Lighten up your lasagna without lightening up the flavor! This Vegetarian Lasagna recipe is filled with zucchini, mushrooms, spinach and ricotta cheese. It’s a wonderful meatless Italian meal that’s sure to be loved by both vegetarians and meat lovers alike!

It’s a versatile meal that’s delicious with a number of different vegetables! And it’s easily made vegan or gluten free!

overhead image of lasagna in white casserole dish sliced into pieces

Can we talk about my love affair with lasagna for a minute? I mean it’s saucy, cheesy, downright delicious comfort food! What’s not to love?!

While I grew up with lasagna filled with meat sauce, I’m now OBSESSED with how seriously scrumptious lasagna filled with vegetable sauce can be!

So how do you make THE BEST vegetable lasagna recipe that’s just as good, maybe even better, than it’s meat-filled counterpart? Just follow my 3 simple secrets!

So what are my 3 secrets for making THE BEST Vegetarian Lasagna at home?

  1. Always dice the vegetables into small pieces for an even-textured vegetable sauce!
  2. Always drain liquid from the skillet after you’ve sautéed the vegetables! This will prevent a watery vegetable lasagna.
  3. Always mix an egg in with your ricotta cheese! The egg will act as a binder for the cheese layer and will give you a creamy, even cheese layer in your lasagna.

Just following these 3 simple secrets will help you create the perfect vegetarian lasagna every time. Want to mix up the veggies based on the season or what you have in your pantry? No problem!

This lasagna recipe is super versatile and will turn out delicious no matter the combination of vegetables that you decide to use!

overhead image of ingredients for vegetarian lasagna

What You’ll Need

  • Lasagna Noodles – I prefer a classic lasagna noodle, but no-boil noodles can also be used to take out a step in the recipe.
  • Whole Milk Ricotta Cheese – I highly recommend using ricotta cheese made from whole milk vs. part skin ricotta cheese. It plays an integral role in making the cheesy layers extra creamy! If you’re not a fan of ricotta cheese, you can also use small curd cottage cheese.
  • Egg – I also recommend mixing an egg in with the ricotta cheese when making lasagna. This is used as a binder and will help hold the creamy, cheesy layer together.
  • Italian Seasoning – I prefer to use my homemade Italian seasoning mix (linked here) but you can also purchase Italian seasoning pre-made at the grocery store.
  • Low-Moisture Mozzarella Cheese – using low-moisture mozzarella means the lasagna won’t get watery, which is especially important when making vegetable lasagna because vegetables contain a lot of water content.
  • Olive Oil
  • Baby Bella Mushrooms – or white button mushrooms, whichever you prefer!
  • Zucchini – summer squash can also be used in place of, or in addition to zucchini, if you have an abundance during the summer months!
  • Onion
  • Garlic
  • Baby Spinach
  • Tomato Paste – the tomato paste is what helps thicken the sauce and keeps your vegetarian lasagna from falling apart. It also prevents the sauce from being too thin and watery. This is one ingredient that you definitely don’t want to leave out!
  • Tomato Sauce
  • Petite Diced Tomatoes
  • Salt
collage of images showing how to make vegetarian lasagna

How To Make Vegetarian Lasagna Step by Step

  • Prepare the vegetable sauce.
    • Heat olive oil in a large skillet on the stove over medium high heat.
    • Add diced mushrooms, diced zucchini and diced onions, saute for 6-8 minutes.
      • Quick Tip! I highly recommend a small dice for the vegetables to create a perfect texture in the sauce without large chunks of vegetables popping up in the lasagna.
    • After you’ve sauteed the mushrooms, zucchini and onions, drain any liquid from the skillet. This will prevent watery vegetable lasagna, which no one wants!!
    • Place the skillet back on the stove over medium high heat and add minced garlic and spinach to the skillet. Saute for 1-2 minutes.
    • Add tomato paste to the skillet and stir it into the vegetables.
    • Add tomato sauce, diced tomatoes, Italian seasoning and salt.
    • Bring the sauce to a simmer on the stove, then reduce the heat to low, cover and simmer for 20 minutes.
  • Prepare the noodles and cheese.
    • Preheat the oven to 375°F.
    • Bring a large pot of water to boil on the stove, add the lasagna noodles. Cook until al dente, about 4-5 minutes, drain, then set aside.
      • Quick Tip! I recommend laying the cooked & drained noodles out in an even layer on a cutting board so that the noodles do not stick together.
      • Note: you can also skip this step and use no-boil lasagna noodles.
    • In a small bowl, combine ricotta cheese with one egg, Italian seasoning and shredded mozzarella cheese. Set the cheese mixture aside.
    • Once the sauce has cooked down for 20 minutes, begin putting the lasagna together.
  • Assemble the lasagna.
    • Place 3 cooked lasagna noodles in the bottom of a 9 inch x 13 inch baking dish.
    • Spread a layer of the ricotta cheese mixture on the noodles.
    • Place a layer of the vegetable sauce on top of the cheese.
    • Layer noodles, ricotta and vegetable sauce 2 more times.
    • Layer the final 3 lasagna noodles on top, then cover the noodles with shredded mozzarella cheese.
  • Bake the lasagna.
    • Tent the lasagna with foil and bake in the oven for 30 minutes.
    • Remove the foil and continue baking for an additional 15 minutes, or until the cheese becomes brown and bubbly.

