Name: Vegetarian Lasagna
Prep time: PT-491935H33M27S
Cook time: PT-491935H33M27S
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 12 lasagna noodles; 2 tablespoons olive oil; 1 medium zucchini, sliced; 1 cup bell peppers, chopped; 2 cups fresh spinach; 1 1/2 cups mushrooms, sliced; 1 small onion, diced; 3 cloves garlic, minced; 15 oz ricotta cheese; 2 cups shredded mozzarella cheese; 1/2 cup grated parmesan cheese; 1 large egg; 3 cups marinara sauce; 1 teaspoon Italian seasoning; 1 teaspoon salt; 1/2 teaspoon black pepper

I love making this vegetarian lasagna when I want a hearty, comforting meal packed with layers of flavor. It’s rich, cheesy, and loaded with tender vegetables, all baked together in a savory tomato sauce. I find it perfect for family dinners, meal prep, or whenever I crave a satisfying meatless dish.

Why You’ll Love This Recipe

I appreciate how filling and wholesome this lasagna feels without needing any meat. The layers of vegetables, creamy cheese, and pasta create a perfect balance of texture and flavor.

I also enjoy how customizable it is. I can easily switch up the vegetables depending on what I have on hand. It’s a reliable recipe that always turns out warm, comforting, and crowd-pleasing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

lasagna noodles
olive oil
zucchini, sliced
bell peppers, chopped
spinach
mushrooms, sliced
onion, diced
garlic, minced
ricotta cheese
shredded mozzarella cheese
grated parmesan cheese
egg
marinara sauce
italian seasoning
salt
black pepper

Directions

I start by preheating my oven to 375°F (190°C).
I cook the lasagna noodles according to package instructions, then drain and set them aside.
In a large skillet, I heat olive oil and sauté the onion and garlic until fragrant.
I add the mushrooms, zucchini, and bell peppers, cooking until tender. I stir in the spinach last and cook until wilted. I season the vegetables with salt, black pepper, and italian seasoning.
In a bowl, I mix the ricotta cheese with the egg and a small handful of parmesan cheese until smooth.
In a baking dish, I spread a thin layer of marinara sauce on the bottom. I layer noodles, ricotta mixture, sautéed vegetables, marinara sauce, and mozzarella cheese.
I repeat the layers until all ingredients are used, finishing with sauce and a generous sprinkle of mozzarella and parmesan on top.
I cover the dish with foil and bake for 25 minutes. Then I remove the foil and bake for another 15–20 minutes, until the cheese is bubbly and lightly golden.
I let the lasagna rest for at least 10–15 minutes before slicing so the layers set nicely.

Servings and Timing

This recipe typically serves 6–8 people.

Prep time: 25–30 minutes
Bake time: 40–45 minutes
Total time: Approximately 1 hour 15 minutes

Variations

I sometimes add layers of roasted eggplant for extra depth. If I want more protein, I mix cooked lentils into the vegetable filling.

For a creamier texture, I blend a portion of cottage cheese into the ricotta mixture. I also enjoy adding fresh basil between the layers for extra aroma and freshness.

storage/reheating

I store leftover lasagna in an airtight container in the refrigerator for up to 4 days. The flavors often taste even better the next day.

When reheating, I warm individual portions in the microwave or reheat the baking dish in the oven at 350°F until heated through. If needed, I add a small spoonful of marinara sauce on top to keep it moist.

FAQs

Can I make this lasagna ahead of time?

Yes, I often assemble it a day in advance and refrigerate it before baking. I may need to add a few extra minutes to the baking time if it’s cold from the fridge.

Can I freeze vegetarian lasagna?

Yes, I freeze it either before or after baking. I wrap it tightly and store it for up to 3 months. I thaw it in the refrigerator overnight before reheating.

Do I have to cook the noodles first?

If I use traditional lasagna noodles, I cook them first. If I use oven-ready noodles, I skip that step and add a little extra sauce to ensure they soften properly.

What vegetables work best in this recipe?

I like using zucchini, mushrooms, spinach, and bell peppers, but broccoli, eggplant, or carrots also work well.

How do I prevent watery lasagna?

I make sure to cook the vegetables thoroughly to remove excess moisture before layering. Letting the lasagna rest after baking also helps it firm up nicely.

Conclusion

I always enjoy preparing this vegetarian lasagna because it delivers all the comfort of a classic baked pasta dish while being packed with flavorful vegetables. It’s satisfying, versatile, and perfect for sharing. Whenever I want a cozy meal that everyone can enjoy, this is the recipe I turn to.