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This quick and easy vegetable lasagna is a simple and cozy casserole that comes together with just 20 minutes of prep! Loaded with fresh veggies and plenty of gooey, melty cheese, the nutritious, satisfying dinner is a delicious comfort food classic that the whole family will love.
Table of Contents
If you love vegetarian pasta recipes, be sure to try this dump-and-bake sundried tomato pasta, a pan of broccoli mac and cheese, this easy roasted vegetable pasta, and this dump-and-bake ravioli casserole, too!
How to Make Vegetable Lasagna | 1-Minute Video
This lasagna is amazing! Will be making it a regular! I chopped up everything in the food processor because it is so easy and the kids didn’t even know it had vegetables! All 4 kids loved it! Thanks!
– Shannon
Why You’ll Love this Recipe
- Easy. No-boil lasagna noodles, store-bought spaghetti sauce, and pre-shredded cheese yield a simple and delicious vegetable lasagna with only 20 minutes of prep time.
- Nutritious. The best veggie lasagna is a great way to get your family to eat their vegetables! Combining fresh mushrooms, zucchini, peppers, and onions with pasta and lots of cheese is always more appealing than plain, raw produce on a plate.
- Satisfying for Vegetarians and Meat-lovers Alike. Sometimes you have a vegetarian at the dinner table, but you want to serve a hearty dish that will appeal to the carnivores as well. This is one of those gems that keeps everyone at the table happy — including meat-eaters and picky kids!
Ingredient Notes
This is an overview of some of the ingredients that you’ll need for this easy vegetable lasagna. As always, a complete ingredient list, specific measurements, and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Vegetables: we love a combination of sweet bell pepper, sliced mushrooms, diced onion, diced zucchini, and minced garlic. The good news is that you can mix it up and modify the recipe to include any of your family’s favorites. Corn, yellow squash, diced eggplant, roasted red peppers, spinach, and kale are all great additions. In the fall, we go for a butternut squash lasagna.
- Egg: helps bind the ricotta cheese layer so that it doesn’t ooze out when you slice the casserole.
- Ricotta cheese: adds a thick, creamy, cheesy layer to the dish. For a lighter option, use small curd (or “whipped”) cottage cheese in lieu of the ricotta. You will need a 16 ounce container of small-curd cottage cheese (about 2 cups). Strain off any excess liquid before adding the cottage cheese to your lasagna.
- Marinara sauce: pick a high-quality store-bought jar of tomato sauce (such as Rao’s marinara) or make your own at home with this easy recipe.
- No-boil (“oven-ready”) lasagna noodles: these par-boiled noodles do not require boiling before you assemble the casserole. If you prefer to use whole wheat no-boil lasagna noodles, check the cooking instructions on your package. Most whole wheat pasta requires a slightly different cooking temperature and time (usually about 450°F for 40 minutes covered, then 5-10 more minutes uncovered).
Directions
A light and fresh garden vegetable lasagna comes together with about 20 minutes of prep. You’ll find detailed directions in the recipe card below, but here’s the overview:
- Sauté vegetables in a large skillet or Dutch oven.
- Add marinara sauce to the skillet and stir to combine.
- Prepare the ricotta mixture by stirring together egg, parsley, basil, ricotta, mozzarella and Parmesan.
- Assemble the casserole by layering the sauce, noodles and cheese.
- Cover and bake in a 400°F oven for 35 minutes. Remove the cover and continue baking for about 5-10 more minutes.
- Let the lasagna rest for at least 10 minutes before slicing. This will help the cheese set so that it slices cleanly and doesn’t ooze out.
Serving Suggestions
Serve the veggie lasagna with a Caesar salad or a simple green salad dressed in Italian balsamic vinaigrette. You might also like to offer a side of garlic bread or no-knead cast iron focaccia bread.
Preparation and Storage Tips
- Make Ahead: Assemble the lasagna in advance, but do not bake. Wrap tightly and store in the refrigerator for up to 48 hours before baking, or freeze for up to 3 months. When ready to bake, allow the refrigerated lasagna to sit on the counter and come to room temperature for at least 30-60 minutes before baking.
