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This quick and easy Vegetable Lasagna recipe is a simple and cozy casserole that comes together with just 20 minutes of prep! Loaded with fresh veggies and plenty of gooey, melty cheese, the healthy dinner is a delicious comfort food classic that the whole family will love!

Overhead shot of the best vegetable lasagna recipe in a white dish

How to Make Vegetable Lasagna | 1-Minute Video

Easy Vegetable Lasagna

A warm and hearty vegetable lasagna is the best way to get your family to eat their veggies! While my kids (and husband) have certain vegetables that they enjoy, it can often be a challenge to encourage new or different options. If there’s one thing that I’ve learned after raising three boys, it’s that combining vegetables with pasta or a cheesy casserole is always more appealing than plain, raw produce on a plate.

My mother-in-law makes a great beef and sausage lasagna that she serves every year at Christmas. My boys go crazy for her decadent dish, but you know what? They also devour this lighter, healthier, veggie-packed version! I promise, if my house full of hungry guys loves this meal, then you won’t miss the meat, either.

What Vegetables are Good in Lasagna?

Lasagna is a classic Italian casserole. While a traditional recipe includes layers of lasagna noodles, red sauce, cheese and meat, you can also switch it up with a vegetable-packed meat-free recipe, Italian sausage, chicken, or white sauces such as Alfredo. The options are truly endless!

For our favorite healthy vegetable lasagna recipe, I bulk up the marinara sauce with a combination of sweet bell pepper, sliced mushrooms, diced onion, diced zucchini and minced garlic. The good news is that you can mix it up and modify the recipe to include any of your family’s favorites. Corn, diced eggplant, or spinach would all be great additions. In the fall, I’ll probably go with some butternut squash and kale!

Overhead shot of a slice of vegetable lasagna on a red and white plate

Ingredients

This is a quick overview of the ingredients that you’ll need for this easy vegetable lasagna. As always, the full list of measurements and specific instructions are included in the recipe box at the bottom of the post.

  • Olive oil: just a little bit to sauté the vegetables
  • Mushrooms: I like the “meaty” flavor of baby portabella mushrooms, which give the vegetarian casserole a hearty texture. Look for pre-sliced baby bella mushrooms for a nice shortcut. You can substitute with any other variety of mushroom available.
  • Zucchini: a mild vegetable that adds bulk and nutrition to the sauce. Dice it finely and your family won’t even know it’s there! You can also substitute with yellow summer squash.
  • Sweet bell pepper: red bell peppers tend to be sweeter, while green bell peppers are a bit zestier. Pick your favorite!
  • Onion and garlic: add great flavor to the dish.
  • Egg: helps bind the ricotta cheese layer so that it doesn’t ooze out when you slice the casserole.
  • Ricotta cheese: adds a thick, creamy, cheesy layer to the dish. You can substitute with cottage cheese for a lighter option.
  • Mozzarella cheese and Parmesan cheese: these additional cheeses add flavor to the casserole and hold it all together. The more cheese the better, right?!
  • Marinara sauce: pick a high-quality store-bought jar (such as Rao’s marinara) or make your own at home with this easy recipe.
  • No-boil (“oven-ready”) lasagna noodles: these par-boiled noodles do not require boiling before you assemble the casserole. They cut the prep time in half, making this vegetable lasagna quick and easy!
Ingredients for easy vegetable lasagna recipe

How To Make Easy Vegetable Lasagna

A light and fresh garden vegetable lasagna comes together with about 20 minutes of prep.

Overhead process shot showing how to make vegetable lasagna
  1. Sauté vegetables in a large skillet or Dutch oven.
  2. Add marinara sauce to the skillet and stir to combine.
  3. Prepare the ricotta mixture by stirring together egg, parsley, basil, ricotta, mozzarella and Parmesan.
  4. Assemble the casserole by layering the sauce, noodles and cheese.
  5. Cover and bake in a 400° F oven for 35 minutes. Remove the cover and continue baking for about 5-10 more minutes.
Spatula lifting a slice of the best vegetable lasagna recipe

What to Serve with Vegetable Lasagna

This hearty lasagna is delicious when paired with a Caesar salad or a simple green salad dressed in Italian Balsamic Vinaigrette. You might also like to offer a side of garlic bread or homemade focaccia bread.

