Easy Vegetable Lasagna
I’m planting my flag and declaring this the best vegetable lasagna recipe! Making the tomato sauce with loads of veggies from scratch makes all the difference. This is a must make! I love this vegetable lasagna so much! It’s been on rotation in our house for years! I’ve made it so many times for friends, and I can always count on at least someone asking for the recipe. It’s that good! We make our veggie lasagna completely from scratch, which is easier than you might think, and it makes a big difference in flavor. I use zucchini and summer squash in our photos, but you can always substitute other veggies. If you love this veggie filling, try our veggie spaghetti recipe inspired by this lasagna. Key Ingredients Lasagna noodles: Make this vegetable lasagna with cooked regular noodles or no-boil noodles. I love no-boil noodles for their convenience! Some of our readers use regular lasagna noodles but add them to the lasagna without boiling them first. I prefer the thinner, no-boil noodles, but use what you love. Veggies: This lasagna needs 4 to 5 cups of chopped vegetables. I use zucchini, summer squash, and a jar of roasted red peppers, but you can swap or add different veggies based on what you love. I’ve listed a few suggestions in the variations section below. Canned crushed tomatoes: Make the base of our homemade tomato sauce (it only takes 20 minutes to make). Ricotta cheese: Creates our creamy cheese layer between the lasagna noodles and veggies. I love to use high-quality whole milk ricotta like BelGioioso, Sorrento, or fresh ricotta. Cottage cheese is a great substitute if you do not enjoy ricotta cheese. Mozzarella and parmesan cheese: Make our vegetable lasagna extra delicious. For a vegetarian lasagna, leave out the parmesan cheese. Eggs: Help firm up the cheese layer. For egg-free lasagna, leave them out. The final result will still taste great, but the ricotta layer will be softer. Lasagna noodles: Make this vegetable lasagna with cooked regular noodles or no-boil noodles. I love no-boil noodles for their convenience! Some of our readers use regular lasagna noodles but add them to the lasagna without boiling them first. I prefer the thinner, no-boil noodles, but use what you love. Veggies: This lasagna needs 4 to 5 cups of chopped vegetables. I use zucchini, summer squash, and a jar of roasted red peppers, but you can swap or add different veggies based on what you love. I’ve listed a few suggestions in the variations section below. Canned crushed tomatoes: Make the base of our homemade tomato sauce (it only takes 20 minutes to make). Ricotta cheese: Creates our creamy cheese layer between the lasagna noodles and veggies. I love to use high-quality whole milk ricotta like BelGioioso, Sorrento, or fresh ricotta. Cottage cheese is a great substitute if you do not enjoy ricotta cheese. Mozzarella and parmesan cheese: Make our vegetable lasagna extra delicious. For a vegetarian lasagna, leave out the parmesan cheese. Eggs: Help firm up the cheese layer. For egg-free lasagna, leave them out. The final result will still taste great, but the ricotta layer will be softer. Find the full recipe with measurements below. Tips for Making the Best Vegetable Lasagna Tip 1: Make the veggie sauce from scratch. It’s easy! Making the sauce from scratch is easy and makes all of the difference. Trust me! Cook onions until soft in olive oil, then add garlic, red pepper flakes (for heat), and veggies. Add crushed tomatoes and roasted red peppers, then simmer until the veggies are tender, and stir in fresh basil. We still want the vegetables to have a little crunch since they will continue to cook in the oven. Tip 2: Assembling the layers. I start with the vegetable sauce on the bottom and add noodles, ricotta, shredded cheese, and another layer of noodles. Repeat this to have 3 layers of noodles, and finish with sauce and extra shredded cheese on top. If you wanted a slightly different spin on this recipe, try our veggie lasagna roll-ups, which use the same lasagna filling. Tip 3: Start baking with foil. I cover it with foil for the first 20 minutes, then uncover and bake until the cheese on top is melty and golden brown. It bakes for about 35 minutes in total. Before serving, make sure you leave it to cool for 10 to 15 minutes so that the middle firms up a bit. Veggie Lasagna Variations I absolutely love this meatless lasagna recipe! It’s so flexible based on what’s fresh or what I already have. Remember, you’ll need 4 to 5 cups of