In this vegetable lasagna recipe, a savory, vegetable-packed marinara is layered with an herbed ricotta filling between lasagna noodles, then topped with more cheese and baked until bubbly and golden. The result is a satisfying vegetarian lasagna that tastes like a favorite Italian restaurant dish.
If you’re looking for a hearty meatless main, this vegetable lasagna delivers. It’s perfect for family dinners and entertaining, and pairs nicely with simple sides like a crisp salad or crusty bread.
Vegetable Lasagna: Ingredients & Substitutions
- Marinara sauce: Use your favorite jarred variety (tomato-basil is great) or a simple homemade marinara.
- Parmesan cheese: Romano works well as a substitute.
- Fresh basil & parsley: Fresh herbs give the best flavor; use dried if necessary, but reduce the quantity.
- Vegetables: This recipe is highly adaptable—swap or add your favorite vegetables to suit taste or seasonality.
How to Make Vegetable Lasagna
Below are the main steps to assemble and bake this lasagna. Prepare each component, then layer and bake until the cheese is melted and the filling is bubbling.
Begin by cooking the lasagna noodles until al dente, then drain well—do not rinse.
Make the Vegetable Marinara
In a saucepan, cook the firmer vegetables (onion, garlic, bell pepper) until the onion is soft, about 5 minutes. Add zucchini and yellow squash and cook another 2–3 minutes until slightly softened.
Stir in the marinara sauce, chopped spinach, salt and pepper, and heat until the sauce just begins to simmer. Taste and adjust seasonings, then remove from heat and let cool slightly.
Make the Ricotta Filling
In a large bowl, combine ricotta, eggs, grated parmesan, chopped parsley, chopped basil, 1 cup mozzarella, garlic powder, salt and pepper until evenly mixed. Set aside.
Assemble the Vegetarian Lasagna
Preheat the oven to 350°F (175°C). Lightly grease a 9×13″ baking dish.
Spread 1 cup of the prepared sauce across the bottom of the dish. Arrange a layer of cooked lasagna noodles (about 5 noodles per layer), then spread one-third of the ricotta mixture over the noodles. Spoon 1 cup of sauce over the cheese layer.
Repeat to create three layers of noodles, ricotta mixture and sauce. Top with a final layer of noodles, spread the remaining sauce over them, then sprinkle evenly with 2 cups shredded mozzarella and 1/4 cup grated parmesan.
Loosely tent the lasagna with foil so it doesn’t touch the cheese. Bake for 40 minutes, remove the foil, then bake an additional 10–15 minutes until the top is bubbly and lightly browned.
Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh parsley and basil and serve.
Serve
Serve slices with a simple green salad, garlic bread, or roasted vegetables. This lasagna pairs well with classic Italian-style sides and is an excellent centerpiece for a family meal.
Store
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave or the oven set to warm.
Freeze
You can freeze this lasagna either before baking or after baking. To freeze before baking, assemble the lasagna, flash-freeze until firm, then wrap tightly in plastic and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking. To freeze baked leftovers, flash-freeze individual portions on a baking sheet then transfer to airtight containers or vacuum-seal for up to 2 months.
Vegetable Lasagna Recipe FAQs
Wateriness often comes from not draining pasta thoroughly or rinsing noodles after cooking. Make sure the cooked noodles are well drained before assembling.
Let the lasagna rest uncovered for a short time after baking so it can set and thicken before slicing.
Lightly greasing the baking dish is recommended to prevent sticking.
Glass or ceramic baking dishes work well for this recipe and help maintain even baking and a nice presentation.
If you try this recipe and enjoy it, please leave a comment and rating. It’s always rewarding to hear how recipes turn out in your kitchen.
Vegetable Lasagna Recipe
Laura
Ingredients
- 16 ounces lasagna noodles, cooked al dente
- 3 cups mozzarella cheese, divided
Sauce
- 1/2 onion, finely diced (about 1 cup)
- 1 Tablespoon minced garlic
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 2 cups baby spinach, chopped
- 26 ounces marinara sauce
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon pepper
Ricotta mixture
- 30 ounces ricotta cheese
- 3 large eggs
- 1/4 cup grated parmesan cheese
- 1 Tablespoon fresh parsley, chopped
- 1/4 cup chopped fresh basil
- 1 cup mozzarella cheese
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
Topping
- 2 cups shredded mozzarella cheese
- 1/4 cup parmesan cheese
Instructions
- Preheat oven to 350°F (175°C).
- Make the sauce: In a 5-quart saucepan, cook onion, garlic and bell pepper over medium-high heat (covered) until the onion is soft, about 5 minutes. Add zucchini and yellow squash and cook 3 minutes. Stir in marinara, spinach, salt and pepper and heat until it simmers. Remove from heat and set aside.
- Make the ricotta filling: Combine ricotta, eggs, 1/4 cup parmesan, parsley, basil, 1 cup mozzarella, garlic powder, salt and pepper in a large bowl.
- Assemble: Spread 1 cup sauce in the bottom of a greased 9×13″ baking dish. Layer noodles (about 5 per layer), spread one-third of the ricotta mixture, then 1 cup sauce. Repeat to make three layers. Top with remaining noodles, spread remaining sauce, and sprinkle 2 cups mozzarella and 1/4 cup parmesan over the top.
- Bake, cool & serve: Loosely cover with foil and bake 40 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden. Let cool slightly, then garnish with fresh parsley and basil before serving.
Notes
Ingredient substitutions: Use tomato-basil marinara or homemade sauce, Romano for parmesan, and fresh herbs if possible. The vegetable mix is flexible—use what you like.
Storage: Refrigerate leftovers in an airtight container up to 5 days. Reheat in the microwave or oven.
Freezing: Freeze before baking (assembled, flash-frozen then wrapped) or freeze baked portions—both methods keep well up to 2 months.
Nutrition
Nutrition information is an approximation.
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