Best Veggie Lasagna

I’ve been making this veggie lasagna for years when I need something that feeds a crowd, travels well to potlucks, and still feels cozy on a weeknight. It layers tender sautéed vegetables with creamy ricotta and plenty of melty mozzarella for a comforting, meatless main that even picky eaters tend to love.

Why you’ll love this dish

This lasagna is simple, reliable, and built from pantry-friendly ingredients. It’s an easy way to get a big helping of vegetables into a family meal without complicated prep. It works for weeknight dinners, casual dinner parties, and as a make-ahead freezer meal for busy nights.

“A family-friendly crowd-pleaser—cheesy, vegetable-packed, and perfect for reheating the next day.”

What makes it special: quick sautéed veggies instead of a slow-roasted filling, dependable ricotta and mozzarella layers for creamy texture, and a straightforward assembly that doesn’t require béchamel or fancy techniques. It’s also easy to customize for seasonal veggies or dietary swaps.

How this recipe comes together

Before you start: cook the noodles, sauté the vegetables, and assemble in three layers.

• Bring a pot of salted water to a boil and cook lasagna noodles al dente.
• Sauté diced bell pepper, zucchini, and carrots until tender and lightly golden.
• Spread some marinara in the baking dish, then layer noodles, ricotta, veggies, mozzarella, and Parmesan. Repeat.
• Cover and bake until heated through, then uncover to brown the cheese.
• Let the lasagna rest so slices hold together when you cut them.

This overview sets expectations: about 20 minutes active prep, 45 minutes baking, plus a short rest. Total time roughly 1 hour 15 minutes from start to table.

What you’ll need

• 9 lasagna noodles (regular, cooked per package) — or use no-boil noodles with extra sauce
• 2 tablespoons olive oil
• 1 bell pepper, diced
• 1 zucchini, diced
• 2 carrots, diced
• 2 cups marinara sauce (store-bought or homemade)
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Notes and substitutions:

• Swap ricotta for cottage cheese (drained) or a vegan ricotta for dairy-free versions.
• Add a few handfuls of fresh spinach (stirred into the ricotta) for extra greens.
• Use gluten-free lasagna noodles if needed; follow package guidance for boiling or no-boil use.

Step-by-step instructions

1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on a tray to prevent sticking.
3. Heat the olive oil in a large skillet over medium heat. Add the diced bell pepper, zucchini, and carrots. Season lightly with salt and pepper. Sauté for 5–7 minutes until the vegetables are tender and starting to brown. Remove from heat and stir in the Italian seasoning.
4. Lightly spread a thin layer of marinara sauce across the bottom of a 9×13-inch (or similar) baking dish.
5. Place 3 lasagna noodles over the sauce in a single layer. Spoon half the ricotta over the noodles and spread it gently. Top the ricotta with half of the sautéed vegetables. Sprinkle with one-third of the shredded mozzarella and a light dusting of Parmesan.
6. Repeat the layers: 3 noodles, remaining ricotta, remaining vegetables, another third of the mozzarella, and Parmesan.
7. Finish with the final 3 noodles, spread the remaining marinara sauce over them, and top with the remaining mozzarella and Parmesan.
8. Cover the dish tightly with aluminum foil and bake for 30 minutes.
9. Remove the foil and bake uncovered for 12–15 minutes, until the cheese is bubbly and golden.
10. Let the lasagna rest for 8–10 minutes before cutting into 8 servings. Resting helps the layers set so slices hold their shape.

Best ways to enjoy it

• Plate a warm slice with a crisp green salad (arugula or mixed greens with lemon vinaigrette) to balance the richness.
• Serve with garlic bread or a crunchy focaccia to scoop up extra sauce.
• For a lighter meal, pair a small slice with a cup of minestrone or a simple tomato-cucumber salad.
• For a special dinner, finish with a drizzle of good olive oil and a few fresh basil leaves.

Storage and reheating tips

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature and refrigerate within two hours.
• Freeze: Wrap individual slices or the whole dish tightly with plastic wrap and foil. Freeze up to 3 months. To reheat, thaw overnight in the fridge and bake at 350°F (175°C) until warmed through (internal temp 165°F/74°C).
• Reheating: For single servings, microwave covered for 1–2 minutes, stirring or checking halfway. For oven reheating, cover with foil and heat at 350°F for 15–20 minutes.
• Food safety: Always reheat leftovers until steaming hot throughout and discard if stored longer than recommended.

