This Vegetable Lasagna is the kind of feel-good dinner that makes everyone forget it’s packed with veggies! This vegetarian lasagna is tried, tested, tweaked, and made on repeat in my own kitchen for my own family! No dry layers, watery veggies, or bland bites here! Every bite has that perfect mix of bubbling mozzarella cheese, rich marinara sauce, and tender lasagna noodles. I’ve cooked this for busy weeknights, family gatherings, and meal prep weeks, and it works every single time!
Serve this lasagna with some delicious sourdough dinner rolls!
This veggie lasagna has become one of those dishes my family gets really excited about. There’s nothing better than pulling a big baking dish out of the oven, seeing that top layer golden and bubbling, and knowing dinner is handled. It’s hearty enough that no one misses the meat, which is honestly the best compliment for a vegetarian lasagna.
I also love that it’s packed with vegetables like zucchini, mushrooms, bell pepper, and onion! My kids don’t even question the veggies anymore and that's a win in my book! Add a little fresh basil or parsley on top, and serve it with some crusty sourdough bread to soak up all that yummy homemade marinara sauce!
Don't forget that you can adjust this recipe too! I can clean out the fridge, swap in spinach, broccoli, or even eggplant, and it still turns out amazing. Plus, the leftovers reheat beautifully, which makes my future self very happy.
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Tried & True Veggie Lasagna
This is the best vegetable lasagna when you want bold flavor, sturdy layers, and a recipe that actually slices clean. Roasting the veggies brings out their flavor, the cheese mixture stays creamy (thanks to whole milk ricotta), and the layering method guarantees an even layer every time.
When you are trying to eat more veggies, this is a great recipe to make! If you want to add some protein to your lasagna, check out my meat lasagna or my meat and vegetable lasagna!
Vegetarian Lasagna Recipe Ingredients
- Lasagna noodles. One box is enough for this recipe. Use your favorite brand of lasagna noodles.
- Mozzarella cheese. Whenever I make lasagna, I prefer to shred my own cheese. If that is not possible for you, pre-shredded mozzarella cheese is a great choice.
- Ricotta cheese. Whole milk will give you the creamiest ricotta mixture. If you want, you can use skim milk.
- Eggs. This helps keep the lasagna together. As the eggs cook and then cool they will allow the lasagna to stay together when you cut into the lasagna.
- Veggies. We'll be using zucchini, red bell pepper, yellow bell pepper, mushrooms, onions, and garlic cloves. You can use whatever vegetables you would like, just make sure to roast them first.
- Olive oil. It is used to roast the veggies but also to sauté the onions for the marinara sauce.
- Italian seasoning. This is the seasoning we will be using for the veggies and the ricotta mixture. You can use fresh herbs instead if you have them. You'll need to use a little bit more fresh herbs if that is what you would like to use. Keep it to about ¼ cup of fresh herbs.
- Salt and pepper to taste.
- Crushed tomatoes. One large can (28 ounces) is the perfect amount of tomatoes to make this recipe.
- Red wine (Cabernet, Pinot Noir, or a red blend). This is optional but I always add wine to my marinara sauce. It helps balance the sweetness of the tomatoes.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Vegetable Lasagna Recipe Variations
- Swap ricotta cheese with cottage cheese for a lighter texture. Now as an Italian, ricotta is my go to, but if you want to add more protein you could use cottage cheese.
- Add spinach, broccoli, or roasted eggplant. This is a great recipe to make anytime throughout the year and use what veggies are in season!
- Sprinkle in red pepper flakes for extra heat. Just make sure to tell everyone so they aren't surprised by the heat!
- Use store-bought marinara sauce if you’re short on time. You can use whatever type of marinara sauce you would like. I've included my favorite, but I also love Instant pot marinara sauce, any tomato sauce will work.
- Mix mozzarella cheese with provolone for deeper flavor.
How to Make The Best Vegetable Lasagna
Step 1
Preheat your oven to 400°F. The secret here is roasting the vegetables. This removes excess moisture and boosts flavor so your lasagna doesn’t turn watery. Toss zucchini, bell peppers, mushrooms, and onion with olive oil, garlic, Italian seasoning, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes until tender and caramelized.
Step 2
Heat olive oil in a saucepan over medium heat. Add onion and cook until soft. Add garlic, then stir in crushed tomatoes, salt, and red wine. Simmer for 15–20 minutes.
Step 3
Next, it's time to make the cheese mixture! Mix the ricotta cheese, parmesan cheese, eggs, Italian seasoning, and salt until smooth.
How to Layer Veggie Lasagna
Step 3
It's time to layer all the lasagna together. Get all of the ingredients and lay them out.
