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 41 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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175 comments… Leave a Comment

  • 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!

  • 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).

  • 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!

  • Kyle W February 4, 2015, 3:57 pm

    I’ve always wanted to make lasagne. This was my first time and it was really delicious! When I do this next time I will use more cheese and cook it longer, but other than that it was great!

    I’m looking forward to when I get home this evening so that I can see how much better it is the next day!

  • Sarah Johns February 1, 2015, 2:39 am

    Tried at home with family for first time. Turned out to be better than a restaurant also . amazing.

  • barbara January 28, 2015, 7:10 pm

    do you drain the tomatoes?

    • Joanne February 3, 2015, 1:40 pm

      No. We use both the juice and tomatoes.

  • Judy VanCuren January 21, 2015, 12:52 pm

    I made this recipe for my daughter-in-law’s birthday a couple weeks ago, she doesn’t eat red meat. I did add
    Butternut squash instead of yellow squash because my store didn’t have any. Also added a little more sauce because I don’t cook my noodles first. Covered for one hour took foil off and put under broiler for a few seconds to brown cheese. This was an amazing recipe. Thanks for sharing. The family loved it

  • Nancy Leach January 19, 2015, 4:59 pm

    Hi, love your website….made the veggie lasagne, delicious; however would you please confirm that the 2 oz for the parmenson should actually be 4 oz (4 OZ converts to 1 cup). Same for the mozzerella 8 oz equals 2 cups….it took me a bit to figure it out, so I thought maybe others might have the same issue.

    Thanks again for this wonderful recipe!

  • Susan December 29, 2014, 4:25 pm

    Hi! How deep is your lasagna pan? I have one that’s almost 2″ and then one that’s 3″. Is one better than the other?

    Thanks! (This will be my very first attempt at a lasagna – actually at cooking almost anything really…)

    • Joanne March 5, 2015, 10:23 am

      Hi Susan, The lasagna was developed to work in either, but our photo shows the lasagna in a deep pan (closer to 3 inches).

  • Karen December 11, 2014, 10:23 pm

    If I wanted to add eggplant, would I sauté it with the other vegetables or cook it separately?

    • Joanne March 5, 2015, 10:33 am

      Yep, just cook with the other vegetables.

  • Maryann November 23, 2014, 2:27 am

    Thanks! I was asked to bring a veggie main dish to my sister’s house for Thanksgiving. This is it! Here’s my dilemma. She lives 2 hours away. Should I bake it the night before, keep in fridge overnight, then drive to her house and reheat it? I think that’s easiest.

    Or should I keep in freezer overnight? I’m afraid it will take an awfully long time to cook if freeze overnight, but then again, it will have 2 hours to thaw out (during the drive).

    Or is there some other idea?

    • Joanne November 26, 2014, 2:45 pm

      Since you are baking the night before, just keep it in the fridge. We’d only suggest freezing if you were making it way in advance.

  • Judith Stevens November 17, 2014, 10:37 am

    can I freeze it?

    • Joanne November 26, 2014, 2:55 pm

      Yep, this lasagna freezes well.

  • Julie October 27, 2014, 10:16 am

    I made this last night and it was FANTASTIC! I have newly converted vegetarian in the house, and and staunchly anti-vegetarian in the house (both teenagers ha!). And this tasted so good that we all decided it was a keeper. Thanks!

  • Lisa @ The Wellness Wife October 9, 2014, 3:05 pm

    Definitely adding this to my recipe repertoire!

  • Debbie Harvey October 6, 2014, 10:04 pm

    IT WAS YUMMY YUMMY IN MY TUMMY!!!!! My family loves it.

  • Katy October 4, 2014, 7:53 am

    OH MY GOODNESS. I just made this for dinner tonight, followed the recipe but only made half the size, plus added a carrot, and just, WOW!!! Seriously the most delicious thing EVER! Don’t forget the chilli flakes – gives it a really special kick! Seriously. I am so impressed. Keeping this recipe for life, and sharing! Thank you for publishing!

