Cheesy and full of fresh veggies, this quick and easy vegetable lasagna is comfort food at its best. With just 20 minutes of prep, it’s a hearty meal the whole crew will devour!
Everyone Loves this Quick and Easy Vegetable Lasagna
This easy vegetarian lasagna recipe comes together with just 20 minutes of prep, thanks to shortcuts like no-boil noodles, jarred sauce, and shredded cheese. It’s a wholesome, satisfying way to enjoy a variety of fresh veggies (like mushrooms, zucchini, peppers, and onions), in a cozy, cheesy casserole. Plus, it just tastes lighter and fresher than a classic lasagna. Even meat-lovers and picky eaters approve, making it a crowd-pleasing option for any family dinner or holiday gathering.
If you love vegetarian pasta recipes, be sure to try this dump-and-bake sundried tomato pasta, roasted vegetable pasta, and 4-ingredient ravioli casserole, too!
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!
– Shannon
Ingredient Notes and Tips for Success
- We love 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, yellow squash, shredded carrots, diced eggplant, roasted red peppers, spinach, and kale are all great additions. In the fall, we go for a butternut squash lasagna.
- 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. For a lighter option, use small curd (or “whipped”) cottage cheese in lieu of the ricotta. You will need a 16 ounce container of small-curd cottage cheese (about 2 cups). Strain off any excess liquid before adding the cottage cheese to your lasagna.
- Pick a high-quality store-bought jar of spaghetti sauce (such as Rao’s marinara) or use homemade marinara sauce when time allows.
- No-boil (“oven-ready”) lasagna noodles are par-boiled noodles that do not require boiling before you assemble the casserole. If you prefer to use whole wheat no-boil lasagna 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).
How to Make the Best Veggie Lasagna Recipe
- Sauté vegetables in a large skillet or Dutch oven, then add marinara sauce.
- Stir together the egg and ricotta mixture.
- Assemble the casserole by layering the sauce, noodles, and cheese.
- Cover the dish with aluminum foil and bake in a 400°F oven for 35 minutes. Remove the cover and continue baking for about 5-10 more minutes. You’ll know it’s done when the filling is hot and bubbling and the cheese on top is lightly browned.
- 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.
Serving Suggestions
Serve the veggie lasagna with a Caesar salad or a simple green salad dressed in balsamic vinaigrette. You might also like to offer a side of garlic bread or no-knead cast iron focaccia bread to soak up any extra sauce and cheese.
Did you make this recipe?
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Watch How to Make It
Easy Vegetable Lasagna
Prep: 20 minutes
Cook: 45 minutes
Resting Time 10 minutes
Total: 1 hour 15 minutes
A light and fresh, comforting casserole that's ready with just 20 minutes of prep!
Equipment
- 9 x 13-Inch Baking Dish (this is my favorite option with a lid)
Ingredients
- 2 teaspoons olive oil
- 8 ounces sliced mushrooms
- 1 medium zucchini, diced
- 1 sweet bell pepper (any color), seeded and diced
- 1 small onion, diced
- 1 tablespoon minced fresh garlic (about 3 cloves)
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley flakes)
- 2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)
- 15 ounces ricotta cheese (or sub with 16 ounces small curd cottage cheese)
- 2 ¼ cups grated mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 24 ounces (2 ½ cups) store-bought (or homemade) marinara sauce
- 9 oven-ready, no-boil lasagna noodles (or as many noodles as needed to fit your dish)
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh herbs such as parsley or basil
Instructions
- Preheat oven to 400°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). Season with salt and pepper to taste.
- 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. Garnish with chopped fresh herbs if desired.
Notes
No-boil (“oven-ready”) lasagna noodles are par-boiled noodles that do not require boiling before you assemble the casserole. If you prefer to use whole wheat no-boil lasagna 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).
Nutrition
Serving: 1/8 of recipeCalories: 273kcalCarbohydrates: 12gProtein: 20gFat: 17gSaturated Fat: 9gCholesterol: 70mgSodium: 806mgPotassium: 589mgFiber: 2gSugar: 6gVitamin A: 1095IUVitamin C: 26mgCalcium: 438mgIron: 2mg
Preparation and Storage Tips
- 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.
- How to Bake from Frozen: 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.
- How to Store: 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.
- How 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.
Recipe Variations
- 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 this veggie-packed lasagna by stirring 1 pound of cooked ground beef or Italian sausage into the sauce.
- Make it spicy by adding crushed red pepper flakes to the veggies and marinara.
- White Vegetarian Lasagna: substitute a jar of store-bought Alfredo sauce or 2 ½ cups of homemade Alfredo sauce for the marinara sauce.
- 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.
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!
– Shawn
More Lasagna Recipes to Try
Homemade Lasagna Recipe
2 hours hrs 5 minutes mins
Spinach Lasagna Recipe
1 hour hr 20 minutes mins
Dutch Oven Lasagna
1 hour hr 35 minutes mins
This recipe was originally published in July, 2017. It was updated in August, 2025.
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! 🙂
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. 🙂
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!
Thanks, Alan! I’m so happy to hear that you both enjoyed it!
Very easy to make. I added spinach that was finely chopped and steamed to the ricotta filling came up a treat. I’m going to add a photo thank you very much these easy recipes make daily cooking a bit a chore but a joy. I alsoRoasted the red capsicum.
We’re so glad you enjoyed it, Cathleen! We can’t wait to see your photo.
Very easy to make. I added spinach that was finely chopped and steamed to the ricotta filling came up a treat. I’m going to add a photo thank you very much these easy recipes make daily cooking a bit a chore but a joy.
Very yummy made this recipe plenty of times. But there is no way it’s only 12g carbs lol per serving
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.
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!
Oh, Debra! I don’t know WHAT I would do if my kids didn’t like noodles and cheese! 🙂
what a great recipe…tried it once and loved it…on the table for a dinner party tonight!
That’s wonderful, Steve! Thanks so much for letting me know. Hope the party was fun! 🙂
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!
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 !!!!
Awesome! Hi praise when the pre-teen girls devour it! 🙂
How many servings are in this recipe?
Thanks!!
Hi, Janet! The servings are listed in the recipe card above. 🙂 The lasagna serves 8 people. Enjoy!
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!
Oh, yum! The addition of the eggplant will be delicious. Thanks for your note, Erin!
Verry delicious !
Thanks, Julie!
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. 🙂
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. 🙂
Thank you. 🙂
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!
That’s great, Shawn! Thanks so much for letting me know!
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.
YAY!!! That makes me so happy to hear! 🙂
That’s what works here! 🙂 Of course, you can test it at a lower temperature if you prefer, though.
Hi! I haven’t tried freezing this particular dish, but lasagna usually freezes very well after baking, so I imagine this version would too! 🙂
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. ????????
That’s wonderful Karen! A true success when the non-veggie-lovers can enjoy it, too! 🙂
My family doesn’t like mushrooms. Is there a good alternative for those? Thanks!
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!
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!
Awesome! That’s so good to hear, Shannon! Thank you! 🙂
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!
That makes me so happy, Erin! Thank you!
Can I Sub out the mushrooms for carrots if so how ?
Yes! I would grate the carrots. You’ll need about 2 – 2.5 cups of grated carrots to replace the mushrooms. Enjoy!
Hey, Elie! Yes — it couldn’t hurt to strain the cottage cheese first. You can also substitute with ricotta, if you prefer!
That’s correct, Kaki! When using the oven-ready noodles, the higher temp works well. 🙂
CAN I ASSEMBLE THE DAY BEFORE i WANT TO BAKE
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. 🙂