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Vegetable Lasagna

February 13, 2024

Loaded with fresh veggies, a healthy helping of cheese, and garlicky ricotta, this meatless lasagna recipe is easy, and flavorful and makes for the perfect cozy Sunday dinner.


a slice of homemade vegetable lasagna on a plate next to a casserole dish of vegetable lasagna
Photography by Gayle McLeod

The Best Lasagna Recipe…with no meat!

That’s right. What if we told you this easy vegetable lasagna recipe was equally as good as a Classic Lasagna Recipe? We love a vegetarian version of a classic, like our Vegetable Pot Pie. Its soft tender noodles, fresh veggies that get cooked down to a savory hearty mixture, and smooth, rich ricotta filling, make this healthy vegetable lasagna a staple in our house. While it does take some time to prep and cook, it’s a great area to get the kids involved and, you won’t have to worry about an additional main dish (unless you want to!) because this meatless lasagna will please everyone! We love this recipe for vegetable lasagna because it’s budget-friendly, contains simple ingredients, is very satisfying, and, well who doesn’t like lasagna? Sometimes making lasagna can be overwhelming, but we’ve provided a guide on how to make your lasagna the best lasagna based on the dietary needs of your company.

If you’ve already made this classic vegetable lasagna, and love lasagna as much as us, we tried and tested three different variations including our Crockpot Vegetable Lasagna, a Four Cheese and Mushroom Rolled Lasagna, and a Lasagna Soup.

salt, lasagna noodles, vegetables, parmesan, ricotta eggs and spices in bowls to make vegetable lasagna
onions, garlic, mushrooms, zucchini and squash being cooked in olive oil and salt in a pan for vegetable lasagna
spinach added to a pan with onions, garlic, mushrooms, zucchini and squash being cooked in olive oil and salt
basil, ricotta, Parmesan, eggs, garlic powder, and pepper being mixed together in a glass bowl

What is Vegetarian Lasagna Made Of?

We’re making a meatless lasagna to please even the biggest meat lovers. Packed with hearty veggies, lots of cheese, a simple tomato marinara, and of course the garlicky ricotta filling, you’ll be wondering why you haven’t made it before:

  • Lasagna noodles

  • Sea salt

  • Extra virgin olive oil

  • Yellow onion

  • Garlic cloves

  • Cremini mushrooms

  • Zucchini

  • Yellow squash

  • Baby spinach

  • Fresh basil

  • Ricotta cheese

  • Large eggs

  • Garlic powder

  • Freshly cracked black pepper

  • Marinara sauce (jarred or Homemade Marinara)

  • Mozzarella

  • Parmesan

basil, ricotta, Parmesan, eggs, garlic powder, and pepper mixed together in a glass bowl
marinara sauce spread on the bottom oaf a casserole dish
lasagna noodles layered on top of marinara sauce spread on the bottom of a casserole dish
lasagna sauce, layered on top of lasagna noodles on top of marinara sauce in a casserole dish

Our Best Tips for Vegetable Lasagna

We know making the best lasagna can seem overwhelming, but, with these tips, ensure that your veggie-packed lasagna comes out perfect every. single. time.

  • If you’re looking for healthy substitutes, we suggest swapping out ricotta using equal parts cottage cheese and whipping it up in a food processor for a smooth, silky filling! You can also use whole wheat noodles!

  • Short on time? Swap out your noodles (and skip the first step!) for no boil noodles!

  • Want to make it gluten-free? Look for gluten free noodles and satisfy everyone OR swap out the noodles entirely and use this Lasagna Stuffed Zucchini Boat recipe!

  • While jarred marinara in this recipe saves time, if you have a little extra, we suggest making your own, Homemade Marinara.

  • We chose budget-friendly, hearty vegetables for this recipe but, you can make it your own and adjust the vegetables…such as diced eggplant, Tuscan kale, and bell peppers based on the season. Keep in mind that anything with a high water content will need to be cooked first to avoid a soggy lasagna later!

  • Our favorite tip: Make Ahead! Follow steps 1- 7, up until it’s assembled, and then freeze! When you bake it later, you’ll need to take it out of the freezer ahead of time and add 20-30 minutes to the covered baking time.

cooked vegetables layered on top of lasagna, sauce, lasagna noodles and marinara sauce in a casserole dish
mozzarella layered on top of vegetables, lasagna sauce, lasagna noodles and marinara sauce in a casserole dish
marinara layered on top of mozzarella, vegetables, lasagna sauce, lasagna noodles and marinara sauce in a casserole dish
vegetable lasagna in a casserole dish made with layers of mozzarella, vegetables, lasagna sauce, lasagna noodles and marinara

What to Serve with Vegetarian Lasagna

A crowd pleasing dish for the holidays is here and it goes well alongside almost any menu! Our favorite sides are a classic Caesar Salad, Kale Caesar, or a Simple Italian Salad. And we could never forget something to soak up all that delicious sauce and veggies like Focaccia, Garlic Bread, or Pull Apart Cheese Bread. If you’re looking for a heartier accompaniment, we like to serve easy-to-make roasted meats such as Whole Roast Chicken with Carrots or the Perfect Roast Turkey Recipe. For the holidays, it goes beautifully alongside a Roasted Garlic Honey Baked Ham or Prime Rib with Roasted Garlic and Horseradish Cream Sauce.

vegetable lasagna in a casserole dish made with layers of mozzarella, vegetables, lasagna sauce, lasagna noodles and marinara
vegetable lasagna in a casserole dish made with layers of mozzarella, vegetables, lasagna sauce, lasagna noodles and marinara

How to Make Vegetable Lasagna

Follow these step-by-step instructions for how to make a simple and cozy casserole with layers of tender veggies, rich tomato sauce, herby ricotta, and gooey, bubbling cheese:

  1. Prep the lasagna noodles! Simply add your noodles to boiling salted water and cook al-dente according to the package. Don’t skip the step of salting the water – this can make a big impact on flavor! Pro Tip: although it’s hard not to oil your noodles when they come out to avoid sticking, don’t! This might cause the sauce not to stick. When ready to assemble, run them gently under warm water and they’ll come apart.

