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 read on to see how we make it.

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

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.

An Easy and 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!

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 and a little smokiness.

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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

4.8 from 43 reviews
Easy 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: Serves 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
Directions
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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201 comments… Leave a Comment
  • 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!

    Reply
    • 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.

      Reply
  • 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.

    Reply
  • 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.

    Reply

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