Vegetarian Lasagna
I’ve been making this stovetop-sautéed vegetable lasagna for years when I want something comforting, cheesy, and meat-free without a lot of fuss. It layers tender zucchini, bell pepper, mushrooms and spinach with creamy ricotta and melty mozzarella for a crowd-pleasing, weeknight-friendly main you can trust to deliver comforting flavor every time. Pair it with a simple salad and you’ve got dinner done.
Why you’ll love this dish
This vegetarian lasagna hits the sweet spot between homey comfort and approachable weeknight cooking. It’s rich and cheesy without relying on meat, uses everyday vegetables, and assembles quickly once the veggies are sautéed. It’s perfect for family dinners, potlucks, or making ahead for easy reheating.
“This lasagna is a crowd-stopper — everything about it tastes baked-in and cozy without needing hours of hands-on work.” — a fan favorite review
Reasons to try it:
- Kid-friendly: the familiar textures and cheesy top make it an easy sell for picky eaters.
- Budget-smart: simple pantry staples and seasonal veggies keep costs down.
- Make-ahead: assemble and refrigerate before baking, or freeze portions for later.
- Flexible: swap vegetables or cheeses to suit what’s in your fridge.
I also like to alternate this with a meaty twist occasionally — if you crave something heartier, try a buffalo-inspired version for game day using this buffalo chicken lasagna as inspiration.
Step-by-step overview
This section gives a quick map of the process so you know what to expect before you start.
- Boil lasagna noodles until al dente; drain and set aside.
- Sauté zucchini, bell pepper and mushrooms until just tender. Add spinach and wilt. Season.
- Spread sauce in the baking dish, layer noodles, ricotta, vegetables and shredded mozzarella. Repeat. Top with remaining sauce, mozzarella and Parmesan.
- Cover with foil and bake 30 minutes. Uncover and bake 15 more, until bubbly and golden.
- Rest the lasagna 10–15 minutes before slicing so it holds its shape.
If you enjoy one-pot shortcuts or soupier takes on lasagna flavors, you might like a cozy riff like this one-pot lasagna soup for nights when you want the same comforts with fewer dishes.
What you’ll need
- 12 lasagna noodles (regular or no-boil)
- 2 cups ricotta cheese
- 2 cups spinach, chopped (fresh or well-drained thawed frozen spinach)
- 1 zucchini, sliced
- 1 bell pepper, chopped (any color)
- 1 cup mushrooms, sliced
- 2 cups marinara sauce (use a good-quality jar or homemade)
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Olive oil (for sautéing)
Notes and substitutions:
- No-boil noodles: you can substitute them — reduce the sauce slightly and follow package directions.
- Ricotta swaps: cottage cheese blended smooth can replace ricotta in a pinch.
- Add-ins: cooked eggplant, roasted red peppers, or artichokes work well. For a protein boost, fold cooked lentils into the vegetable layer.
Directions to follow
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat to avoid sticking.
- Heat 1–2 tablespoons olive oil in a large skillet over medium heat. Add the sliced zucchini, chopped bell pepper, and sliced mushrooms. Sauté until vegetables are tender and lightly browned, about 6–8 minutes.
- Add the chopped spinach and cook just until it wilts. Season the vegetables with salt and pepper. Remove from heat.
- Spoon a thin layer of marinara sauce across the bottom of a baking dish (about 9×13"). Place 4 lasagna noodles in a single layer over the sauce. Spread half the ricotta across the noodles, then top with half the sautéed vegetables and one-third of the shredded mozzarella.
- Repeat: another layer of 4 noodles, the remaining ricotta, the remaining vegetables, and another third of the mozzarella. Finish with the last 4 noodles, spread remaining marinara sauce over the top, then sprinkle with remaining mozzarella and the Parmesan.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil and bake an additional 15 minutes, until the cheese on top is bubbly and golden.
- Let the lasagna cool 10–15 minutes before slicing and serving. This resting time helps the layers set so slices hold together.
Serving suggestions
- Best ways to enjoy it: slice into generous squares and serve with a crisp green salad dressed in lemon vinaigrette to cut the richness.
- Pairings: garlic bread or simple roasted asparagus are classic complements. A light Italian red wine (Chianti or Sangiovese) or a medium-bodied white (Chardonnay) pairs nicely.
- Plating tip: use a thin spatula and wipe it between cuts for clean slices. Garnish with a sprinkle of fresh basil or extra grated Parmesan.
Storage and reheating tips
- Refrigerator: Store covered in the fridge for up to 3–4 days. Cool completely before covering to avoid sogginess.
- Reheating: Reheat individual slices in the microwave (1–2 minutes) or in a 350°F (175°C) oven covered with foil for 15–20 minutes until heated through. Remove foil for the last few minutes to refresh the top.