- How to Bake from Frozen: If you’re baking the casserole frozen (directly from the freezer), bake the dish covered in a 400°F oven for 1 hour. Then remove the cover and bake for an additional 10 minutes, or until the pasta is tender and the dish is heated through.
- How to Store: Leftover lasagna will keep in an airtight container in the refrigerator for 3-4 days. You can also freeze the leftovers in an airtight container for up to 3 months.
- How to Reheat: Cover the lasagna loosely with foil. Warm the dish in a 350°F oven just until heated through, about 30 minutes. You can also reheat individual slices of lasagna in the microwave until warm, about 1 minute.
I needed an easy recipe for our student’s potluck dinner, I chose this one since a few of my students are vegetarian. It was a HUGE hit with a whole lot of college kids, not just the vegetarians!
– Shawn
More Lasagna Recipes to Try
Homemade Lasagna
2 hours hrs 5 minutes mins
Spinach Lasagna {Quick and Easy!}
1 hour hr 20 minutes mins
Ravioli Lasagna with Ricotta and Spinach
1 hour hr 15 minutes mins
Quick and Easy Vegetable Lasagna
Prep: 20 minutes
Cook: 45 minutes
Resting Time 10 minutes
Total: 1 hour 15 minutes
A light and fresh, comforting casserole that's ready with just 20 minutes of prep!
Equipment
- 9 x 13-Inch Baking Dish (this is my favorite option with a lid)
Ingredients
- 2 teaspoons olive oil
- 8 ounces sliced mushrooms
- 1 medium zucchini, diced
- 1 sweet bell pepper (any color), seeded and diced
- 1 small onion, diced
- 1 tablespoon minced fresh garlic (about 3 cloves)
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley flakes)
- 2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)
- 15 ounces ricotta cheese (or sub with 16 ounces small curd cottage cheese)
- 2 ¼ cups grated mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 24 ounces (2 ½ cups) store-bought (or homemade) marinara sauce
- 9 oven-ready, no-boil lasagna noodles (or as many noodles as needed to fit your dish)
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh herbs such as parsley or basil
Instructions
- Preheat oven to 400°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes). Season with salt and pepper to taste. While the veggies cook, use a separate bowl to stir together egg, parsley, basil, ricotta cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
- When the vegetables are done cooking, stir the marinara sauce into the skillet. Spread ¼ of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles (or as many as you need to cover a single layer in the dish), ⅓ of the ricotta mixture, and another ¼ of the sauce mixture.
- Repeat layers two more times. Finish with remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese on top. Cover with a piece of greased foil. Bake for 35 minutes. Remove foil, and bake for another 5-10 minutes (or until heated through and cheese on top is browned). Let stand for about 10 minutes before slicing and serving. Garnish with chopped fresh herbs if desired.
Video
Notes
- Make Ahead: Assemble the lasagna in advance, but do not bake. Wrap tightly and store in the refrigerator for up to 48 hours before baking, or freeze for up to 3 months. When ready to bake, allow the refrigerated lasagna to sit on the counter and come to room temperature for at least 30-60 minutes before baking.
- How to Bake from Frozen: If you’re baking the casserole frozen (directly from the freezer), bake the dish covered in a 400°F oven for 1 hour. Then remove the cover and bake for an additional 10 minutes, or until the pasta is tender and the dish is heated through.
- How to Store: Leftover lasagna will keep in an airtight container in the refrigerator for 3-4 days. You can also freeze the leftovers in an airtight container for up to 3 months.
- How to Reheat: Cover the lasagna loosely with foil. Warm the dish in a 350°F oven just until heated through, about 30 minutes. You can also reheat individual slices of lasagna in the microwave until warm, about 1 minute.
Nutrition
Serving: 1/8 of recipeCalories: 273kcalCarbohydrates: 12gProtein: 20gFat: 17gSaturated Fat: 9gCholesterol: 70mgSodium: 806mgPotassium: 589mgFiber: 2gSugar: 6gVitamin A: 1095IUVitamin C: 26mgCalcium: 438mgIron: 2mg
Recipe Variations
- Cooking for Two? Divide the full recipe between two smaller 8-inch square baking dishes. That way you get two meals with the same amount of effort, and you can freeze one for a later date. Alternatively, you can cut all of the ingredients in half and prepare one lasagna in an 8-inch square dish. The baking instructions remain the same.
