This vegetable lasagna recipe is a culinary masterpiece, brimming with vibrant, garden-fresh vegetables, a rich and savory homemade tomato sauce, and a luscious blend of creamy ricotta, melted mozzarella, and sharp Parmesan cheese. It’s more than just a meal; it’s a deeply satisfying and wholesome experience that the entire family will wholeheartedly embrace. Forget heavy, complicated dinners; this vegetarian lasagna brings comfort and flavor to your table with ease.

If your palate yearns for a truly comforting, incredibly filling, and utterly satisfying vegetarian meal, then look no further than this homemade vegetable lasagna. Each forkful delivers thinly sliced, perfectly cooked vegetables that retain a delightful slight crispness, complemented by the ideal ratio of rich, melty cheeses, a robust marinara, and a generous mix of fresh herbs that elegantly lighten what can often be a heavy dish. Much like our popular Quinoa Vegetarian Meatballs, the savory Zucchini Fritters recipe, or the hearty Butternut Squash Chili, this vegetarian lasagna is so flavorful and robust, you won’t even notice the absence of meat.

Why You Will Love This Vegetable Lasagna Recipe

This vegetable lasagna isn’t just a meal; it’s a crowd-pleasing, guilt-free indulgence that consistently delivers on flavor and satisfaction. Here’s why it’s destined to become a staple in your kitchen:

• A Clever Way to Boost Your Veggie Intake: Lasagna provides the perfect canvas to effortlessly incorporate a bounty of healthy vegetables into your diet. The rich sauce and creamy cheeses cleverly disguise the abundance of zucchini, squash, and mushrooms, making it an ideal choice for even the pickiest eaters. You’ll be amazed at how quickly everyone asks for a second helping!
• Remarkably Hearty and Satisfying: Despite being a vegetarian dish, this lasagna is incredibly filling, comforting, and deeply satisfying. It’s generously packed with a colorful array of substantial ingredients, ensuring every bite is robust and fulfilling. The layers of fresh, tender vegetables add an extra dimension of freshness and exquisite flavor, elevating this classic Italian-American comfort food to new heights.
• Endlessly Versatile and Adaptable: One of the greatest attributes of this vegetarian lasagna recipe is its incredible versatility. Don’t have zucchini? No problem! Feel free to substitute with more summer squash or even thinly sliced eggplant. Craving more greens? Easily incorporate fresh spinach or kale into the layers. Experiment with different combinations of fresh herbs, or choose between a luscious homemade sauce or your favorite high-quality store-bought marinara. This recipe truly invites your personal touch.
• Perfect for Meal Prep and Freezing: This lasagna is an excellent candidate for making ahead, saving you precious time on busy weeknights. Assemble it in advance and refrigerate, or bake it completely, cool, and freeze for a ready-to-go meal whenever hunger strikes. It reheats beautifully, making it a fantastic option for batch cooking.

Professional Tips For Making Vegetarian Lasagna

Achieving the perfect, non-soggy, and utterly delicious vegetable lasagna requires a few insider tricks. Follow these professional tips to ensure your lasagna turns out impeccably every time:

• Opt for Flat Lasagna Noodles: When selecting your pasta, I highly recommend using flat lasagna noodles, whether fresh or no-boil varieties. Their uniform shape allows for tighter, more consistent layering, meaning you can incorporate an even greater quantity of those delicious vegetables without making the dish unwieldy. If only ruffled noodles are available, you might find space for only two full layers of vegetables instead of three.
• Ensure Your Tomato Sauce is Thick: This is a crucial step for preventing a watery lasagna. Vegetables naturally release more moisture during baking than meat. To counteract this, your tomato sauce needs to be notably thick, almost like a hearty stew. I achieve this with my homemade tomato pasta sauce by adding an extra can of diced tomatoes and letting it simmer gently until it reaches a dense consistency. A thicker sauce acts as a sturdy binder, creating a more cohesive and less watery final product.
• Slice Your Vegetables Thinly and Evenly: The high water content in vegetables is the primary culprit behind a soggy lasagna. To ensure they cook through evenly and release minimal moisture into the dish, it’s imperative to slice your zucchini, summer squash, and mushrooms very thinly, ideally about 1/8 inch thick. Uniform slices also guarantee consistent texture throughout the lasagna. Consider using a mandoline slicer for quick, precise, and perfectly even results.
• Consider Pre-Salting or Roasting Vegetables: For an extra layer of defense against sogginess and to intensify the vegetable flavors, you can either lightly salt your sliced vegetables and let them sit for 15-20 minutes, then pat them dry (this draws out excess moisture), or roast them briefly before assembly. Roasting not only removes water but also caramelizes the vegetables, adding depth and sweetness, as detailed in our variations section.