  • Jen October 1, 2014, 7:29 pm

    Hi, I have left over ricotta mixture. What do you suggest I do ?

    • Joanne October 3, 2014, 11:12 am

      I love spreading a little over toast and topping with a slice of tomato for breakfast. You could also stir some into pasta sauce to make it creamy.

  • Andrea September 25, 2014, 12:56 am

    This was lovely! I served it to our Mexican home stay student (who is a meat eater) and he loved it. I also used Grain Roast Italian Sausage (vegan) and it gave it a meatier texture.
    Everyone loved it. I had a bit of a problem with it as I normally dont eat dairy as it upsets my stomach, so I could have used tofu and Daiyu shredded cheese..Next time. Thanks for sharing!

  • Ayse September 15, 2014, 12:50 pm

    I don’t think we have yellow squash here in the UK – can you use butternut squash to the same effect?

    • Joanne September 19, 2014, 2:21 pm

      Butternut squash would be nice and would add a fall/wintry twist. Zucchini or courgettes will work perfectly, as well.

  • Kateryna September 10, 2014, 1:47 am

    I like the way it turned out. I like the vegetable to cheese ratio. Next time I want to add spinach and mushroom into the mix.

  • Lisa September 7, 2014, 1:25 pm

    I would like to make this 3 days ahead of when I plan to serve it. Can I prepare the lasagne and keep in fridge to bake later or should I bake it, refrigerate, and reheat later? I plan on using no boil noodles.

    • Joanne September 19, 2014, 2:38 pm

      Since you’re wanting to do this 3 days in advance, we would freeze the uncooked lasagna and bake later.

  • Shalini August 27, 2014, 7:11 am

    Your recipe looks great. I am going to try it this Friday as we have a family of four visiting and while I am vegetarian, they are not so have been looking for a recipe that won’t make them miss meat, and will please kids and adults alike. I have made lasagna before but with bechamel and tomato sauces. Your method using ricotta and egg will make it easier than whisking the bechamel.

    Will come back to rate it once I have made the dish…

  • Kelly August 24, 2014, 11:48 am

    Can I freeze this?

    • Joanne October 23, 2014, 12:22 pm

      Yep, this lasagna freezes well.

  • Mari August 23, 2014, 8:25 pm

    Hi, looking forward to making this recipe for ladies night. Here is a silly question: the roasted red peppers are red BELL peppers, correct? When I went to the grocery store today, I saw red bell peppers and red peppers right next to each other.

    Thanks so much!

    • Joanne October 23, 2014, 12:23 pm

      Yep, we used roasted bell peppers.

  • Laura August 7, 2014, 12:20 am

    I got a can of diced tomatoes to make this recipe this week. Re-watching this video, the tomatoes look totally different. More like tomato paste. What is an australian equivalent?

    • Joanne August 7, 2014, 12:22 pm

      Hi Laura, We like to either use canned crushed tomatoes or whole canned tomatoes that we have crushed ourselves (it’s a bit messy, but provides a really nice texture). Diced tomatoes will work, too. It’s all up to you and what kind of texture you want.

  • jordan August 4, 2014, 4:46 pm

    Also can you use real tomatoes instead or crushed? Have you tried it this way?

    • Joanne August 7, 2014, 12:28 pm

      Yes, chopped fresh tomatoes would be great.

  • jordan August 4, 2014, 4:35 pm

    Can I make this the night before put in the frig and bake mixture the following evening?

    • Joanne August 7, 2014, 12:28 pm

      Yep, it should keep just fine.

  • Jasmine July 29, 2014, 11:11 pm

    This recipe is amazing! I have made it two times so far and intend on making it many more. I am the only vegetarian in my family but they all loved it anyway. I will consider adding mushrooms next time. Thanks for the awesome recipe!

  • Kristine July 29, 2014, 12:45 pm

    Made this to get more veggies in our diet. My meat-lover husband absolutely loved it! Very easy to make, ingredients are simple and uncomplicated. Roasted red pepper added tons of good flavor. Saved half of it in the freezer. Will definitely make it again!