chopped veggies. In our photos and video, we use zucchini, summer squash, and roasted red peppers, but I have listed a few more ideas (for lasagna made with meat, see our ultimate homemade lasagna): Mushrooms: chopped or torn into small pieces Greens: spinach, kale or other greens (we also have this spinach lasagna) Winter squash: chopped butternut or delicata or roasted squash are perfect for fall. Carrots: chopped or shredded Bell peppers: fresh or roasted (I love adding roasted red peppers) Eggplant: cut into cubes or use roasted eggplant. Mushrooms: chopped or torn into small pieces Greens: spinach, kale or other greens (we also have this spinach lasagna) Winter squash: chopped butternut or delicata or roasted squash are perfect for fall. Carrots: chopped or shredded Bell peppers: fresh or roasted (I love adding roasted red peppers) Eggplant: cut into cubes or use roasted eggplant. What to Serve with Vegetable Lasagna I love serving this lasagna with a simple salad. Toss your favorite fresh salad ingredients into a bowl (I love baby lettuce, cucumbers, bell peppers, and tomatoes). Then, drizzle over your favorite salad dressing. My family’s favorites include homemade Italian dressing, simple Caesar dressing, or this balsamic vinaigrette. We also love siding this veggie-packed lasagna with a slice of classic garlic bread, cheesy garlic bread, or this homemade focaccia. Easy Vegetable Lasagna PREP 30 mins COOK 1 hr TOTAL 1 hr 30 mins PREP 30 mins COOK 1 hr TOTAL 1 hr 30 mins This vegetable lasagna recipe is a family favorite! Fresh vegetables, a light tomato sauce, and lots of cheese make this the best veggie lasagna ever. Feel free to add or substitute your favorite veggies. We have given suggestions in the article above. 8 Servings Watch Us Make the Recipe You Will Need 14 lasagna noodles 2 tablespoons extra-virgin olive oil 1 cup (140g) chopped onion 1 tablespoon minced garlic, 3 to 4 cloves 1/8 teaspoon crushed red pepper flakes, or more to taste 2 medium zucchini, cut into 1/2-inch pieces 2 medium yellow squash, cut into 1/2-inch pieces One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces, 1 heaping cup 1 (28-oz) can crushed tomatoes Generous handful fresh basil leaves, chopped One (15-oz) container ricotta cheese or cottage cheese 2 large eggs 2 ounces (60g) parmesan cheese, grated, about 2/3 cup 8 ounces (230g) low-moisture mozzarella cheese, shredded, about 2 cups Salt and fresh ground black pepper, to taste Directions Cook Noodles 1Bring a large pot of salted water to a boil, then cook lasagna noodles according to package directions. To prevent the noodles from sticking after they are drained, add two teaspoons of olive oil to the pasta water. Drain, then lay flat on a sheet of aluminum foil. Cook Noodles 1Bring a large pot of salted water to a boil, then cook lasagna noodles according to package directions. To prevent the noodles from sticking after they are drained, add two teaspoons of olive oil to the pasta water. Drain, then lay flat on a sheet of aluminum foil. Make Vegetable Sauce 1Heat the oven to 400°F (204°C). Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray. 2Heat the olive oil in a wide skillet with sides over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. 3Add the garlic, red pepper flakes, zucchini, yellow squash, and a pinch of salt. Cook, stirring occasionally, until the veggies are softened but still have some crunch, another 5 to 8 minutes. 4Stir in the roasted red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half, 5 to 8 minutes. Add the basil and season to taste with additional salt and pepper. Make Vegetable Sauce 1Heat the oven to 400°F (204°C). Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray. 2Heat the olive oil in a wide skillet with sides over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. 3Add the garlic, red pepper flakes, zucchini, yellow squash, and a pinch of salt. Cook, stirring occasionally, until the veggies are softened but still have some crunch, another 5 to 8 minutes. 4Stir in the roasted red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half, 5 to 8 minutes. Add the basil and season to taste with additional salt and pepper. Prepare the Cheeses 1While the sauce cooks, stir together the ricotta cheese, eggs, and a 1/2 teaspoon of salt in a medium bowl. 2Toss the parmesan cheese with the mozzarella. Set aside. Prepare the Cheeses 1While the sauce cooks, stir together the ricotta cheese, eggs, and a 1/2 teaspoon of salt in a medium bowl. 2Toss the parmesan cheese with the mozzarella. Set aside. Assemble Lasagna 1Spoon about 1 cup of your vegetable mixture into the baking dish to lightly cover the bottom. Arrange four noodles lengthwise, side-by-side, to cover the base. Cut a piece to fit if a noodle doesn’t reach the end. 2Spread half of your ricotta mixture over the noodles. Sprinkle with a third of your parmesan and mozzarella. Top this with a third of the remaining vegetable sauce. 