Pro chef tips

• Cook noodles al dente so they don’t over-soften during baking.
• Salt the boiling water generously — it seasons the noodles.
• Sauté vegetables until just tender with a little color; caramelization adds flavor.
• If your marinara is thin, use a little extra to ensure each layer stays moist.
• Mix a pinch of salt and black pepper into the ricotta for better seasoning throughout.
• Let the lasagna rest before slicing to prevent it from falling apart.

Creative twists

• Add mushrooms and spinach: sauté mushrooms with the other veggies and fold chopped spinach into the ricotta.
• Swap cheeses: mix fontina or provolone with mozzarella for different melt and flavor.
• Make it Mexican-style: replace Italian seasoning with cumin and chili powder, use salsa instead of marinara, and add corn and black beans.
• Make it vegan: use dairy-free ricotta, shredded plant-based mozzarella, and a vegan Parmesan alternative.
• Add a béchamel for richness: pour a thin layer of béchamel between layers for a creamier finish.

Common questions

Q: How long does this lasagna take to make?
A: Active prep is about 20 minutes (chopping and sautéeing). Total time, including baking and resting, is roughly 1 hour to 1 hour 15 minutes.

Q: Can I assemble this ahead of time?
A: Yes — assemble and cover the dish, then refrigerate for up to 24 hours before baking. Add an extra 10–15 minutes to the baking time if baking straight from the fridge.

Q: Can I use no-boil lasagna noodles?
A: Yes. If using no-boil noodles, make sure your sauce is slightly looser or add a touch more marinara so the noodles hydrate during baking. Follow package instructions for layering if different.

Q: How many does this serve?
A: The recipe is written to yield roughly 8 servings when cut into squares, depending on portion size.

Q: Is this freezer-friendly?
A: Yes. Freeze wrapped slices or the whole assembled (unbaked) lasagna for up to 3 months. Thaw overnight before baking if frozen assembled.

Conclusion

If you want more vegetarian lasagna inspiration, try this well-tested take from Best Vegetable Lasagna Recipe – Cookie and Kate for a different twist on vegetables and herbs. For a fresh, bright vegetable-forward version with different layering ideas, see Vegetarian Lasagna Recipe – Love and Lemons.

Enjoy making this veggie lasagna — it’s a dependable, adaptable dinner that rewards a little prep with big comfort.

Veggie Lasagna

This veggie lasagna layers tender sautéed vegetables with creamy ricotta and plenty of melty mozzarella for a comforting, meatless main perfect for feeding a crowd.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian, Vegetarian

Calories: 350

Ingredients Method Notes

Ingredients

  

Pasta

• 9 pieces lasagna noodles (regular, cooked per package) or use no-boil noodles with extra sauce

Vegetables

• 1 tablespoon olive oil for sautéing
• 1 piece bell pepper, diced
• 1 piece zucchini, diced
• 2 pieces carrots, diced

Sauce

• 2 cups marinara sauce (store-bought or homemade)

Cheese

• 2 cups ricotta cheese can swap with cottage cheese or vegan ricotta
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Seasoning

• 1 teaspoon Italian seasoning
• to taste Salt and pepper

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on a tray to prevent sticking.
3. Heat the olive oil in a large skillet over medium heat. Add the diced bell pepper, zucchini, and carrots. Season lightly with salt and pepper. Sauté for 5–7 minutes until the vegetables are tender and starting to brown. Remove from heat and stir in the Italian seasoning.

Assembly

1. Lightly spread a thin layer of marinara sauce across the bottom of a 9x13-inch (or similar) baking dish.
2. Place 3 lasagna noodles over the sauce in a single layer. Spoon half the ricotta over the noodles and spread it gently. Top the ricotta with half of the sautéed vegetables. Sprinkle with one-third of the shredded mozzarella and a light dusting of Parmesan.
3. Repeat the layers: 3 noodles, remaining ricotta, remaining vegetables, another third of the mozzarella, and Parmesan.
4. Finish with the final 3 noodles, spread the remaining marinara sauce over them, and top with the remaining mozzarella and Parmesan.
5. Cover the dish tightly with aluminum foil and bake for 30 minutes.
6. Remove the foil and bake uncovered for 12–15 minutes, until the cheese is bubbly and golden.
7. Let the lasagna rest for 8–10 minutes before cutting into 8 servings.

Notes

This lasagna can be customized with seasonal vegetables or dietary swaps. Refrigerate leftovers for up to 3–4 days or freeze for up to 3 months. Reheating tips are included.