  • Alexis July 28, 2014, 6:10 pm

    If I am going to use a smaller pan do I still need to cook for 1 hours?

    • Joanne August 7, 2014, 12:44 pm

      Are you halving the recipe? If so, it will probably take a little less time. We’d just keep an eye on the lasagna while it cooks.

  • Amy July 23, 2014, 9:28 am

    I made this when we had another family over for dinner. Everyone–kids and adults– loved it. It was gone the next day–barely enough for one lunch left over.

    The only thing I did different from the recipe was add 4-5 minced mushrooms, and accidentally mixed the Parmesan cheese into the ricotta/egg mixture like many recipes have you do. I used whole milk ingredients and used crushed tomatoes that did not contain citric acid (citric acid makes sauce sour-tasting).

    Thank you!

  • malik July 23, 2014, 8:55 am

    great recipe. It was very helpful. I made it with cottage cheese and it really came out beautifull.

  • Rockinrus July 22, 2014, 4:59 pm

    I never had veggie lasagna before I researched a lot of recipes and yours looked the best and the veggies were the kind I liked so I watched your video and tried it my whole family loved it everyone who has tried it loved it I will keep making it thanks so much I give you 5 stars keep on rockin.

  • Kathy Green July 22, 2014, 12:34 pm

    Hi – just a quick question. I thought I would make the lasagna the evening before I want to serve it. So, do I assemble it and keep it cold in the fridge and bake it the next evening? Or do I assemble it AND bake it the evening before and then reheat the evening I want to serve it? It looks delicious and can’t wait to try it.


    • Joanne August 7, 2014, 12:49 pm

      Hi Kathy, You really can do either.

  • neeru July 20, 2014, 4:17 am

    hi,i am from india…here ricotta cheese is very expensive..i can use cottage cheese but here our cottage cheese is very thick,,if i use cottage cheese with eggs will that be creamy like sauce? or i should make white sauce wchich we make with white flour and milk and creme? please reply cause i need to make it today only and i want to tell your recipie is amazing

    • Joanne August 7, 2014, 12:54 pm

      Thicker cottage cheese should be okay or the cheese sauce. Both sound delicious.

  • Laurie July 7, 2014, 9:15 pm

    We think it tastes like ratatouille with pasta. A great way to use our garden produce.

  • Patricia June 1, 2014, 1:51 pm

    This recipe was superb..and so easy. Everyone loved it and even asked for seconds. Thank you..I will be making this again soon. Did not change a thing!

  • Kristin May 13, 2014, 8:37 am

    I made this two evenings ago and it is delicious!!!! Like another reviewer did, I added about a cup of baby spinach to the sauté and I had to use dried basil since I couldn’t find fresh. Had some leftovers last night and it was just as yummy. This is definitely a repeat kind of recipe ~ thanks for sharing with us! :)

    • Joanne May 16, 2014, 11:36 am

      You are welcome. So glad you enjoyed it.

  • Kim May 10, 2014, 5:39 pm

    Delicious, but I wondered how much calories from fat it will have… Based on 100g – 99kcal, and 12% of fat, not so much. I’ve typed in recipe on and it calculated nutritional values, it’s super simple!

  • Sandy May 9, 2014, 12:13 am

    can this recipe be frozen or do the vegetables water down when defrosted? we want to make a large quantity in advance for a party, so we just have to thaw it and reheat it.

    Thanks – it looks awesome!

    • Joanne May 16, 2014, 11:46 am

      We have frozen it before with success. Recently, we’ve been using no-boil noodles in our lasagna and find it works really well.

