Veggie Lasagna

I’ve been making this veggie lasagna for years when I want something comforting, colorful, and easy to feed a crowd. It layers tender sautéed zucchini, bell peppers, spinach, and mushrooms with creamy ricotta and tangy goat cheese, all held together by plenty of bright marinara. It’s the sort of dish that’s perfect for a weeknight when you want leftovers, or for a casual dinner party where everyone reaches for seconds.

Why you’ll love this dish

This lasagna hits a sweet spot: it’s vegetable-forward without feeling like a salad, comforting without being heavy, and flexible enough to use whatever produce is in the fridge. It’s also a great make-ahead meal—assemble, chill, and bake when you’re ready. Families appreciate the familiar lasagna format, while cooks love the easy shortcuts (sauté the veg ahead, use jarred marinara). If you care about flavor, the goat cheese adds a bright tang that cuts through the creaminess of the ricotta.

“A crowd-pleaser even for picky eaters—layers of flavored vegetables and two cheeses make every forkful interesting.” — a dinner guest

Step-by-step overview

Before you dig into the ingredients, here’s what you’ll do: sauté the vegetables until tender and well-seasoned; spread a thin layer of marinara in the dish; layer noodles, vegetables, and cheeses twice; top with marinara and herbs; cover and bake until bubbly; then remove the foil to brown the top. Total hands-on time is mostly sautéing and assembly; the oven does the rest.

What you’ll need

• Lasagna noodles (regular or no-boil) — use regular and pre-boil if that’s what you have, or no-boil to skip the boiling step.
• Marinara sauce — jarred or homemade; choose a thicker sauce to avoid excess moisture.
• Ricotta cheese — the creamy base. (Optional: mix with a beaten egg for firmer slices.)
• Goat cheese — crumbled for tang; chevre or feta works as a substitute.
• Zucchini — sliced or cubed.
• Bell peppers — any color, diced.
• Spinach — fresh is best; you can use frozen but squeeze out excess liquid.
• Mushrooms — sliced; cremini or button are great.
• Olive oil — for sautéing.
• Salt and pepper — to taste.
• Herbs (basil, oregano) — fresh or dried; fresh basil folded in after baking brightens the dish.

Notes: If you prefer a cheesier top, add shredded mozzarella or parmesan on the final layer. For gluten-free, use GF lasagna sheets.

Step-by-step instructions

1. Preheat the oven to 375°F (190°C).
2. Heat a splash of olive oil in a large skillet over medium heat. Add chopped zucchini, bell peppers, mushrooms, and a pinch of salt. Sauté until the vegetables are just tender, about 6–8 minutes. Add the spinach last and cook until wilted. Season with pepper, dried oregano, and a little dried basil. Taste and adjust seasoning. If the veggies release a lot of liquid, drain briefly in a colander or return to the pan over medium-high heat and cook off excess moisture.
3. Spread a thin layer of marinara sauce across the bottom of a baking dish (this prevents sticking). Arrange a layer of lasagna noodles over the sauce.
4. Spoon half of the sautéed vegetables over the noodles. Dollop spoonfuls of ricotta across the vegetables and sprinkle some crumbled goat cheese on top. Spread gently so you get even bites.
5. Repeat: more marinara, another noodle layer, the remaining vegetables, more ricotta, and more goat cheese.
6. Finish with a final layer of noodles (optional) and cover with a generous layer of marinara. Sprinkle the top with dried herbs or torn fresh basil.
7. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake an additional 15 minutes until the edges are bubbling and the top is slightly golden.
8. Let the lasagna rest 10–15 minutes before slicing to help it set. Serve warm.

Best ways to enjoy it

Slice into generous squares and plate with a simple green salad dressed with lemon and olive oil to cut through the richness. Other nice pairings:

• Garlic bread or crusty Italian bread to soak up extra sauce.
• A crisp white wine (Pinot Grigio or Sauvignon Blanc) or a light red (Chianti).
• Roasted vegetables or a cold antipasti platter if you want more variety.
  For company, bake in a larger dish and serve family-style; the presentation looks great and guests can customize portions.

Storage and reheating tips

• Refrigerate: Store leftovers in an airtight container for 3–4 days.
• Freeze: Wrap tightly with foil or plastic and freeze for up to 2–3 months. Label with the date.
• Reheat from fridge: Warm individual portions in the microwave (2–3 minutes) or reheat a whole pan covered at 350°F (175°C) for 20–30 minutes, until heated through.
• Reheat from frozen: Thaw overnight in the fridge, then reheat covered at 350°F (175°C) until hot (30–45 minutes); or bake from frozen covered for about 45–60 minutes, then uncover to brown.
  Food safety: keep hot foods above 140°F and refrigerate leftovers within two hours.