- Add meat to this veggie-packed lasagna by stirring 1 pound of cooked ground beef or Italian sausage into the sauce.
- White Vegetarian Lasagna: substitute a jar of store-bought Alfredo sauce or 2 ½ cups of homemade Alfredo sauce for the marinara sauce.
- Make vegetable lasagna with spinach by adding a few cups of fresh baby spinach leaves to the warm sauce, just until the leaves wilt. Alternatively, you can use a 10-ounce package of chopped, frozen spinach. Just thaw the spinach and squeeze it really dry before adding to the lasagna.
This recipe was originally published in July, 2017. It was updated in July, 2024.
I’ve never tried a veggie lasagna before, but I’m loving the looks of this! Such a great way to use up that fresh summer produce! And you can’t beat the ease of this recipe, too. Now i’m craving this for breakfast! 🙂
Thanks, Gayle! You’ve GOT to try veggie lasagna! It’s the best way to get your daily dose of produce in a delicious meal. 🙂
Made this last night and my wife and I loved it. Next time I’ll try stirring in some spinach as you suggested. I’ll peruse your other recipes with the expectation they’ll be just as delicious. Thank you very much!
Thanks, Alan! I’m so happy to hear that you both enjoyed it!
Very easy to make. I added spinach that was finely chopped and steamed to the ricotta filling came up a treat. I’m going to add a photo thank you very much these easy recipes make daily cooking a bit a chore but a joy. I alsoRoasted the red capsicum.
We’re so glad you enjoyed it, Cathleen! We can’t wait to see your photo.
Very easy to make. I added spinach that was finely chopped and steamed to the ricotta filling came up a treat. I’m going to add a photo thank you very much these easy recipes make daily cooking a bit a chore but a joy.
Very yummy made this recipe plenty of times. But there is no way it’s only 12g carbs lol per serving
Hi Aubrey! We’re so glad you enjoy the recipe. The nutritional information is just an estimate, but that does seem a bit low. We’ll look into it! Thanks for catching that.
Looks great now I just have to get my teenager to eat noodles and cheese! I think that maybe he is not my son because i could live on both. Haha
Your recipes are great!
Oh, Debra! I don’t know WHAT I would do if my kids didn’t like noodles and cheese! 🙂
what a great recipe…tried it once and loved it…on the table for a dinner party tonight!
That’s wonderful, Steve! Thanks so much for letting me know. Hope the party was fun! 🙂
Prepping heaps of freezer meals for postpartum enjoyment and this made the list! Turned out wonderfully! Used uncooked noodles instead of no-boil, doubled quantities, added LOTS of spinach (kale or chard would work too for extra greens), whole milk dairy instead of low-fat (better for Mama & Baby), red chili flakes cooked at 375ºF for one hour, covered with aluminum foil instead of 450ºF for 40 minutes, and it did the trick— cooked everything inside and out perfectly! Time to portion out and freeze, thanks so much for the delicious recipe!
I made this last night , my small town grocery store only had green bell peppers available so I had to use that instead and used ragu’s new homestyle sauce and it turned out wonderful . Had two pre teen girls eat all they could !!! This will be a great to at our house ,thank you !!!!
Awesome! Hi praise when the pre-teen girls devour it! 🙂
How many servings are in this recipe?
Thanks!!
Hi, Janet! The servings are listed in the recipe card above. 🙂 The lasagna serves 8 people. Enjoy!
This is in my oven right now. I’ve made it several times over the last few years. My favorite time to make it is in the summer with farmer’s market vegetables! I’ve used cottage cheese and ricotta, Rao’s marinara and your Marinara recipe and no matter what it’s always the best! I recommend using homemade marinara and fresh garlic. Today is the first time adding eggplant and I made homemade ricotta so I’m especially excited for all the fresh farmers market and homemade ingredients. Thanks!
Oh, yum! The addition of the eggplant will be delicious. Thanks for your note, Erin!
