Vegetarian Lasagna

I’ve always loved making lasagna for family dinners, but this veggie-packed version has a special place in my heart. It’s the kind of dish that feels generous and comforting—layers of roasted vegetables, creamy ricotta, and melty cheese that make everyone at the table feel at home.

When I was first learning to cook for a group, this was my go-to. I remember those cramped apartment kitchens in college, where we’d all gather around the oven, joking and sharing stories while it baked. Even now, I make this for holidays or Sunday lunches with friends. There’s just something about it that says you’re welcome here.

Why I Keep Coming Back To This Recipe

This isn’t your average soggy or bland veggie lasagna. Roasting the vegetables brings out their sweetness and gives real depth. And the ricotta layer, brightened with lemon zest and garlic, keeps it from being heavy.

What I really love is how easy it is to make ahead. I often prep it in the morning and bake it off just before dinner, so I’m not fussing in the kitchen when everyone’s hanging out. It makes feeding a crowd feel relaxed.

I always think of it as a great conversation dish—people linger at the table, going back for seconds, swapping stories over that bubbling red sauce.

What I Use In My Lasagna

Here’s how I build up those layers of flavor and texture.

Vegetables:

• Roasted Red Bell Peppers, Zucchini, Onions, Mushrooms, Baby Spinach: These aren’t just filler. Roasting them concentrates their flavor. I love how the peppers get sweet and the mushrooms add earthiness. Sometimes I throw in roasted eggplant if I have it.

Lasagna Noodles:

• I’m a fan of the classic boil-and-drain kind. They only take a few minutes to cook, and they hold up perfectly in layers without going mushy.

Marinara Sauce:

• If I have time, I make a big pot of homemade sauce on the weekend. But honestly? Store-bought works great. I usually go for a simple, clean-ingredient brand.

Ricotta Cheese:

• This is the creamy soul of the dish. I always add garlic and lemon zest. That little bit of citrus wakes up all the flavors.

Shredded Pecorino and Mozzarella:

• The melty, salty top. Sometimes I use Parmesan instead of Pecorino. I just use what’s in the fridge.

Fresh Basil or Parsley:

• A shower of herbs at the end makes it feel bright and fresh.

Prepping for Perfect Layers

Before you even think about layering, here’s what I do:

Roast the Veggies:
I chop them, toss with olive oil, salt, and pepper, then roast at 425°F. This step is magic. Don’t skip it. It makes them caramelized and gives the lasagna real flavor.

Boil the Noodles:
Cook until al dente. I like to drizzle them with a bit of olive oil so they don’t stick together while I get everything else ready.

Mix the Ricotta Filling:
Ricotta, lemon zest, minced garlic, salt, and pepper. I sometimes add a little chopped fresh basil if I have it.

This simple prep makes assembly a breeze.

How I Layer My Lasagna

Here’s my usual process, in my well-worn 9×13-inch baking dish:

1. Spread about a cup of tomato sauce on the bottom.
2. Add a layer of noodles.
3. Spoon on half the ricotta mixture.
4. Scatter half the fresh spinach on top.
5. Add half the roasted vegetables in an even layer.
6. Dot with 2/3 cup of marinara sauce.

Then repeat:

• Noodles
• Ricotta
• Spinach and roasted veggies
• Marinara sauce

Finish with a final layer of noodles, the rest of the sauce, and plenty of shredded cheese.

I’m always generous with the cheese on top. It’s the part everyone loves.

Baking Instructions (My Way)

Using cooked noodles:
I bake it uncovered at 400°F for about 30 minutes until the cheese is golden and bubbling.

If you’re using no-boil noodles:
Cover the dish with foil and bake at 400°F for 40 to 50 minutes so the noodles cook through. Then uncover and let the cheese brown nicely.

I always let it rest for about 20 minutes before slicing. This is my top tip—it firms up and slices so much better.

My Vegan Twist

When I’m cooking for vegan friends, I swap in a simple almond-based or tofu ricotta and skip the cheese topping. I bake it covered until the pasta is tender and everything is hot. It’s still hearty and so satisfying.