Remove from the oven and let rest for 15-20 minutes before slicing. Feel free to top with fresh grated parmesan cheese, crushed red pepper flakes or fresh basil!

overhead image of lasagna in casserole dish cut into squares with red spatula

Whit’s Tips & Tricks

  • This vegetarian lasagna can be frozen for up to 6 months. Feel free to make this recipe in two 8 inch x 8 inch pans. You can eat one now and freeze one for later. This recipe easily serves 6-8 people, so a half pan will feed 3-4 people. I recommend storing the extra lasagna un-baked in the freezer. When ready to cook, transfer the lasagna from the freezer to the refrigerator 24 hours in advance. Bake the lasagna as instructed in the recipe.
  • The sauce can be made ahead of time. Feel free to prepare the vegetable sauce up to 2 days in advance of preparing the lasagna. Store the sauce in the refrigerator until ready to assemble the lasagna. I do not recommend preparing the cheese mixture until you’re ready to prepare the lasagna.
  • Assembled, but uncooked lasagna should be stored in the refrigerator and cooked within 24 hours of assembly.
  • Prepared and cooked lasagna can be kept in the fridge for up to 7 days.
  • Feel free to use other veggies! Diced bell peppers, summer squash, carrots or broccoli can all be used to make the vegetable sauce.

Frequently Asked Questions

  • Can you make this vegetable lasagna recipe vegan? Yes you can! Simply replace the ricotta cheese with Tofu Ricotta. It’s easy to make tofu ricotta cheese at home in 5 minutes, or you can look for it pre-made at the grocery store. You’ll also want to use vegan mozzarella cheese and omit the egg in the ricotta cheese mixture.
  • Can you make this recipe gluten-free? Yes! Simply substitute gluten free lasagna noodles for traditional lasagna noodles. The other ingredients are naturally gluten free.
  • How do you reheat lasagna? Preheat the oven to 350°F. Remove the entire casserole dish of lasagna from the refrigerator, cover with foil and place in the oven for 20 minutes, or until the cheese is bubbling. You can also reheat individual pieces of lasagna in the microwave for 3 minutes.
  • How long should you let lasagna sit before cutting? You’ll want to let the lasagna sit, uncovered, out of the oven for 15-20 minutes. This will allow the cheese to cool down and make for even slices of lasagna, instead of a big sloppy mess!

What to serve with Veggie Lasagna

This lasagna is definitely enough on it’s own, but it’s also delicious when served with salad or fresh baked bread. Try it with one of these scrumptious sides!

slice of vegetable lasagna on plate with fork

Check out more vegetarian Italian recipes!

  1. Quinoa Caprese Salad
  2. Sweet Potato Ravioli
  3. Tomato Basil Gnocchi Soup
  4. One Pot Vegetarian Pesto Tortellini
  5. Sheet Pan Gnocchi with Butternut Squash & Crispy Kale
  6. Creamy Vegetarian Tortellini Soup
  7. Tomato Basil Bruschetta
  8. Grilled Vegetable Italian Panini
slice of vegetable lasagna being lifted out of casserole dish
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Vegetarian Lasagna

Lighten up your lasagna without lightening up the flavor! This Vegetarian Lasagna Recipe is filled with zucchini, mushrooms, spinach and ricotta cheese. It's a wonderful meatless Italian meal that's sure to be loved by both vegetarians and meat lovers!

