Vegetarian Lasagna

This vegetarian lasagna recipe is my favorite dish to make for family and friends! Filled with savory roasted vegetables, it's healthy and delicious.

Vegetarian lasagna

Vegetarian lasagna was the first big dinner I learned how to make. When I was in college, a vegetable lasagna would always be the main event when I cooked a meal for a group. Fast forward to now, and I still like to make one when I’m serving a crowd, especially around the holidays. A veggie lasagna is comforting, flavorful, and great for making ahead. Plus, who doesn’t love to swap stories at the table over red sauce and pasta?!

I’m sharing my favorite vegetarian lasagna recipe below. It’s savory and satisfying, filled with roasted veggies, creamy ricotta cheese, ruffly noodles, and plenty of marinara sauce. I think you’re going to love it!

Recipe ingredients - fresh veggies, cheese, tomato sauce, and pasta

How to Make Vegetable Lasagna

My vegetarian lasagna recipe starts with these ingredients:

Vegetarian Lasagna Ingredients

  • Fresh veggies, of course! I pack this vegetable lasagna with roasted red bell peppers, zucchini, onions, mushrooms, and baby spinach. They add SO much flavor.
  • Lasagna noodles – No-boil noodles seem convenient—but trust me, the regular kind are better. They take less than 10 minutes to cook, and they have a perfect tender texture in the final lasagna.
  • Marinara sauce – Make homemade marinara sauce, or use a 24-ounce jar of store-bought sauce. I like Rao’s.
  • Ricotta cheese – It creates a creamy, cheesy layer between the noodles, sauce, and veggies. I season it with garlic and lemon zest for bright, savory flavor.
  • Shredded pecorino and mozzarella cheese – For topping the lasagna. Not a pecorino person? Parmesan cheese works too!
  • And fresh basil and/or parsley – For garnish.

Find the complete recipe with measurements below.

Before you assemble the lasagna, complete these 3 prep steps:

  1. Roast the veggies. Toss the peppers, zucchini, onions, and mushrooms with olive oil, salt, and pepper. Bake at 425°F until they’re tender and caramelized.
  2. Boil the noodles until al dente. Toss them with a drizzle of olive oil to prevent sticking!
  3. Make the ricotta filling. Mix the ricotta cheese with the lemon zest, garlic, salt, and pepper.

You’re ready to layer!

How to layer veggie lasagna - sauce, then noodles, then ricotta, then vegetables in baking dish

How to Layer Vegetable Lasagna

Start with a 9×13-inch baking dish. Spread 1 cup of the tomato sauce on the bottom.

  1. Then, add a layer of noodles.
  2. Top the noodles with half the ricotta mixture.
  3. Layer half the spinach over the ricotta, and scatter half the roasted vegetables in an even layer.
  4. Dot the vegetables with 2/3 cup of the marinara sauce.

Repeat the layering process in the same order:

  1. Noodles
  2. Ricotta
  3. Spinach + roasted veggies
  4. 2/3 cup marinara sauce

Top with a final layer of noodles, the remaining sauce, and the shredded cheese.

That’s it!

Vegetarian lasagna assembled in baking dish

How Long to Bake Vegetarian Lasagna

If using fully cooked lasagna noodles: Bake uncovered at 400°F for 30 minutes, or until the cheese is browned and bubbling.

If using no-boil lasagna noodles: Cover the veggie lasagna with aluminum foil. Bake at 400°F for 40 to 50 minutes, or until the noodles are tender. Remove the foil and bake until the cheese is browned and bubbling.

Let the vegetable lasagna stand at room temperature for 20 minutes before slicing and serving.

Variation

To make vegan lasagna: Replace the ricotta mixture with this vegan ricotta. Skip the cheese on top of the lasagna. Bake, covered, until the pasta is tender and the lasagna is heated through, 30 to 50 minutes at 400°F.

Homemade vegetable lasagna

What to Serve with Vegetarian Lasagna

This vegetable lasagna recipe is a satisfying meal on its own, but it pairs well with all sorts of side dishes, too!

Serve it with a salad, such as

Or pair it with a veggie side dish like

You also can’t go wrong with garlic knots or garlic bread!

