Best Vegetarian Lasagna
The best veggie lasagna recipe! This homemade vegetarian lasagna is filled with roasted vegetables, tomato sauce, and ricotta cheese.
- Total time
- 1 hr 30 min
- Active time
- 40 min
- Yield
- 8
- Difficulty
- Medium
- Equipment
- 2 required
Ingredients and Constraints
Ingredients
Ingredient watchpoints5 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Low-moisture Mozzarella
2 cups grated low-moisture, part-skim mozzarella cheese
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Vegetarian Lasagna
Pecorino Cheese
½ cup grated pecorino cheese
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Vegetarian Lasagna
Basil Leaves
Fresh basil leaves or chopped fresh parsley (for garnish)
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Parsley
Source: Vegetarian Lasagna
Basil Leaves
Fresh basil leaves or chopped fresh parsley (for garnish)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Vegetarian Lasagna
Garlic
3 garlic cloves (grated)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Vegetarian Lasagna
Additional ingredient notes
How to Make Vegetable Lasagna
My vegetarian lasagna recipe starts with these ingredients: Vegetarian Lasagna Ingredients Fresh veggies, of course!
I pack this vegetable lasagna with roasted red bell peppers, zucchini, onions, mushrooms, and baby spinach. They add SO much flavor. Lasagna noodles – No-boil noodles seem convenient—but trust me, the regular kind are better. They take less than 10 minutes to cook, and they have a perfect tender texture in the final lasagna. Marinara sauce – Make homemade marinara sauce, or use a 24-ounce jar of store-bought sauce.
Required setup
Equipment
Source recipe card equipment.
Source recipe card equipment.
Method Overview
Structured method notes that are separate from the step timeline.
How to Layer Vegetable Lasagna
Repeat the layering process in the same order: Noodles Ricotta Spinach + roasted veggies 2/3 cup marinara sauce Top with a final layer of noodles, the remaining sauce, and the shredded cheese.
How Long to Bake Vegetarian Lasagna
If using fully cooked lasagna noodles: Bake uncovered at 400°F for 30 minutes, or until the cheese is browned and bubbling.
If using no-boil lasagna noodles: Cover the veggie lasagna with aluminum foil. Bake at 400°F for 40 to 50 minutes, or until the noodles are tender. Remove the foil and bake until the cheese is browned and bubbling. Let the vegetable lasagna stand at room temperature for 20 minutes before slicing and serving.
Method Timeline
Prep
ActivePrep
40 min
Prep time from the source recipe card.
Cook
ActiveCook
50 min
Cook time from the source recipe card.
Total
PassiveTotal
1 hr 30 min
Total time from the source recipe card.
Step 1
Preheat the oven to 425°F and line a baking sheet with parchment paper. Oil a 9x13-inch baking dish.
Step 2
Place the mushrooms, red pepper, zucchini, and onion on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread evenly on the baking sheet and roast for 20 to 25 minutes, or until tender and browned around the edges. Reduce the oven temperature to 400°F.
Step 3
Meanwhile, cook the noodles.* Bring a large pot of salted water to a boil and prepare the lasagna noodles according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
Step 4
Make the ricotta filling: In a large bowl, stir together the ricotta, garlic, lemon zest, salt, and several grinds of pepper.
Step 5
Assemble the lasagna. Spread 1 cup of the marinara sauce at the bottom of the prepared baking dish. Top with a layer of noodles, followed by half the ricotta mixture. Spread the ricotta in an even layer, then arrange half the spinach evenly on top. Top with half the vegetables and dot with ⅔ cup of the remaining marinara sauce.
Image detailsHow to layer veggie lasagna - sauce, then noodles, then ricotta, then vegetables in baking dishLove And Lemons · Vegetarian LasagnaDev reference Inputs and tools2
Uses
- 3 cups marinara sauce (24 ounces)
- 3 cups fresh spinach
Step 6
Repeat with another layer of noodles, followed by the remaining ricotta, spinach, vegetables, and another ⅔ cup sauce. Top with the remaining noodles.
Step 7
Spread the remaining ⅔ cup marinara over the pasta, then evenly sprinkle with the mozzarella and pecorino cheeses. Bake in the 400°F oven for 30 minutes, or until the cheese is browned and bubbling. Let stand for 20 minutes before garnishing with fresh basil or parsley, slicing, and serving.
