Vegetarian lasagna just got a major upgrade! Say goodbye to bland store-bought lasagna and hello to a hearty, flavorful recipe that will have your stomach grumbling with excitement. Perfect for cozy nights in or impressing dinner guests, this tasty dish is a must-try for all foodies. Don’t wait; whip up a batch today and taste the magic for yourself!
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Sometimes you want comfort food for dinner, you’ve had vegetable pizza and pesto pasta recently and you want something different.
And it doesn’t get much more comforting than this delicious vegetarian lasagna with melty cheese on top.
It’s right up there with another of our favorites spicy tortellini.
Easy to make and oh-so-delicious, your family will thank you for making this awesome main dish, so try this recipe today.
Why you’ll love this easy veggie lasagna recipe
- This meatless lasagna recipe is SO much better than store-bought.
- You can double up, batch makes, and put one in the freezer for another time.
- Perfect for a meatless Monday, a family gathering, or even a dinner party.
- Get ready to be surprised, as your family will probably prefer this over traditional meat lasagna recipes.
- All the ingredients are 100% vegetarian.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below to make this vegetable lasagna recipe.
Experience a new level of taste with this scrumptious vegetarian lasagna recipe.
How to make vegetarian lasagna with step-by-step instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
For the cheese mixture
In a mixing bowl, stir together egg, fresh basil, fresh parsley, ricotta cheese, shredded mozzarella cheese, and vegetarian Parmesan, and set aside.
For the vegetable mixture
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 around the edges; approximately 8 minutes, stirring occasionally.
Then, add fresh spinach, a couple of handfuls at a time, and stir until the spinach has wilted.
Now, stir in the marinara sauce (or your favorite tomato sauce) until it’s fully combined, and remove from the heat.
How to assemble the lasagna
Add ¼ of the vegetable marinara mixture to a prepared baking dish and spread evenly over the base.
Next, add a layer of oven-ready lasagna noodles over the sauce mixture, so the lasagna noodles cover it.
Add a layer of the ricotta cheese mixture to the noodles and spread it to cover them.
Repeat the process twice so you have three layers.
On top of the final layer, evenly sprinkle shredded cheese and vegetarian grated Parmesan cheese.
Cover the top of the vegetable lasagna with a layer of greased aluminum foil and place the baking dish on a baking sheet.
Place it in the oven and bake for 35 minutes; remove the foil and bake until the top is golden brown and bubbling, approximately 5 – 10 minutes.
Remove the lasagna from the oven, let it stand for five minutes, and then serve.
Enjoy your vegetarian lasagna!
Recipe notes and expert tips
- Gluten-free
To make this recipe gluten-free, use gluten-free lasagna noodles. - Pasta noodles
We’ve used oven-ready noodles; you can use regular lasagna noodles; boil lasagna noodles according to the packet instructions until they are al dente. - Heat
If you like a little heat in your food, add red pepper flakes to spice it up. - Cottage cheese
Some people like to use cottage cheese instead of ricotta cheese; we think ricotta is much tastier, but you can use cottage cheese if you prefer. - Storage
Keep in the fridge covered for up to 3 days, and freeze for up to 3 months.
How to store leftover lasagna
Homemade lasagna will keep covered in the fridge for up to 3 days, and reheat before eating; it will also freeze for up to 3 months.
What to serve with veggie lasagna
Vegetable lasagna goes well with roasted baby potatoes, air fryer fingerling potatoes, honey and Sriracha Brussels sprouts, air fryer green beans, or sweet potato fries.
Choose your favorite sides to serve with lasagna.
More easy vegetarian recipes for you to try at home
If you’re looking for vegetarian main course inspiration, why not take a look at these delicious recipes?
Vegetarian Lasagna Recipe
Utensils
Ingredients
For the cheese mixture
- 1 Egg beaten
- 2 tbsp Fresh basil chopped
- 2 tbsp Fresh parsley chopped
- 15 oz Ricotta cheese
- 2¼ cups Mozzarella shredded and divided
- ½ cup Vegetarian Parmesan finely shredded and divided
For the vegetables
- 2 tbsp Olive oil
- 3 large Carrots finely sliced
- 1 Onion diced
- 8 oz Mushrooms sliced
- 1 Sweet bell pepper de seeded and diced
- 1 Zucchini diced
- 1 tbsp Garlic minced
- 6 oz Baby spinach
- 2½ cups Marinara sauce
- 10 No boil lasagna noodles
- 2 oz Pine nuts
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 tbsp Fresh basil, 2 tbsp Fresh parsley, 15 oz 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 tbsp Olive oil, 3 large Carrots, 1 Onion, 8 oz Mushrooms, 1 Sweet bell pepper, 1 Zucchini, 1 tbsp Garlic, 6 oz 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 oz 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
- Gluten-free
To make this recipe gluten-free, use gluten-free lasagna noodles. - Pasta noodles
We’ve used oven-ready noodles; you can use regular lasagna noodles; boil lasagna noodles according to the packet instructions until they are al dente. - Heat
If you like a little heat in your food, add red pepper flakes to spice it up. - Cottage cheese
Some people like to use cottage cheese instead of ricotta cheese; we think ricotta is much tastier, but you can use cottage cheese if you prefer. - Storage
Keep in the fridge covered for up to 3 days, and freeze for up to 3 months.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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