Verry delicious !
Thanks, Julie!
Would love to know how much you mean by one zucchini or summer squash. I have some giant zucchinis and the ones in the store are small. To have a suggested amount in cups would be lovely. 🙂
Hi, Ann! I mean the standard grocery store size (a small zucchini) — not the giant kind that you have. A small zucchini yields about 1 cup of diced zucchini. You can use more or less in that general range — the measurement does not need to be exact. 🙂
Thank you. 🙂
I needed an easy recipe for our student’s potluck dinner, I chose this one since a few of my students are vegetarian. It was a HUGE hit with a whole lot of college kids, not just the vegetarians!
That’s great, Shawn! Thanks so much for letting me know!
I needed an easy recipe for our student’s potluck dinner, I chose this one since a few of my students are vegetarian. It was a HUGE hit with a whole lot of college kids, not just the vegetarians! I have been passing out copies of this recipe for 3 days now.
YAY!!! That makes me so happy to hear! 🙂
That’s what works here! 🙂 Of course, you can test it at a lower temperature if you prefer, though.
Hi! I haven’t tried freezing this particular dish, but lasagna usually freezes very well after baking, so I imagine this version would too! 🙂
Made this for my son and daughter in law. She has just come out of hospital after the birth of their baby. My son text me to say he loved it- even though there was no meat and he hates capsicum! So a definite hit. ????????
That’s wonderful Karen! A true success when the non-veggie-lovers can enjoy it, too! 🙂
My family doesn’t like mushrooms. Is there a good alternative for those? Thanks!
Hi, Amanda! Eggplant would be a great substitute for the mushrooms. If your family doesn’t like eggplant, you can just use an additional zucchini or yellow squash. Enjoy!
This lasagna is amazing! Will be making it a regular! I chopped up everything in the food processor because it is so easy and the kids didn’t even know it had vegetables! All 4 kids loved it! Thanks!
Awesome! That’s so good to hear, Shannon! Thank you! 🙂
This was REALLY good! It tasted delicious. It was also simple to make. I had my favorite 4 year old help me and we had a blast making it and eating it!
That makes me so happy, Erin! Thank you!
Can I Sub out the mushrooms for carrots if so how ?
Yes! I would grate the carrots. You’ll need about 2 – 2.5 cups of grated carrots to replace the mushrooms. Enjoy!
Hey, Elie! Yes — it couldn’t hurt to strain the cottage cheese first. You can also substitute with ricotta, if you prefer!
That’s correct, Kaki! When using the oven-ready noodles, the higher temp works well. 🙂
CAN I ASSEMBLE THE DAY BEFORE i WANT TO BAKE
Yes! Just allow the dish to sit on the counter for at least 30 minutes before baking so that it can come to room temperature before it goes in the oven. 🙂
Made this on Christmas day and it was absolutely delicious. I followed the baking directions and used no boil noodles and it came out perfect. Thank you!
Wonderful! Thanks, Julie!
So if we use regular noodles that have been boiled before layering, how does that affect the baking temperature or the time? Thank you!
Hi, Pam! Regular noodles won’t absorb quite as much liquid as the oven-ready noodles, so the dish may be a bit more liquidy than the original recipe (bake uncovered to help release some of the extra moisture). As far as the cooking time goes, I would bake the lasagna at 350 degrees F, uncovered, for about 35-45 minutes. Enjoy!
I made this lasagna last Sunday for dinner. It was an absolute hit in my house!! I did add spinach. I also sed lasagna noodles that required cooking and I baked mine on 350 degrees for about an hour and another 10 minutes uncovered for extra browning on the cheese. I did not experience extra liquid with mine. I will definitely be making this dish again. It was delish!!
Wonderful! Thanks, Nicole!
I want to make this tonight, but also add ground beef. Should I just brown the beef separately with some onion/garlic, then add to the veggies/sauce?
Hi, Chynna! Yep — I’d do it exactly as you suggested. Enjoy!
Hi, I want to try this recipe
Can I use a bachamel sauce instead of the cottage cheese?
