Name: Vegetarian Lasagna
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Ingredients: 32 oz Whole milk ricotta cheese (Gives the creamiest texture.); 1 cup Grated Parmesan cheese (Plus ½ cup for topping.); 2 large Eggs (Help the filling set.); ½ cup Fresh parsley, chopped; ¼ cup Fresh basil, chopped (Plus extra for garnish.); 2 cloves Garlic, minced (For the ricotta mixture.); ¼ teaspoon Nutmeg, freshly grated (Elevates the dairy.); 1 teaspoon Salt (Plus more for seasoning vegetables.); ½ teaspoon Black pepper (Freshly ground.); 3 tablespoons Olive oil (For sautéing.); 1 large Yellow onion, finely chopped; 4 cloves Garlic, minced (For the vegetable sauté.); 2 medium Zucchini, diced into ½-inch pieces; 2 large Bell peppers, diced into ½-inch pieces (Any colors.); 12 oz Cremini or white button mushrooms, sliced; 1 large Carrot, finely diced or shredded (optional); 1 teaspoon Dried oregano; 1 teaspoon Dried basil; ¼–½ teaspoon Red pepper flakes (optional); 48 oz Marinara sauce (Good-quality store-bought or homemade.); 12–16 sheets Lasagna noodles (Regular or no-boil/oven-ready.); 16 oz Shredded mozzarella cheese (Low-moisture whole-milk for best melt.)

I’ve been making this vegetarian lasagna for years—it’s the kind of dish that fills the house with a comforting tomato-and-cheese aroma and always earns second helpings. Rich ricotta, tender sautéed vegetables, bright herbs, and melty mozzarella stack into a crowd-pleasing bake that’s perfect for weeknights, potlucks, or a low-fuss Sunday dinner.

Why you’ll love this dish

This lasagna balances creamy, cheesy comfort with a vegetable-forward filling so it feels substantial without relying on meat. It’s family-friendly, easy to scale for a crowd, and freezes beautifully for future dinners. Use high-quality marinara and whole-milk ricotta and you’ll get restaurant-level richness at home.

“An every-weekend winner—creamy ricotta, tender veggies, and cheese that browns just right. My guests always ask for the recipe.” — a regular home-cook review

How this recipe comes together

A quick process overview so you know what to expect:

Wilt and squeeze the spinach so the filling isn’t watery.
Make a seasoned ricotta mixture with eggs and herbs to help the layers set.
Sauté onions, garlic, zucchini, peppers, mushrooms (and carrot if using) until tender-crisp and any excess liquid has reduced.
Parlay those components into even layers of sauce, noodles, ricotta, vegetables, and cheese.
Bake covered, then uncovered until bubbly and golden. Rest before slicing so the lasagna keeps its shape.

What you’ll need

Whole milk ricotta cheese — 32 oz (about 4 cups). Gives the creamiest texture.
Fresh spinach — 10 oz (or 1 (10-oz) package frozen, thawed and squeezed dry).
Grated Parmesan cheese — 1 cup (plus ½ cup for topping). Freshly grated is best.
Large eggs — 2. Help the filling set.
Fresh parsley — ½ cup, chopped.
Fresh basil — ¼ cup, chopped (plus extra for garnish).
Garlic — 2 cloves minced for the ricotta; 4 cloves minced for the vegetable sauté.
Nutmeg — ¼ teaspoon, freshly grated if possible (elevates the dairy).
Salt — 1 teaspoon for the ricotta (plus more for seasoning vegetables).
Black pepper — ½ teaspoon (freshly ground).
Olive oil — 3 tablespoons for sautéing.
Yellow onion — 1 large, finely chopped.
Zucchini — 2 medium, diced into ½-inch pieces.
Bell peppers — 2 large, diced into ½-inch pieces (any colors).
Cremini or white button mushrooms — 12 oz, sliced or roughly chopped.
Carrot — 1 large, finely diced or shredded (optional).
Dried oregano — 1 teaspoon.
Dried basil — 1 teaspoon.
Red pepper flakes — ¼–½ teaspoon (optional).
Marinara sauce — 48 oz (6 cups) good-quality store-bought or homemade. Avoid overly sweet jars.
Lasagna noodles — 12–16 sheets (regular or no-boil/oven-ready).
Shredded mozzarella cheese — 16 oz (4 cups), low-moisture whole-milk for best melt.
Notes/substitutions:
Gluten-free: use GF lasagna sheets.
Vegan: swap ricotta with tofu/vegan ricotta and use plant-based mozzarella, then omit eggs. Increase binder (e.g., 1 tbsp cornstarch mixed with a little plant milk).
Want more depth? Stir 1/2 cup of cooked lentils into the vegetable mix for protein.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Boil noodles (if using traditional): Bring a large pot of salted water to a rolling boil. Add lasagna noodles and cook to al dente per package instructions. Drain and rinse under cold water to stop cooking. Lay them flat on a lightly oiled baking sheet or parchment to prevent sticking. Skip this step if using no‑boil noodles.
Prepare the spinach: If fresh, steam or sauté until wilted, then squeeze out all moisture in a clean towel or between your hands. If using frozen, thaw fully and squeeze dry. Chop finely. (This prevents a watery lasagna.)
Make the ricotta filling: In a large bowl combine ricotta, 1 cup grated Parmesan, 2 eggs, ½ cup chopped parsley, ¼ cup chopped basil, 2 minced garlic cloves, ¼ tsp nutmeg, 1 tsp salt, and ½ tsp black pepper. Fold in the chopped spinach. Taste and adjust seasoning. Set aside.
Cook the vegetables: Heat 3 tbsp olive oil over medium heat. Add 1 large chopped onion and cook 5–7 minutes until softened. Add 4 minced garlic cloves and the carrot (if using); cook 1–2 minutes. Add diced zucchini, diced bell peppers, and 12 oz mushrooms. Season with 1 tsp dried oregano, 1 tsp dried basil, ¼–½ tsp red pepper flakes (optional), salt, and pepper. Sauté 10–15 minutes until vegetables are tender-crisp and excess liquid has reduced. Remove from heat.
Assemble the lasagna:
- Spread about 1½ cups marinara over the bottom of the dish.
- Arrange a single layer of noodles over the sauce (break to fit if needed).
- Dollop one-third of the ricotta mixture and spread gently.
- Spoon one-third of the vegetable medley over the ricotta.
- Sprinkle ~1 cup shredded mozzarella.
- Ladle ~1½ cups marinara over the cheese.
- Repeat noodle → ricotta → vegetables → mozzarella → sauce two more times, finishing with sauce on top. Depending on your dish depth you may have 3–4 noodle layers.
- Top with remaining 1 cup mozzarella and ½ cup grated Parmesan.
Cover tightly with foil and bake 30 minutes. Remove foil and bake uncovered 20–25 more minutes until bubbly and the top is golden and slightly crisp in spots. The center should reach 165°F (74°C) with an instant-read thermometer.
Rest the lasagna on a wire rack for 15–30 minutes before slicing. Garnish with chopped basil or parsley and serve warm.

