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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284 comments… Leave a Comment
  • 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!

    Reply
  • Jen October 1, 2014, 7:29 pm

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

    Reply
    • 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.

      Reply
  • 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!

    Reply
  • 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?

    Reply
    • 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.

      Reply
  • 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.

    Reply
  • 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.
    thanks

    Reply
    • 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.

      Reply
  • 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…

    Reply
  • Kelly August 24, 2014, 11:48 am

    Can I freeze this?

    Reply
    • Joanne October 23, 2014, 12:22 pm

      Yep, this lasagna freezes well.

      Reply
  • 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!

    Reply
    • Joanne October 23, 2014, 12:23 pm

      Yep, we used roasted bell peppers.

      Reply
  • 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?

    Reply
    • 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.

      Reply

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