Vegetarian lasagna was the first big dinner I learned how to make. When I was in college, a vegetable lasagna would always be the main event when I cooked a meal for a group. Fast forward to now, and I still like to make one when I’m serving a crowd, especially around the holidays. A veggie lasagna is comforting, flavorful, and great for making ahead. Plus, who doesn’t love to swap stories at the table over red sauce and pasta?! I’m sharing my favorite vegetarian lasagna recipe below. It’s savory and satisfying, filled with roasted veggies, creamy ricotta cheese, ruffly noodles, and plenty of marinara sauce. I think you’re going to love it!
How to Make Vegetable Lasagna
My vegetarian lasagna recipe starts with these ingredients:
Vegetarian Lasagna Ingredients
Fresh veggies, of course! I pack this vegetable lasagna with roasted red bell peppers, zucchini, onions, mushrooms, and baby spinach. They add SO much flavor. Lasagna noodles – No-boil noodles seem convenient—but trust me, the regular kind are better. They take less than 10 minutes to cook, and they have a perfect tender texture in the final lasagna. Marinara sauce – Make homemade marinara sauce, or use a 24-ounce jar of store-bought sauce. I like Rao’s. Ricotta cheese – It creates a creamy, cheesy layer between the noodles, sauce, and veggies. I season it with garlic and lemon zest for bright, savory flavor. Shredded pecorino and mozzarella cheese – For topping the lasagna. Not a pecorino person? Parmesan cheese works too! And fresh basil and/or parsley – For garnish.
Find the complete recipe with measurements below.
You’re ready to layer!
How to Layer Vegetable Lasagna
Start with a 9×13-inch baking dish. Spread 1 cup of the tomato sauce on the bottom. Repeat the layering process in the same order: Top with a final layer of noodles, the remaining sauce, and the shredded cheese. That’s it!
How Long to Bake Vegetarian Lasagna
If using fully cooked lasagna noodles: Bake uncovered at 400°F for 30 minutes, or until the cheese is browned and bubbling. If using no-boil lasagna noodles: Cover the veggie lasagna with aluminum foil. Bake at 400°F for 40 to 50 minutes, or until the noodles are tender. Remove the foil and bake until the cheese is browned and bubbling. Let the vegetable lasagna stand at room temperature for 20 minutes before slicing and serving.
What to Serve with Vegetarian Lasagna
This vegetable lasagna recipe is a satisfying meal on its own, but it pairs well with all sorts of side dishes, too! Serve it with a salad, such as
this green salad, this kale Caesar salad, or this chopped salad.
Or pair it with a veggie side dish like
roasted broccoli, roasted cauliflower, or fresh green beans.
You also can’t go wrong with garlic knots or garlic bread!
To freeze vegetable lasagna: Assemble the lasagna in the baking dish. Cover tightly with foil and store in the freezer for up to 3 months. Allow to defrost overnight in the fridge before baking. When ready to serve, bake, covered, for 20 minutes at 400°F. Uncover and bake for 20 to 25 minutes, or until the cheese is bubbling and the lasagna is heated through.
More Veggie Comfort Food Recipes
If you love this vegetarian lasagna, try one of these veggie comfort food recipes next:
Eggplant Lasagna Easy Baked Ziti Stuffed Shells Eggplant Parmesan