Storage and Freezing Instructions

Leftover vegetarian lasagna keeps well in an airtight container or covered dish in the refrigerator for up to 4 days. Reheat it in the microwave or a 350°F oven.

To freeze vegetable lasagna: Assemble the lasagna in the baking dish. Cover tightly with foil and store in the freezer for up to 3 months. Allow to defrost overnight in the fridge before baking. When ready to serve, bake, covered, for 20 minutes at 400°F. Uncover and bake for 20 to 25 minutes, or until the cheese is bubbling and the lasagna is heated through.

Vegetarian lasagna recipe

More Veggie Comfort Food Recipes

If you love this vegetarian lasagna, try one of these veggie comfort food recipes next:

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Best Vegetarian Lasagna

rate this recipe:
4.97 from 182 votes
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Serves 8
The best vegetable lasagna recipe! This easy, homemade vegetarian lasagna is packed with roasted veggies, spinach, tomato sauce, and ricotta cheese. Use gluten-free lasagna noodles to make this recipe gluten-free. For a vegan variation, see the notes below.

Ingredients

Ricotta Filling

Instructions

  • Preheat the oven to 425°F and line a baking sheet with parchment paper. Oil a 9x13-inch baking dish.
  • Place the mushrooms, red pepper, zucchini, and onion on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread evenly on the baking sheet and roast for 20 to 25 minutes, or until tender and browned around the edges. Reduce the oven temperature to 400°F.
  • Meanwhile, cook the noodles.* Bring a large pot of salted water to a boil and prepare the lasagna noodles according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
  • Make the ricotta filling: In a large bowl, stir together the ricotta, garlic, lemon zest, salt, and several grinds of pepper.
  • Assemble the lasagna. Spread 1 cup of the marinara sauce at the bottom of the prepared baking dish. Top with a layer of noodles, followed by half the ricotta mixture. Spread the ricotta in an even layer, then arrange half the spinach evenly on top. Top with half the vegetables and dot with ⅔ cup of the remaining marinara sauce. 
  • Repeat with another layer of noodles, followed by the remaining ricotta, spinach, vegetables, and another ⅔ cup sauce. Top with the remaining noodles.
  • Spread the remaining ⅔ cup marinara over the pasta, then evenly sprinkle with the mozzarella and pecorino cheeses. Bake in the 400°F oven for 30 minutes, or until the cheese is browned and bubbling. Let stand for 20 minutes before garnishing with fresh basil or parsley, slicing, and serving.

Notes

*I recommend using regular lasagna noodles here. They are more tender than no-boil noodles in the final lasagna. However, if you prefer to use no-boil noodles, make these adjustments:
  • No-boil noodles tend to be shorter than regular lasagna noodles. Instead of counting noodles, expect to use about ¾ of a 1-pound box.
  • Change the bake time: Cover the lasagna and bake for 40 to 50 minutes, or until the noodles are tender, then uncover and bake until the cheese is browned and bubbling.
 
For vegan lasagna, replace the ricotta mixture with this vegan ricotta. Skip the cheese on top of the lasagna. Bake, covered, until the pasta is tender and the lasagna is heated through, 30 to 50 minutes at 400°F.

 

248 comments

4.97 from 182 votes (109 ratings without comment)

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  1. Stephanie Dilley
    12.08.2020

    Made this lasagna today and had a nice dinner with my family. We all loved it. Being vegan I topped it with a nut cheese. It’s been a long time since I’ve made lasagna but I loved the process and it turned out perfectly. It set well and was easy to slice. Looking forward to the leftovers! Thanks for a great recipe.

  2. Jia
    12.05.2020

    5 stars
    The recipe was super easy-to-follow, and the lasagna was super tasty! Perfect for a weekend dinner!

  3. Alyssa Marie
    12.04.2020

    5 stars
    Literally the best vegetarian lasagna there is!! I made this with the Simple Fresh Tomato Sauce (pg. 251 in the first book) and the Vegan “Ricotta.” It was absolutely DELICIOUS! I couldn’t believe how much flavor was packed in every single bite! The Vegan “Ricotta” gave it an especially creamy texture and zesty zing. I already can’t wait for the leftovers for breakfast before tomorrow’s hike 😀 This is yet another wonderful, simple, delicious, healthy recipe from Love & Lemons – you just can’t go wrong!

