I never thought I'd say this, but this vegetable lasagna has completely taken over the meat version in our house. What started as me trying to sneak more vegetables into Oliver's diet turned into the lasagna everyone actually likes better. After years of making the regular meat version and having half of it left over, I finally made something that disappears completely and has people bugging me for the recipe. The trick isn't trying to replace the meat - it's making the vegetables the main event.
Why You'll Love This Vegetable Lasagna Recipe
This vegetable lasagna is perfect when you need something that feels like comfort food but won't make you feel gross afterward. Unlike heavy meat lasagna that leaves you wanting to take a nap, this version is satisfying but not overwhelming. Plus it's way cheaper than making it with meat - vegetables cost a fraction of what ground beef does, and you're getting way more nutrients. You can eat a big serving without that heavy, stuffed feeling.
The best part is how it changes people who think they don't like vegetarian food. I've brought this to potlucks where people avoided it thinking it would be bland, then watched them go back for seconds after trying it. Oliver's friends always ask if we're having "the good lasagna" when they come over for dinner. When kids pick your vegetable dish over chicken nuggets, you know you've made something that works.
Jump to:
- Why You'll Love This Vegetable Lasagna Recipe
- Ingredients For Vegetable Lasagna Recipe
- How To Make Vegetable Lasagna Step By Step
- Storage Tips For Vegetable Lasagna Recipe
- Smart Swaps for Vegetable Lasagna
- Equipment For Vegetable Lasagna Recipe
- Tasty Twists on Vegetable Lasagna Recipe
- Top Tip
- FAQ
- Comfort Food Without the Guilt!
- Related
- Pairing
- Vegetable Lasagna
Ingredients For Vegetable Lasagna Recipe
The Vegetables:
- Zucchini
- Bell peppers
- Mushrooms
- Fresh spinach
- Yellow onion
- Garlic cloves
The Cheese Layers:
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Large eggs
- Fresh basil
The Sauce & Pasta:
- Marinara sauce
- Lasagna noodles
- Olive oil
- Salt and pepper
- Italian seasoning
Optional Extras:
- Eggplant
- Roasted red peppers
- Fresh herbs like oregano
- White sauce instead of red
See recipe card for quantities.
How To Make Vegetable Lasagna Step By Step
Prep the Vegetables:
- Slice zucchini thin, salt and let sit 15 minutes
- Chop bell peppers and onions
- Slice mushrooms thick
- Pat zucchini dry with paper towels
- Toss everything with olive oil, salt, and pepper
Roast Everything:
- Spread vegetables on baking sheets
- Roast at 425°F for 20-25 minutes
- They should be tender but not mushy
- Let cool while you prep other stuff
Make Cheese Mixture:
- Mix ricotta with eggs and half the mozzarella
- Add chopped basil and garlic
- Season with salt, pepper, and Italian seasoning
- Should be creamy but not runny
Cook Noodles:
- Boil lasagna noodles until just tender
- Drain and lay flat on kitchen towels
- Don't overcook - they'll finish in the oven
Layer Everything:
- Spread sauce in bottom of 9x13 pan
- Layer noodles, then ricotta mixture
- Add roasted vegetables, then more sauce
- Repeat layers, ending with noodles and sauce
- Top with remaining mozzarella and Parmesan
Bake Until Bubbly:
- Cover with foil, bake at 375°F for 45 minutes
- Remove foil, bake 15 more minutes until golden
- Let rest 15 minutes before cutting
Storage Tips For Vegetable Lasagna Recipe
Fridge Storage (4-5 days):
- Cool completely before storing
- Cover tightly with foil or plastic wrap
- Cut into portions for easier reheating
- Keeps longer than meat lasagna
Freezer Storage (3 months):
- Wrap really well or use airtight container
- Label with date and contents
- Freeze in individual portions if possible
- Thaw overnight in fridge before reheating
Reheating Tips:
- Oven works best - 350°F covered until hot
- Microwave individual portions work fine
- Add splash of water if it looks dry
- Don't reheat more than once
Make-Ahead Magic:
- Assemble completely and refrigerate up to 2 days
- Don't add top cheese layer until ready to bake
- Might need extra 10-15 minutes in oven
- Perfect for busy weekends
Leftover Ideas:
- Cut into squares for lunch containers
- Crumble over salad for protein
- Make lasagna soup by adding broth
- Oliver eats it cold for breakfast sometimes
Smart Swaps for Vegetable Lasagna
Vegetable Options:
- Zucchini → Yellow squash or eggplant
- Bell peppers → Roasted red peppers from a jar
- Mushrooms → Extra zucchini (if you hate mushrooms)
- Spinach → Kale or Swiss chard (chop it fine)
Cheese Alternatives:
- Ricotta → Cottage cheese (drain it well)
- Mozzarella → Provolone or Italian blend
- Parmesan → Romano or Asiago
- Regular → Part-skim versions work fine
Noodle Swaps:
- Regular lasagna → No-boil noodles (add extra sauce)
- Wheat → Gluten-free lasagna noodles
- Pasta → Thin zucchini slices for low-carb
- Standard → Whole wheat noodles
Sauce Changes:
- Marinara → White sauce or Alfredo
- Store-bought → Homemade tomato sauce
- Regular → Pesto mixed with ricotta
- Red sauce → Just cheese and vegetables
Dairy-Free Version:
- Use cashew ricotta or tofu ricotta
- Nutritional yeast instead of Parmesan
- Dairy-free mozzarella shreds
- Extra vegetables for bulk
Equipment For Vegetable Lasagna Recipe
- 9x13 inch baking dish
- Large baking sheets for roasting vegetables
- Large pot for boiling noodles
- Sharp knife for slicing vegetables
- Large mixing bowl for cheese mixture
Tasty Twists on Vegetable Lasagna Recipe
From years of making this and trying different combinations, here are the variations that people go crazy for:
Mediterranean Style:
- Add sun-dried tomatoes and olives
- Use feta cheese mixed with ricotta
- Fresh oregano and basil
- Roasted red peppers
Mexican Inspired:
- Add black beans and corn
- Use pepper jack cheese
- Cilantro and lime in ricotta
- Salsa instead of marinara
White Sauce Version:
- Make Alfredo sauce instead of marinara
- Add broccoli and cauliflower
- Extra garlic and herbs
- Oliver's favorite because he loves anything creamy
Autumn Harvest:
- Roasted butternut squash
- Caramelized onions
- Sage and thyme
- Gruyere cheese
Protein Packed:
- Add white beans or lentils
- Extra cheese layers
- Chopped walnuts for crunch
- Great for really hungry people
Summer Garden:
- Fresh tomatoes instead of sauce
- Basil pesto layers
- Yellow squash and zucchini
- Fresh mozzarella slices
Top Tip
- This vegetable lasagna actually tastes better the next day after all the flavors have had time to blend together - just like most Italian dishes do. When you first make it, everything tastes good but kind of separate - you get a bite of cheese here, roasted vegetables there, sauce somewhere else. But after sitting in the fridge overnight, all those flavors start working together and it turns into this really satisfying dish. The vegetables soak up some of the sauce, the cheese gets more mellow, and everything just tastes more balanced.