Best ways to enjoy it

Serve with a crisp green salad (arugula with lemon vinaigrette or a classic Caesar).
Garlic bread or a rosemary focaccia are perfect for sopping up sauce.
Wine pairings: medium-bodied red (Sangiovese, Chianti) or a fuller-bodied white (oaked Chardonnay).
For family-style plating, let it rest a full 20 minutes to make clean squares. Add fresh basil leaves and a light drizzle of extra-virgin olive oil for a bright finishing touch.

Storage and reheating tips

Refrigerate: Cool to room temperature, then cover and refrigerate for up to 3–4 days.
Reheat (oven): Preheat to 350°F (175°C). Cover with foil and bake 20–30 minutes until heated through to 165°F.
Reheat (microwave): Place a portion on a microwave-safe plate, cover loosely, and heat on medium power in 1–2 minute intervals until hot. Expect slightly softer texture than oven reheating.
Freeze: Cover the assembled lasagna tightly with plastic wrap and foil and freeze up to 3 months. Thaw overnight in the refrigerator before baking. From frozen, bake at 375°F covered for 50–60 minutes, then uncover and finish until bubbly.
Food safety: Always reheat to 165°F and avoid keeping cooked lasagna at room temperature longer than 2 hours.

Pro chef tips

Don’t skip squeezing the spinach. Excess water ruins the structure.
If mushrooms release a lot of liquid, cook them on higher heat and don’t crowd the pan so moisture evaporates.
Use whole-milk ricotta and low-moisture mozzarella for the best texture and melt.
For a silkier top, swap the final ½ cup mozzarella for fontina or provolone.
If you want clearer slices, chill the lasagna for 20–30 minutes after baking before cutting.
No-boil noodles: slightly under-layer the sauce so noodles absorb enough moisture during baking.

Recipe variations

Vegan lasagna: Use firm tofu blended with nutritional yeast, lemon, garlic, and a touch of olive oil as a ricotta substitute. Use vegan mozzarella and skip eggs.
Gluten-free: Sub GF lasagna noodles or use thinly sliced roasted eggplant in place of sheets.
Roast instead of sauté: Roast the vegetables at 425°F until caramelized for deeper flavor, then use them in the layers.
Add protein: Stir cooked lentils, white beans, or crumbled tempeh into the vegetable mix.
Creamy béchamel: Swap the ricotta layer for a light béchamel mixed with grated Parmesan for a classic lasagna bianca twist.

FAQ

How long does this take from start to finish?

Plan 20–30 minutes active prep (sautéing and mixing) plus 50–55 minutes bake time and 15–30 minutes resting. Total time roughly 1 hour 30 minutes including resting.

Can I make this ahead?

Yes. Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking. For longer storage, freeze assembled and bake from frozen as directed above.

What if my lasagna is watery?

Most likely excess liquid from spinach or mushrooms. Make sure to squeeze spinach dry and cook down mushroom moisture. Also reduce the vegetable liquid in the pan before layering.

Can I use jarred ricotta or cottage cheese?

Fresh whole-milk ricotta is best. Low-quality or watery ricotta will make the filling loose. Cottage cheese can work if blended smooth and drained, but the texture and flavor differ.

How many does this serve?

A 9×13-inch pan yields about 8–12 servings depending on portion size.

Conclusion

If you want more inspiration or a different vegetable-focused approach, check this seasonal take on a Vegetarian Lasagna Recipe – Love and Lemons for lots of veggie-forward ideas. For another highly-rated vegetable lasagna with useful step-by-step tips, see Best Vegetable Lasagna Recipe – Cookie and Kate.