Vegetarian Lasagna is one of those meals I make when I want something cozy, filling, and guaranteed to please everyone at the table. Layer after layer of tender vegetables, creamy ricotta, melty mozzarella, rich marinara, and toasted pine nuts, all baked together into something so savory and hearty it’s hard to stop at one slice. It’s comfort food at its very best.

A close-up of a slice of vegetarian lasagna on a plate with a fork, with a baking dish and garlic bulb in the background. — Vegetarian Lasagna. Photo Credit: Splah of Taste.

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I make this for family dinners, holiday meals, and potlucks because it feeds a crowd beautifully and it’s always one of the first things gone from the table. It’s easy to make ahead, holds up perfectly in the fridge, and leftovers are honestly just as good the next day. Store in the fridge for up to 3 days or freeze individual portions for up to 3 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

A variety of labeled ingredients for a Vegetarian Lasagna are arranged on a tabletop, including vegetables, cheeses, sauces, spices, and noodles. — Vegetarian Lasagna Ingredients. Photo Credit: Splah of Taste.

How to Make Vegetarian Lasagna with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

I’m going to walk you through how to make the best vegetarian lasagna recipe, and you’ll love that it’s so straightforward and rewarding to put together.

Make the Ricotta Cheese Filling

Start by making your ricotta mixture. In a medium bowl, stir together the beaten egg, fresh basil, fresh parsley, ricotta cheese, 1¼ cups of the mozzarella cheese, and ¼ cup of the vegetarian Parmesan until everything is fully combined.

You want a creamy, well-mixed ricotta filling with the finely chopped herbs evenly distributed throughout. Set it aside while you work on the vegetables.

However, you may substitute cottage cheese for ricotta if that’s what you have on hand. Low-fat cottage cheese is slightly looser, but the flavor is mild and creamy enough that most people won’t notice the difference.

Preheat Oven and Prep Baking Dish

Preheat your oven to 400°F/205°C and spray a 9×13 baking dish generously with cooking spray to prevent sticking.

Getting the dish prepped now means you’re ready to assemble the moment your roasted veggies are done. I use a ceramic baking dish because it heats evenly and looks elegant enough on the table for serving.

Cook the Vegetables

In a Dutch oven or a large deep skillet over medium-high heat, heat the olive oil, then add the carrots, onion, mushrooms, bell pepper, zucchini, and garlic. Cook everything, stirring occasionally, until all the veggies are golden at the edges, about 8 minutes.

I use yellow onion because its mild sweetness mellows beautifully into the sauce as the veggies cook, and you can also double the garlic if you prefer a bolder, more savory, garlicky note. You may can add more veggies like eggplant slices or roasted butternut squash!

Add your fresh spinach to the roasted vegetables a couple of handfuls at a time, stirring until each batch wilts before adding the next, until all the baby spinach is incorporated. If you want to boost seasoning, you may add a pinch of Italian seasoning, or salt and pepper.

Stir the marinara sauce into the veggie-spinach mixture until fully combined, then remove the pan from the heat. If you don’t have marinara, homemade tomato sauce or even pasta sauce works for this recipe, too. Sprinkle red pepper flakes if you like the sauce with a subtle kick.

Assemble the Lasagna

Now comes the fun part. Spread a quarter of the vegetable marinara sauce mixture in an even layer at the bottom of the prepared baking dish. Lay your no-boil lasagna noodles over the sauce so they completely cover it.

Regular lasagna sheets or gluten-free noodles work just as well here in place of no-boil noodles. If you use regular lasagna noodles, cook them al dente before layering, since they won’t absorb moisture the same way no-boil noodles do.

Spread a layer of the creamy ricotta cheese mixture on top, then scatter pine nuts over it. Repeat the layering process two more times with any remaining sauce, lasagna noodles, and ricotta cream.

For the final layer, evenly scatter the remaining mozzarella and vegetarian Parmesan cheese on top. These shredded cheese toppings will become stretchy, making this veggie lasagna recipe even more satisfying.

Bake Until Golden and Bubbly

Cover the baking dish with a layer of greased foil and bake covered, set on a baking sheet, for 35 minutes. Remove the foil and continue baking until the top is golden brown with melty cheese, about 5 to 10 more minutes.

A rectangular baking dish filled with unbaked Vegetarian Lasagna, topped with shredded cheese, sits on a wooden board surrounded by garlic, sauce, seasoning, and a bowl of pine nuts. — Bake covered with greased foil on a baking sheet for 35 minutes, then uncover and bake 5–10 minutes more until golden and melty.

Pull it from the oven and let the lasagna stand for about 5 minutes before slicing and serving. I use a wide silicone spatula for easy, neat scoops. Feel free to sprinkle freshly ground black pepper to enhance the flavors and add a nice finishing touch.

Serve warm and enjoy!

This vegetable lasagna recipe travels beautifully, making it a go-to for potlucks, family dinners away from home, and holiday gatherings. Let it cool slightly and transport it in a tightly covered dish.

If you’re transporting it warm, wrap the dish in a thick kitchen towel or place it inside an insulated carrier to hold the heat. For longer trips, let it cool fully and reheat it at the destination at 350°F until warmed through, about 20 to 25 minutes covered in foil.