Step 4
Spread 1 cup marinara sauce on the bottom of a 9×13-inch baking dish. Add 4 lasagna noodles (boil noodles first if using traditional noodles). Spread ¼ of the ricotta mixture evenly. Add ¼ of the roasted vegetables. Sprinkle 1 cup mozzarella cheese and spoon remaining sauce lightly over the veggies.
Step 5
Repeat until all ingredients are used. Finish with the final layer of noodles, remaining sauce, and mozzarella cheese on the top layer.
Step 4
Bake at 375°F for 30–40 minutes until the cheese is bubbling and golden. Let rest 10–15 minutes before slicing. If the tops starts browning a little too fast, tent the top of the lasagna with some aluminum foil.
What to Serve With This Easy Vegetable Lasagna
- Check out my whole post about all the difference delicious recipes to serve with lasagna.
- Garlic bread or sourdough breadsticks. Really, this lasagna goes with any type of bread! Serve it with some crusty sourdough discard bread or even a loaf of ciabatta bread. One thing to keep in mind, there MUST be bread!
- Simple green salad with a simple balsamic vinaigrette.
- Roasted vegetables. Why not bump up the veggies with even MORE veggies! I love making sauteed Italian eggplant as a side or even crispy roasted Brussel sprouts.
How to Store Leftover Veggie Lasagna
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the oven or microwave until warmed through.
This is a great recipe to make ahead of time too! Hello meal prep! All you have to do is assemble the entire lasagna, cover tightly with foil, and refrigerate up to 24 hours before baking. You can also freeze it unbaked for up to 3 months.
Frequently Asked Questions
Yes. The traditional lasagna noodles do need to be boiled first. If you prefer oven ready lasagna noodles you can use that and you would not have to boil them first.
Yes! Freeze before or after baking for best results.
Skipping roasted vegetables or not letting it rest causes excess moisture.
Did you make this recipe and love it?
If you did, don't forget to leave a 5-star review and comment below! Show me your creation on Instagram or Facebook. Just mention @Lynn'sWayofLife or use this hashtag #lynnswayoflife.
📖 Recipe
Easy Vegetable Lasagna
Ingredients
- 1 box Lasagna Noodles
- 1 lb Mozzarella Cheese Shredded, about 4 cups
For the roasted vegetables
- 2 Large Zucchini Sliced into thin rounds
- 1 Red Bell Pepper Chopped
- 1 Yellow Bell Pepper Chopped
- 1 cup Mushrooms Sliced
- 1 Onion Diced
- 3 cloves Garlic Minced
- 2 tablespoon Olive Oil
- 1 teaspoon Italian Seasoning
For the Marinara Sauce
- 2 tablespoon Olive Oil
- 1 Onion chopped
- 3 cloves Garlic chopped
- 28 oz Can of Crushed Tomatoes
- 1 teaspoon Salt
- ¼ cup Red Wine Cabernet, Pinot Noir, or a Red Blend
For the cheese mixture
- 32 oz Ricotta Cheese
- 1 cup Parmesan Cheese Grated
- 2 Egg
- 1 teaspoon Italian Seasoning
- ½ teaspoon Salt
Instructions
- Preheat your oven to 400°F. Toss zucchini, bell peppers, mushrooms, and onion with olive oil, garlic, Italian seasoning, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes, until tender and slightly caramelized.
- In a medium saucepan, heat 2 tablespoon olive oil over medium heat. Add chopped onion and sauté until soft, about 5 minutes. Add garlic and cook for 1 minute more. Stir in crushed tomatoes, salt, and pepper. Simmer on low heat for 15–20 minutes, stirring occasionally.
- In a large mixing bowl, combine ricotta cheese, Parmesan, egg, Italian seasoning, salt, and pepper. Give it a good mix.
- Now it is time to put the lasagna together. Spread 1 cup of marinara sauce on the bottom of a 9×13-inch lasagna pan. Layer 4 lasagna noodles on top of the sauce. Spread ¼ of the ricotta mixture over the noodles. Add ¼ of the roasted vegetables. Sprinkle 1 cup mozzarella cheese over the veggies and add a scoop or two of sauce on top of the veggies. Repeat: noodles, ricotta mixture, vegetables, mozzarella, and sauce. Continue until all the ingredients are gone and then top with sauce mozzarella cheese. I was able to get 4 layers of 4 lasagna noodles on each layer.
- Bake at 375°F for 30-40 minutes or until the cheese is golden and bubbly.
- Allow the lasagna to rest 10–15 minutes on a rack before slicing. This helps the layers set and makes for perfect slices. Garnish with fresh basil or parsley if you would like.
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