  • siobhan May 5, 2014, 12:53 am

    I want to add some cubed potato. My mother made an amazing vegie lasagna years ago that had potato in it. Unfortunately (for me) she ad-libs all of her cooking. She can take whatever is on hand and throw together delicious meals.this means that she never works off a recipe and she rarely makes anything the same twice. This is great for those whom she feeds but not so good for those who want to replicate her masterpieces lol

    I asked her how to make it and she doesn’t even remember making it so I have decided to follow this recipe and add potato. My question is will the potato necessitate extra liquid (eg. More tomato)

    I just harvested my very first zucchini today (im a novice gardender and a novice cook) so I’m eager to use it :) I will be harvesting my yellow squash soon so I anticipate using this recipe many times :)

    • Joanne May 16, 2014, 11:53 am

      Hi there, we’d just throw in some cubed potato along with the other vegetables. You shouldn’t need extra tomato.

  • Sarah W May 2, 2014, 2:42 pm

    Could you use meat as well as the veggies? What would be the best way to do that?

    • Joanne May 16, 2014, 12:03 pm

      Sure, adding some meat to this would be great. You’ll want it to be cooked first though. (If you use ground meat or chicken, brown it in a pan and just add to the sauce).

  • Heather April 14, 2014, 8:20 pm

    the veggie lasagna was absolutely delicious! Do you post the nutrition info? I will definitely try more recipes from you guys. Thanks!

    • Joanne May 16, 2014, 12:19 pm

      At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is

      It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

  • Kari April 2, 2014, 4:23 pm

    I haven’t made this yet but I will be!

    If I bake 2, should I bake them separately or can I bake them at the same time and temp?

    • Joanne April 3, 2014, 10:45 am

      You should be fine baking them at the same time. You might want to rotate the pans in the oven a couple times, though.

  • Lori March 30, 2014, 2:26 pm

    Loved this recipe! I added broccoli and a little extra red pepper flakes – but kept everything else the same. Soooo good!!!!

    • Joanne April 3, 2014, 10:53 am

      Broccoli is a great addition. Glad you enjoyed it.

  • Bonnie March 30, 2014, 12:50 am

    This is a five star recipe My family really liked this. Made it twice and will be making it in about two weeks since my husband and I are going to visit my sister I want to surprise her for dinner that night we arrive. She knows I treating, but does not know what I am making. Thanks so much for a fab. disjh.

    • Joanne April 3, 2014, 10:55 am

      How sweet! So glad you enjoyed the lasagna :)

  • Diane March 29, 2014, 11:54 am

    Can you make this a day ahead and refrigerate until ready to bake?

    • Adam March 29, 2014, 12:46 pm

      Yep, you certainly can. In fact, we think it tastes even better the next day.

  • Marisa March 7, 2014, 8:08 am

    Will this work just as we’ll with low fat ricotta?

    • Joanne March 17, 2014, 4:41 pm

      Yep, low-fat ricotta will work well.

  • kat March 6, 2014, 12:05 am

    I made it last night for my family, and they loved it. I was shock my daughter ate it because, it is hard to get a three year old to eat her veggies but, she fell for it and ate it all. I am so happy , thank you so much for this recipe. I save my night with the family.

    • Joanne March 17, 2014, 4:55 pm

      Nice! So happy you and your 3 year old loved it :)

  • mary March 5, 2014, 7:02 pm

    once assembled can i leave it out or should I keep it in fridge until ready to bake?

    • Joanne March 17, 2014, 4:58 pm

      This depends on when you plan to bake it — we wouldn’t leave it out for more than half an hour.

  • LaTina February 21, 2014, 7:35 am

    This was awesome! My husband loved it, and we didn’t even miss the meat! I will be making this again!

  • Sally February 5, 2014, 2:58 pm

    Can it be made ahead?

    • Joanne February 26, 2014, 12:35 pm

      Yep — It even tastes great the next day. Just reheat until heated through.

  • Ginny February 5, 2014, 2:51 pm

    Hi Joanne,
    i am planning to attempt this receipe. Can I leave out the eggs from the ricotta cheese or is there a substitute for the eggs.

    • Joanne February 26, 2014, 12:36 pm

      You could leave them out — they are there to bind the cheese a bit (so it stays as one layer). The lasagna should taste great without them, though!

