Easy Vegetable Lasagna

This vegetable lasagna recipe is a reader favorite! Tender vegetables, a light and flavorful tomato sauce, and lots of cheese make this the best veggie lasagna ever.

Watch the Video

Vegetable Lasagna Recipe Video

Related: See 24 must-try pasta recipes, our family makes over and over again!

We Honestly Think This Is The Best Lasagna Recipe

I know that saying this is the “best lasagna ever” is a bold statement, but we genuinely believe it. I love lasagna in all its forms. We’ve shared a variety of them, including a meaty beef and sausage lasagna, this five cheese lasagna, our extra easy no-fuss lasagna, and even this creamy chicken lasagna with white sauce. While they are all delicious, it’s this easy vegetable lasagna that truly has my heart.

Vegetable lasagna with tender vegetables, a light tomato sauce, and lots of cheese
  • This veggie lasagna is easy to make, made from scratch, and calls for simple ingredients.
  • The recipe is adaptable based on the vegetables you have available to you. In our photos, we’ve used zucchini, yellow squash, red peppers, and onions, but a variety of veggies can work in their place.
  • You can make this lasagna gluten-free, dairy-free, and vegan. Check our notes below for suggestions.

How to Make Vegetable Lasagna

Just like when making classic lasagna, the method for our recipe is pretty simple. Here’s an overview of how to make our vegetable lasagna (the full recipe is below):

Cook your lasagna noodles OR skip this step and use no-boil noodles. Even though we use regular lasagna noodles in our video, I love using no-boil noodles since they require less prep time.

Make the simple tomato sauce, which takes about 20 minutes. If you’re going to be short on time, the sauce can be made up to three days in advance.

Combine ricotta cheese, egg, and a bit of salt together. Choose high-quality ricotta for this. Unfortunately, quite a few brands miss the mark when it comes to great-tasting ricotta. I like BelGioioso Ricotta con Latte Whole Milk, Sorrento, and if I can find it, freshly made ricotta from our local cheese shop.

Assemble the lasagna by layering the vegetable sauce, noodles, ricotta mixture, and shredded cheese.

The lasagna bakes in the oven for about 35 minutes. I like to bake it covered with foil for 20 minutes and then remove it so the top and cheese get some color.

Making vegetable sauce for our lasagna.
The vegetable sauce takes about 20 minutes and can be made up to 3 days in advance.
Covering the the veggie lasagna with foil before baking.
Bake the lasagna covered for 20 minutes, and then uncover and continue to bake until done.

Veggie Lasagna Recipe Variations

I absolutely love this meatless lasagna recipe because it is so easy to adapt to what we have in the house (or the season).

You will need 4 to 5 cups of chopped vegetables to make it. We use zucchini, summer squash, and roasted red peppers in our video, but here are some more suggestions for vegetables you can use:

  • Mushrooms, chopped or torn into small pieces
  • Spinach, kale or other greens
  • Winter squash like butternut or delicata squash would be excellent for a fall-inspired lasagna. I’d peel and cube them.
  • Carrots, chopped or shredded
  • Bell peppers, fresh or roasted (I love adding roasted red peppers)
  • Eggplant that’s been cut into cubes

For a gluten-free vegetable lasagna, use gluten-free noodles or vegetables to make the noodle layer. Layer long, thin slices of eggplant or zucchini in place of the noodles. I prefer to partially cook the slices by roasting or grilling first, so they don’t add too much moisture to the lasagna.

For a dairy-free vegetable lasagna, swap the ricotta cheese and egg for almond ricotta. You can make it yourself or buy it (Kite Hill is a popular brand). I also like swapping the cheese for a generous sprinkling of nutritional yeast.

For a creamy vegetable lasagna, use the sauce from our creamy chicken lasagna, and swap the chicken sausage for sautéed vegetables.

Make Ahead and Storing Tips

Lasagna is the perfect make-ahead meal. Here’s how I do it:

The vegetable sauce lasts in the refrigerator for up to three days and in your freezer for about three months. We recommend using freezer-safe glass containers or double layers of freezer bags to store sauces. To thaw, leave it overnight in the refrigerator.

You can refrigerate unbaked lasagna. Cover and refrigerate the assembled unbaked lasagna for up to two days. When you cover it, use parchment or wax paper between the lasagna and aluminum foil since aluminum foil can react with tomatoes.