How to Make Healthy Vegetable Lasagna for a Lighter Choice

If you’re looking to lighten up the dish and make it even healthier, there are a few swaps that you can easily make:

  • Whole Wheat Pasta: you can purchase whole wheat no-boil lasagna noodles. If using the whole wheat noodles, check the cooking instructions on your package. Most whole wheat pasta requires a slightly different cooking temperature and time (usually about 450° F for 40 minutes covered, then 5-10 more minutes uncovered).
  • Cottage Cheese: use small curd (or “whipped”) cottage cheese in lieu of the ricotta. For this recipe, you will need a 16 ounce container of small-curd cottage cheese (about 2 cups).
  • Reduced-Fat Mozzarella: look for a lighter shredded mozzarella to reduce fat and calories.
  • Marinara Sauce without Added Sugar: look for a high-quality store-bought marinara sauce that doesn’t include added sugar. We love Rao’s brand, but any similar sauce will work.
Side shot of a fork with a bite of easy vegetable lasagna on it.

Make Ahead

Assemble the lasagna in advance, but do not bake. Wrap tightly and store in the refrigerator for up to 48 hours before baking, or freeze for up to 3 months.

When ready to bake, allow the refrigerated lasagna to sit on the counter and come to room temperature for at least 30-60 minutes before baking. If you’re baking the casserole frozen (directly from the freezer), bake the dish covered in a 400° F oven for 1 hour. Then remove the cover and bake for an additional 10 minutes (or until the pasta is tender and the dish is heated through).

Storage

Leftover lasagna will keep in an airtight container in the refrigerator for 3-4 days. You can also freeze the leftovers in an airtight container for up to 3 months.

To Reheat

Cover the lasagna loosely with foil. Warm the dish in a 350° F oven just until heated through, about 30 minutes. You can also reheat individual slices of lasagna in the microwave until warm, about 1 minute.

Tips for the Best Vegetable Lasagna Recipe

  • Cooking for Two? Divide the full recipe between two smaller 8-inch square baking dishes. That way you get two meals with the same amount of effort, and you can freeze one for a later date. Alternatively, you can cut all of the ingredients in half and prepare one lasagna in an 8-inch square dish. The baking instructions remain the same.
  • Add meat to the dish by stirring 1 pound of cooked ground beef or Italian sausage into the sauce.
  • White Vegetarian Lasagna: substitute a jar of store-bought Alfredo sauce or 2 ½ cups of homemade Alfredo sauce for the marinara sauce.
  • Sauté peeled, diced eggplant with the other vegetables for a hearty addition to the lasagna.
  • Make vegetable lasagna with spinach by adding a few cups of fresh baby spinach leaves to the warm sauce, just until the leaves wilt. Alternatively, you can use a 10-ounce package of chopped, frozen spinach. Just thaw the spinach and squeeze it really dry before adding to the lasagna.
  • Let the lasagna rest for at least 10 minutes before slicing. This will help the cheese set so that it slices cleanly and doesn’t ooze out.
Overhead shot of vegetable lasagne in a white casserole dish

More Lasagna Recipes to Try

Square overhead shot of vegetable lasagna

Vegetable Lasagna

5 from 31 votes
Prep: 20 minutes
Cook: 45 minutes
Resting Time 10 minutes
Total: 1 hour 15 minutes
Servings 8 large servings
Calories 273 kcal
This quick and easy Vegetable Lasagna is a light, comforting casserole that's ready with just 20 minutes of prep!

Equipment

Ingredients
  

Instructions

  • Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  • In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes).
  • While the veggies cook, use a separate bowl to stir together egg, parsley, basil, ricotta cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
  • When the vegetables are done cooking, stir the marinara sauce into the skillet.
  • Spread ¼ of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles (or as many as you need to cover a single layer in the dish), ⅓ of the ricotta mixture, and another ¼ of the sauce mixture.
  • Repeat layers two more times. Finish with remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese on top. Cover with a piece of greased foil.
  • Bake for 35 minutes. Remove foil, and bake for another 5-10 minutes (or until heated through and cheese on top is browned). Let stand for about 10 minutes before slicing and serving.

Video

Notes

Make Ahead
Assemble the lasagna in advance, but do not bake. Wrap tightly and store in the refrigerator for up to 48 hours before baking, or freeze for up to 3 months.
When ready to bake, allow the refrigerated lasagna to sit on the counter and come to room temperature for at least 30-60 minutes before baking. If you’re baking the casserole frozen (directly from the freezer), bake the dish covered in a 400° F oven for 1 hour. Then remove the cover and bake for an additional 10 minutes (or until the pasta is tender and the dish is heated through).
Storage
Leftover lasagna will keep in an airtight container in the refrigerator for 3-4 days. You can also freeze the leftovers in an airtight container for up to 3 months.
To Reheat
Cover the lasagna loosely with foil. Warm the dish in a 350° F oven just until heated through, about 30 minutes. You can also reheat individual slices of lasagna in the microwave until warm, about 1 minute.