  • Corey February 3, 2014, 6:46 pm

    I want to make this for my girlfriend. She is a vegetarian and and cant have gluten and has also had a horrible couple of weeks. what is a good side dish for this?

    • Joanne February 4, 2014, 11:01 am

      The lasagna is pretty hearty so a nice salad on the side would be good.

  • Lin February 2, 2014, 12:53 pm

    If I am using fresh broccoli and cauliflower do I need to boil them before putting them into the pan with other vegetables?

    • Joanne February 2, 2014, 12:56 pm

      Cook them with the squash or par-cook in simmering water before adding.

  • Nic Peetz January 28, 2014, 12:14 am

    It was my first time making lasagna so I was super nervous that I was gonna mess it up… To my relief this recipe was very easy to follow.I threw in spinach to add some greens. It was DELICIOUS!!! We went back for 2nds & can’t wait for tomorrow’s left overs!!!

  • Kate January 13, 2014, 11:21 am

    You may like to know, Parmesan is NOT vegetarian as it contains calf rennet..

  • Justine January 8, 2014, 3:00 am

    I had a $25 vegetarian lasagne here in Sydney a few weeks ago and it was superb. I thought perhaps I’d try to make my own though I’ve never made lasagne before and presumed it wouldn’t turn out as tasty. But I found your recipe. Thought I’d stuffed it up halfway in the preparation – plus also added too many extra vegetables in what became the gradually shrinking space of my frypan – but it came out fabulous, I’m so impressed! And the taste!! It was practically restaurant-level. I also added mushrooms, broccoli, carrot and spinach to your list. Thanks for posting this. Enjoyed it! Look forward to seeing what other vegetarian meals you’ve listed.

  • Erica December 21, 2013, 4:01 pm

    Hello. Do you think it would be okay to use whole wheat lasagna? If so is there a certain way to prepare whole grain lasagna to make it flavorful (less gritty)?

    • Joanne December 30, 2013, 12:28 pm

      Yep, go ahead and just replace it for the regular lasagna. It should taste great.

  • CJDaniel December 15, 2013, 11:17 pm

    I had to make Lasagna tonight for my students at school tomorrow. I was dreading it as I promised to make two lasagna’s, one for a single vegetarian. I was tired and started internet search. This recipe looked easy and tastee so I decided to go with one veggie lasagna. I ran to Trader Joe’s and got everything that I didn’t have already.
    Very quick, very easy to make (I used no boil noodles (but I do soak them in hot water cuz I can’t stand them without that step). I added 8 ounces of chopped mushrooms to the sautee step. It adds a meatiness I like. I had enough filling to make a small one for us to eat tonight. It was delicious.

    • Joanne December 16, 2013, 12:31 pm

      So glad it worked out for you Daniel!

  • Danielle December 5, 2013, 6:02 pm

    Absolutely delicious!!! I made the lasagna once and made just the sauce a second time to put over angel hair pasta. So good!!!

  • Debra Leigh December 1, 2013, 6:37 pm

    Loved this recipe. I added both broccoli and cauliflower. I also added a bit of smoked paprika instead of the red pepper flakes. My family loved it! Five Stars!

  • Sam November 26, 2013, 11:42 am

    I am planning on making this for my daughters 2nd birthday party and wondered if I could assemble everything and put in fridge the night before so I can pop it in the oven 24 hours later or will that result in a recipe fail? I want to minimize the time I spend in the kitchen the day of the party…

    • Adam November 29, 2013, 2:42 pm

      You should be fine, Sam. The lasagna noodles might absorb more of the liquid in the lasagna overnight, but the end result should taste fine.

  • Matt November 24, 2013, 1:42 pm

    I think I just found my Thanksgiving dinner. Thanks for the recipe!

  • Grace November 15, 2013, 10:56 am

    I haven’t tried it yet am having a luncheon and intend to make it ahead of time. How do you reheat this dish.

    • Joanne November 18, 2013, 11:12 am

      Just place back into a warm oven (350F should do it) and heat until warmed through.