Ingredients for the Perfect Veggie Lasagna

Crafting an unforgettable vegetable lasagna starts with selecting the freshest, highest-quality ingredients. Here’s what you’ll need to assemble this magnificent dish:

• Lasagna Noodles: For the best results, use either 8 sheets of fresh lasagna noodles or 9 sheets of cooked, dried regular lasagna noodles, cooked al dente. Whole wheat lasagna noodles also make an excellent, healthier alternative, providing a nutty flavor and satisfying texture, similar to how they’re used in my Ultimate Lasagna Recipe.
• Ricotta Cheese: I highly recommend whole milk ricotta cheese (16 oz). Its richness contributes to an incredibly creamy and luxurious texture in the final dish. While whole milk is preferred for ultimate indulgence, a good quality low-fat ricotta will also yield delightful results.
• Fresh Herbs: A generous mix of fresh, aromatic herbs is key to brightening this dish. You’ll need ½ cup chopped fresh basil, ¼ cup chopped fresh cilantro (adds a unique brightness, though basil and oregano are more traditional), and ¼ cup chopped fresh oregano. These herbs infuse the ricotta mixture and overall lasagna with vibrant, herbaceous notes.
• Parmesan Cheese: For superior flavor and melt, use 8 oz of freshly shredded Parmesan cheese. Shredding your own cheese is always best, as pre-shredded varieties often contain anti-caking agents that can negatively impact both the texture and melting quality of the cheese.
• Mozzarella Cheese: Similarly, I strongly advise shredding your own 10 oz of fresh mozzarella. Freshly shredded mozzarella melts more beautifully and evenly, creating those irresistible, long, gooey cheese pulls that are characteristic of a perfect lasagna, unlike its pre-shredded counterparts.
• Zucchini: You’ll need 4 small zucchini, each sliced thinly (about 1/8 inch thick). Thin slicing is critical to prevent excess moisture from making the lasagna soggy. Any leftover zucchini from this recipe can be deliciously repurposed into a Baked Zucchini and Ricotta Casserole!
• Summer Squash: Gather 4 small yellow summer squash, also sliced thinly to 1/8 inch thick. Small squash typically measure around 6 inches in length or shorter, offering tender texture and vibrant color.
• Mushrooms: Incorporate 3 portobello mushrooms, sliced into 1/8 inch wide pieces. Portobellos add a wonderful umami depth and a “meaty” texture that enhances the heartiness of this vegetarian dish.
• Tomato Sauce: You’ll need 3½ cups of a thick, robust tomato pasta sauce. Whether you opt for a high-quality store-bought variety or whip up this excellent homemade marinara, ensure it’s reduced to a thick consistency. Adding some diced tomatoes to your homemade sauce can also enhance its body and flavor.

For precise measurements and additional details, please refer to the comprehensive recipe card below.

Delicious Variations to Customize Your Lasagna

This vegetable lasagna recipe is incredibly flexible, inviting you to experiment and personalize it to your taste. Here are some fantastic variations to consider:

• Pre-Roasted Vegetables for Deeper Flavor: For an even more intensely flavorful and less watery lasagna, consider slicing your summer squash, zucchini, and mushrooms and roasting them on baking sheets before assembling. Season them simply with dried Italian seasoning and a touch of salt. This pre-cooking step draws out excess moisture and caramelizes the vegetables, concentrating their natural sweetness and umami, much like the method I use in my popular zucchini lasagna!
• Boost the Veggie Content: Feel free to amplify the vegetable component even further. Incorporate thinly sliced eggplant (which benefits greatly from being roasted first to improve texture and reduce bitterness), fresh spinach (sautéed briefly to remove excess water), or finely chopped kale into the existing recipe. Bell peppers, thinly sliced carrots, or even artichoke hearts can also make wonderful additions for a more vegetable-forward dish. While you’re working with eggplant, why not whip up some creamy baba ganoush as a delightful appetizer?
• Experiment with Different Cheese Combinations: Elevate the richness and creaminess by adding different cheeses. Try substituting half the ricotta with cottage cheese for a slightly tangier flavor and extra moistness. You can also layer in slices of provolone, fontina, or even a smoked mozzarella for unique flavor profiles and a gourmet touch. A dash of nutmeg in the ricotta mixture can also enhance the overall cheese flavor.
• Gluten-Free Option: Easily adapt this recipe for a gluten-free diet by using gluten-free lasagna noodles. Many excellent brands are available that perform just as well as traditional pasta.
• Spicy Kick: For those who love a bit of heat, add a pinch of red pepper flakes to your tomato sauce or ricotta mixture.

How to Make This Recipe: Step-by-Step Instructions

Follow these detailed instructions to create a flawless and delicious vegetable lasagna every single time. For precise measurements and ingredient quantities, please consult the full recipe card located below.

Step 1: Prepare Your Oven. Preheat your oven to 350°F (175°C). This ensures your lasagna bakes evenly from the start.

Step 2: Create the Ricotta Herb Mixture. In a medium-sized bowl, gently combine the fresh, finely chopped herbs (basil, cilantro, oregano) with the whole milk ricotta cheese. Mix until just combined. Set this flavorful mixture aside to allow the herbs to infuse the cheese.

Step 3: Prepare Vegetables and Noodles. Carefully slice your zucchini, summer squash, and portobello mushrooms into uniform 1/8-inch thick pieces. Set them aside. If you are using dried lasagna noodles, cook them in boiling, salted water until they are al dente (still slightly firm to the bite). Drain the noodles thoroughly, then rinse them under cold water to halt the cooking process and prevent them from sticking together. Drizzle with a tiny amount of olive oil for good measure. Arrange all your prepped ingredients—noodles, vegetables, sauce, and cheeses—around your 12x7x4 inch baking dish. Now, you’re perfectly organized and ready for assembly!

Assemble the Lasagna: The layering is where the magic happens! Take your time to create distinct, delicious strata.

Step 4: Lay the First Noodle and Sauce Layer. Begin by spreading a thin, even layer of your thick tomato sauce across the bottom of your baking dish. This prevents the first layer of noodles from sticking and adds foundational flavor. Carefully place 3 overlapping lasagna noodles on top of the sauce, ensuring they cover the entire bottom surface of the dish.

Step 5: Add the Ricotta Layer. Carefully spread about one-third of your prepared ricotta herb mixture evenly over the lasagna noodles using a rubber spatula.

Step 6: Layer the Vegetables. This is where the vibrancy comes in! Arrange your thinly sliced zucchini, then summer squash, and finally portobello mushrooms in three consecutive, even layers over the ricotta. Try to cover as much surface area as possible with each vegetable.

Step 7: Drizzle with Sauce. Generously top the layered vegetables with a portion of your thick tomato sauce, ensuring good coverage.

Step 8: Add the Cheesy Goodness. Now for the cheese! Sprinkle a layer of shredded fresh mozzarella cheese, followed by a layer of Parmesan cheese, over the sauce-covered vegetables.

Step 9: Repeat and Finish with Parmesan. Continue layering with noodles, ricotta, vegetables, sauce, and cheeses until your baking pan is filled. Always ensure that the final top layer consists of a generous sprinkle of Parmesan cheese – I like to add a bit extra for a beautifully golden and crispy crust.

Step 10: Bake to Golden Perfection. Place the assembled lasagna in your preheated oven and bake for approximately 50 minutes, or until the sauce is bubbling merrily around the edges and the top layer of cheese is golden brown and irresistibly melted. If the top is browning too quickly, you can loosely tent it with aluminum foil.

