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

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


  • 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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296 comments… Leave a Comment
  • Illi September 1, 2017, 10:08 am

    Wondering if I could add in cooked kale or would that be weird?

    • Joanne September 1, 2017, 1:32 pm

      Kale is an excellent idea.

  • anne August 13, 2017, 11:27 pm

    Is there a substitute for onions as I know people allergic to onions?

    • Joanne October 30, 2017, 2:15 pm

      Hi Anne, You can simply leave them out.

  • bettine July 29, 2017, 1:44 pm

    I made this recipe for my Brazillian family today. My sister in-law is a vegetarian and i was making an Irish stew for everyone else and i decided with an hour and a half to go until serving that i would make this recipe so she would have something nice to eat too. The whole family loved it more than my Irish stew (which i had been cooking for 5 hours!)

    It was the best lasagne i have ever made, the 3 cheeses really make up for no meat and the seasonal veg made it so colourful. Also i used fresh pasta from fridge in super-market. Made it that little bit faster to prepare and tasty !

    Thank you, i have spread the good recipe with Brazil now!

  • Jana July 24, 2017, 6:06 pm

    Really excited to try this recipe tonight. Can you estimate how many cups or grams of squash you used? Thanks!

    • Joanne July 27, 2017, 2:37 pm

      Hi Jana, You are looking between 1 to 1 1/2 pounds of squash (zucchini and summer squash combined).

  • Julie June 29, 2017, 1:27 pm

    Can this be made ahead of time and frozen? If so how would you proceed with baking it?

    • Joanne June 29, 2017, 4:51 pm

      Baked lasagna 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.

  • Loretta Hinton June 18, 2017, 7:29 pm

    How do you convert this delicious recipe for 2-3 people….this is great if you’re entertaining but if not you end up with a lot of left-overs

    • Joanne June 29, 2017, 4:50 pm

      You could cut the recipe ingredients by half and use a 2-quart square baking dish.

    • Erin Tracy September 3, 2017, 9:32 pm

      I cook for just one and each time I make this I use two bread pans and freeze the second one. Makes it so I have something delicious on a day when I’m slammed with homework or too tired from work.

    • Dr R September 13, 2017, 2:30 pm

      Put it into two smaller pans and freeze one, for that night when you really do not want to cook. 🙂

  • Kaye June 15, 2017, 1:11 am

    Made it like your recipe love it. (forgot my eggs) but still so good. Thank you for this great recipe been looking for healthy and better recipes like this one.

  • Dorothy Pearson June 4, 2017, 5:29 pm

    I added mushrooms and spiniach.

  • Hadjra May 16, 2017, 1:05 pm


    This dish looks wonderful. But Is it okay if I leave the jar roasted red peppers out of the dish?

    Do you recommend a substitude or is it possible to continue making the dish with out a substitute?

    • Joanne June 29, 2017, 4:50 pm

      You can simply leave them out. The lasagna will still work nicely.

  • ginny May 11, 2017, 12:34 pm

    If I make this on Thursday, could I possibly keep it in the fridge until Sunday or must it be frozen?

    • Joanne May 12, 2017, 7:14 pm

      Hi Ginny, You should be okay, I’d say 3 days are pretty much the max.


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