- Freezing: Freeze portions or the whole unbaked lasagna (assembled) for up to 2–3 months. If freezing assembled unbaked, wrap tightly in foil and plastic wrap. Thaw overnight in the fridge before baking; add 10–15 minutes to baking time if still cold.
- Food safety: refrigerate leftovers within 2 hours of baking and reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Avoid watery layers: salt the sliced zucchini lightly and let it sit in a colander for 10–15 minutes to draw out moisture, then pat dry before sautéing.
- Cheese distribution: reserve some mozzarella for the very top to get a golden, bubbly finish. A light sprinkle of Parmesan adds sharpness.
- Ricotta texture: stir the ricotta with a pinch of salt and pepper (and an optional egg for extra binding) so it spreads evenly.
- Assembly shortcut: use a bit more sauce between layers if your noodles are older or drier to ensure proper hydration.
- Make-ahead: assemble the lasagna, cover, and refrigerate overnight. Bring to room temperature for 30 minutes before baking to ensure even cooking.
For a slow-cooker approach or to turn this into a lasagna-soup hybrid for busy days, check out this crock-pot lasagna soup idea that adapts lasagna flavors to an easy set-and-forget method: crock-pot lasagna soup.
Creative twists
- Mediterranean spin: swap marinara for a tomato-olive sauce and add feta and kalamata olives.
- Pesto swirl: stir a few tablespoons of pesto into the ricotta for a bright herb flavor.
- Vegan option: use tofu ricotta or store-bought vegan ricotta, plant-based mozzarella, and omit the Parmesan. Cook with olive oil and increase seasoning for depth.
- Hearty lentil layer: add cooked lentils to the sautéed vegetables for extra protein and a meaty texture without meat.
Your questions answered
Q: Can I use no-boil lasagna noodles?
A: Yes. If you use no-boil noodles, follow the package instructions and make sure there’s enough sauce so the noodles hydrate while baking. You may need slightly more sauce or a bit longer covered baking time.
Q: How long does this take from start to finish?
A: Active prep (sautéing and assembly) is about 30–40 minutes. Baking is 45 minutes, plus 10–15 minutes resting — plan roughly 1.5 hours total.
Q: Can I add other vegetables?
A: Absolutely. Eggplant, roasted red peppers, kale (blanched), or cooked butternut squash can all be layered in. Just adjust saute time for each vegetable so they’re tender before assembling.
Q: Is this freezable after baking?
A: Yes — baked lasagna can be frozen in individual portions for up to 2–3 months. Cool fully, wrap well, and reheat from frozen in a low oven (covered) until heated through.
Q: How do I prevent the lasagna from being runny?
A: Avoid over-saucing the layers, squeeze excess moisture from vegetables, and let the lasagna rest after baking so the juices redistribute and the layers set.
Conclusion
If you want a reliably cozy, cheese-forward weeknight meal that showcases seasonal vegetables, this vegetarian lasagna is a winner. For inspiration on alternate vegetable combinations and plated photos, see this detailed take on a hearty Vegetarian Lasagna Recipe – Love and Lemons. If you’re hunting for more vegetable-forward lasagna techniques and tips that home cooks swear by, this Best Vegetable Lasagna Recipe – Cookie and Kate is a great reference.
Vegetable Lasagna
Ingredients
Main Ingredients
- 12 pieces lasagna noodles (regular or no-boil)
- 2 cups ricotta cheese Can substitute with smooth cottage cheese.
- 2 cups spinach, chopped Fresh or well-drained thawed frozen spinach.
- 1 piece zucchini, sliced
- 1 piece bell pepper, chopped Any color.
- 1 cup mushrooms, sliced
- 2 cups marinara sauce Use a good-quality jar or homemade.
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- 1–2 tablespoons olive oil For sautéing.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat to avoid sticking.
- Heat 1–2 tablespoons olive oil in a large skillet over medium heat. Add the sliced zucchini, chopped bell pepper, and sliced mushrooms. Sauté until vegetables are tender and lightly browned, about 6–8 minutes.
- Add the chopped spinach and cook just until it wilts. Season the vegetables with salt and pepper. Remove from heat.
Assembly
- Spoon a thin layer of marinara sauce across the bottom of a baking dish (about 9x13 inches). Place 4 lasagna noodles in a single layer over the sauce.
- Spread half the ricotta across the noodles, then top with half the sautéed vegetables and one-third of the shredded mozzarella.
- Repeat: add another layer of 4 noodles, the remaining ricotta, the remaining vegetables, and another third of the mozzarella.
- Finish with the last 4 noodles, spread remaining marinara sauce over the top, then sprinkle with remaining mozzarella and the Parmesan.
Baking
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil and bake an additional 15 minutes, until the cheese on top is bubbly and golden.
- Let the lasagna cool 10–15 minutes before slicing and serving.
