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Square overhead shot of a baked vegetable lasagna in a white dish.
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4.93 from 42 votes

Easy Vegetable Lasagna

A light and fresh, comforting casserole that's ready with just 20 minutes of prep!
Course Dinner
Cuisine Italian
Keyword best vegetable lasagna, easy vegetable lasagna, Vegetable Lasagna, vegetarian lasagna, veggie lasagna recipe
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings 8 large servings
Calories 273kcal
Author Blair Lonergan

Equipment

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.
    Sauteing vegetables in a skillet for a vegetable lasagna recipe.
  • While the veggies cook, use a separate bowl to stir together egg, parsley, basil, ricotta cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
    Stirring together the ricotta mixture for a veggie lasagna recipe.
  • 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.
    Spreading the veggie sauce in a 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.
    Spreading the ricotta layer on top of the lasagna noodles.
  • Repeat layers two more times. Finish with remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese on top.
    Process shot showing how to layer the ingredients for a veggie lasagna recipe.
  • 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.
    Horizontal overhead shot of a meatless lasagna recipe baked in a white dish.

Video

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 recipe | Calories: 273kcal | Carbohydrates: 12g | Protein: 20g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 806mg | Potassium: 589mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1095IU | Vitamin C: 26mg | Calcium: 438mg | Iron: 2mg