Nutrition

Serving: 1/8 of recipeCalories: 273kcalCarbohydrates: 12gProtein: 20gFat: 17gSaturated Fat: 9gCholesterol: 70mgSodium: 806mgPotassium: 589mgFiber: 2gSugar: 6gVitamin A: 1095IUVitamin C: 26mgCalcium: 438mgIron: 2mg
Keyword: easy vegetable lasagna, Meat Free Lasagna, Vegetable Lasagna
Course: Dinner
Cuisine: Italian
Author: Blair Lonergan

This recipe was originally published in July, 2017. It was updated in January, 2021.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. I’ve never tried a veggie lasagna before, but I’m loving the looks of this! Such a great way to use up that fresh summer produce! And you can’t beat the ease of this recipe, too. Now i’m craving this for breakfast! 🙂

    1. Thanks, Gayle! You’ve GOT to try veggie lasagna! It’s the best way to get your daily dose of produce in a delicious meal. 🙂

      1. 5 stars
        Made this last night and my wife and I loved it. Next time I’ll try stirring in some spinach as you suggested. I’ll peruse your other recipes with the expectation they’ll be just as delicious. Thank you very much!

    2. 5 stars
      Very yummy made this recipe plenty of times. But there is no way it’s only 12g carbs lol per serving

      1. Hi Aubrey! We’re so glad you enjoy the recipe. The nutritional information is just an estimate, but that does seem a bit low. We’ll look into it! Thanks for catching that.

  2. Looks great now I just have to get my teenager to eat noodles and cheese! I think that maybe he is not my son because i could live on both. Haha

    Your recipes are great!

  3. 5 stars
    Prepping heaps of freezer meals for postpartum enjoyment and this made the list! Turned out wonderfully! Used uncooked noodles instead of no-boil, doubled quantities, added LOTS of spinach (kale or chard would work too for extra greens), whole milk dairy instead of low-fat (better for Mama & Baby), red chili flakes cooked at 375ºF for one hour, covered with aluminum foil instead of 450ºF for 40 minutes, and it did the trick— cooked everything inside and out perfectly! Time to portion out and freeze, thanks so much for the delicious recipe!

  4. I made this last night , my small town grocery store only had green bell peppers available so I had to use that instead and used ragu’s new homestyle sauce and it turned out wonderful . Had two pre teen girls eat all they could !!! This will be a great to at our house ,thank you !!!!

    1. This is in my oven right now. I’ve made it several times over the last few years. My favorite time to make it is in the summer with farmer’s market vegetables! I’ve used cottage cheese and ricotta, Rao’s marinara and your Marinara recipe and no matter what it’s always the best! I recommend using homemade marinara and fresh garlic. Today is the first time adding eggplant and I made homemade ricotta so I’m especially excited for all the fresh farmers market and homemade ingredients. Thanks!

  5. Would love to know how much you mean by one zucchini or summer squash. I have some giant zucchinis and the ones in the store are small. To have a suggested amount in cups would be lovely. 🙂

    1. Hi, Ann! I mean the standard grocery store size (a small zucchini) — not the giant kind that you have. A small zucchini yields about 1 cup of diced zucchini. You can use more or less in that general range — the measurement does not need to be exact. 🙂

  6. 5 stars
    I needed an easy recipe for our student’s potluck dinner, I chose this one since a few of my students are vegetarian. It was a HUGE hit with a whole lot of college kids, not just the vegetarians!

  7. 5 stars
    I needed an easy recipe for our student’s potluck dinner, I chose this one since a few of my students are vegetarian. It was a HUGE hit with a whole lot of college kids, not just the vegetarians! I have been passing out copies of this recipe for 3 days now.

  8. Hi! I haven’t tried freezing this particular dish, but lasagna usually freezes very well after baking, so I imagine this version would too! 🙂

  9. 5 stars
    Made this for my son and daughter in law. She has just come out of hospital after the birth of their baby. My son text me to say he loved it- even though there was no meat and he hates capsicum! So a definite hit. ????????

    1. Hi, Amanda! Eggplant would be a great substitute for the mushrooms. If your family doesn’t like eggplant, you can just use an additional zucchini or yellow squash. Enjoy!

