Easy Vegetable Lasagna

This vegetable lasagna is a reader favorite! Tender vegetables, a light tomato sauce, and lots of cheese make this the best vegetable lasagna recipe, ever. Jump to the Vegetable Lasagna Recipe

We Honestly Think This Is The Best Lasagna Recipe

I know that saying that this is the “best lasagna, ever” is a bold statement, but we truly believe it. I love lasagna in all it’s forms. We’ve shared a variety of them including a meaty beef and sausage lasagna, this five cheese lasagna, our extra easy no-fuss lasagna and even this creamy chicken lasagna with white sauce and while they are all delicious, it’s this easy vegetable lasagna that truly has my heart.

• This veggie lasagna is easy to make, made from scratch, and calls for simple ingredients.
• The recipe is adaptable based on the vegetables you have available to you. In our photos, we’ve used zucchini, yellow squash, red peppers, and onions, but a variety of veggies can work in their place.
• You can make this lasagna gluten-free, dairy-free, and vegan. Check our notes below for suggestions.

How to Make Vegetable Lasagna

Just like when making classic lasagna, the method for our recipe is pretty simple. Here’s an overview of how to make our vegetable lasagna (the full recipe is below):

Cook your lasagna noodles OR skip this step and use no-boil noodles. Even though we use regular lasagna noodles in our video, I actually prefer the texture of no-boil noodles and bonus, it’s easier!

Make the simple tomato sauce, which takes about 20 minutes. If you’re going to be short on time, the sauce can be made up to three days in advance.

Combine ricotta cheese, egg, and a bit of salt together. Choose a high quality ricotta for this. Unfortunately quite a few brands miss the mark when it comes to great tasting ricotta. I like BelGioioso Ricotta con Latte Whole Milk, Sorrento, and if I can find it, freshly made ricotta from our local cheese shop.

Assemble the lasagna by layering the vegetable sauce, noodles, the ricotta mixture, and shredded cheese.

The lasagna bakes in the oven for about 35 minutes. I like to bake it covered for 20 minutes, and then uncover it so the top and cheese get some color.

Veggie Lasagna Recipe Variations

One of the things I absolutely love about this veggie lasgana recipe is that it is so easy to adapt to what we have in the house (or the season).

You will need 4 to 5 cups of chopped vegetables to make this meatless lasagna. Here are some suggestions for vegetables you can use:

• Zucchini and/or yellow summer squash, chopped
• Mushrooms, chopped or torn into small pieces
• Spinach, kale or other greens
• Winter squash like butternut or delicata squash would be excellent for a fall-inspired lasagna. I’d peel and cube them.
• Carrots, chopped or shredded
• Bell peppers, fresh or roasted (I love adding roasted red peppers)
• Eggplant that’s been cut into cubes

For a gluten-free vegetable lasagna, use gluten-free noodles or use vegetables to make the noodle layer. Layer long, thin slices of eggplant or zucchini in place of the noodles. I prefer to partially cook the slices by roasting or grilling first so they don’t add too much moisture to the lasagna.

For a dairy-free vegetable lasagna, swap the ricotta cheese and egg for almond ricotta. You can make it yourself or buy it (Kite Hill is a popular brand). I also like swapping the cheese called for in the recipe for a generous sprinkling of nutritional yeast.

For a creamy vegetable lasagna, use our creamy chicken lasagna recipe, but swap the chicken sausage for sautéed vegetables.

Make Ahead and Storing Tips

Lasagna is the perfect make-ahead meal. Here’s how I do it:

The vegetable sauce can be made in advance and should last in your refrigerator up to 3 days and in your freezer for about three months. We recommend using freezer-safe glass containers, or double layers of freezer bags to store sauces. To thaw, leave it overnight in the refrigerator.

You can refrigerate unbaked lasagna. Cover and refrigerate the assembled, but unbaked lasagna up to 2 days. When you cover, use parchment or wax paper between the lasagna and aluminum foil. Aluminum foil can react with the tomatoes.

Baked lasagna also freezes well. Let it cool completely on a rack before freezing, and then wrap it very well with foil (we use two layers). Defrost the frozen lasagna overnight in the refrigerator and then bake at 400°F for about 1 hour. (I prefer baking and then freezing the lasagna instead of freezing uncooked lasagna.)

More Vegetable Pasta Recipes

Recipe updated, originally posted May 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Easy Vegetable Lasagna

Makes 8 Servings

Watch Us Make the Recipe

Nutrition Per Serving: Serving Size 1/8 of lasagna / Calories 444 / Protein 25 g / Carbohydrate 45 g / Dietary Fiber 4 g / Total Sugars 7 g / Total Fat 19 g / Saturated Fat 9 g / Cholesterol 93 mg

AUTHOR: Adam and Joanne Gallagher