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). To reheat, defrost the frozen lasagna overnight in the refrigerator and then bake at 400°F for about 1 hour. (I prefer baking and freezing the lasagna instead of freezing uncooked lasagna.)

More Vegetable Pasta Recipes

Easy Vegetable Lasagna

Easy Vegetable Lasagna

  • PREP
  • COOK

This vegetable lasagna recipe is a reader favorite! Tender vegetables, a light tomato sauce, and lots of cheese make this the best veggie lasagna ever. We really do not miss the meat. Feel free to add or substitute your favorite veggies. We have given suggestions in the article above.

Makes 8 Servings

Watch Us Make the Recipe

You Will Need

14 lasagna noodles, see notes

2 tablespoons extra-virgin olive oil

1 cup (140 grams) 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-ounce) can crushed tomatoes

Generous handful fresh basil leaves, chopped

One (15-ounce) container ricotta cheese or cottage cheese

2 large eggs

2 ounces (60 grams) parmesan cheese, grated, about 2/3 cup

8 ounces (230 grams) low-moisture mozzarella cheese, shredded, about 2 cups

Salt and fresh ground black pepper, to taste


  • 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° Fahrenheit. 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.

    3Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

    4Add 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.

    5Stir 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 the ricotta cheese, eggs, and a 1/2 teaspoon of salt in a medium bowl until blended.

    2Toss the parmesan cheese with the mozzarella. Set aside.

  • Assemble Lasagna
  • 1Spoon 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 it into the dish to cover where the other noodles have not.

    2Spread half of the ricotta cheese mixture over the noodles, then sprinkle a third of the parmesan and mozzarella cheeses on top of the ricotta. Finally, scatter a third of the vegetable sauce on top.

    3Add another layer of four noodles and spread the remaining ricotta cheese over them. Scatter half of the parmesan and mozzarella cheeses over the ricotta. Spread half of the remaining vegetable sauce on top.

    4Finish with a third layer of noodles and the remaining vegetable sauce. Finally, finish with the remaining cheese sprinkled all over the top.

    5Cover the lasagna with aluminum foil and bake for 20 minutes; uncover, then bake for 15 minutes until the cheese is crusty around the edges.

    6To make the cheese golden brown on top, slide the pan under the broiler and set to high heat for 1 to 2 minutes. Let rest 10 to 15 minutes before serving.

Adam and Joanne's Tips

  • You will need 12 lasagna noodles, but we like to cook two extra noodles just in case we need to fill any holes while building the noodles.
  • For vegetarian lasagna, leave out the parmesan cheese.
  • Make-ahead tips have been shared in the article above. The sauce can be made up to three days in advance, refrigerate assembled and unbaked lasagna for up to 2 days, and the baked lasagna can be frozen.
  • For a gluten-free lasagna, use gluten-free noodles or vegetables to make the noodle layer. Tips have been shared in the article above.
  • For a dairy-free and egg-free lasagna, swap the ricotta cheese and egg for almond ricotta. You can make it yourself or buy it (Kite Hill is a popular brand). I also like swapping the cheese in the recipe for a generous sprinkling of nutritional yeast.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database 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 Serving Size 1/8 of lasagna / Calories 381 / Total Fat 20.9g / Saturated Fat 11g / Cholesterol 104mg / Sodium 773mg / Carbohydrate 28.2g / Dietary Fiber 4.3g / Total Sugars 6.5g / Protein 20.7g
AUTHOR:  Adam and Joanne Gallagher

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. In 2022, we also updated the recipe video. You can watch the older video here. – Adam and Joanne

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451 comments… Leave a Review
  • Priscilla February 15, 2024, 2:40 am

    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!

    • Joanne February 15, 2024, 3:07 pm

      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.

  • MARY WHITE December 14, 2023, 1:43 pm

    I made the vegetable lasagna, I added some fresh spinach, It’s truly the best vegetable lasagna I’ve made, and it freeze well wrap tight in alumin foil.

  • KayDubb November 19, 2023, 11:08 pm

    Such a great, flexible recipe. Thank you! I used my garden’s butternut, leeks, and carrots along with mushrooms and jarred roasted red peppers. Deeelish! I think the quantity of 4-5 cups of veg is entirely dependent on what veg you are using. The video shows way more veg being used than the quantities listed. I had to saute several more cups of raw veg to get the right ratio to tomato sauce. No biggie but I would cook more veg from the start if I did this again. Guests loved it, a winner!

