Vegetarian Lasagna

Vegetarian lasagna is a rich, flavorful dish that replaces meat with a hearty medley of vegetables, layered between sheets of pasta, creamy ricotta, and bubbling melted cheese. This comforting, oven-baked classic is perfect for weeknight dinners, family gatherings, or make-ahead meals.

Why You’ll Love This Recipe

This vegetarian lasagna is a crowd-pleaser, whether or not you follow a meat-free diet. It’s packed with fresh vegetables, making it both wholesome and satisfying. The combination of a robust tomato-based sauce, creamy ricotta cheese, and golden melted mozzarella creates a perfect balance of textures and flavors. It’s also highly customizable, freezer-friendly, and makes excellent leftovers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Lasagna noodles

• Olive oil

• Onion

• Garlic

• Zucchini

• Bell peppers

• Carrots

• Spinach

• Crushed tomatoes or marinara sauce

• Tomato paste

• Ricotta cheese

• Mozzarella cheese

• Parmesan cheese

• Eggs

• Dried basil

• Dried oregano

• Salt and black pepper

Directions

1. Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic; cook until fragrant. Stir in diced zucchini, bell peppers, and carrots. Cook for 5–7 minutes until softened. Add spinach and cook until wilted.

2. Make the sauce: Add crushed tomatoes and tomato paste to the skillet. Stir in dried herbs, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally.

3. Cook the noodles: If using regular lasagna noodles, boil them according to package instructions. Drain and set aside. If using no-boil noodles, skip this step.

4. Prepare ricotta mixture: In a bowl, mix ricotta cheese with eggs, a pinch of salt, and half of the Parmesan cheese.

5. Assemble the lasagna: In a baking dish, spread a thin layer of sauce. Add a layer of noodles, then spread some of the ricotta mixture, followed by more sauce and a sprinkle of mozzarella. Repeat the layers, finishing with sauce and topping with mozzarella and the remaining Parmesan.

6. Bake: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove foil and bake for another 20–25 minutes, until the top is golden and bubbling.

7. Rest before serving: Let the lasagna rest for at least 15 minutes before slicing. This helps the layers set and makes serving easier.

Servings and Timing

• Servings: 8

• Preparation time: 30 minutes

• Cooking time: 45–50 minutes

• Total time: Approximately 1 hour 20 minutes

Variations

• Vegan version: Use dairy-free ricotta and mozzarella alternatives, and replace the egg with a flax egg or omit it entirely.

• Low-carb option: Substitute noodles with thin slices of grilled zucchini or eggplant.

• Add legumes: Add cooked lentils to the sauce for extra protein.

• Spicy twist: Add red pepper flakes or chopped chili peppers to the sauce for heat.

Storage/Reheating

• Refrigeration: Store leftover lasagna in an airtight container in the refrigerator for up to 4 days.

• Freezing: Freeze individual slices or the entire dish, tightly wrapped, for up to 3 months.

• Reheating: Reheat in the microwave for 2–3 minutes per slice, or in the oven at 350°F (175°C) for 20–25 minutes, until heated through. If frozen, thaw overnight before reheating.

FAQs

How can I prevent the lasagna from being watery?

Drain excess moisture from vegetables during cooking and let the lasagna rest after baking to help set the layers.

Can I prepare vegetarian lasagna ahead of time?

Yes, assemble the lasagna up to a day in advance and store it in the refrigerator. Bake just before serving.

Can I freeze uncooked lasagna?

Yes, assemble it, cover tightly with foil, and freeze. Bake from frozen, adding 20–30 minutes to the cooking time.

What vegetables work best in vegetarian lasagna?

Zucchini, bell peppers, mushrooms, carrots, and spinach are all excellent choices. You can mix and match based on what you have.

Is it okay to use no-boil noodles?

Yes, no-boil noodles work well. Just ensure there’s enough sauce to fully cover them so they cook through properly in the oven.

Can I use cottage cheese instead of ricotta?

Yes, cottage cheese can be used as a substitute, though it has a slightly different texture and taste.

How do I keep the cheese from burning on top?

Cover the lasagna with foil for the first half of baking, then uncover to let the cheese brown without burning.

Should I cook the vegetables before layering?

Yes, sautéing the vegetables before layering prevents excess moisture and enhances the flavor.

Can I make this gluten-free?

Use gluten-free lasagna noodles, which are widely available in stores.

How long should I let lasagna rest before cutting?

Let it rest for 10–15 minutes after baking. This helps the layers firm up and makes slicing easier.

Conclusion

Vegetarian lasagna is a comforting, flavorful dish that’s perfect for any occasion. It’s loaded with nutritious vegetables and layered with creamy cheese and rich tomato sauce, making it a satisfying meal for vegetarians and meat-lovers alike. With options for customization and easy storage, it’s a recipe you’ll turn to again and again.