Best Vegetable Lasagna
Loaded with colorful veggies, rich marinara, and layers of melty cheese, this vegetable lasagna is a reader favorite for a reason. It’s hearty, satisfying, and completely meat-free — perfect for vegetarians or anyone looking for a lighter twist on the classic. You can even prep it a day in advance for easy planning.
Ingredients
- 2 tablespoons olive oil for sautéing the vegetables
- 1½ cups chopped yellow onion to build a savory base
- 1 red bell pepper chopped for sweetness and color
- 8 ounces cremini mushrooms chopped for earthy depth
- 2 medium zucchini chopped into ½-inch pieces for texture and freshness
- 4 cloves garlic minced to boost flavor
- 48 ounces marinara sauce for rich tomatoey layers
- 1 teaspoon dried Italian seasoning to tie it all together
- salt and pepper to taste
- 2 pinches crushed red pepper flakes or more if you like a little heat
- ¼ cup chopped fresh parsley for brightness
- 5 ounces baby spinach coarsely chopped and folded into the filling
- 1 egg to help bind the cheese mixture
- 1 cup ricotta cheese 8 ounces for a creamy layer
- 9 oven-ready no boil lasagna noodles to save time
- 16 ounces shredded mozzarella cheese about 4 cups for melty goodness
- ½ cup grated Parmesan cheese for a sharp savory finish
- chopped fresh basil or parsley optional for garnish when serving
Instructions
- Preheat the oven to 375°F.
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the onion, bell pepper, mushrooms, and zucchini. Cook for 7–8 minutes, stirring occasionally, until the vegetables are soft. Add the minced garlic and cook for another 30 seconds, stirring constantly.
- Stir in the marinara sauce, Italian seasoning, salt, pepper, red pepper flakes, and parsley. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer for 10–15 minutes, stirring occasionally. Stir in the chopped spinach during the last minute of cooking.
- Meanwhile, in a medium bowl, lightly beat the egg with a fork. Add the ricotta cheese and mix until well combined. Shred the mozzarella cheese and set aside.
- To assemble the lasagna, spread about 1 cup of the sauce on the bottom of a 9x13-inch baking dish. Lay 3 lasagna noodles on top. Spread ⅓ of the remaining sauce over the noodles, then add small spoonfuls of half the ricotta mixture. Sprinkle ⅓ of the mozzarella and ⅓ of the Parmesan cheese over the top.
- Repeat with another layer of 3 noodles, half of the remaining sauce, the rest of the ricotta mixture, and half of the remaining mozzarella and Parmesan.
- Finish with the final 3 noodles, the remaining sauce, and the rest of the mozzarella and Parmesan.
- Cover the dish with foil sprayed with cooking spray (spray side down) to prevent the cheese from sticking.
- Place the lasagna in the center of the oven. Put a rimmed baking sheet on the rack below to catch any drips. Bake covered for 35 minutes, then uncover and bake for 10–15 minutes more, until hot and bubbling with lightly browned cheese on top.
- Let the lasagna rest for 15 minutes before slicing and serving - this helps it set and prevents it from being too soupy.
Notes
Store leftover lasagna in the refrigerator for up to 3–4 days after baking. You can also freeze it after baking for up to 3 months. To reheat, thaw first and then warm in the microwave or in a covered dish in the oven until heated through and steaming.
To make ahead: Assemble the lasagna, cover, and refrigerate for up to 24 hours before baking. If baking straight from the fridge, add about 15 minutes to the total bake time.
This recipe can also be halved and baked in a 9x9-inch dish.
To make ahead: Assemble the lasagna, cover, and refrigerate for up to 24 hours before baking. If baking straight from the fridge, add about 15 minutes to the total bake time.
This recipe can also be halved and baked in a 9x9-inch dish.