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

Easy Vegetable Lasagna Recipe

We Honestly Think This Is The Best Lasagna Recipe

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 five cheese 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 vegetable lasagna is a reader favorite! Tender vegetables, a light tomato sauce, and lots of cheese make this the best vegetable lasagna recipe, ever.
  • 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 actually prefer the texture of no-boil noodles and bonus, it’s easier!

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 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.

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.)

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

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

Watch Us Make the Recipe

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


  • 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 the veggies are softened but still have 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 it into the 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 by adding another third of the cheese and vegetable mixture.

          Finish with a final layer of noodles, the remaining vegetable mixture, and top with the leftover cheese.

          Cover loosely with aluminum foil and bake for 20 minutes; uncover, then bake for 15 minutes until the cheese is crusty around the edges. To make the cheese golden brown on top, slide the pan under the broiler set to high heat 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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429 comments… Leave a Comment
  • Katie November 16, 2021, 7:52 pm


  • B Swank November 9, 2021, 4:47 pm

    very nice!

  • Jess September 28, 2021, 10:49 pm

    Delish!!! The only change I made was that I roasted the garlic and added it to the ricotta mixture. Thanks for the recipe!

  • Cfreezy & Rusty T September 1, 2021, 10:48 pm

    Howdy! For a lady that’s always freezing, I couldn’t wait to wrap my arms around this piping hot lasagna. The layers. MY WORD! THE LAYERS! First layer was saucey. Noodes we’re next. They were cooked to perfection. MMMMM! This is where we went crazyyyyy. We kept the tomatoes out if the veggie sauce! innovative yet tasty yet familiar. This layer was followed by ricotta that was cool and thick Fresh Thyme was sprinkled throughout (shhhhhessssh!) then the process was repeated and handled with care. GAH DAYUM. Baked covered then HAD to broil baby!!! Mozzarella on top. Oooh. The key to making this such a tasty dish was letting it rest. We all need to take a break sometimes. Recommending finding a fun activity to pass the time while you respect the process that is unfolding in your lasagna pan. I consider myself to also have layers, and may not just say, I have willfully peeled them back thanks to this lasagna that I owe my becoming of age to. GAH bless 🙏🏼 Gang gang

  • Lindsay August 18, 2021, 6:48 am

    Can I replace roasted red peppers with fresh red peppers? Any recommendations/additional steps needed for the substitution? Looking forward to trying the recipe tonight, thanks!

    • Joanne September 16, 2021, 1:59 pm

      Sure! I’d cook them with the zucchini.

  • Gwendolyn Y Vincent August 10, 2021, 6:48 pm

    I made your vegetable lasagna last night it was a fail. It tasted bland and it was very watery. I included eggplant, squash, zucchini, red, yellow, orange peppers, mushrooms, onions and spinach. All I could taste was ricotta cheese.

  • Linda June 24, 2021, 6:26 pm

    Your veggie lasagna is the best . I have been making it for at least a year. Everyone loves it. As a matter of fact I went to the store today to get what I need to make it this weekend. I know every time I make your lasagne it will turn out great. Thank you for the great recipe..

  • Jim C. June 16, 2021, 7:29 pm

    This lasagna was easy to make and it was an instant success. My wife has been asking me to make it again. I used all organic ingredients and followed the original recipe with zucchini, squash, and roasted peppers. This next time I will be substituting Bella mushrooms for the squash. We both looked forward to reheating the leftovers for a meal Two days later, gave some to a neighbor, and my wife finished the last piece for lunch on the third day. This time we plan to freeze half of it. I don’t want to mess with the recipe by reducing its size. Great recipe! I think I like it better than meat lasagna and it’s more nutritious and weight-conscious besides.

  • Rania May 30, 2021, 11:21 am

    I tried to make lasagna before. It was a failure. I tried your recipe, it was a success. Thank you for a wonderful and easy recipe. I tried spinach, butternut squash, zucchini and roasted pepper. I added fita cheese with the cheese mix. For the first time I consider my self a lasagna expert 🙂

  • Pennie Wilhelm May 8, 2021, 4:15 pm

    This was one of the best lasagnas I’ve ever made. I made a few changes, like using jarred pasta sauce with all the vegetables. I prefer cottage cheese and it comes out great! I give it a solid 5 stars!

  • LJ Page April 8, 2021, 10:58 pm

    This vegetable lasagna was absolutely delicious. We used hearts of palm for the noodles and it was a huge hit!

  • Shelly April 5, 2021, 9:43 pm

    At age 27 this was my first time making a lasagna and it was so good! I’ve always thought beef lasagnas were gross, and as a vegetarian I thought lasagnas were out of the picture. I’ve now made this recipe five times in the last two months as meal prep. It’s very simple, but has a lot of flavor (garlic, basil YUM) and there are no extraneous ingredients, which I appreciate. I replace ricotta with cottage cheese, as suggested, and my boyfriend who hates cottage cheese has no idea and loves it. I put Beyond Beef in there one time because it was on sale, but honestly the lasagna didn’t need it. (It was good with the BB tho). Thank you so much for writing such a great recipe!

  • Sweets April 4, 2021, 5:34 pm

    Really easy and delicious recipe!! I added a bit of spinach and mushrooms to mine the second time I made it and it was yumm. Thank you so much for sharing!!

  • Ania February 3, 2021, 11:43 am

    This was a big hit! So, so tasty. My only issue was not enough sauce. I was running out for the top layer. Next time I will add more crushed tomatoes or maybe tomato paste. Also, I had a hard time figuring out how much vegetables to put in because the recipe calls for 4 zucchini/squash + roasted peppers, which is waaay more than 4-5 cups of vegetables as listed in the variations section. I did one and a half zucchini and 2 cups of chopped mushrooms to all add up to the 4-5 cups needed, and it didn’t seem like enough. Still made for a tasty dish, though! Will definitely make again.

  • Kelly December 30, 2020, 8:08 am

    If you assemble this ahead and refrigerate, should you bring to room temperature for an hour and then bake as directed?

    • Joanne September 16, 2021, 2:00 pm

      You do not need to bring it to room temperature before baking.


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