Go Back
+ servings
Overhead shot of the best vegetable lasagna recipe in a white dish
Print Pin
5 from 16 votes

Vegetable Lasagna

This quick and easy Vegetable Lasagna is a light, comforting casserole that's ready with just 20 minutes of prep!
Course Dinner
Cuisine Italian
Keyword easy vegetable lasagna, Meat Free Lasagna, Vegetable Lasagna
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


  • 2 teaspoons olive oil
  • 8 ounces sliced mushrooms
  • 1 zucchini, diced
  • 1 sweet bell pepper (any color), seeded and diced
  • 1 onion, diced
  • 1 tablespoon minced fresh garlic
  • 1 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)


  • 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.



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).
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.


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