  • Shirley November 4, 2013, 7:31 pm

    My husband and I made it. It was awesome! Will cook this again. I am making it for my mom and dad this weekend.

  • rasme October 25, 2013, 8:04 am

    can we use feta cheese instead of ricotta and cottage cheese?please reply..

    • Joanne October 30, 2013, 10:01 am

      You could try it. Ricotta or cottage cheese are creamier and turn into a layer. Feta would be delicious, just remember you will loose the extra creamy layer.

  • Jenn October 22, 2013, 1:23 pm

    Awesome Lasagna! The first veggie one I’ve ever made and would make it again. Do you have the calorie count for this recipe?

    • Joanne October 22, 2013, 3:13 pm

      So glad you enjoyed it! At the moment we do not provide nutrition info for our recipes on the site. As an alternative, we suggest that you take a look at There, you can copy our recipe and paste it to get full nutritional info. Hope that helps!

  • Kathy October 15, 2013, 2:28 pm

    Loved this and making it for the second time tonite:)

  • alison gustin October 10, 2013, 10:33 am

    I added spinach to the recipe it was fantastic. Thank you I’ve been looking for a good veggie lasagna

  • heather October 9, 2013, 5:46 am

    This recipe was fantastic – five stars! Thank you! I added frozen spinach and mushrooms. I used a jar of good spaghetti sauce instead of the crushed tomatoes. I also used the barilla no-cook noodles instead of the cooked ones. Your recipe used 1/2 the cheese that I usually use, and with the red peppers and other veggies replacing the meat, this recipe is much lighter and tastier than the usual lasagna.

  • Jim Tarullo October 7, 2013, 8:07 am

    I have been making this same recipe for many years, being a chef most of my working career. Now at home retired my wife and i make it for company, your recipe is great, almost as good as mine.

  • Teri October 1, 2013, 1:45 pm

    This is a wonderful recipe. I made it for a banquet with rice noodles for a healthy, gluten free, option for our guests. I used the no bake noodles and it came out great.
    I would like to know the fat count in this. Guess I need to look at ingredient labels next time.

    • Joanne October 2, 2013, 9:58 am

      Hi there — At the moment we do not provide nutrition info for our recipes on the site. As an alternative, we suggest that you take a look at There, you can copy our recipe and paste it to get full nutritional info. Hope that helps!

  • Liz September 30, 2013, 12:55 am

    i’m always trying to find the best vegetarian/vegan recipes out there and this was wonderful! absolutely delish and it turned it gorgeously yummy when it came out of the oven. thanks!!

  • Anita September 23, 2013, 12:37 am

    hi Joanne. may i omit the eggs as i wld like to make it for some vegan friends?

    • Joanne September 23, 2013, 10:18 am

      Yep — by doing this, the cheese layer won’t stiffen as much. So you might find the lasagna is a little looser than normal. Otherwise, it will be great and taste the same.

      • Heather November 25, 2014, 8:03 am

        The cheese won’t do for vegans either. You can puree tofu to substitute for the ricotta pound per pound. Use extra firm or drain it after running it through the food processor. I do this and add nutritional yeast & herbs to the pureed tofu.

        • Joanne November 26, 2014, 2:23 pm

          Thanks for the tips, Heather!

  • Cassie September 22, 2013, 7:22 pm

    Made this for dinner tonight and we all loved it. Didn’t miss the meat at all and even my fourteen year old son said it was a keeper. I shredded a pound of mozzarella, but everything else was as written. Delish!

    • Joanne September 23, 2013, 10:19 am

      Thanks for coming back and sharing, Cassie. So glad you all enjoyed it :)

  • Janis long September 22, 2013, 11:35 am

    I want to serve this lasagna to 15 people. What adjustments should I make to this recipe?

    Look forward to hearing from you,

    • Joanne September 23, 2013, 10:22 am

      Making two lasagnas should do it (so, double the recipe). Each generously serves 8.

