Vegetable Lasagna Recipe

Tender vegetables, a light tomato sauce and lots of cheese make this vegetable lasagna recipe one of our favorites.

As much as we love meaty 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.

Vegetable Lasagna Recipe

The 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.

An Adaptable Vegetable Lasagna Recipe

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. Try adding chopped mushrooms, olives, spinach or carrots. Just keep the proportions similar — 8 to 10 cups of chopped vegetables should do it.

Vegetable Lasagna Recipe

We bet you can come up with some pretty amazing vegetable combinations!

Recipe Star — Roasted Red Peppers

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.

Vegetable Lasagna Recipe

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

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4.8 from 42 reviews
Vegetable Lasagna Recipe
Prep time
Cook time
Total time
Why we love this recipe. We love lasagna and this one is no different. 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.

What you need to know. 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.

Equipment you’ll need. A chef’s knife, 13-inch by 9-inch baking dish, large pot, large frying pan with sides, small bowl, spoon, measuring cups and spoons and aluminum foil.
Created By:
Yield: 8
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 to 1/4 teaspoon crushed red pepper flakes
  • 2 medium zucchinis, cut into 1/2-inch pieces (500 grams or 4 cups)
  • 2 medium yellow squash, cut into 1/2-inch pieces (500 grams or 4 cups)
  • 12 ounce jar roasted red peppers, drained and cut into 1/2-inch pieces (1 heaping cup or 215 grams)
  • 1 (28 ounce) can crushed tomatoes
  • Generous handful fresh basil leaves, chopped
  • One 15-ounce (425 grams) container whole-milk ricotta cheese (substitute: cottage cheese)
  • 2 large eggs
  • 2 ounces (57 grams) parmesan cheese , grated (1 cup)
  • 8 ounces (227 grams) low-moisture whole-milk mozzarella cheese , shredded
  • Salt and freshly ground black pepper to taste
Heat Oven and Prepare Baking Dish
  1. Heat oven to 350 degrees F (177 degrees C). Lightly oil or spray 13-inch by 9-inch baking dish with non-stick cooking spray.
Cook Noodles
  1. 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 (This is done while pasta cooks)
  1. Heat olive oil in a large frying pan 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 and edges just start to brown; 5 to 8 minutes.Vegetable-Lasagna-Step-1
  2. Next, add roasted red peppers and crushed tomatoes. Stir then bring to a low simmer. Simmer until liquid has thickened and reduced by half; 5 to 8 minutes. Add basil then season to taste with additional salt and pepper.Vegetable-Lasagna-Step-2
Prepare Cheese Filling
  1. Add ricotta cheese (or cottage cheese), eggs and a 1/2 teaspoon of salt to a medium bowl then stir until well combined.
Assemble Lasagna
  1. Spoon just enough vegetable mixture into the baking dish to lightly cover 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).
  2. Spread about half of the ricotta cheese (or cottage cheese ) mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Then, top with about a third of the vegetable mixture. Add another layer of four noodles then repeat with remaining cheese and vegetables.
  3. Finish with a final layer of noodles, vegetables, parmesan cheese and mozzarella cheese.Vegetable-Lasagna-Step-3
Bake Lasagna
  1. Cover loosely with aluminum foil and bake 20 minutes, uncover then bake 15 minutes until cheese is crusty around the edges. To make cheese golden brown on top, slide under the broiler for 1 to 2 minutes.Vegetable-Lasagna-Step-4
  2. Let rest at least 15 minutes before serving.

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198 comments… Leave a Comment
  • 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.

  • Lewis Lurie February 16, 2016, 6:58 pm

    You say: “Try adding chopped mushrooms, olives, spinach or carrots.” I like the olives and spinach ingredients. Just throw in bottled green olives – or Greek or Italian ones bought in bulk – or do they need to be cooked in the fry-pan along with the onion, squash, etc.? Same with the spinach: cooked or not? Thank you.

    • Joanne March 3, 2016, 8:48 pm

      We would cook the spinach before adding.

  • eleanor February 2, 2016, 12:22 pm

    Can I use oven ready lasagna noodles? If so should I do anything different?

    • Joanne February 2, 2016, 4:26 pm

      Yes, definitely. You should not need to change anything.

  • Margaret January 1, 2016, 9:26 pm

    I’d like to make this lasagna for a ski get away. If I cooked it Thursday, would it last until Monday for us to reheat and serve, or should I freeze it? Thanks.

    • Joanne January 4, 2016, 4:32 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.