How I Serve It

This is a meal on its own, but I love pairing it with:

• A crisp green salad with homemade vinaigrette
• Roasted broccoli or cauliflower
• Garlicky green beans
• And yes—homemade garlic bread is a must.

I often make the salad and garlic bread while the lasagna bakes. It turns dinner into an event without much extra work.

Storing And Freezing Like A Pro

Leftovers:
I keep them in the fridge in a lidded container for up to four days. It reheats beautifully in the microwave or oven.

Freezing:
If I’m freezing, I assemble it but don’t bake it. I wrap it tightly in foil and freeze for up to three months. When I want it, I thaw overnight in the fridge. Then I bake it covered for 20 minutes at 400°F, remove the foil, and bake another 20 to 25 minutes until hot and bubbling.

It’s the best feeling to pull a homemade lasagna out of the freezer on a busy weeknight and know dinner is taken care of.

Yield: 8

Vegetarian Lasagna

Print

If you're after a hearty, flavorful, and veggie-packed lasagna, this one’s a keeper.

Prep Time 40 minutes

Cook Time 50 minutes

Total Time 1 hour 30 minutes

Ingredients

• 8 ounces cremini mushrooms, stemmed and quartered
• Sea salt and freshly ground black pepper
• 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
• 1 medium zucchini, cut into ½-inch pieces
• Extra-virgin olive oil
• ½ medium yellow onion, cut into ½-inch pieces
• 15 lasagna noodles*
• 3 cups marinara sauce, 24 ounces
• 3 cups fresh spinach
• 2 cups grated low-moisture, part-skim mozzarella cheese
• ½ cup grated pecorino cheese
• Fresh basil leaves or chopped fresh parsley, for garnish

Ricotta Filling

• 3 cups whole milk ricotta cheese, 24 ounces
• 3 garlic cloves, grated
• 2 teaspoons lemon zest
• 1 teaspoon sea salt
• Freshly ground black pepper

Instructions

1. Start by preheating your oven to 425°F. Line a baking sheet with parchment and lightly oil your 9x13 baking dish.
2. Spread the mushrooms, red pepper, zucchini, and onion onto the baking sheet. Drizzle generously with olive oil, season with salt and pepper, and toss until well coated.
3. Roast the veggies for 20 to 25 minutes, or until softened and golden at the edges. Once done, reduce the oven temp to 400°F.
4. While the vegetables are roasting, cook the lasagna noodles in a large pot of salted boiling water. Follow package directions and cook until al dente. Drain and lightly coat with olive oil to prevent sticking.
5. To make the ricotta filling, combine the ricotta, garlic, lemon zest, sea salt, and several cracks of black pepper in a large bowl. Stir until creamy and smooth.
6. To assemble the lasagna, spread 1 cup of marinara sauce across the bottom of your prepared baking dish.
7. Lay down your first layer of noodles. Add half of the ricotta mixture, spreading it evenly, then layer on half the spinach. Add half the roasted vegetables, then spoon over ⅔ cup of marinara sauce.
8. Repeat this layering process: noodles, remaining ricotta, remaining spinach, remaining veggies, and another ⅔ cup of marinara. Finish with the last layer of noodles.
9. Top it all off with the final ⅔ cup of marinara, then sprinkle on the mozzarella and pecorino cheeses. Bake for 30 minutes, until the cheese is melted, golden, and bubbling.
10. Let the lasagna rest for 20 minutes before slicing. Finish with fresh basil or parsley and serve warm.

Notes

• Regular lasagna noodles work best for this recipe—they give a tender finish that no-boil noodles can’t quite match. If using no-boil noodles, expect to use about ¾ of a 1-pound box since they’re often shorter.
• Cover the lasagna and bake for 40 to 50 minutes, then uncover and continue baking until the cheese is golden and bubbling.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 527Total Fat 24gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 9gCholesterol 74mgSodium 1117mgCarbohydrates 49gFiber 5gSugar 8gProtein 28g

Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Also try these Vegatarian recipe:-

• Vegetarian Chili Recipe