Pro chef tips

• Dry the spinach: If using fresh spinach, cook and squeeze out excess water before adding to the mix to avoid a watery lasagna.
• Salt early, but not too much: Salt vegetables while sautéing to draw out moisture and concentrate flavor, but taste before final seasoning since cheeses and sauce add saltiness.
• Use a thicker sauce: Thin marinara can make the lasagna runny. If your sauce is thin, simmer it down for a few minutes or drain a bit of the juices from the pan.
• Even cheese distribution: Dollop ricotta and then gently spread for even coverage. Add a spoonful of goat cheese in concentrated spots for bursts of tang.
• Let it rest: Resting is essential—cutting too soon causes the layers to collapse.

Creative twists

• Protein boost: Add cooked lentils, crumbled tempeh, or a layer of cooked Italian seasoned tofu for a heartier lasagna.
• Eggplant or roasted squash: Swap or add thinly sliced roasted eggplant or butternut for seasonal variation.
• Make it vegan: Use plant-based ricotta and goat-cheese-style crumbles, and choose a vegan marinara. Press and sauté tofu or add cashew cream for richness.
• Extra melty: Mix shredded mozzarella into the ricotta layer for a stringier, cheesier lasagna.
• Herb-forward: Stir chopped fresh basil and parsley into the ricotta for an herby lift.

Helpful answers

Q: Can I use no-boil noodles?
A: Yes. If using no-boil noodles, make sure your sauce is slightly thinner so the noodles can rehydrate during baking, or add a splash of water or extra sauce to aid hydration.

Q: How long does prep take vs. bake time?
A: Prep (sautéing and assembly) is about 25–35 minutes depending on your chopping speed. Bake time is 40 minutes (25 covered + 15 uncovered), plus a 10–15 minute rest.

Q: Will this be soggy if I assemble ahead?
A: It can get softer the longer it sits. To avoid sogginess, keep assembled lasagna refrigerated up to 24 hours and let it come closer to room temperature for 20–30 minutes before baking. If you’re worried about excess moisture, tilt the sautéed vegetables in a colander to drain before layering.

Q: Can I add mozzarella on top?
A: Absolutely. If you like a golden, melty top, sprinkle shredded mozzarella or a mix of mozzarella and parmesan before the final uncovered bake.

Conclusion

If you want more vegetable lasagna inspiration or alternative techniques, check out this excellent take on layered veggie lasagna at Best Vegetable Lasagna Recipe – Cookie and Kate. For another fresh, veggie-forward variation with different layering ideas, see Vegetarian Lasagna Recipe – Love and Lemons.

Vegetable Lasagna

A comforting and colorful veggie lasagna layered with sautéed vegetables, creamy ricotta, tangy goat cheese, and marinara sauce, perfect for feeding a crowd.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Lasagna

• 9 sheets Lasagna noodles (regular or no-boil) Use regular and pre-boil if that's what you have, or no-boil to skip the boiling step.
• 4 cups Marinara sauce Jarred or homemade; choose a thicker sauce to avoid excess moisture.
• 15 oz Ricotta cheese The creamy base. (Optional: mix with a beaten egg for firmer slices.)
• 4 oz Goat cheese Crumble for tang; chevre or feta works as a substitute.
• 2 cups Zucchini Sliced or cubed.
• 2 cups Bell peppers Any color, diced.
• 4 cups Spinach Fresh is best; you can use frozen but squeeze out excess liquid.
• 2 cups Mushrooms Sliced; cremini or button are great.
• 2 tbsp Olive oil For sautéing.
• to taste Salt and pepper To taste.
• 2 tbsp Herbs (basil, oregano) Fresh or dried; fresh basil folded in after baking brightens the dish.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. Heat a splash of olive oil in a large skillet over medium heat. Add chopped zucchini, bell peppers, mushrooms, and a pinch of salt. Sauté until the vegetables are just tender, about 6–8 minutes.
3. Add the spinach last and cook until wilted. Season with pepper, dried oregano, and a little dried basil. Taste and adjust seasoning.
4. If the veggies release a lot of liquid, drain briefly in a colander or return to the pan over medium-high heat and cook off excess moisture.
5. Spread a thin layer of marinara sauce across the bottom of a baking dish.
6. Arrange a layer of lasagna noodles over the sauce.
7. Spoon half of the sautéed vegetables over the noodles. Dollop spoonfuls of ricotta across the vegetables and sprinkle some crumbled goat cheese on top. Spread gently so you get even bites.
8. Repeat: more marinara, another noodle layer, the remaining vegetables, more ricotta, and more goat cheese.
9. Finish with a final layer of noodles (optional) and cover with a generous layer of marinara. Sprinkle the top with dried herbs or torn fresh basil.
10. Cover the dish tightly with foil and bake for 25 minutes.
11. Remove the foil and bake an additional 15 minutes until the edges are bubbling and the top is slightly golden.
12. Let the lasagna rest 10–15 minutes before slicing to help it set.
13. Serve warm.

Notes

If you prefer a cheesier top, add shredded mozzarella or parmesan on the final layer. For gluten-free, use GF lasagna sheets.