Hi, Fernanda! Yes, I think that should be fine! The dish will have a little bit different texture, since you’re not including the egg to help the cheese mixture “set up,” but the white sauce will still be delicious. Enjoy!
So yummy! Much lighter and not so heavy as a meat version.
I changed up a few things just based on what I had/prefer.
Substitutions:
Squeeze basil (no fresh)
Ricotta (I prefer it over cottage cheese)
Added:
Drained/Diced artichoke hearts (1 jar)
3 cups fresh spinach, ribboned
Omitted:
Red bell (doesn’t like my belly)
Parsley (didn’t have)
Note: I needed 11 noodles bc mine were not long, but shorter.
Thanks, Stephanie! I’m so glad to hear that you enjoyed it, and I appreciate you taking the time to come back here and leave a note. Take care!
First time in a long time I have made lasagne. And I wanted a vegetable one as meat doesn’t always sit well as I’ve gotten older! Tried your 5 star recipe. It’s now a favorite! Thank you!
Thank you, Nancy!
This is the best vegetable lasagna i have tried! My husband said it was 5 stars! Very easy to make. I added more peppers and 2 small boxes of mushrooms. Perfect!
Awesome! Thank you, Robin!
Thanks for your recipe it was a hit. I used egg plant and spinach with everything else mostly the same. So easy my 3 year old granddaughter did most of the prep.
Sounds delicious! Thanks, Dana!
This was so easy to make and delicious! I followed the recipe exactly – used mushrooms, red pepper, zucchini, onion, garlic and fresh parsley and basil. My daughter and I are vegetarians and my husband and sons are not. I made this for Easter dinner along with a ham and the guys liked it more than the ham! This recipe is a keeper! Thank you!
This makes us so happy to hear, Michele! Happy Easter!
Amazing! I loved it. We had to cook it a little bit longer, but it was great and feeds a crew.
Wonderful! Thanks, Liz!
Hi Blair. Going to make this lasagna which looks so delicious. Can you use both ricotta cheese and cottage cheese w egg parsley basil mixture ? How about some Italian seasoning to sub for parsley if I don’t have? Thx so much.
Hi, Jeanne! Yes, a combo of ricotta and cottage cheese should work well. I prefer to use small curd (or “whipped”) cottage cheese, which tends to be less “watery” than regular larger curd cottage cheese. If you can’t find whipped cottage cheese or the small curd variety, I would strain off some of the extra liquid from the regular cottage cheese.
As for the seasoning, yes! The Italian seasoning should work as a fine substitute for the parsley and basil (you’ll need about 1 tablespoon plus 1 teaspoon of the dried seasoning blend). Hope you enjoy the lasagna!
Hello Blair , thx so much for your replies and helpful hints. I really appreciate. You are an awesome cook! My friend just had her 3 rd child so I made her the vegetable lasagna since they are vegetarian. I did have another question for you. What’s your best banana bread recipe ? I struggle w mine sinking in middle r just not rising enough and staying. Thx so much. Happy cooking ❤️
Oh, that’s so great, Jeanne. I know that your friend really appreciated a homemade meal!
You’ve definitely got to try this banana bread (with or without the nuts). It’s always a huge hit: https://www.theseasonedmom.com/banana-nut-bread/
Hope you love it!
Hooray! and thanks!)))
Thx so much . Excited to try. I will definitely do. One other thing that I have had trouble with is making a sour dough bread starter . My mom used instant potato flakes and it didn’t work. Do you make your bread starter ? If so any recipes to share. I would love to make my own sour dough bread. Thx so much. Happy Saturday. ❤️
No, unfortunately I don’t have a starter recipe to share with you. I haven’t gone down the sourdough road! 🙂
my vegetarian niece made this for dinner and it was DELISH!
Oh, good! I’m so glad that you liked it! 🙂
I’d like to make this delicious sounding recipe without noodles. Would using more eggs firm it up?
Oh goodness, I don’t know! I’ve never tried to make lasagna without noodles. You might look for a recipe that uses thinly-sliced zucchini as the noodles instead of pasta. That might work as a good alternative.
