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This vegetable lasagna with vibrant veggies, homemade tomato sauce, and a mix of rich, creamy ricotta, mozzarella, and parmesan cheese is a satisfying and wholesome meal the whole family will love.

slice of lasagna above white dish.

If you’re looking for a comforting, filling, and satisfying vegetarian meal, you should definitely make this lasagna. It has thinly sliced, lightly crisp vegetables, the perfect ratio of rich, melty cheeses, hearty marinara, and a generous mix of fresh herbs to lighten a traditionally heavy dish. Just as toothsome as these Quinoa Vegetarian Meatballs, my Zucchini Fritters recipe, and this Butternut Squash Chili, you won’t even miss the meat!

Why You Will Love This Vegetable Lasagna Recipe

  • It’s a great way to sneak in more veggies. Lasagna is the perfect way to disguise a lot of vegetables in a healthy, hearty dish! The only thing you’ll hear is a request for more! 
  • It’s a hearty vegetable lasagna. Despite this being a vegetarian dish, it’s filling, comforting, and satisfying, packed with tons of colorful and substantial ingredients. The vegetables add an extra layer of freshness and flavor to this otherwise classic lasagna.
  • It is versatile. One of the best things about this vegetarian lasagna recipe is that it’s truly versatile and adaptable. If you don’t have zucchini, try adding more summer squash. You can add spinach or kale if you’d like, try different combinations of fresh herbs, and use either homemade or store-bought sauce.
vegetable lasagna sliced.
Butternut Squash Chili Vegan in white bowl.
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Professional Tips For Making Vegetarian Lasagna

  • Use flat noodles. I like to use flat lasagna noodles because they allow you to layer in more vegetables in the same amount of space. If you cannot find flat noodles, you will probably only be able to fit two full layers of vegetables.
  • Thicken your tomato sauce. I thickened my tomato pasta sauce by using an additional can of diced tomatoes and cooking the sauce until it had the consistency of a thick stew. A thicker sauce will make the lasagna more cohesive because the vegetables have a higher water content than a traditional meat sauce.
  • Thinly slice your vegetables. Because of the water content in the vegetables, you will want to ensure they are sliced thin. This will allow them to cook through evenly without creating pockets of water in the lasagna.

Ingredients

vegetable lasagna ingredients on white marble.
  • Lasagna Noodles: Just like my Ultimate Lasagna Recipe, regular lasagna noodles are a great choice for this recipe. You can also try whole wheat lasagna noodles.
  • Ricotta: I use whole milk ricotta cheese for this recipe. It is the richest and produces the best texture in the final dish but low-fat will also be delightful.
  • Fresh Herbs
  • Parmesan: Shredded parmesan cheese is ideal here. It’s best to shred your own cheese as pre-shredded and grated varieties contain anti-caking agents that impact the texture of the cheese.
  • Mozzarella: I recommend shredding your own fresh mozzarella for this recipe, too. It melts much better than pre-shredded varieties.
  • Zucchini: I use 4 small zucchini for this recipe. Be sure to slice the zucchini thinly to avoid too much moisture. Use any zucchini leftover from this recipe in a Baked Zucchini and Ricotta Casserole!
  • Summer Squash: 4 small summer squash work well for this recipe. A small summer squash is one that is about 6 inches long or shorter.
  • Mushrooms
  • Tomato Sauce: You can either purchase a thick variety of tomato sauce or you can make this excellent homemade marinara sauce and add some diced tomatoes.

See the recipe card for full information on ingredients and quantities.

Variations

  • Roasted Vegetables: I have also made this recipe by slicing and roasting the summer squash and zucchini on baking sheets before assembling the lasagna. I season each with dried Italian seasoning and just a touch of salt. This cooks out the moisture, so the final lasagna will be even more flavorful. .
  • Extra Vegetables: Add vegetables like eggplant or spinach to the existing recipe for a more vegetable-forward dish. I would suggest slicing and roasting the eggplant first for the best texture. And while we’re talking eggplant, whip up some baba ganoush as an appetizer!
  • Different Cheese: Try adding cottage cheese in addition to the ricotta cheese to this recipe for an extra rich and creamy dish. Start by substituting half the ricotta.

How to Make This Recipe

Use these instructions to make the perfect vegetable lasagna every time! Further details and measurements can be found in the recipe card below!

Step 1: Preheat the oven to 350°F.

Step 2: Mix fresh, chopped herbs with the ricotta in a medium bowl and set aside. 

Try different combinations of fresh herbs for flavorful variations on this recipe.

Step 3: Slice your vegetables and set aside. If using dried noodles, cook until al dente (still has a little chew to the center). Drain and rinse in cold water to stop the cooking process, and drizzle with a little olive oil to keep them from gluing themselves together. Place all your ingredients out around your 12x7x4 baking dish, and you are ready for assembly! 

Assemble the lasagna:

Step 4: Start by spreading a thin layer of sauce on the bottom of the dish and place 3 overlapping lasagna noodles in the bottom of your dish.

ricotta herb mixture.
adding lasagna noodles to dish.
adding ricotta mixture to lasagna dish.