For the most impressive presentation, allow the lasagna to rest for 10-15 minutes after baking before slicing and serving. This allows the layers to set, preventing a messy collapse. For that perfect, Instagram-worthy cheese pull, serving this lasagna tableside is a fantastic idea. Everyone will adore seeing those enticing strands of melty cheese as you cut each piece. For the best cheese-pull presentation, always use freshly shredded, full-fat mozzarella rather than the pre-shredded, low-moisture variety.

Chef Lindsey’s Expert Recipe Tip

Achieving uniformly thin vegetable slices is key to preventing a watery lasagna and ensuring even cooking. A mandoline slicer is an invaluable tool that can help you quickly and precisely slice zucchini and yellow squash to the ideal 1/8-inch thickness. If you don’t have a mandoline, be sure to allocate a little extra time to carefully slice your vegetables with a sharp chef’s knife or a sturdy vegetable peeler for consistent results.

Vegetable Lasagna Recipe

★★★★★
5 from 2 ratings

This vegetable lasagna is packed with vegetarian goodness: creamy ricotta cheese, tender zucchini, and savory tomato sauce, all baked to perfection for the best veggie lasagna experience!

by Chef Lindsey

Prep Time: 25 mins

Cook Time: 50 mins

Total Time: 1 hr 15 mins

Servings: 8 people

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Ingredients

• 8 lasagna noodles (fresh noodles or 9 cooked, dried lasagna noodles) [Buy on Amazon]
• 16 oz whole milk ricotta [Buy on Amazon]
• ½ cup chopped fresh basil [Buy on Amazon]
• ¼ cup chopped fresh cilantro [Buy on Amazon]
• ¼ cup chopped fresh oregano [Buy on Amazon]
• 8 oz shredded parmesan cheese [Buy on Amazon]
• 10 oz shredded fresh mozzarella [Buy on Amazon]
• 4 small zucchini sliced 1/8 inch thick [Buy on Amazon]
• 4 small yellow squash sliced 1/8 inch thick [Buy on Amazon]
• 3 portabella mushrooms sliced in 1/8 wide slices [Buy on Amazon]
• 3½ cups tomato pasta sauce [Recipe Link]

Instructions

1. Preheat the oven to 350°F (175°C).
2. Mix fresh, chopped herbs with the ricotta in a medium bowl and set aside.
3. Slice your vegetables (zucchini, squash, mushrooms) thinly and set aside. If using dried noodles, cook until al dente, drain, rinse in cold water, and drizzle with olive oil to prevent sticking.
4. Arrange all your ingredients around your 12x7x4 inch baking dish for easy assembly.
5. Assemble the lasagna: Start by spreading a thin layer of sauce on the bottom of the dish, then place 3 overlapping lasagna noodles.
6. Spread about a third of the ricotta mixture on the noodles with a rubber spatula.
7. Next, layer your zucchini, squash, and portobello mushrooms in three consecutive, even layers.
8. Top the vegetables with more tomato sauce.
9. Finally, add a generous layer of shredded mozzarella cheese and parmesan cheese mixture.
10. Repeat these layers until the pan is filled, ensuring the final top layer is Parmesan cheese (add a bit extra for a golden crust).
11. Bake the lasagna for 50 minutes, or until bubbling and the cheese is golden. Let it rest for 10-15 minutes before serving for the best results.

Notes

• Technique: Using a mandoline can help quickly and uniformly slice the zucchini and yellow squash to prevent sogginess.
• Variations: You can use no-boil or whole wheat lasagna noodles. Roast vegetables beforehand for deeper flavor and to reduce moisture. Add other vegetables like spinach or eggplant.
• Storage: Store leftover veggie lasagna in an airtight container in the fridge for 3-5 days. It can also be frozen for up to 3 months once completely cooled.

Nutrition (per 1 piece serving)

• Calories: 464kcal
• Carbohydrates: 33g
• Protein: 31g
• Fat: 24g
• Saturated Fat: 14g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 7g
• Trans Fat: 0.001g
• Cholesterol: 76mg
• Sodium: 739mg
• Potassium: 828mg
• Fiber: 4g
• Sugar: 7g
• Vitamin A: 1244IU
• Vitamin C: 35mg
• Calcium: 696mg
• Iron: 2mg

Course: Dinner, Main Course

Cuisine: Italian

Calories: 464