  • Andrea Messina November 15, 2023, 7:49 pm

    This sounds great! I’ve assumed it’s best to freeze lasagna unbaked because it can dry out. Is that different for a veggie lasagna or is it ok to freeze unbaked? Thanks!

    • Joanne November 16, 2023, 1:36 pm

      Hi Andrea, With this recipe, you can freeze either unbaked or baked. I have not had any issues with it drying out.

  • Bob October 6, 2023, 11:03 am

    From the Tips Section – “For vegetarian lasagna, leave out the parmesan cheese.” How does leaving out the parmesan cheese, while leaving in the ricotta, mozzarella and eggs, make this vegetarian? All of those ingredients, including the parmesan, are are usually in a Vegetarian diet anyway. Thanks.

    • Joanne October 6, 2023, 12:11 pm

      Hi Bob, We assume vegetarians generally will eat eggs and fresh cheeses, like ricotta. Parmesan is often made with animal rennet, which is from calves so many vegetarians avoid it.

  • Peg Garvey October 1, 2023, 7:37 pm

    First of all, I would not call this recipe “easy”, since I spent 1 1/2 hours preparing it today. But, it was worth it! Best veggie lasagna I’ve had, and my husband is still raving about it.

  • L Repollet September 23, 2023, 9:40 am

    I have made vegetable lasagna before but this recipe is the bomb! I added shaved multicolored carrots,mushroom fresh basil. I hardly ever eat two servings of lasagna but this one I did! Thank I loved it.

    • Adam September 23, 2023, 6:35 pm

      We are thrilled that you loved it! Thank you so much for coming back to let us know 🙂

  • Hilary Westbrook August 7, 2023, 4:22 pm

    I’m a lifelong lasagna fan who has always been afraid to make it myself…until now! I followed the recipe close to as-written (used no-boil noodles, a sweet onion, and doubled the mozzarella cheese because I wanted it VERY cheesy) to near-perfect results. I was seriously shocked at how good it was and will definitely make it again! I will say that it took my husband and I a full hour to prep and cook the veggies and sauce. It will probably not take quite so long next time, but it was still a little shocking. Next time, I plan to zazz up the ricotta with some parsley and/or oregano.

  • bethanneross@gmail.com July 22, 2023, 9:54 pm

    ps – the vegetables are 100% the star of your recipe! Not at all runny or mushy. The sweetness of the tomatoes, the crunch from the summer squash and bell peppers….. the flavors are perfect!
    (I promised my non-vegetarian husband that I would make a little Italian sausage marinara to top a serving (just one!) of lasagna, so that can enjoy it too.)
    Thanks again!

  • Beth Anne July 22, 2023, 9:40 pm

    Joanne, thank you for sharing your recipe and tips! I made as you directed and used garden-fresh heirloom tomatoes; summer squash; red, yellow, and purple bell peppers; creole onions for the vegetable sauce. It is Fabulous!!!

  • candice jeudy June 29, 2023, 8:44 am

    Yes delicious but I made mine with Alfredo sauce Cajun seasoning, garlic powder, old bay spice to the vegetables and added an Haitian old seasoning trick epises (leek, green onions, scotch bonnet, mojo, and garlic blended together) it can up amazing and everyone is asking for it again. 5 x making it.

  • lara April 28, 2023, 11:51 am

    love it

  • Julia M. January 22, 2023, 5:24 pm

    Super easy to put together and delicious! I ended up adding mushrooms and eggplant along with the squash and zucchini and pan fried all the veggies. I kept the veggies and sauce separate and layered them separate too. Great recipe if you’re looking for an easy veggie lasagna!

  • Ina December 31, 2022, 7:10 pm

    Making this right now and using oven-ready noodles. Baking at 375 for 50 min with foil and then another 10 without. Can’t wait to try it! Super easy to put together.

  • Suzanne December 14, 2022, 4:34 pm

    This was really delicious. I put 8oz soaked brown lentils in the vegetable sauce with 4 carrots, 1 red pepper and 1 courgette. I used 500g passata and 1 Tbs tomato purée instead of the crushed tomatoes and 8 fl oz stock and simmered the sauce for 30 minutes. I had to use part cottage cheese because the supermarket only had 250g Ricotta left but it was still delicious.


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