fresh red bell pepper , shredded parmesan and mozzarella, 48 oz can Roma tomatoes (chopped) , two small cans v-8 juice , Mrs dash spices , Italian spices, No salt or pepper. It was a hit in a vegetarian household !

  • Joan September 11, 2016, 10:26 am

    I am making this dish in a couple of days! Can I pre-assemble and just bake it off the following day?

    • Joanne September 14, 2016, 2:19 pm

      Yes, this should be fine. You could also bake ahead of time and then reheat. When you cook the noodles, undercook them slightly. This way, they won’t become mushy over time.

  • Betsy August 23, 2016, 9:52 pm

    I tried your lasagna recipe and it was a hit with my family. It was so easy to prepare. Thank you! I give it 5 stars.

  • Gail August 18, 2016, 8:48 pm

    What type of squash is yellow? Do I peel the zucchini and squash?

    • Joanne August 22, 2016, 1:53 pm

      That’s summer squash. If you cannot find it, just use zucchini.

  • wvafemale August 3, 2016, 7:49 pm

    Everyone loved it. Even those who say that they don’t like zucchini or squash. It took me 2 hours to prepare and that doesn’t include the time it takes to bake. If I make it again, I plan to cut up the veggies a day ahead.

  • Thanu June 4, 2016, 2:40 pm

    Hi. I am thinking of making this for a party. Is it possible to freeze unbaked and then thaw and bake the day of the party? Or would I get better results by baking and then freezing? Thanks!

    • Joanne June 6, 2016, 1:20 pm

      A baked lasagna will last a few days in the refrigerator and much longer in the freezer. We suggest that you bake the lasagna now then freeze. The day before you plan to serve it, defrost it in the refrigerator overnight then reheat the next day in a hot oven (400 degrees) for about an hour.

      You might want to consider using no-boil noodles. They seem to hold up a bit better in the freezer.

  • Wes May 12, 2016, 7:28 am

    Great recipe! I’ve made this recipe several times. It’s always a big hit even with the crowd that usually likes meat in their lasagna. Roasted eggplant is a nice additon to the recipe. The jar of roasted red peppers adds great flavour.

  • Joseph Ayre April 30, 2016, 7:29 am

    I’m not what you would call a lasagne fan but I made this for my vegetarian girlfriend and have to say, it was really nice! Great combinations of flavours and the saltiness of the cheese really gives the dish a real depth. It’s very rich so I’ll be freezing the other six portions for the future! Thanks for the recipe.


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