  10. 5 stars
    This lasagna is amazing! Will be making it a regular! I chopped up everything in the food processor because it is so easy and the kids didn’t even know it had vegetables! All 4 kids loved it! Thanks!

  11. 5 stars
    This was REALLY good! It tasted delicious. It was also simple to make. I had my favorite 4 year old help me and we had a blast making it and eating it!

    1. Yes! I would grate the carrots. You’ll need about 2 – 2.5 cups of grated carrots to replace the mushrooms. Enjoy!

  12. Hey, Elie! Yes — it couldn’t hurt to strain the cottage cheese first. You can also substitute with ricotta, if you prefer!

    1. Yes! Just allow the dish to sit on the counter for at least 30 minutes before baking so that it can come to room temperature before it goes in the oven. 🙂

  13. 5 stars
    Made this on Christmas day and it was absolutely delicious. I followed the baking directions and used no boil noodles and it came out perfect. Thank you!

  14. So if we use regular noodles that have been boiled before layering, how does that affect the baking temperature or the time? Thank you!

    1. Hi, Pam! Regular noodles won’t absorb quite as much liquid as the oven-ready noodles, so the dish may be a bit more liquidy than the original recipe (bake uncovered to help release some of the extra moisture). As far as the cooking time goes, I would bake the lasagna at 350 degrees F, uncovered, for about 35-45 minutes. Enjoy!

  15. 5 stars
    I made this lasagna last Sunday for dinner. It was an absolute hit in my house!! I did add spinach. I also sed lasagna noodles that required cooking and I baked mine on 350 degrees for about an hour and another 10 minutes uncovered for extra browning on the cheese. I did not experience extra liquid with mine. I will definitely be making this dish again. It was delish!!

  16. I want to make this tonight, but also add ground beef. Should I just brown the beef separately with some onion/garlic, then add to the veggies/sauce?

    1. Hi, Fernanda! Yes, I think that should be fine! The dish will have a little bit different texture, since you’re not including the egg to help the cheese mixture “set up,” but the white sauce will still be delicious. Enjoy!

  17. 5 stars
    So yummy! Much lighter and not so heavy as a meat version.
    I changed up a few things just based on what I had/prefer.
    Substitutions:
    Squeeze basil (no fresh)
    Ricotta (I prefer it over cottage cheese)
    Added:
    Drained/Diced artichoke hearts (1 jar)
    3 cups fresh spinach, ribboned
    Omitted:
    Red bell (doesn’t like my belly)
    Parsley (didn’t have)

    Note: I needed 11 noodles bc mine were not long, but shorter.

    1. Thanks, Stephanie! I’m so glad to hear that you enjoyed it, and I appreciate you taking the time to come back here and leave a note. Take care!

      1. 5 stars
        First time in a long time I have made lasagne. And I wanted a vegetable one as meat doesn’t always sit well as I’ve gotten older! Tried your 5 star recipe. It’s now a favorite! Thank you!

        1. 5 stars
          This is the best vegetable lasagna i have tried! My husband said it was 5 stars! Very easy to make. I added more peppers and 2 small boxes of mushrooms. Perfect!

    2. 5 stars
      Thanks for your recipe it was a hit. I used egg plant and spinach with everything else mostly the same. So easy my 3 year old granddaughter did most of the prep.

        1. 5 stars
          This was so easy to make and delicious! I followed the recipe exactly – used mushrooms, red pepper, zucchini, onion, garlic and fresh parsley and basil. My daughter and I are vegetarians and my husband and sons are not. I made this for Easter dinner along with a ham and the guys liked it more than the ham! This recipe is a keeper! Thank you!

    1. Hi Blair. Going to make this lasagna which looks so delicious. Can you use both ricotta cheese and cottage cheese w egg parsley basil mixture ? How about some Italian seasoning to sub for parsley if I don’t have? Thx so much.

      1. Hi, Jeanne! Yes, a combo of ricotta and cottage cheese should work well. I prefer to use small curd (or “whipped”) cottage cheese, which tends to be less “watery” than regular larger curd cottage cheese. If you can’t find whipped cottage cheese or the small curd variety, I would strain off some of the extra liquid from the regular cottage cheese.

        As for the seasoning, yes! The Italian seasoning should work as a fine substitute for the parsley and basil (you’ll need about 1 tablespoon plus 1 teaspoon of the dried seasoning blend). Hope you enjoy the lasagna!