  4. LENA
    11.19.2020

    Hi , it seems so gooood ! Any idea to replace mushrooms in vegetarian or vegan recipes ?
    thank you so much
    Lena

    • Jeanine Donofrio
      11.19.2020

      Hi Lena, you can skip them and just add a little extra of one of the other veggies!

  5. Jeanine Donofrio
    10.06.2020

    Hi Terry, you can totally use those here, thanks for the recommendations!

  6. Lucie
    09.02.2020

    5 stars
    This was simply DELICIOUS! Used the veggies I had in the fridge (onions, peppers, mushrooms, zucchinis + kale). Tofu ricotta is a strike of genius! Will definitely make again!

    • Jeanine Donofrio
      09.12.2020

      Hi Lucie, I’m so glad you loved the lasagna!

  7. greg
    07.16.2020

    If Im using ACTUAL ricotta instead of tofu, should I still mix all that stuff with the ricotta or should i just use ricotta by itself?

    • Jeanine Donofrio
      07.16.2020

      Hi Greg, I would mix these things into the ricotta for flavor: lemon zest, garlic, oregano, red pepper flakes, salt and pepper.

  8. Kelsey
    04.20.2020

    5 stars
    This lasagna is great!! I’ve made it with different batches of veggies, and it’s always awesome. The tofu ricotta has been loved by vegetarians and meat eaters alike.

    • Jeanine Donofrio
      04.22.2020

      Hi Kelsey, I’m so glad it’s been a hit with everyone!

  9. Elizabeth
    03.27.2020

    Hi Jeanine! This lasagna looks great! I have most of the ingredients, but in smaller amounts. Since we’re trying to avoid having to go out, I was thinking I’d just make a smaller lasagna, and I was hoping you could advise on pan size. How big is the big pan that you used? And, this might be a long shot, but do you have any sense of how using a ceramic (Corningware) pan might affect the cooking time? Than you so much for sharing your wonderful recipes. I have loved every single one I”ve made 🙂

    • Elizabeth
      03.27.2020

      Oh, wait, duh, I just saw that you listed pan size further down in the instructions. Sorry about that. Must. Read. Whole. Recipe. First. Anyway, thank you again for your marvelous recipes 🙂

      • Jeanine Donofrio
        03.28.2020

        Ha :). Yes, a ceramic Corningware pan will work just fine!

        • Elizabeth
          03.29.2020

          5 stars
          Thank you so much for the quick response! I made your recipe as soon as I saw it and it came out amazing!!! Even though I didn’t have all the ingredients (including what I would have assumed to be critical – the mozzarella – I just used a couple oz Parmesan on top), it was just so so so good. And like you said, no one could tell it wasn’t real ricotta. Excited to try this once I can get my hands on all the ingredients again. Such a wonderful versatile recipe. I am curious, though – how long does it take you to make this – start to finish? I’m a slow cook and it took me aaaaall afternoon,. And totally worth it 🙂

          • Jeanine Donofrio
            03.29.2020

            Hi Elizabeth, I’m glad you loved it and that it was so flexible! There are a few things you can do in advance to speed things up: the ricotta can be made a day or so in advance (or you could skip it and use regular store-bought ricotta and mix in herbs). The veggies could be roasted the day before. Of course, assembling lasagna is just a bit time consuming!

  10. Chantal
    01.23.2020

    Do you really need the nutritional yeast in the tofu filling? If so, what is the difference between active dry yeast and nutritional yeast?

    • Jeanine Donofrio
      01.24.2020

      Hi Chantal, you can skip it if you want. Nutritional yeast is deactivated yeast that has a slight cheesy flavor. It’s often added to non-dairy creamy recipes, but this recipe will be fine without it. Active dry yeast is totally different.

  11. AJ
    11.04.2019

    Possible to add a drop of two of liquid smoke to the tofu-ricotta to make a smoky flavor and in-place of the smoked mozzarella? I only have normal mozzarella on hand (didnt know there was smoked mozzarella) but love the idea of a smoky cheese/smoky lasagna.
    Thanks!

    • Jeanine Donofrio
      11.04.2019

      Hi AJ, I personally don’t love the artificial taste of liquid smoke and I think regular mozzarella would be just fine! You could also try adding a pinch of smoked paprika to your marinara if you really wanted a touch of smoky flavor. Hope that helps!

