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 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.

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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.

How to Make Our Easy and Adaptable Vegetable Lasagna

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.

Creamy White Chicken Lasagna RecipeYOU MAY ALSO LIKE: If you like this veggie lasagna, you’ll love our Creamy White Chicken Lasagna Recipe with its cheesy sauce, chicken sausage and fresh spinach.

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
  • TOTAL

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 (about 1/2 pound)

2 medium yellow squash, cut into 1/2-inch pieces (about 1/2 pound)

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 part-skim 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

Directions

  • 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.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

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

Nutrition Per Serving: Calories 444 / Protein 25 g / Carbohydrate 45 g / Dietary Fiber 4 g / Total Sugars 7 g / Total Fat 19 g / Saturated Fat 9 g / Cholesterol 93 mg
AUTHOR: Adam and Joanne Gallagher

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265 comments… Leave a Comment
  • 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 !

    Reply
  • 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?

    Reply
    • 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.

      Reply
  • 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.

    Reply
  • Gail August 18, 2016, 8:48 pm

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

    Reply
    • Joanne August 22, 2016, 1:53 pm

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

      Reply
  • 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.

    Reply
  • 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
  • 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.

    Reply
    • Joanne March 3, 2016, 8:48 pm

      We would cook the spinach before adding.

      Reply
  • Alex February 12, 2016, 10:43 am

    *best option…

    Reply
  • eleanor February 2, 2016, 12:22 pm

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

    Reply
    • Joanne February 2, 2016, 4:26 pm

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

      Reply
  • 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.

    Reply
    • 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.

      Reply
  • 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.

    Reply
  • Rita December 10, 2015, 3:13 am

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

    Reply
    • 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.

      Reply
  • 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. ?

    Reply

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