Vegetarian Lasagna

Vegetarian Lasagna is my go-to when I want a dinner that's truly hearty, deeply comforting, and impressive enough for any occasion. Layers of sautéed vegetables in rich marinara, creamy herbed ricotta with fresh basil and parsley, melty mozzarella, and toasted pine nuts all baked until perfectly golden and bubbling on top. I make it for family dinners, holidays, and potlucks because it's a guaranteed crowd-pleaser that reheats beautifully. Store in the fridge for up to 3 days or freeze for up to 3 months.

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Prep Time: 30

Cook Time: 45

Course: Main course

Cuisine: Italian

Servings:

Calories: 435kcal

Author: Mandy Applegate | Splash of Taste

Ingredients

For the cheese mixture:

1 egg beaten
2 tablespoons fresh basil chopped
2 tablespoons fresh parsley chopped
15 ounces ricotta cheese
2¼ cups mozzarella shredded and divided
½ cup vegetarian Parmesan finely shredded and divided

For the vegetables:

2 tablespoons olive oil
3 large carrots finely sliced
1 onion diced
8 ounces mushrooms sliced
1 sweet bell pepper de seeded and diced
1 zucchini diced
1 tablespoon garlic minced
6 ounces baby spinach
2½ cups marinara sauce
10 No boil lasagna noodles
2 ounces pine nuts

Metric – US Customary

Instructions

For the cheese mixture

In a mixing bowl, stir together egg, basil, parlsey, ricotta cheese, 1¼ cups of mozzarella, and ¼ cup vegetarian Parmesan.
1 egg, 2 tablespoons fresh basil, 2 tablespoons fresh parsley, 15 ounces ricotta cheese, 2¼ cups mozzarella, ½ cup vegetarian Parmesan
Preheat your oven to 400°F/205°C and spray cooking spray into a 9 x 13 baking dish.

For the vegetables

In a Dutch oven or large skillet over medium high heat, heat olive oil, then add carrots, onion, mushrooms, bell pepper, zucchini, and garlic, and cook the veggies until they are golden at the edges, approximately 8 minutes, stirring occasionally. Then add your baby spinach, a couple of handfuls at a time, stirring until the spinach has wilted, and repeat until all the spinach has been combined.
2 tablespoons olive oil, 3 large carrots, 1 onion, 8 ounces mushrooms, 1 sweet bell pepper, 1 zucchini, 1 tablespoon garlic, 6 ounces baby spinach
Stir in the marinara sauce until it's fully combined, then remove from the heat.
2½ cups marinara sauce

Building the lasagna

Now, spread ¼ of the marinara vegetable sauce in an even layer at the bottom of the baking dish, place your no boil lasagna noodles over the sauce so they completely cover it. Then, add a layer of the ricotta mixture and scatter pine nuts on top. Then, repeat the layers two further times. On top of the final layer, evenly scatter the remaining mozzarella cheese and vegetarian Parmesan cheese.
2¼ cups mozzarella, 10 No boil lasagna noodles, 2 ounces pine nuts, ½ cup vegetarian Parmesan
Cover the top of the baking dish with a layer of greased foil, and place on a baking sheet. Bake for 35 minutes, then remove the foil and cook until the top is golden brown, approximately 5 – 10 minutes. Remove from the oven, let the lasagna stand for 5 minutes, then serve and enjoy!

Notes

Here are a few tips I’ve picked up from making this recipe many times.

Salt your vegetables as they cook: Adding a pinch of salt while the vegetables are cooking helps draw out moisture and keeps the finished lasagna from turning watery.

Don’t skip pressing the spinach: Once the spinach wilts into the vegetable mixture, give it a good stir and press it down to release any excess liquid before adding the marinara sauce.

Spread the ricotta layer evenly: Use the back of a spoon or an offset spatula to spread the ricotta mixture into an even layer so every slice gets the same creamy, herby filling.

Grease the foil before covering: Always spray or brush the foil with cooking spray before placing it over the baking dish so it doesn’t stick to the melted cheese on top.

Let it rest before slicing: Letting the lasagna stand for 5 minutes after it comes out of the oven allows the layers to firm up and makes slicing much cleaner.

Store properly: Let the lasagna cool to room temperature. Refrigerate in a covered dish or airtight container for up to 3 days, or freeze tightly wrapped portions in freezer containers for up to 3 months. Thaw overnight in the fridge, then microwave or warm in the oven.

Nutrition

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How to Store Leftovers

Once the lasagna has cooled completely, transfer leftovers to an airtight container or cover the baking dish tightly with a silicone casserole lid, foil, or plastic wrap and store it in the fridge for up to 3 days.

You can also freeze lasagna for up to 3 months. Wrap portions tightly in plastic wrap and then foil, before placing them in freezer-safe containers. Thaw overnight in the fridge, then reheat in the microwave or oven at 350°F until heated through.

What to Serve With Vegetarian Lasagna

It’s rich, hearty, and absolutely delicious enough to be the star of the table, but a few well-chosen sides make the meal feel complete. Warm garlic bread is practically non-negotiable for soaking up all that marinara.

Roasted asparagus or steamed broccoli are easy, crowd-pleasing additions that round out the plate beautifully. For something a little lighter, a glass of sparkling water with lemon or a simple tomato and cucumber salad keeps things fresh and balanced.

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Vegetarian Lasagna

Ingredients You’ll Need