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.


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:
4.96 from 130 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.


Ricotta Filling


  • 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.


*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.



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Rate this recipe (after making it)

  1. Roberta

    What about using frozen spinach?

  2. V

    5 stars
    Did you update the recipe? I’ve made it before I remember it having leek and kale
    Don’t remember the spinach or bell peppers

    We love the recipe though. It’s a regular one in our home’s dinner rotation

  3. Jessica

    What if you use fresh homemade pasta? Do you have to boil or change cook time?

  4. Julia

    This turned out so well! Even my husband who was skeptical of vegetarian lasagna loved it. I used your marinara sauce recipe, lots of zucchini and red pepper. Left out the mushrooms. Accidentally bought only 1 cup worth of ricotta so there was less than I would’ve liked, but not a big problem. Used arugula instead of spinach.

    • Jeanine Donofrio

      I’m so glad it was a hit!

  5. Rachel

    5 stars
    I made this lasagna for my friends who had just had a baby. One of them is a fabulous cook and he raved about this lasagna. He texted me and told me that he had 3 bowls in one night it was so good. They couldn’t understand how it was so cheery. Happy to have made some friends’ day with this recipe.

  6. Kate M

    If I can’t find pecorino cheese what can I use to substitute.?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kate, Parmesan is a great sub!

  7. Psulina

    5 stars
    Made this tonight and it was delish. Husband gobbled it up. Dont think he’ll ever go back to frozen store bought lasagna.

    I ended up using just under 2 cups of ricotta because its all I had, but seemed to be enough. Didn’t feel like it needed more. I did use more marinara though and way more veggies (2 zuchinis, full onion, about 14oz mushrooms). Also didnt have a lemon to zest so used a tsp of lemon juice. Did the trick. I would chop the spinach next time, just to make it easier and to eat.

    • Jeanine Donofrio

      I’m so glad it was such a hit!

  8. Abby Kaighin

    Can you assemble day before you bake it?

    • Jeanine Donofrio

      Yep! Right above the recipe card there are storage instructions in a pink box.

  9. Abby Kaighin

    Could this be assembled day ahead then baked the following day?

    • Jeanine Donofrio

      Yep! There are storage instructions in the post just above the recipe card.

  10. Jennifer

    Thank you for the receipe. It’s difficult to get ricotta cheese in my country. What can I use as a substitute?

    • Isabel

      I haven’t tried it with this recipe but I have replaced ricotta with cottage cheese in lasagna before and it works well 🙂 I just blend my cottage cheese first so it is smooth.

  11. Julie

    2 stars
    The lemon ended up being so strong and out of place. I am not sure what I did wrong, but I won’t use lemon zest in the future.

  12. Karen Lipsey

    I thought you had a roasted vegetable lasagna on the blog that used carrots and other veggies and tofu with nutritional yeast instead of cheese. I can’t seem to find it.

  13. Kristin Puzon

    5 stars
    Very flavorful and easy to make. We had it for Christmas Eve dinner and will become our traditional meal in the years to co me! We left out the spinach. Didn’t have enough shredded mozzarella so we put slices of buffalo mozzarella on top.

  14. Rachel

    When attempting to print this recipe, what pops up is a previous version of your vegetarian lasagna that uses different roasted vegetables, such as fennel, cherry tomatoes and kale, the vegan filling, as well as a topping of smoked mozzarella. I have made this version in years past, and it was excellent. However, I would like to try this newer recipe you have posted here, which uses spinach, and regular mozzarella. Would you be able to provide the correct print version for this current recipe? Also, out of curiosity, I am wondering why the old recipe has apparently disappeared from your website? Thanks for any clarification, and thanks for your many wonderful recipes over the past several years.

    • Lesley

      4 stars
      I have the same question. I hope the newer version will be put up here, though the original looks good, too.

      • Jeanine Donofrio

        Hi Lesley, can you try refreshing your browser cache and let me know if the new version of the recipe is coming up?

      • Lesley

        5 stars
        I mistakenly rated 4 stars above. This recipe is 5 all the way!

        I was able to print, but not from the print button.

        Came out great! Wish I could change the rating above.

        • Jeanine Donofrio

          Hi Lesley, I’m glad you loved it! We’re working on updating the printed recipe on this one 🙂

    • Catherine

      I am having the same issue, would love to be able to print the recipe shown here. Looks fabulous.

      • Jeanine Donofrio

        Hi Catherine, the print-able page is coming up for me when I click it – can you give me more details about what’s happening for you? And what browser and version you’re using?

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.