Step 5: Spread about a third of the ricotta mixture on the noodles with a rubber spatula. 

Step 6: Next layer your zucchini, squash, and portobello mushrooms in three consecutive layers. 

adding zucchini to lasagna dish.
adding sliced squash to lasagna dish.
adding mushrooms to dish.

Step 7: Top the vegetables with sauce. 

Step 8: Finally, add a layer of mozzarella cheese and parmesan cheese mixture. 

adding pasta sauce to lasagna dish.
cheese topped lasagna before baking.

Step 9: Repeat until the pan is filled ending with parmesan. I like to add a bit of extra cheese to the top.

Step 10: Bake the lasagna for 50 minutes or until bubbling. 

For the most impressive presentation, serve this lasagna tableside. Everyone will love to see the strands of melty cheese as you cut each piece. For the best cheese-pull presentation, use shredded fresh mozzarella rather than the pre-shredded, low-moisture variety.

unsliced lasagna bubbling.

Chef Lindsey’s Recipe Tip

Using a mandoline can help quickly and uniformly slice the zucchini and yellow squash. If you do not have a mandoline, be sure to plan a little extra time to either slice with a knife or with a vegetable peeler.

Frequently Asked Questions

How do you store leftover veggie lasagna?

Store leftover veggie lasagna in an airtight container in the fridge for 3-5 days. Let the lasagna cool completely before storing it. Leftover lasagna can also be frozen. Allow it to cool completely, then cover the lasagna with heavy-duty tin foil and freeze for up to 3 months.

How do you keep veggie lasagna from getting soggy?

The best way to prevent this dish from getting soggy is to slice your vegetables thin. This allows them to cook fully without adding water to the dish. To further reduce the water content, roast the sliced vegetables before assembling the lasagna.

Can I make this lasagna in advance?

You can. Make the dish according to the recipe instructions, let it cool completely, and then store in the fridge for 3-5 days or freezer for up to 3 months.

Can I make this dish gluten-free?

Yes. You can use gluten-free lasagna noodles to make this dish gluten-free, or just omit the noodles!

If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!

slice of lasagna cheese pulling.
5 from 1 ratings

Vegetable Lasagna

This vegetable lasagna is packed with vegetarian goodness: ricotta cheese, zucchini, tomato sauce all roast in the oven for the best veggie lasagna!
Prep: 25 minutes
Cook: 50 minutes
Total: 1 hour 15 minutes
Servings: 8 people

Ingredients 
 

Instructions 

  • Preheat the oven to 350°F.
  • Mix fresh, chopped herbs with the ricotta in a medium bowl and set aside.
  • Slice your vegetables and set aside.
  • Place all your ingredients out around your 12x7x4 baking dish, and you are ready for assembly!
  • Assemble the lasagna. Start by placing 3 overlapping lasagna noodles in the bottom of your dish, then spread about a third of the ricotta mixture on the noodles with a rubber spatula.
  • Next layer your zucchini, squash, and portobello mushrooms in three consecutive layers.
  • Top the vegetables with sauce.
  • Finally, add a layer of mozzarella cheese and parmesan cheese mixture.
  • Repeat until the pan is filled ending with parmesan. I like to add a bit of extra cheese to the top.
  • Bake the lasagna for 50 minutes.

Notes

Technique Using a mandoline can help quickly and uniformly slice the zucchini and yellow squash. 
Variations Different Noodles: You can use a different variety of noodles for this recipe, like no-boil lasagna noodles or whole wheat lasagna noodles.
Storage Store leftover veggie lasagna in an airtight container in the fridge for 3-5 days. Let the lasagna cool completely before storing it. Leftover lasagna can also be frozen.

Nutrition

Serving: 1pieces | Calories: 464kcal | Carbohydrates: 33g | Protein: 31g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Cholesterol: 76mg | Sodium: 739mg | Potassium: 828mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1244IU | Vitamin C: 35mg | Calcium: 696mg | Iron: 2mg
Course: Dinner, Main Course
Cuisine: Italian
Calories: 464
Like this? Leave a comment below!

Before You Go

I hope you enjoyed this professional chef-tested recipe. Check out our other delicious, filling vegetarian recipes, or come over to the sweet side with some chocolate zucchini cake!

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

5 from 1 vote (1 rating without comment)

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6 Comments

  1. WAS very excited to embark on this meatless lasagna journey. Unfortunately I must have taken a wrong turn here…. It was a flop.My vegetables we’re not tender in the least, ???? sauce offered little flavor, and due to the water content of the veggies it was slightly watery. I may not have layered enough and I was confused about what ” thick tomato sauce ” was. I used tomato paste. My kids didn’t complain though, that’s a positive.

    1. Hi Marisa, Sorry for the disappointment. I do mean a thick tomato sauce like you would use on pasta, like this one here or this one. This will add the flavor I believe you were missing. If your veggies aren’t tender, just cook it a bit longer or slice them thinner. For additional flavor you can add herbs to the ricotta or on top of the veggies.

  2. I love both meat and meatless lasagna. As long as it’s got globs of cheese and good texture from the veggies, I’ll devour it.