  • Alex September 21, 2013, 9:46 pm

    Excellent! Just made it for the first time tonight. Very helpful instructions. I added some different veggies(mushrooms and shredded carrots). Came out great.

    • Joanne September 22, 2013, 10:20 am

      So glad it worked for you :)

  • Khadijah September 18, 2013, 2:57 pm

    Any nutrition info on this recipe? I plan to make. It today. Wondering if there is a slightly healthier version!

    • Adam September 18, 2013, 3:04 pm

      At the moment we do not provide nutrition info for our recipes on the site. As an alternative, we suggest that you take a look at There, you can copy our recipe and paste it to get full nutritional info. Hope that helps!

    • Diana October 24, 2014, 1:02 pm

      I have used lengthwise zucchini slices instead of lasagna noodles, for an all veggie lasagna. Also, you can buy whole wheat pasta for added fiber.

  • sandro September 14, 2013, 6:18 am

    Gonna try it now, so can’t rate it yet.

    But I just wanted to point out a little thing I read so often and is wrong: oil floats on water so it does not influence the sticking of the noodles. It does though prevent foam creation, this is why I always add it…

  • Mark September 13, 2013, 7:03 am

    This recipe was so easy, and so good. Added broccoli and spinach also. The possibilities are endless. I’m a sauce fan, and my wife a vegetable fan, so everybody won with this one! The how-to video was a great touch, too. Outstanding website. It is now my go-to site for dinner ideas.

    • Joanne September 16, 2013, 11:27 am

      So glad you enjoyed it Mark.

  • Elizabeth September 10, 2013, 8:17 pm

    I just put it in the oven after 2 hrs of preparation (due to pain). I hope it turns out well! The only thing I forgot is to lightly oil the bottom of the pan. Also, I used plain FF Yogurt instead of cottage cheese, since I have a bad reaction to CC. I’m not sure if that was a good substitute, but I guess I should have just omitted it altogether. My husband does not use CC and his Lasagnas turn out great. (I am hoping all the pain is worth it!!!!!!!!!)

    • Elizabeth September 10, 2013, 8:21 pm

      Oh yeah, I also did not have roasted red peppers, so I sauteed my garden red bell peppers with a little bit of green ones. (Note: I used my canned garden tomatoes and it did not reduce by half after 8 minutes, but I’m sure it’ll all be fine).

  • Katie September 10, 2013, 9:30 am

    This was an incredible recipe!!! My husband doesn’t like vegetables, nor does he like large lasagna noodles, but he likes this recipe! In fact, I fed it to my sister-in-law and her husband, who can be a picky eater, and they both loved it as well!!!! I was impressed and plan on making this again…and again…and again…and again!

    • Joanne September 16, 2013, 11:36 am

      Awesome! So glad you (and your family) enjoyed it :)

  • anna September 6, 2013, 7:11 pm

    Can this lasagne be frozen for use at a later date?
    Thank you Anna

    • Joanne September 7, 2013, 2:34 pm

      Yes, you can freeze it after baking and cooling or before baking. Before freezing, cover the top with plastic wrap or parchment paper then with foil.

      • Daphne Moens November 28, 2013, 2:20 pm

        If I freeze it before baking does it need to thaw before putting it in the over?

        • Joanne November 29, 2013, 11:14 am

          Not necessarily. You can bake from frozen, it will just take longer to cook though. (Maybe 30 minutes to 1 hour longer)

  • Stephanie September 1, 2013, 7:44 pm

    Wow! This was delicious! I followed the recipe almost exactly but at the last minute decided to add my hubby’s spicy venison breakfast sausage. Crazy good!

    • Joanne September 7, 2013, 2:43 pm

      So glad you enjoyed it :) (Love the idea to add venison sausage)

  • Robyn August 30, 2013, 4:19 pm

    This looks amazing! Is summer squash also known as yellow zucchini?

    • Joanne August 31, 2013, 4:24 pm

      Both are a type of summer squash and both will work great.