  12. Haley
    06.30.2019

    5 stars
    I’ve made this for both my non-vegetarian boyfriend and family. It was a huge hit! Used vegan cheese instead of mozzarella, and the jarred marinara I had on-hand. Turned out awesome. Thanks for the delish recipe 🙂

    • Jeanine Donofrio
      07.10.2019

      I’m so glad it was a hit!!

  13. jkang
    06.03.2019

    Just made this – great recipe! Love all the veggies. Biggest surprise was the “ricotta” filling. Kids loved it- more than regular ricotta cheese. I thought the consistency of the tofu mixture was great- I’d use it as a spread as well. Had a hummus like quality. Looking forward to trying more of your recipes!

    • Jeanine Donofrio
      06.07.2019

      Oh, I’m so glad to hear that you and your family loved it so much!

  14. Harita
    03.10.2019

    Can you please leave a link to the Staub dish?

  15. Jen
    02.08.2019

    5 stars
    Tried this recipe tonight in a 9×9 pan with Rao’s sauce and whole wheat no boil noodles. My husband and I are not vegan so he was skeptical of the tofu ricotta. We were both pleasantly surprised. Next time I think I will even skip the milk cheeses I added to the top, they really weren’t necessary with the tasty ricotta. I will definitely make this again ?

  16. Waldo
    01.14.2019

    I don’t normally review recipes but just made this yesterday and ate tonight for dinner. Loved it!!! Did not miss the ricotta cheese at all. The tofu ricotta was very rich. My only change was using some homemade basil pesto in the “tofu ricotta” since it is winter and fresh basil is a site for sore eyes at the grocery store. I just hope my husband does not like it so I get all of the leftovers, but I am not optimistic on that one!

  17. HeatherSeattle
    01.07.2019

    I just wanted to let you know how much i LOVED this recipe!!! I had some Kite Hill ricotta on hand so i just used that instead of the tofu (but i’ve made tofu ricotta before with success!) and added the basil and crushed red pepper flakes to it and omg it was all so good. will DEFINITELY be making this recipe again! Thank you!!! I have one question though – i’m already thinking of making it again – could you assemble and freeze and thaw & bake or would you assemble, bake & freeze?

    • Jeanine Donofrio
      01.07.2019

      Hi Heather! I’m so glad you loved it! I haven’t tried assembling it and freezing it before baking – I *think* it should work, because most lasagnas freeze well like that… if you try it, can you let me know how it goes?

  18. Zully
    01.05.2019

    Dear J.,
    Yesterday I came across your veggie lasagna on the net, went to the store and got me all ingredients. Today I made it, and it came out delicious! I was a little esceptical about the “tofu-ricotta” but it tastes awesome! And, you just answered my question on the previous post. I’ll freeze my leftovers. Thank you!!
    Zully

    • Jeanine Donofrio
      01.06.2019

      Hi Zully, I’m glad you loved the lasagna (and even the tofu!). Thanks for coming back to let me know 🙂

  19. meg
    01.02.2019

    Would this freeze well? I know lasagna does in general, but I’ve never worked with tofu ricotta. I would love to make it but I cook just for me. Thanks!

    • Jeanine Donofrio
      01.02.2019

      Hi Meg, it does freeze well! I stored leftover slices in freezer-safe glass containers. I hope you enjoy!

  20. Amy
    01.01.2019

    5 stars
    This recipe is so good. I actually made this for my parents for Christmas dinner. It was perfect because it could be assembled and put in the oven ahead of time which left lots of visiting time for me when they arrived. I found out my dad was really worried about it— to him lasagna has meat sauce. There’s no other way. I hadn’t even revealed that it was vegan (I used a vegan cheese that melts and browns on top— not necessary to have that top layer if you want to keep all vegan but it was delicious). Well, my mom had seconds, my dad said he would have again, and my husband and I have a new favorite recipe. Seriously, I plan on making this one a lot— probably my favorite lasagna recipe I’ve had. Thanks so much, Jeanine!

    • Jeanine Donofrio
      01.02.2019

      Hi Amy, ooh, I’m so glad it was such a hit with the whole family! 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.