Easy Vegetable Lasagna

This vegetable lasagna is a reader favorite! Tender vegetables, a light tomato sauce, and lots of cheese make this the best vegetable lasagna recipe, ever. Jump to the Vegetable Lasagna Recipe or watch our video to see how we make it.

Watch Us Make Vegetable Lasagna

We Honestly Think This Is The Best Lasagna Recipe, Ever

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

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

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):

  1. Cook your lasagna noodles OR skip this step and use no-boil noodles. Even though we use regular lasagna noodles in our video, I actually prefer the texture of no-boil noodles and bonus, it’s easier!
  2. 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.
  3. Combine ricotta cheese, egg, and a bit of salt together. Choose a 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.
  4. Assemble the lasagna by layering the vegetable sauce, noodles, the ricotta mixture, and shredded cheese.

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

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

Veggie Lasagna Recipe Variations

One of the things I absolutely love about this veggie lasgana recipe is that 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 this meatless lasagna. Here are some suggestions for vegetables you can use:

  • Zucchini and/or yellow summer squash, chopped
  • 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 use 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 called for in the recipe for a generous sprinkling of nutritional yeast.

For a creamy vegetable lasagna, use our creamy chicken lasagna recipe, but 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 can be made in advance and should last in your refrigerator up to 3 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, but unbaked lasagna 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.

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 at 400°F for about 1 hour. (I prefer baking and then freezing the lasagna instead of freezing uncooked lasagna.)

Easy Vegetable Lasagna Recipe

More Vegetable Pasta Recipes

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

  • PREP
  • COOK
  • TOTAL

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

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 tablespoon minced garlic, (3 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 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.

    • Make Vegetable Sauce
    • Heat the oven to 350 degrees Fahrenheit. Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray.

      Heat the olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent, about 5 minutes. Add the garlic, red pepper flakes, zucchini, squash, and a pinch of salt then cook, stirring occasionally until softened but still with some crunch, another 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, about 5 minutes. Add the basil and season to taste with additional salt and pepper.

      • Make Cheese Filling
      • While the sauce cooks, stir the ricotta cheese, eggs, and a 1/2 teaspoon of salt in a medium bowl until blended.

        • Assemble Lasagna
        • 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.

          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

  • Make-ahead tips have been shared in the article above. The sauce can be made up to three days in advance, you can refrigerate assembled and unbaked lasagna up to 2 days, and the baked lasagna can be frozen.
  • For a gluten-free lasagna, use gluten-free noodles or use 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 called for 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 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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366 comments… Leave a Comment
  • Victoria Gregory December 9, 2019, 5:09 pm

    I thought I left a comment earlier, but I don’t see it…I made this for a holiday potluck and received many compliments on it. I followed your recipe, but used just one zucchini and one summer squash as I included carrots. I also added about a half cup of store bought marinara sauce as I was afraid the sauce I made might not be enough. I made this the night before and was so glad I did! I used a deep lasagna pan (13x9x3), which was good, because the lasagna seemed to expand as it cooked. I’m very glad I tried this recipe, it’s a keeper!

    Reply
  • Victoria Gregory December 9, 2019, 8:50 am

    Good recipe and loved the cooking and baking tips they offered. I’m not a big lasagna fan, but I made it for a potluck dinner, and received many compliments on it. I followed the recipe, and added carrots (one of their suggested additional veggies) and reduced the zucchinni and summer squash to one each. I made their sauce, but added about a half cup of jarred marinara sauce as I was afraid it wouldn’t be enough sauce. It was delicious!
    I’m so glad I found this recipe, I will definitely be making this again.!

    Reply
  • Elizabeth November 9, 2019, 9:45 am

    I was searching for a good lasagna recipe to make for my friend (food snob) who is a vegetarian and whose son is a professional chef! Hands down, it was the best lasagna we have ever tasted. I am making tonight (with meat) for some other friends coming over. Thank you very much for my new go-to dinner meal!

    Reply
  • Marzee October 25, 2019, 10:15 am

    I don’t cook so this may be a stupid question, BUT what size pan should I use.
    Thanks

    Reply
    • Joanne October 31, 2019, 2:19 pm

      Hi Marzee, We use a 9-inch by 13-inch pan.

      Reply
  • Bron June 22, 2019, 2:59 am

    This recipe sounds great and love the feedback. Looking to make it today for a birthday tomorrow. Looking to use non-cook pasta. Should I assemble today and cook tomorrow or cook and then re-heat tomorrow? What will work best? Thanks in advance.

    Reply
    • Joanne August 2, 2019, 2:22 pm

      Hi Bron, Either option will work. We’ve done both without any issues.

      Reply

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