3Add another layer of four noodles. Spread the rest of your ricotta mixture and half of the remaining parmesan and mozzarella. Top this with half of your remaining vegetable sauce. 4Add a final layer of noodles and the rest of your vegetable sauce. Sprinkle the remaining cheese on top. 5Cover the lasagna with foil and bake for 20 minutes. Then, uncover it and bake for another 15 minutes until the cheese is crusty around the edges. 6For a golden-brown cheesy top, broiler for 1 to 2 minutes. Let it rest for 10 to 15 minutes before serving. Assemble Lasagna 1Spoon about 1 cup of your vegetable mixture into the baking dish to lightly cover the bottom. Arrange four noodles lengthwise, side-by-side, to cover the base. Cut a piece to fit if a noodle doesn’t reach the end. 2Spread half of your ricotta mixture over the noodles. Sprinkle with a third of your parmesan and mozzarella. Top this with a third of the remaining vegetable sauce. 3Add another layer of four noodles. Spread the rest of your ricotta mixture and half of the remaining parmesan and mozzarella. Top this with half of your remaining vegetable sauce. 4Add a final layer of noodles and the rest of your vegetable sauce. Sprinkle the remaining cheese on top. 5Cover the lasagna with foil and bake for 20 minutes. Then, uncover it and bake for another 15 minutes until the cheese is crusty around the edges. 6For a golden-brown cheesy top, broiler for 1 to 2 minutes. Let it rest for 10 to 15 minutes before serving. Adam and Joanne's Tips Storing: Leftover vegetable lasagna lasts in the fridge for up to 3 days or in the freezer for up to 3 months. Make ahead tips: Assemble it and store the unbaked lasagna in the fridge for up to 2 days. (I like to add a sheet of parchment paper on top before covering the baking dish with foil). I prefer freezing baked lasagna. Reheating the lasagna: To reheat this vegetable lasagna, bake at 400°F for 30 minutes to an hour (or until heated in the middle). If frozen, thaw overnight in the fridge before reheating in the oven. Noodles: Cook 12 lasagna noodles, plus 2 extra in case you need them for filling gaps. Vegetarian lasagna: Skip the parmesan cheese. Gluten-free: Use gluten-free noodles or use long, thin slices of roasted or grilled eggplant or zucchini as your “noodles.” Dairy-free/egg-free: Almond ricotta is an excellent swap for regular ricotta (try making your own or using brands like Kite Hill). Nutritional yeast adds a cheesy flavor to the top. For egg-free lasagna, leave out the egg. The cheesy filling will be soft but still delicious. Nutrition: The provided nutrition facts are estimates calculated using the USDA database. Storing: Leftover vegetable lasagna lasts in the fridge for up to 3 days or in the freezer for up to 3 months. Make ahead tips: Assemble it and store the unbaked lasagna in the fridge for up to 2 days. (I like to add a sheet of parchment paper on top before covering the baking dish with foil). I prefer freezing baked lasagna. Reheating the lasagna: To reheat this vegetable lasagna, bake at 400°F for 30 minutes to an hour (or until heated in the middle). If frozen, thaw overnight in the fridge before reheating in the oven. Noodles: Cook 12 lasagna noodles, plus 2 extra in case you need them for filling gaps. Vegetarian lasagna: Skip the parmesan cheese. Gluten-free: Use gluten-free noodles or use long, thin slices of roasted or grilled eggplant or zucchini as your “noodles.” Dairy-free/egg-free: Almond ricotta is an excellent swap for regular ricotta (try making your own or using brands like Kite Hill). Nutritional yeast adds a cheesy flavor to the top. For egg-free lasagna, leave out the egg. The cheesy filling will be soft but still delicious. Nutrition: The provided nutrition facts are estimates calculated using the USDA database. Nutrition Per Serving Serving Size 1/8 of lasagna / Calories 381 / Total Fat 20.9g / Saturated Fat 11g / Cholesterol 104mg / Sodium 773mg / Carbohydrate 28.2g / Dietary Fiber 4.3g / Total Sugars 6.5g / Protein 20.7g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us