Ingredients

Vegetable Sauce

  • 2 tablespoons olive oil
  • 1 pound baby bella mushrooms, small dice
  • 1 pound zucchini, small dice
  • 1 cup diced onions
  • 4 cloves garlic, minced
  • 4 cups baby spinach
  • 6 oz can tomato paste
  • 15 oz can tomato sauce
  • 28 oz can petite diced tomatoes
  • 3 tablespoons Italian seasoning
  • 2 teaspoons salt

Lasagna

  • 12 lasagna noodles
  • 15 ounce whole milk ricotta cheese
  • 1 egg
  • 1 tablespoon Italian seasoning
  • 3 cups shredded low-moisture mozzarella cheese, divided

Instructions

Vegetable Sauce

  • Add the olive oil to a large skillet on the stove over medium-high heat.
  • Add the mushrooms, zucchini and onions, sauté 6-8 minutes.
  • Drain any liquid from the skillet.
  • Place the skillet back on the stove and add the garlic and spinach, saute for 1-2 minutes.
  • Add the tomato paste and stir into the vegetables.
  • Add the tomato sauce, diced tomatoes, 3 tablespoons Italian seasoning and salt.
  • Bring to a simmer, then reduce the heat to low and cover, simmering for 20 minutes.

Lasagna

  • Preheat the oven to 375°F.
  • Bring a large pot of water to boil on the stove, add the lasagna noodles, cook until al dente, about 4-5 minutes, then drain.
  • Lay the cooked & drained noodles out in an even layer on a cutting board so that the noodles do not stick together. Set aside until later.
  • In a small bowl, combine the ricotta cheese, egg, 1 tablespoon Italian seasoning and ¼ cup mozzarella cheese.
  • To prepare the lasagna, place 3 cooked lasagna noodles in the bottom of a 9 inch x 13 inch baking dish.
  • Spread a layer of the ricotta cheese mixture on the noodles.
  • Place a layer of vegetable sauce on top of the cheese.
  • Layer noodles, ricotta, vegetable sauce 2 more times.
  • Top the lasagna with the remaining 3 lasagna noodles and 2 ¾ cups of mozzarella cheese.
  • Tent the lasagna with aluminum foil, place in the oven and bake for 30 minutes.
  • Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is brown and bubbling.
  • Remove the lasagna from the oven and let rest for 15-20 minutes before slicing.

Notes

  • This vegetarian lasagna can be frozen for up to 6 months. Feel free to make this recipe in two 8 inch x 8 inch pans. You can eat one now and freeze one for later. This recipe easily serves 6-8 people, so a half pan will easily feed 3-4 people. I recommend storing the extra lasagna un-baked in the freezer. When ready to cook, transfer the lasagna from the freezer to the refrigerator 24 hours in advance. Bake the lasagna as instructed in the recipe.
  • The sauce can be made ahead of time. Feel free to prepare the vegetable sauce up to 2 days in advance of preparing the lasagna. Store the sauce in the refrigerator until ready to assemble the lasagna. I do not recommend preparing the cheese mixture until you’re ready to prepare the lasagna.
  • Assembled, but uncooked lasagna should be stored in the refrigerator and cooked within 24 hours of assembly.
  • Prepared and cooked lasagna can be kept in the fridge for up to 7 days.
  • Feel free to use other veggies! Diced bell peppers, summer squash, carrots or broccoli can all be used to make the vegetable sauce.
  • How to make this recipe vegan: replace the ricotta cheese with tofu ricotta. It’s easy to make tofu ricotta cheese at home in 5 minutes, or you can look for it pre-made at the grocery store. You’ll also want to use vegan mozzarella cheese and omit the egg in the ricotta cheese mixture.
  • How to make this recipe gluten free: substitute gluten-free lasagna noodles for traditional lasagna noodles. The other ingredients are naturally gluten free.
  • To reheat the lasagna: Preheat the oven to 350°F. Remove the entire casserole dish of lasagna from the refrigerator, cover with foil and place in the oven for 20 minutes, or until the cheese is bubbling. You can also reheat individual pieces of lasagna in the microwave for 3 minutes.

Nutrition Facts

Serving 6gCalories 693kcal (35%)Carbohydrates 77g (26%)Protein 39g (78%)Fat 28g (43%)Saturated Fat 13g (65%)Trans Fat 1gCholesterol 94mg (31%)Sodium 2016mg (84%)Potassium 1910mg (55%)Fiber 10g (40%)Sugar 19g (21%)Vitamin A 3804mg (76%)Vitamin C 45mg (55%)Calcium 749mg (75%)Iron 7mg (39%)
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