This classic Vegetarian Lasagna is a hearty, satisfying dish layered with savory sautéed vegetables, a rich tomato sauce, creamy ricotta mixture, and plenty of gooey melted cheese. Whether you’re feeding a family or hosting a dinner party, this meatless lasagna is guaranteed to impress with its vibrant flavors and comforting texture.
Why You’ll Love This Recipe
Packed with Vegetables: A nutrient-rich blend of zucchini, bell pepper, mushrooms, and spinach.
Hearty and Filling: Satisfies even without meat, thanks to layers of cheese, pasta, and rich sauce.
Perfect for Meal Prep: Makes a large batch that keeps well for leftovers or freezing.
Customizable: Swap vegetables based on season or preference.
Crowd-Pleasing Comfort Food: Loved by vegetarians and meat-eaters alike.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the vegetable filling:
Olive oil
Onion, chopped
Garlic, minced
Zucchini, diced
Bell pepper (red or yellow), diced
Mushrooms, chopped
Spinach, chopped
Salt
Black pepper
Dried oregano
Dried basil
Red pepper flakes (optional)
For the tomato sauce:
Crushed tomatoes (28-ounce can)
Tomato sauce (15-ounce can)
Salt
Black pepper
Sugar
Italian seasoning
For the cheese mixture:
Ricotta cheese (or cottage cheese)
Egg
Grated Parmesan cheese
Salt
Black pepper
For assembling:
Lasagna noodles (cooked according to package instructions)
Shredded mozzarella cheese
directions
Sauté the Vegetables:
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 2–3 minutes until softened. Add zucchini, bell pepper, and mushrooms. Cook for 5–7 minutes, then add spinach, salt, black pepper, oregano, basil, and red pepper flakes (if using). Cook until vegetables are tender and moisture is mostly evaporated.
Prepare the Tomato Sauce:
In a saucepan, combine crushed tomatoes, tomato sauce, salt, black pepper, sugar, and Italian seasoning. Bring to a simmer and let cook for 10–15 minutes to blend flavors.
Mix the Cheese Filling:
In a medium bowl, mix ricotta (or cottage cheese) with the egg, Parmesan, salt, and black pepper until well combined.
Assemble the Lasagna:
Preheat the oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of tomato sauce on the bottom. Layer as follows:
3–4 noodles
Half of the ricotta mixture
Half of the vegetable mixture
Sauce
Sprinkle with mozzarella
Repeat layers, ending with noodles, sauce, and a generous topping of mozzarella.
Bake:
Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 15–20 minutes until the cheese is bubbly and lightly golden.
Rest and Serve:
Let the lasagna rest for 10–15 minutes before slicing. Serve warm.
Servings and timing
Servings: 8
Prep Time: 30 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour 15 minutes
Calories: ~380 kcal per serving
Variations
Add More Veggies: Include eggplant, kale, corn, or shredded carrots for extra variety.
Vegan Option: Use dairy-free ricotta, mozzarella, and skip the egg.
Gluten-Free Version: Use gluten-free lasagna noodles.
Spicy Twist: Add more red pepper flakes or diced chili to the sauce.
storage/reheating
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze individual portions or the whole dish before baking. Thaw overnight and bake as directed.
Reheating: Reheat in a 350°F (175°C) oven covered with foil for 15–20 minutes or microwave individual portions.
FAQs
Can I make this lasagna ahead of time?
Yes, assemble up to 24 hours in advance, refrigerate, and bake when ready.
What’s the best cheese for lasagna?
Mozzarella for melt, Parmesan for flavor, and ricotta or cottage cheese for creaminess.
Can I use no-boil noodles?
Yes, but increase sauce slightly and ensure noodles are fully covered during layering.
How do I prevent watery lasagna?
Thoroughly drain or sauté vegetables to remove excess moisture before layering.
Is it okay to skip the egg in the ricotta mixture?
Yes, but the egg helps bind the cheese mixture; a tablespoon of flour can be a substitute.
What can I use instead of ricotta?
Cottage cheese or a tofu-based ricotta substitute for a vegan option.
Should I cover the lasagna while baking?
Yes, cover with foil for the first 25 minutes, then uncover to brown the top.
Can I use jarred pasta sauce?
Yes, substitute for the homemade tomato sauce for a quicker option.
How thick should the vegetable layer be?
Evenly distribute half the vegetables per layer to maintain balance and structure.
Can I make mini lasagna portions?
Yes, layer in individual ramekins or muffin tins for single-serve portions.
Conclusion
Vegetarian Lasagna is a delicious, wholesome, and crowd-pleasing meal packed with flavor and layered goodness. With its satisfying blend of cheese, vegetables, and rich tomato sauce, it’s a perfect dish for family dinners, entertaining, or meal prep. Enjoy it fresh out of the oven or as a next-day leftover—it’s always a winner.
[tasty-recipe id=”18527″]