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:
4.97 from 168 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. Sue

    Sounds delish, but should there be actually two links here, one for vegetarian , one for the vegan? Using the print link, I see ingredients not listed above.

  2. Sara

    5 stars
    WOW!!! This was absolutely delicious!!! I can’t believe how little time it took and how friggin yummy it was!!! I highly recommend making this!!!

    • Jeanine Donofrio

      I’m so glad you loved it!

  3. Sana Javed

    I love Lasagna but this seems to be the ultimate recipe of my favorite dish. Looks soo yummy! Will definitely try this out

    • Jeanine Donofrio

      I hope you love it!

  4. Linda

    Is there a nutritional breakdown or did I miss it?

    • Jeanine Donofrio

      Hi Linda, I’m sorry, we don’t post nutrition facts but you could plug the ingredients into a site like my fitness pal.

  5. Susan

    I am wondering if I can use the fresh lasagne sheets that my local market sells in place of the dried pasta?

  6. Linda Heafey

    5 stars
    This is such a keeper recipe! I am a serious meat eater working on resetting my tastebuds, and this dish has been a game changer. The tofu “ricotta” mixture is magic! So much tastier than cheese. I just finished eating the 2nd half after freezing it for a couple months, and it was so perfect I had to write this response. Thank you, thank you!

    • Jeanine Donofrio

      Hi Linda, I’m so glad you loved it!

  7. Tiffany

    Can I make this a day ahead and refrigerate, then just bake before company comes over? Or will the veggies get soggy?

    • Jeanine Donofrio

      Yep, you can!

  8. Kayla

    When should I freeze this if I make it into a freezer meal?

    (A) BEFORE I initially bake it?
    (B) bake it first to have the flavours mix…and then all you have to do is re-heat?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kayla, I recommend freezing the lasagna before you initially bake it. Allow it to thaw in the fridge overnight, then let it come to room temperature while you preheat the oven. Bake until the top is browned and the lasagna is heated through.

  9. Jane Kang

    Hi ! Re: the vegan ricotta – great recipe love it. I am using it for your baked pasta recipe (easy baked ziti).
    If I have leftover vegan ricotta – how long does it keep? Can I freeze it?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Jane, so glad you love the ricotta! It will keep for about 5 days in the fridge. I think freezing it might work, but I haven’t tried it, so I’m not 100% sure.

  10. Sarah

    What is the reason for saying don’t use no-bake noodles?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Sarah, no-boil lasagna noodles typically require a longer bake time than what we call for in this lasagna recipe.

  11. Upasana

    Can this dish be assembled, refrigerated and baked later – like a day or two later?

    • Phoebe Moore (L&L Recipe Developer)

      Hi, you can assemble and refrigerate the lasagna up to a day in advance.

  12. Paul

    Would it be a problem if I put the lasagna together, put it in the fridge overnight and put it in the oven the following day or would that ruin the texture etc.

    • Jeanine Donofrio

      Hi Paul, that will work just fine – it might just need to bake a little longer since it’s starting out cold.

  13. Marsha from

    5 stars
    This was amazing! I loved the tofu ricotta – really delicious. Even my husband who is an omnivore loved it. I made it with the veggies as described and added red peppers. The roasted fennel was especially delicious. I only had oven-ready green lentil lasagne noodles, so I used those but boiled them for ~4 minutes before layering the dish.
    As you mentioned, you could definitely serve this as a main dish to omnivores. Thanks for so many great recipes!

    • Jeanine Donofrio

      Hi Marsha, I’m so glad you enjoyed it!

  14. Thomas Michalisko

    5 stars
    This was so delicious! The lemon and red pepper, the gentle crunch of the veggies and the top layer of pasta…and you would never know it was tofu in place of ricotta! I did make one substitution because I could not find smoked mozzarella cheese. Very strange. I used regular mozzarella and then just sprinkled some smoked paprika over the top. Thank you for this in so many fantastic recipes.

    • Jeanine Donofrio

      I’m so glad you loved the dish (and the tofu)!

  15. Lainey

    Hi Jeanine.
    Excited to be finally trying this recipe for a dinner party next week. I wanted to ask you if this could be put together the day before – rest in the fridge and then baked the day of?
    Thoughts? Can’t wait to serve this, and then share my review.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Lainey, I think that would work fine! I’d let the lasagna sit at room temperature for 20-30 minutes before baking so that the cold pan isn’t going straight into the hot oven. I hope you enjoy the recipe!

  16. Becky

    Had anyone made this with riccotta instead of tofu? Same amount??

  17. Kass

    5 stars
    Hi there! I love this recipe and make it all the time! I was just wondering if you have ever made this, but frozen prior to baking, so it could be fully cooked at a later time? I want to try doing that, but am a bit nervous! Also, not sure if the bake times and temps would stay the same going this route?

    • Jeanine Donofrio

      Hi Kass,

      You can – cover and freeze it. Move it to the fridge the day before you want to bake it. Then bake (same temp as listed) covered for 20 minutes, uncover and bake about 20 to 25 or until the middle is warmed through. Hope that helps!

  18. Kim

    5 stars
    This is fantastic! I really love the faux ricotta although I was as skeptical as most (based on the reviews). I made this exactly as the recipe states, using gluten-free lasagna noodles. It was just for my husband and I since I wanted to try it before serving it to company so I had alot left over. I froze leftovers slices in single servings for future lunches. I did have some leftovers for lunch the next day and agree that it’s even better Day 2. I would happily serve this to friends/family and will do so in the future.

    • Jeanine Donofrio

      Hi Kim, I’m so glad you both enjoyed it – even the tofu 🙂

  19. Nikki

    Are you able to tell me how many calories per serve this is?

    • Jeanine Donofrio

      I’m sorry, we don’t calculate nutrition facts but you can plug the ingredients into a site like my fitness pal.

  20. Nixie

    5 stars
    Honestly, the best veg lasagna I’ve ever had. Made it along side a meat lasagna for a group of meat eaters and this recipe overshadowed the meat one (a big win for us vegetarians!) Everyone loved it.
    I too was skeptical about the ‘ricotta’ layer but it is AMAZING. I have never reviewed a recipe before but I felt that others needed to know what a gem this is!! Thank you Love & Lemons!

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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.