  2. Cook the vegetable mixture! This process will soften and lightly brown the vegetables as well as reduce the water content in them, so you’ll have a lasagna that will hold together without being watery! Onions and garlic develop flavor while the zucchini, yellow squash, spinach, and mushrooms beef up the mixture!

  3. Mix up the ricotta layer! Garlicky, herby ricotta gets held together by the eggs resulting in a smooth, delicious filling.

  4. Assemble and bake! Start by adding a thin layer of sauce down, followed by the lasagna noodles, ricotta mixture, vegetable mixture, and eventually the sauce. Repeat two times ending with a healthy serving of mozzarella. Bake covered for 30 minutes then remove the top and bake an additional 30 until the top is golden brown and bubbly!

a homemade vegetable lasagna in a casserole dish with a slice taken out

Tools You’ll Need For This Homemade Lasagna Recipe

Our Favorite Meatless Monday Meals:

Get in that extra dose of vegetables with some of our favorite meals that appease vegetarians and meat-eaters alike!

a slice of homemade vegetable lasagna on a plate next to a casserole dish of vegetable lasagna

Ooey Gooey Cheesy Goodness for Everyone!

This comforting cheesy meatless lasagna is one of our favorites and for good reason! Snap us a photo of your Vegetable Lasagna and the beautiful people you shared it with. Don’t forget to tag us on Instagram using @themodernproper and #themodernproper for an opportunity to be reposted! Happy eating!

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Vegetable Lasagna

  • Serves: 12
  • Prep Time:  45 min
  • Cook Time:  1 hr 10 min
  • Calories: 305


  • 1 (16-ounce) box lasagna (about 20 total)
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 8 ounces cremini mushrooms, sliced
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 teaspoon sea salt
  • 3 cups loosely packed baby spinach, roughly chopped
  • ⅓ cup fresh basil, chopped
  • 15 ounces ricotta cheese
  • ½ cup grated Parmesan, plus more for serving
  • 2 large eggs
  • 1 teaspoon garlic powder
  • ¼ teaspoon freshly cracked black pepper
  • 1 (32-ounce) jar marinara sauce
  • 16 ounces low moisture mozzarella, grated (about 4 cups)


  1. Preheat the oven to 400°F with a rack in the center position. Line a rimmed sheet pan with foil.

  2. Bring a large pot of salted water to a boil over high heat. Add the lasagna and cook until al dente according to the package instructions. Drain.

  3. Heat the olive oil in a large skillet over medium heat. Once the oil is glistening, add the onions and cook until beginning to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Add the mushrooms, zucchini, squash, and salt and cook, stirring, until slightly softened, about 3 minutes. Add the spinach and cook, stirring, until wilted and most of the liquid has evaporated, about another 5 minutes. Remove from heat.

  4. Meanwhile, in a medium bowl combine the basil, ricotta, Parmesan, eggs, garlic powder, and pepper.

  5. If the cooked lasagna noodles stick together, run them under warm water to separate. Spread ¾ cup of the sauce in the bottom of a 9x13-inch deep baking dish. Top with 4 lasagna noodles then ½ of the ricotta mixture, spreading out in an even layer. Top with one fourth of the vegetable mixture. Sprinkle with ¾ cup of the grated mozzarella. Repeat with the same amounts of the remaining sauce, lasagna, ricotta mixture, vegetable mixture, and mozzarella to make 4 layers total. Finish with the remaining 4 noodles, 1 cup of sauce and 1 cup mozzarella.

  6. Cover the baking dish loosely with aluminum foil and place on the prepared sheet pan. Bake for 30 minutes, then remove the foil and bake, uncovered, for another 20 minutes, or until bubbling and lightly browned.

  7. Remove the lasagna from the oven and let cool for at least 5-10 minutes before serving with Parmesan alongside.

Nutrition Info

  • Per Serving
  • Amount
  • Calories305
  • Protein17 g
  • Carbohydrates23 g
  • Total Fat17 g
  • Dietary Fiber3 g
  • Cholesterol74 mg
  • sodium1041 mg
  • Total Sugars2 g

Vegetable Lasagna

Questions & Reviews

Join the discussion below.

  • Rebecca

    Would this work just as well with cottage cheese instead of ricotta? I prefer the texture.

    We haven't tested with cottage cheese but if you prefer it, it should be ok.

  • parneet

    does it matter if its yellow onion, or can i use red as well?

    Yellow onion will taste better in this recipe. Hope you enjoy!

  • Nicola

    Does this freeze well?

    Should freeze fine! Hope you enjoy Nicola!

  • Jennifer

    Could you use no cook lasagna noodles?


  • Elyse

    Excellent recipe. I used cottage cheese instead of ricotta I used no boil lasagna noodles. Excellent recipe. I used cottage cheese instead of ricotta are used. No boil lasagna noodles.

    Thanks Elyse, glad to hear you enjoyed it!

  • Susan

    Winner! Winner! Veggie Lasagna dinner! Love everything about it and will make my own marinara from now on - so easy and delish!! Thank you ladies for this recipe.

    Thanks Susan, we are so glad you loved it!

  • Kay

    Superb! I didn't even miss the meat and my vegetarian friend said it's the best lasagna she's ever had!

    Well that always feels great when feeding a friend, so glad you both loved it!