- I found this out by accident when I made it for a Sunday dinner and we had tons left over. The next day Oliver and I were eating it for lunch, and he said it tasted "more like real food" than the night before. Now I actually try to make it the day before when I'm having people over - less stress on party day, and the food tastes way better. Plus the leftovers are so good that nobody complains about eating the same thing two days in a row.
FAQ
What veggies are good in lasagna?
Zucchini, bell peppers, mushrooms, and spinach work best because they don't let out too much water. Eggplant is good if you salt it first. Skip watery vegetables like tomatoes or cucumbers. Roast everything first to get rid of extra moisture or your Vegetable Lasagna will be soupy instead of layered.
How to make a simple vegetable lasagne?
Start with good marinara sauce, roast your vegetables until tender, mix ricotta with eggs and herbs, then layer everything with noodles and cheese. The trick is not making it too complicated - stick to vegetables you actually like and don't try to cram too many different flavors in one dish.
What are the layers of vegetable lasagna?
Bottom to top: sauce, noodles, ricotta mixture, roasted vegetables, more sauce, repeat. End with noodles, sauce, and lots of mozzarella and Parmesan on top. Usually three layers of filling is perfect - more than that and it gets too tall and falls apart when you cut it.
What can you put in lasagna besides meat?
Roasted vegetables, different cheeses, white beans or lentils for protein, pesto instead of tomato sauce, or even stuff like roasted butternut squash. The trick is making sure whatever you use isn't too watery and has enough flavor to stand up to all that cheese and pasta.
Comfort Food Without the Guilt!
I love how this vegetable lasagna works for basically anything. Need something impressive for company that won't cost a fortune? Perfect. Want a meal that'll feed your family for days? This is it. Got vegetarians coming to dinner and need something that won't make them feel like an afterthought? Everyone at the table will be eating the same delicious thing. Oliver's friends always ask if we're having "the good lasagna" when they come over, and I love that they don't even think of it as the "vegetable" version anymore.
Need more crowd-pleasers that'll make your dinner table happy? Try our Easy Lobster Ravioli Sauce Recipe that turns any weeknight into something special. Want the perfect appetizer for your next gathering? Our Best Spinach Artichoke Dip Recipe disappears faster than you can make it. Looking for another comfort food win? Our Easy Dorito Casserole Recipe feeds a bunch of people without costing a fortune.
Share your Vegetable Lasagna Recipe wins! We love seeing your versions and hearing about which vegetables your family likes best!
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Related
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Pairing
These are my favorite dishes to serve with Vegetable Lasagna Recipe
Vegetable Lasagna
🍳 Equipment
- 1 9x13 inch baking dish (Glass or ceramic recommended)
- 2 Baking sheets (For roasting vegetables)
- 1 Large pot (For boiling lasagna noodles)
- 1 Sharp knife (For slicing vegetables)
- 1 Large mixing bowl (For cheese mixture)
Ingredients
The Vegetables
- 2 Zucchini - Thinly sliced, salted
- 2 Bell peppers - Any color, chopped
- 8 oz Mushrooms - Thick sliced
- 3 cups Fresh spinach - Rough chopped
- 1 Yellow onion - Chopped
- 3 Garlic cloves - Minced
Cheese Layer
- 1.5 cups Ricotta cheese - Or substitute cottage cheese (drained)
- 2 cups Mozzarella cheese - Divided
- 1 cup Parmesan cheese - Grated
- 2 Eggs
- ¼ cup Fresh basil - Chopped
Sauce & Pasta
- 4 cups Marinara sauce - Homemade or store-bought
- 12 Lasagna noodles - Cooked al dente
- 2 tablespoon Olive oil - For roasting vegetables
- to taste - Salt & pepper
- 1 teaspoon Italian seasoning
Optional Extras
- 1 Eggplant - Sliced, salted & dried
- ½ cup Roasted red peppers - Jarred or homemade
- to taste Fresh oregano - Or other fresh herbs
Instructions
- Prep and dry zucchini; chop all vegetables
- Toss vegetables with oil, season, and roast until tender
- Mix ricotta, eggs, herbs, and part of the cheese to make the filling
- Boil noodles, then layer sauce, noodles, cheese, and vegetables in the baking dish
- Bake covered, uncover to brown, let rest before slicing and serving
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