This is the most delicious vegetable lasagna I’ve made! This easy veggie lasagna recipe combines a simple homemade tomato sauce, lots of vegetables, and melty cheese. Our family has been making this lasagna for years!
Watch the Video
I love this vegetable lasagna recipe so much! It’s been on rotation in our house for years! I’ve made it so many times for friends, and I can always count on at least someone asking for the recipe. It’s that good.
We make our veggie lasagna from scratch, which is easier than you might think. I use zucchini and summer squash in our photos, but you can always substitute other veggies.
Key Ingredients
- Lasagna noodles: Make this vegetable lasagna with cooked regular noodles or no-boil noodles. I love no-boil noodles for their convenience! Some of our readers use regular lasagna noodles but add them to the lasagna without boiling them first. I prefer the thinner, no-boil noodles, but use what you love.
- Veggies: This lasagna needs 4 to 5 cups of chopped vegetables. I use zucchini, summer squash, and a jar of roasted red peppers, but you can swap or add different veggies based on what you love. I’ve listed a few suggestions in the variations section below.
- Canned crushed tomatoes: Make the base of our homemade tomato sauce (it only takes 20 minutes to make).
- Ricotta cheese: Creates our creamy cheese layer between the lasagna noodles and veggies. I love to use high-quality whole milk ricotta like BelGioioso, Sorrento, or fresh ricotta. Cottage cheese is a great substitute if you do not enjoy ricotta cheese.
- Mozzarella and parmesan cheese: Make our vegetable lasagna extra delicious. For a vegetarian lasagna, leave out the parmesan cheese.
- Eggs: Help firm up the cheese layer. For egg-free lasagna, leave them out. The final result will still taste great, but the ricotta layer will be softer.
How to Make the Best Vegetable Lasagna
Making our easy veggie lasagna is quicker than you might think. First, make our homemade veggie sauce. Cook onions until soft in olive oil, then add garlic, red pepper flakes (for heat), and veggies.
Add crushed tomatoes and roasted red peppers, then simmer until the veggies are tender, and stir in fresh basil. We still want the vegetables to have a little crunch since they will continue to cook in the oven.
For the cheesy layer, stir together the ricotta cheese, eggs, and a bit of salt. Then get ready to assemble! I start with the vegetable sauce on the bottom and add noodles, ricotta, shredded cheese, and another layer of noodles. Repeat this to have 3 layers of noodles, and finish with sauce and extra shredded cheese on top.
When baking veggie lasagna, I cover it with foil for the first 20 minutes, then uncover and bake until the cheese on top is melty and golden brown. It bakes for about 35 minutes in total. Before serving, make sure you leave it to cool for 10 to 15 minutes so that the middle firms up a bit.
Veggie Lasagna Recipe Variations
I absolutely love this meatless lasagna recipe! It’s so flexible based on what’s fresh or what I already have. Remember, you’ll need 4 to 5 cups of chopped veggies. In our photos and video, we use zucchini, summer squash, and roasted red peppers, but I have listed a few more ideas (for lasagna made with meat, see our ultimate homemade lasagna):
- Mushrooms: chopped or torn into small pieces
- Greens: spinach, kale or other greens (we also have this spinach lasagna)
- Winter squash: chopped butternut or delicata or roasted squash are perfect for fall.
- Carrots: chopped or shredded
- Bell peppers: fresh or roasted (I love adding roasted red peppers)
- Eggplant: cut into cubes or use roasted eggplant.
How to make gluten-free vegetable lasagna: Use gluten-free noodles or use long, thin slices of roasted or grilled eggplant or zucchini as your “noodles.”
How to make vegan or dairy-free lasagna: Almond ricotta is an excellent swap for regular ricotta (try making your own or using brands like Kite Hill). Nutritional yeast adds a cheesy flavor to the top. For egg-free lasagna, leave out the egg. The cheesy filling will be soft but still delicious.
Make Ahead and Storing Tips
Leftover vegetable lasagna lasts in the fridge for up to 3 days or in the freezer for up to 3 months. To make it ahead, assemble it and store the unbaked lasagna in the fridge for up to 2 days. (I like to add a sheet of parchment paper on top before covering the baking dish with foil). I prefer freezing baked lasagna.
To reheat this vegetable lasagna, bake at 400°F for 30 minutes to an hour (or until heated in the middle). If frozen, thaw overnight in the fridge before reheating in the oven.
What to Serve with Vegetable Lasagna
I love serving this lasagna with a simple salad. Toss your favorite fresh salad ingredients into a bowl (I love baby lettuce, cucumbers, bell peppers, and tomatoes). Then, drizzle over your favorite salad dressing. My family’s favorites include homemade Italian dressing, simple Caesar dressing, or this balsamic vinaigrette.