  • Carrie August 29, 2013, 7:42 pm

    Delicious recipe! I love the flavor the roasted red peppers give it! I made a few modifications, but not many! I put baby portabella mushrooms in with the zucchini and squash. I also added spinach at the same time I added the basil (as was recommended by someone else in these comments). I used barilla no boiling required lasagna noodles (I always use these in every lasagna recipe and have never been disappointed). Overall, amazing recipe, thanks for sharing it!

  • Beverly Amicone August 21, 2013, 10:14 am

    Very tasty. Sauce was a little thick, but probably because I added ground beef to it (to please grandkids). Ricotta was too thin with 2 eggs. One would be plenty. I’d make this again using only vegetables. With or without roasted peppers, it would be wonderful. Great way for fussy eaters to get their vegetables. If you dice them small enough, kids will never know! Mine didn’t care for the flavor of the roasted peppers, although they didn’t know that’s what they were tasting. Next time I would use garden red & yellow peppers diced fine.

  • Kelly Senyei | Just a Taste August 19, 2013, 11:07 am

    This looks fantastic! I love a good veggie lasagna and can’t wait to try this!

  • Laurie August 17, 2013, 7:12 pm

    Made it twice…delicious way to use fresh garden veggies…my new go-to recipe!

  • jen ward August 13, 2013, 11:08 pm

    Perfect. So good!!

  • Jackie August 12, 2013, 3:00 pm


    Can you use no-boil noodles in this recipe.

    • Joanne August 12, 2013, 3:17 pm

      Yep, just follow the package directions.

    • Rakhi March 30, 2015, 4:36 pm

      I used no-boil noodles for this and it turned out amazing!

  • Lauren August 10, 2013, 1:13 am

    Very nice lasagna overall. Made this for dinner with friends and everyone really enjoyed it. A tip I learned, since my lasagna often turns out runny, is that it is never necessary to cook the noodles. I made sure to cook it 30 min covered, 45 min uncovered, and it was not runny and the noodles were perfect (in hindsight, I probably would have done covered 45, uncovered 30). Thanks for posting this recipe – I had such a good time making it! The veggie variations seem endless, too.

    • Joanne August 12, 2013, 12:37 pm

      Oh, yes… you could add any vegetable to this. (Eggplant would be awesome). Great tip for the noodles!

      • Tessa January 30, 2014, 12:07 pm

        I have Cilaiax disease so I have never made lasagna, the noodles can be mushy, would this method work for gluten free noodles?

        • Joanne January 30, 2014, 12:22 pm

          Hi Tessa, We have never tried gluten-free lasagna noodles. We suggest you give it a try. We have heard the Jovial noodles are a good option. Here’s a link:

        • Nicole February 18, 2014, 11:02 am

          I have used brown rice lasanga noodles before and it turned out great.

        • Diana October 24, 2014, 12:59 pm

          I have skipped noodles entirely before. Just cut the zucchini lengthwise and use the slices in place of pasta.

        • Heather November 25, 2014, 7:50 am

          I cut the zucchini & summer squash (yellow) into planks. Just slice them length wise. I use those planks as I would have used the noodles. Once the favors meld no one’s the wiser. Voila, gluten free. I added more garlic, finely diced carrots, celery, mushrooms and diced sun dried tomatoes after the onions were caramelized. (Cook veggies uncovered so that the moisture dissipates.)

  • KB July 9, 2013, 11:07 am

    Excellent recipe! My uncle gave me a some yellow squash from his garden so I used 4 yellow squash instead of 2 squash and 2 zucchini. I also added 6 diced baby portabella mushrooms and when it came time to add the basil, I also added 2 cups of chopped fresh spinach and it was seriously the best lasagna I have ever had!!!

    • lily January 15, 2014, 7:03 am

      this dish is so good

  • Jeannette July 6, 2013, 7:15 pm

    GREAT!! I made it alongside a Meat lasagna for a luncheon I was hosting, and it got RAVES from my guests. I shared your blog with them.

    Thanks for a great recipe.


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