  • Dianne December 23, 2015, 12:39 pm

    I just made it for Christmas dinner and it looks and smells fabulous. Thanks so much for this awesome recipe.

  • Rita December 10, 2015, 3:13 am

    Is it possible to freeze it for lets say 2 weeks ??

    • Joanne December 22, 2015, 12:56 pm

      Yes, you can freeze even longer if you need to. I wouldn’t go more than a month or two, though.

  • Liss October 2, 2015, 4:32 pm

    Wonderful! Loved it! I didn’t have fresh basil so I added a teaspoon each of dried basil and oregano, also added a tablespoon of brown sugar for my sweet tooth. 😋

  • laura hakesl September 21, 2015, 5:24 pm

    Made this recipe this wk-end….It was the best lasagna I have eaten…didn’t miss the meat at all… it was a hit at our gathering… it will become a regular at our home…I used the gluten free no precook noodles and it was perfect and didn’t take long to make or cook….

  • Sarah September 16, 2015, 4:59 pm

    This was simply amazing! I added some diced pumpkin and eggplant and it was beautiful. Will definitely be making this again and again!

    • Rita December 10, 2015, 2:49 am

      Hello ! just a quick question. I am new to cooking and want to try this recipe with eggplants . Did you peel them before cutting or just used the whole veggie . Thanks for helping 🙂

      • Joanne December 22, 2015, 12:56 pm

        I would peel the eggplants for this recipe.

  • Jill September 10, 2015, 11:51 pm

    Super delicious!!! Don’t miss meat lasagnas at all!!

  • Suki August 12, 2015, 10:18 am

    Thx for the great recipe. Can you please tell me what brand tray you are using…love the handles on it? Thx

    • Joanne August 12, 2015, 11:38 am

      Hi Suki, The dish in our photos was from Crate and Barrel, but we have seen similar dishes sold at Target and department stores (like Macy’s).

      • sola November 9, 2015, 10:18 pm

        Very tasty me and my daughter are about to dig in. An we are not missing the meat. Thanks again.

  • E August 6, 2015, 2:34 am

    Thanks for the recipe! First lasagna I ever made turned out well. Very easy to follow.

  • Gail July 5, 2015, 10:16 pm

    I’ve made meat lasagna many times, but had never made a vegetarian lasagna. The first time I made this recipe I took the lasagna to a party to serve to guests (could have been a disaster!), and everyone raved about it! I’m thankful it was so easy and delicious!

  • Debra June 14, 2015, 4:36 pm

    I made this for my vegetarian son. This recipe was absolutely delicious! I substituted butternut squash for yellow squash which I highly recommend because it keeps its shape better and is heartier. I also added mushrooms. Next time around I would be tempted to add a bit more tomatoes or sauce. I used no boil noodles that needed more liquid but I’m more likely to use regular noodles instead. This is a keeper.

  • Mini May 16, 2015, 6:06 am

    I don’t have noodles available in my country so what should I use

    • Joanne May 28, 2015, 10:48 am

      Thin slices of zucchini will work. Some people also suggest using slices of deli meat (if you don’t mind adding meat to the lasagna).

  • Diane April 6, 2015, 11:31 am

    This has become the lasagna recipe I use every time. It’s wonderful! This time, I’d like to freeze it for a week or so until friends of ours arrive in town. Would this recipe freeze well do you know?
    Many thanks,

    • Joanne April 9, 2015, 5:15 pm

      Yes, the lasagna freezes well. One tip, though. We have actually found that replacing the regular noodles with no-boil noodles in frozen lasagnas works a little better. The no-boil noodles soak up more of the liquid (sometimes frozen lasagnas can be a little on the soggy side).

      • Ashley December 28, 2015, 1:30 pm

        HI Joanne,

        Do you freeze it before you bake it and then thaw and bake when ready to eat? I want to make this for my family before my wedding as a welcome dinner.


        • Joanne December 29, 2015, 1:59 pm

          Hi Ashley, 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.

  • deepa April 1, 2015, 9:08 pm

    This is the first vegetable lasagna I tried and we all love it.. Have made this so many times. . Thank you

    • Joanne April 3, 2015, 1:41 pm

      We’re so happy to read that! Thank you for coming back and commenting.

  • Barbara March 21, 2015, 4:55 pm

    Thanks five stars

  • Melissa McKenzie February 17, 2015, 2:15 pm

    Sounds delicious!

  • Melissa McKenzie February 17, 2015, 2:14 pm

    Eager to try this!


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