We also love siding this veggie-packed lasagna with a slice of classic garlic bread, cheesy garlic bread, or this homemade focaccia.
More Vegetable Pasta Recipes
- Easy Veggie Lasagna Roll Ups
- Fresh Veggie Spaghetti
- Orzo Pasta with Tomato and Basil
- Garlic Parmesan Zucchini Noodles
- Vegetable Baked Pasta
Easy Vegetable Lasagna
- PREP
- COOK
- TOTAL
This vegetable lasagna recipe is a family favorite! Fresh vegetables, a light tomato sauce, and lots of cheese make this the best veggie lasagna ever. Feel free to add or substitute your favorite veggies. We have given suggestions in the article above.
Watch Us Make the Recipe
You Will Need
14 lasagna noodles, see notes
2 tablespoons extra-virgin olive oil
1 cup (140g) chopped onion
1 tablespoon minced garlic, 3 to 4 cloves
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-oz) can crushed tomatoes
Generous handful fresh basil leaves, chopped
One (15-oz) container ricotta cheese or cottage cheese
2 large eggs
2 ounces (60g) parmesan cheese, grated, about 2/3 cup
8 ounces (230g) low-moisture mozzarella cheese, shredded, about 2 cups
Salt and fresh ground black pepper, to taste
Directions
- Cook Noodles
1Bring a large pot of salted water to a boil, then cook lasagna noodles according to package directions. To prevent the noodles from sticking after they are drained, add two teaspoons of olive oil to the pasta water. Drain, then lay flat on a sheet of aluminum foil.
- Make Vegetable Sauce
1Heat the oven to 400°F (204°C). Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray.
2Heat the olive oil in a wide skillet with sides over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3Add the garlic, red pepper flakes, zucchini, yellow squash, and a pinch of salt. Cook, stirring occasionally, until the veggies are softened but still have some crunch, another 5 to 8 minutes.
4Stir 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.
- Prepare the Cheeses
1While the sauce cooks, stir together the ricotta cheese, eggs, and a 1/2 teaspoon of salt in a medium bowl.
2Toss the parmesan cheese with the mozzarella. Set aside.
- Assemble Lasagna
1Spoon about 1 cup of your vegetable mixture into the baking dish to lightly cover the bottom. Arrange four noodles lengthwise, side-by-side, to cover the base. Cut a piece to fit if a noodle doesn’t reach the end.
2Spread half of your ricotta mixture over the noodles. Sprinkle with a third of your parmesan and mozzarella. Top this with a third of the remaining vegetable sauce.
3Add another layer of four noodles. Spread the rest of your ricotta mixture and half of the remaining parmesan and mozzarella. Top this with half of your remaining vegetable sauce.
4Add a final layer of noodles and the rest of your vegetable sauce. Sprinkle the remaining cheese on top.
5Cover the lasagna with foil and bake for 20 minutes. Then, uncover it and bake for another 15 minutes until the cheese is crusty around the edges.
6For a golden-brown cheesy top, broiler for 1 to 2 minutes. Let it rest for 10 to 15 minutes before serving.
Adam and Joanne's Tips
- Cook 12 lasagna noodles, plus 2 extra in case you need them for filling gaps.
- Vegetarian option: Skip the parmesan cheese.
- Gluten-free: Use gluten-free noodles or create “noodle” layers with vegetables (see the article for details).
- Dairy-free/egg-free: Leave out the egg. Substitute almond ricotta for regular ricotta. Consider using nutritional yeast for a cheesy flavor.
- Nutrition: The provided nutrition facts are estimates calculated using the USDA database.
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This was really good. I substituted flax for the egg, and used frozen vegetables, chopped in my food processor. My vegetarian loved it, and so did everyone else.
Thanks for helping me put together a great meal.
The recipe states to leave out the Parmesan if making it vegetarian, but my vegetarian eats parmesan…
I was looking for a healthy alternative to lasagna since I’ve been having some health issues. I liked your recipe because of the flexibility and yet it resembled the recipe I would make with meat. It is so delicious!!! I used two zucchini, half a container of white mushrooms, half an onion and a full green bell pepper. I also used Parmesan reggiano cheese and used dried basil (I had on hand) and used liquified egg whites (my husband doesn’t eat eggs yolks) and used no boil lasagna. I also like that it takes less time to bake (my other meat recipe would be over 1 hour) so we could eat sooner! Thank you for sharing! It will be replacing the old lasagna recipe for us!
This makes me so happy! It sounds like you’ve customized the recipe beautifully to suit your needs and preferences. Love the egg white substitution and all the extra veggies! So thrilled you’ll be making this again – thanks for sharing your experience.