Image detailsVegetarian lasagna assembled in baking dishLove And Lemons · Vegetarian LasagnaDev reference Visual cue
until the cheese is browned and bubbling.
Checks4
TemperatureInfoTemperature400°F
Target: 400 degree-fahrenheit
Expected state: Bake in the 400°F oven for 30 minutes, or until the cheese is browned and bubbling.
Visual cueInfoVisualuntil the cheese is browned and bubbling.
Expected state: until the cheese is browned and bubbling.
TimingInfoTimingfor 30 minutes
Target: 30 minute
Expected state: Bake in the 400°F oven for 30 minutes, or until the cheese is browned and bubbling.
ServiceMain recipeSource service instruction
Spread the remaining ⅔ cup marinara over the pasta, then evenly sprinkle with the mozzarella and pecorino cheeses. Bake in the 400°F oven for 30 minutes, or until the cheese is browned and bubbling. Let stand for 20 minutes before garnishing with fresh basil or parsley, slicing, and serving.
Inputs and tools4
Uses
- 2 cups grated low-moisture, part-skim mozzarella cheese
- ½ cup grated pecorino cheese
- Fresh basil leaves or chopped fresh parsley (for garnish)
- 3 cups whole milk ricotta cheese (24 ounces)
Why and source
This step has reviewed source-backed guidance.
- Source: Vegetarian Lasagna
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
STORAGE AND FREEZING INSTRUCTIONS
Leftover vegetarian lasagna keeps well in an airtight container or covered dish in the refrigerator for up to 4 days.
Reheat it in the microwave or a 350°F oven. To freeze vegetable lasagna: Assemble the lasagna in the baking dish. Cover tightly with foil and store in the freezer for up to 3 months. Allow to defrost overnight in the fridge before baking. When ready to serve, bake, covered, for 20 minutes at 400°F. Uncover and bake for 20 to 25 minutes, or until the cheese is bubbling and the lasagna is heated through.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Variation
To make vegan lasagna: Replace the ricotta mixture with this vegan ricotta.
Skip the cheese on top of the lasagna. Bake, covered, until the pasta is tender and the lasagna is heated through, 30 to 50 minutes at 400°F.
What to Serve with Vegetarian Lasagna
This vegetable lasagna recipe is a satisfying meal on its own, but it pairs well with all sorts of side dishes, too!
Serve it with a salad, such as this green salad, this kale Caesar salad, or this chopped salad. Or pair it with a veggie side dish like roasted broccoli, roasted cauliflower, or fresh green beans.
Notes
*I recommend using regular lasagna noodles here.
They are more tender than no-boil noodles in the final lasagna. However, if you prefer to use no-boil noodles, make these adjustments: No-boil noodles tend to be shorter than regular lasagna noodles.
Article photos
Photos used with the article notes.
Source: Vegetarian Lasagna
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
8
Filling
Source step 4 creates or uses filling.
Mixture
Source step 5 creates or uses mixture.
Sauce
Source step 5 creates or uses sauce.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
*I recommend using regular lasagna noodles here.
*I recommend using regular lasagna noodles here. They are more tender than no-boil noodles in the final lasagna. However, if you prefer to use no-boil noodles, make these adjustments:
No-boil noodles tend to be shorter than regular lasagna noodles.
No-boil noodles tend to be shorter than regular lasagna noodles. Instead of counting noodles, expect to use about ¾ of a 1-pound box.
Change the bake time: Cover the lasagna and bake for 40 to 50 minutes, or until the noodles are tender, then uncover and bake until the cheese is browned and bubbling.
Change the bake time: Cover the lasagna and bake for 40 to 50 minutes, or until the noodles are tender, then uncover and bake until the cheese is browned and bubbling.
For vegan lasagna, replace the ricotta mixture with this vegan ricotta.
For vegan lasagna, replace the ricotta mixture with this vegan ricotta. Skip the cheese on top of the lasagna. Bake, covered, until the pasta is tender and the lasagna is heated through, 30 to 50 minutes at 400°F.
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Vegetarian Lasagna
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