Vegetarian Lasagna Recipe

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!

Someone dishing up a slice of delicious vegetarian lasagna.

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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.

Ingredients needed; noodles, mozzarella cheese, pine nuts, diced bell peppers, marinara sauce. veggie Parmesan, olive oil, sliced mushroom, baby spinach, carrots, diced onion, fresh basil, fresh parsley, eggs, ricotta cheese, fresh garlic, kosher salt, and pepper.

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.

Ingredients for the cheese mixture in a bowl.
Add egg, basil, parsley, ricotta cheese, mozzarella cheese, and veggie Parmesan cheese to a bowl.
Cheese mixture mixed together in a bowl.
Stir thoroughly to combine.

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.

Vegetables chopped and placed in a skillet.
Add the prepared vegetables to a Dutch oven and cook until golden around the edges.
Spinach added to vegetables.
Add spinach and cook until wilted,
Marinara sauce with crushed tomatoes added to the vegetables in a pot.
Stir in the marinara sauce.

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.

Vegetable layer placed in a casserole dish.
Add a layer of the vegetable mixture to a baking dish.
Noodles placed on the vegetable mixture, then cheese mixture on top.
Then add a layer of noodles and the cheese mixture.

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.

Spreading cheese mixture on lasagna sheets.
Spread the cheese mixture over the noodles.
A second layer of vegetable mixture placed.
Then repeat the layers.

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.

Final cheese layer with pine nuts scattered on top.
Scatter pine nuts on the top cheese layer.
Shredded cheese scattered on top of the veggie lasagna.
Then sprinkle the remainder of the cheese and bake.

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!

Fresh out of the oven veggie 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.
Close up of the sliced vegetarian lasagna.

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.

And if you have leftover ricotta cheese, then why not make this ricotta dip?

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.

Absolutely delicious cooked veggie lasagna on a plate.

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?

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Vegetarian Lasagna Recipe

Get ready to spice up your taste buds with a piping hot, ooey gooey, cheese-filled vegetarian lasagna that'll make even meat-lovers do a double take! This dish is anything but dull, and you won't believe it's meat-free. Get ready to whip up a vegetarian feast that'll have everyone begging for seconds!
Prep Time30 minutes
Cook Time45 minutes
Servings8
Calories435
Course: Main course
Cuisine: Italian

Utensils

9 x 13 Baking dish

Ingredients

For the cheese mixture:

  • 1 egg beaten
  • 2 tablespoons fresh basil chopped
  • 2 tablespoons fresh parsley chopped
  • 15 ounces ricotta cheese
  • 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
  • cups marinara sauce
  • 10 No boil lasagna noodles
  • 2 ounces 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 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

  • 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

Calories: 435kcal | Carbohydrates: 32g | Protein: 23g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 87mg | Sodium: 754mg | Potassium: 839mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7993IU | Vitamin C: 40mg | Calcium: 401mg | Iron: 3mg

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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