The Best Vegetarian Lasagna

This Vegetarian Lasagna Recipe is packed with veggies and cheese. It’s a comforting, cozy dish the whole family will love, and it’s also freezer-friendly.

Growing up, one of my sister’s favorite foods was lasagna, and for some reason, I hated it. Lasagna was the big meal my mom always cooked for her when she came home from college, and I never understood why she liked it so much. Fast-forward to a few years ago, and I finally fell in love with lasagna. Today, I’m sharing The Best Vegetarian Lasagna Recipe with you; I hope you love it as much as I do!

The one con to making lasagna is that it can be a bit of an undertaking. But it’s totally worth it! This Vegetarian Lasagna can be made ahead of time and frozen, so all you need to do is pop it in the oven.

The Best Vegetarian Lasagna Recipe

I’ve been perfecting this vegetarian lasagna recipe over the years, and I finally came up with a version packed with roasted vegetables, tomato sauce, herby ricotta cheese, and shredded mozzarella. Basically, all the things you want in a lasagna 🙂

Vegetarian Lasagna Recipe Ingredients

• Lasagna Noodles – I prefer to use the kind that can go straight into the oven without pre-cooking in order to skip the extra step. I like traditional lasagna noodles with wavy edges, but flat sheets also work well.
• Vegetables – I used my favorite vegetables in this recipe; get creative and use whatever you like! I used zucchini, squash, peppers, and onion because they roast for the same amount of time.
• Tomato Sauce – I didn’t use homemade tomato sauce, but I made sure to get a flavorful brand, as it helps flavor the lasagna.
• Cheese – I used whole-fat ricotta and mozzarella cheese. You can easily make this a vegan lasagna by using vegan ricotta and vegan mozzarella shreds.

How To Make This Veggie Lasagna

As I mentioned before, making lasagna can be a bit of an undertaking, but it doesn’t have to be a difficult project.

1. Preheat the oven to 425 degrees F. On an extra-large baking sheet, toss together the diced vegetables, olive oil, balsamic vinegar, salt, and pepper. Roast the veggies until tender and caramelized, about 40 minutes. Add the roasted veggies to a large bowl and combine with the tomato sauce.
2. Mix the ricotta cheese, 1 cup mozzarella cheese, egg, lemon zest, and fresh herbs in a medium-sized bowl.
3. Start building your lasagna in a 9×13 baking dish. Layer in this order: 1/3 of the tomato sauce mixture, lasagna noodles, 1/2 cheese mixture, noodles, sauce, the rest of the cheese, noodles, the rest of the sauce, 3/4 cup grated mozzarella cheese. Cover with foil and place in the oven.
4. Bake lasagna until the noodles are cooked, the cheese is melted, and the sauce is bubbly, about an hour. I usually take the tin foil off for the last 15 -20 minutes so the cheese can brown a little bit. Let lasagna cool for 10-15 minutes before enjoying it.

 Vegetarian Lasagna Recipe Tips

• I start by dicing all the vegetables and roasting them in a large pan with olive oil, salt, and pepper. I dice them pretty small, so they roast faster, and I prefer not to have big chunky vegetables in my lasagna. I chose to roast them because it gives them such a nice flavor.
• While the vegetables roast, I make the ricotta mixture. I combine ricotta, mozzarella, egg, herbs, and spices. I suggest putting the egg in last so you can taste it to make sure you like the seasonings.
• I then add the roasted vegetables to the tomato sauce and mix.  
• Now the fun starts. I put down a layer of sauce, followed by noodles, followed by cheese, and then repeat! Top with shredded cheese and bake until cheese is bubbly!

To me, lasagna is such a comforting meal. It’s cheesy and flavorful and goes perfectly with toasty garlic bread and a big salad. It’s both homey and special, and it’s a great meal if you have a friend who just had a baby or needs a hot meal.

I like to take a day on the weekend and prep a few lasagnas for the freezer. When I don’t feel like cooking, we can pop one in the oven for a super easy dinner.

The Best Vegetarian Lasagna Frequently Asked Questions

• Can I make this recipe gluten-free? To make gluten-free lasagna, use GF lasagna noodles.
• Can I make this recipe vegan? To make vegan lasagna, use vegan ricotta and mozzarella shreds.
• I’m struggling to fit the noodles. Do you have tips? I usually need to break some lasagna noodles to fit the pan perfectly. The noodles don’t have to be laid out beautifully for them to taste good!
• How should I handle leftovers? Leftovers should stay fresh in the fridge for up to five days. Lasagna can easily be reheated in the oven or the microwave. 

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Hearty Baked Dishes?

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The Best Vegetable Lasagna

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5 from 1 review

• Total Time: 1 hour 40 minutes
• Yield: 8 1x

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Description

This is the Best Vegetarian Lasagna!  It’s packed with tons of roasted vegetables and herbed ricotta cheese.

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Ingredients

Scale 1x2x3x

• 2  small zucchinis, small diced
• 1 yellow summer squash, small diced
• 2 bell peppers, small diced (whatever colors you like)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/5 teaspoon black pepper
• 2 1/2 cups ricotta cheese
• 1 3/4 cup shredded mozzarella cheese, divided
• 1 egg
• 1/2 teaspoon lemon zest
• 1 tablespoon chopped basil
• 1 tablespoon chopped parsley
• 5 cups tomato sauce
• 1–2 packages lasagna noodles, I like to use oven ready (I usually end up using one whole package and a few from another package)

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Instructions

1. Pre-heat oven to 425 degrees F.  On an extra large baking sheet, toss together the diced vegetables, olive oil, balsamic vinegar, salt and pepper.  Roast veggies until tender and caramelized, about 40 minutes.  Add the roasted veggies to a large bowl and combine with the tomato sauce.
2. In a medium sized bowl, mix together the ricotta cheese, 1 cup mozzarella cheese, egg, lemon zest and fresh herbs.
3. Start building your lasagna in a 9×13 baking dish.  Layer in this order: 1/3 of the tomato sauce mixture, lasagna noodles, 1/2 cheese mixture, noodles, sauce, rest of the cheese, noodles, rest of the sauce, 3/4 cup grated mozzarella cheese.  Cover with tinfoil and place in the oven.
4. Bake lasagna until the noodles are cooked through, cheese is melted and sauce is bubbly, about an hour.  I usually take the tin foil off for the last 15 -20 minutes so the cheese can brown a little bit.  Let lasagna cool for 10-15 minutes before enjoying.

• Prep Time: 30 mins
• Cook Time: 70 mins
• Category: Dinner, Vegetarian
• Method: Oven
• Cuisine: Italinan