        1. Hello Blair , thx so much for your replies and helpful hints. I really appreciate. You are an awesome cook! My friend just had her 3 rd child so I made her the vegetable lasagna since they are vegetarian. I did have another question for you. What’s your best banana bread recipe ? I struggle w mine sinking in middle r just not rising enough and staying. Thx so much. Happy cooking ❤️

    1. Thx so much . Excited to try. I will definitely do. One other thing that I have had trouble with is making a sour dough bread starter . My mom used instant potato flakes and it didn’t work. Do you make your bread starter ? If so any recipes to share. I would love to make my own sour dough bread. Thx so much. Happy Saturday. ❤️

      1. No, unfortunately I don’t have a starter recipe to share with you. I haven’t gone down the sourdough road! 🙂

    1. Oh goodness, I don’t know! I’ve never tried to make lasagna without noodles. You might look for a recipe that uses thinly-sliced zucchini as the noodles instead of pasta. That might work as a good alternative.

  18. 5 stars
    I made this recipe for the first time today for my husband’s family our our Christmas dinner with them. I’ve made meat lasagna before but never a veggie version. 2 of our guests are vegetarian so it’s always a challenge so I made a pan of this and a pan of ‘regular’ lasagna. This as a HUGE hit! Even the meat eaters loved it. In fact, more of my guests chose this version than the meat version. I was called the lasagna Queen by one uncle. This will now be our new tradition for the family Christmas gathering. Now I never have to worry about what I make for the vegetarians . I don’t like mushrooms but even I tried it, and all I tasted was flavor, lots of delicious flavor. Thank you for sharing this with us!

    1. Meg! What a wonderful note to read! Thank you so much. It makes me really happy to know that you were able to share this meal with your family and everyone enjoyed it. Merry Christmas! 🙂

  19. 5 stars
    I made the vegetable lasagna for my grandson’s graduation party lunch of 10 people. Everyone loved it. I modified the recipe for only two things: I used regular lasagna noodles that needed to be boiled (because that is what I had on hand), and I added a pound of plant-based ground meat substitute to the recipe, just for fun.

    1. Hi, Lynn! Yes, you’ll want that egg to give the cheese mixture some structure and help it “set” in the oven (so that it’s not too runny). Enjoy!

  20. 5 stars
    Made this last night and loved it. I love vegetable lasagna though. I made it with a spicy marinara sauce and put chives in with the ricotta. I didn’t have any fresh parsley. I’ve never mixed the cheese into the ricotta mixture before. I’ve always just added it as a layer, but this was really good and worked well. I also used whole wheat regular lasagna noodles with no issues. I did let my veggie mixture simmer a bit to cook off any extra moisture. I made it for just me and plan on eating it all week by myself. 🙂

    1. Your version sounds delicious, Ashleigh! Thank you for letting me know that you enjoyed it. 🙂

  21. 5 stars
    A nice, light vegetable lasagna. Easy to assemble, too! Thanks for sharing the recipe. Will 100% make it again!

  22. 5 stars
    After my MIL passed away I was desperately seeking a list connection by making her veggie lasagna. As no one knew it ,and having made it with her once before, I went online in search. The search ended with your recipe. This is now my go to recipe and tastes exactly like my 2nd mom used to make! Thank you for the memories!

    1. We’re so sorry for your loss. Thank you for giving our recipe a try. We’re so glad you enjoyed it!

  23. 5 stars
    This recipe turned out delicious!! I added more Parmesan cheese, and did not use the no bake noodles but basically followed the rest of the recipe! Will definitely make this again!

  24. 5 stars
    Great recipe! I increase the vegetables for bulk and add ground Turkey for protein. Comes out great every time!

  25. 5 stars
    I made this tonight and it was a huge hit with my family. I used Rao’s marinara. This will be our new go-to veggie lasagna. Thank you!

  26. 5 stars
    This was fairly quick and very easy to make!
    I did add garlic salt to the vegetables and cheese mixture.Mixed the cheese mixture by hand. I had extra cheese mixture so I put that on top instead of the extra mozzarella and parmesan cheese. Yummy!

  27. 5 stars
    I absolutely love this recipe. I have made it to take to friends when they are ill. I tell them to put in the freezer to use later, or pop it to bake in the oven to eat now. I prefer to put the yellow squash in the food processor so it is shredded. I also cut the mozzarella to 2 cups otherwise I follow the recipe. My husband loves it and my friends rave about it.