I made this recipe for the first time today for my husband’s family our our Christmas dinner with them. I’ve made meat lasagna before but never a veggie version. 2 of our guests are vegetarian so it’s always a challenge so I made a pan of this and a pan of ‘regular’ lasagna. This as a HUGE hit! Even the meat eaters loved it. In fact, more of my guests chose this version than the meat version. I was called the lasagna Queen by one uncle. This will now be our new tradition for the family Christmas gathering. Now I never have to worry about what I make for the vegetarians . I don’t like mushrooms but even I tried it, and all I tasted was flavor, lots of delicious flavor. Thank you for sharing this with us!
Meg! What a wonderful note to read! Thank you so much. It makes me really happy to know that you were able to share this meal with your family and everyone enjoyed it. Merry Christmas! 🙂
I made the vegetable lasagna for my grandson’s graduation party lunch of 10 people. Everyone loved it. I modified the recipe for only two things: I used regular lasagna noodles that needed to be boiled (because that is what I had on hand), and I added a pound of plant-based ground meat substitute to the recipe, just for fun.
Sounds perfect! Thanks, Patricia!
If I am using cottage cheese instead of ricotta, do I still use egg in the parsley and cheese mix?
Hi, Lynn! Yes, you’ll want that egg to give the cheese mixture some structure and help it “set” in the oven (so that it’s not too runny). Enjoy!
Made this last night and loved it. I love vegetable lasagna though. I made it with a spicy marinara sauce and put chives in with the ricotta. I didn’t have any fresh parsley. I’ve never mixed the cheese into the ricotta mixture before. I’ve always just added it as a layer, but this was really good and worked well. I also used whole wheat regular lasagna noodles with no issues. I did let my veggie mixture simmer a bit to cook off any extra moisture. I made it for just me and plan on eating it all week by myself. 🙂
Your version sounds delicious, Ashleigh! Thank you for letting me know that you enjoyed it. 🙂
A nice, light vegetable lasagna. Easy to assemble, too! Thanks for sharing the recipe. Will 100% make it again!
Thank you, Liane!
After my MIL passed away I was desperately seeking a list connection by making her veggie lasagna. As no one knew it ,and having made it with her once before, I went online in search. The search ended with your recipe. This is now my go to recipe and tastes exactly like my 2nd mom used to make! Thank you for the memories!
We’re so sorry for your loss. Thank you for giving our recipe a try. We’re so glad you enjoyed it!
Quick, easy and delicious, and even my carnivore husband enjoyed it and said i could make it again anytime!
We’re so happy to hear this, Hannah!
This recipe turned out delicious!! I added more Parmesan cheese, and did not use the no bake noodles but basically followed the rest of the recipe! Will definitely make this again!
Thank you for your feedback, Gina! We’re so glad you enjoyed it.
Great recipe! I increase the vegetables for bulk and add ground Turkey for protein. Comes out great every time!
Sounds perfect. Thanks, Anja!
So far very easy. Hope it’s good.
Hope you enjoy it, J!
I made this tonight and it was a huge hit with my family. I used Rao’s marinara. This will be our new go-to veggie lasagna. Thank you!
This was fairly quick and very easy to make!
I did add garlic salt to the vegetables and cheese mixture.Mixed the cheese mixture by hand. I had extra cheese mixture so I put that on top instead of the extra mozzarella and parmesan cheese. Yummy!
Thank you, Teresa! I’m so glad that it was a hit!
I absolutely love this recipe. I have made it to take to friends when they are ill. I tell them to put in the freezer to use later, or pop it to bake in the oven to eat now. I prefer to put the yellow squash in the food processor so it is shredded. I also cut the mozzarella to 2 cups otherwise I follow the recipe. My husband loves it and my friends rave about it.
Shredding the squash is a great idea! We’re so glad you enjoy the recipe, Joan.
Delicious and easy. My son and friends said the recipe is a keeper.
We’re so happy to hear this! Thank you for trying it out, Nina.
My 32 year old son asks me to make this for him often. I think it’s delicious and easy to make.
Thank you, Nina! We’re so happy to hear this.
It’s going on my bucket list for when it’s cool enough to turn my oven back on! September will be here before I know it! Thanks!
Wonderful! Hope you love it, Marion!