This Vegetable Lasagna is possibly the tastiest and heartiest meatless dish you'll ever eat. Each layer is loaded with perfectly al dente noodles, rich tomato sauce with your fave veggies like zucchini and mushrooms, and a creamy three-cheese mixture that you won’t be able to get enough of.

Lasagna is one of those dishes that just screams comfort food. It's warm, inviting, filling, and delicious. But if you're looking to make something a little lighter than the usual meat-filled Lasagna, this vegetarian lasagna recipe is the way to go. It's a great meal to enjoy on a weeknight dinner, cook for a Sunday brunch, or share with family and friends during special occasions.

Why You'll Love this Vegetable Lasagna Recipe

• Vegetarian-friendly. It can be hard to come up with vegetarian meals that are both filling and delicious. But this recipe has all of that and more! Filled with layers of veggie-packed tomato sauce, it doesn't take much to fill up your plate. And don’t worry if you’re not vegetarian — this lasagna is so flavorful, you won’t even miss the meat!
• Satisfying for everyone. Hearty and filling, this vegetable lasagna can be anyone’s go-to comfort food. Doesn't matter if you're a vegetarian or just trying to cut back on meat, this lasagna won't let anyone down. It’s a total crowd pleaser.
• Quick and easy. This veggie lasagna is so simple to make even if you don’t have a lot of cooking experience. It takes a little over one hour to make, but most of that time is hands-off, so you can get on with your day while it bakes in the oven. I’d say it’s definitely worth the wait!
• Great for meal prepping. Craving lasagna but don’t feel like cooking? Cook a big batch once and you've got a a few days' worth of meals! You can even store them in individual portions and just pop one in the microwave when you're in need of a quick, comforting meal.

Ingredient Notes

To make this delicious, comforting Vegetable Lasagna, you will need the following ingredients (full measurements in recipe card below):

• lasagna noodles - you can try the whole grain version if you're up for a healthier alternative.
• olive oil - use high-quality extra virgin olive oil.
• avocado oil - it has a high smoke point, so it’s perfect for sautéing the veggies. You can also use any vegetable oil that you have on hand.
• veggies - I use mushrooms, zucchini, and red bell pepper in this recipe. Feel free to substitute with what you have on hand.
• onion and garlic - always use fresh ones for the best flavor.
• tomato sauce - this forms the base of the sauce in this lasagna.
• tomato paste - enhances the umami flavor of the sauce.
• Italian seasoning - the perfect blend of spices for lasagna.
• cheese - we use a combination of ricotta, mozzarella, and parmesan for a creamy, melty, cheesy goodness.
• egg - binds the cheese mixture.
• parsley - mix in the sauce and cheese mixture for a fresh, herby punch. We also save some for garnishing the lasagna when serving.
• salt

You will also need measuring cups and spoons, large cooking pot, Dutch oven or another cooking pot, medium mixing bowl, 9x13-inch casserole pan, and aluminum foil.

How to Make the Best Vegetable Lasagna

First, cook the lasagna noodles.

Bring a large pot of water to a boil over medium-high heat. Add lasagna noodles, olive oil, and salt and cook until al dente (fully cooked but still firm), about 10 minutes or according to package directions. Rinse the noodles under cold water to cool off completely and set aside.

Next, prepare the vegetable sauce.

1. Sauté veggies. Heat oil in a large pot or 4 quart Dutch oven for 2 minutes over medium-high heat until the hot oil sizzles. Add mushrooms, zucchini, and salt. Cook until most of the liquid has evaporated and vegetables are caramelized, about 7 minutes.

2. Add remaining veggies. Add onion, garlic and bell pepper. Stir well to combine and continue cooking until tender, about 2-3 minutes.

3. Add sauce. Add tomato sauce, tomato paste and parsley. Stir well to combine and bring the sauce to a simmer. Turn off the heat and set aside.

Next, make the cheese mixture.

In a medium mixing bowl, add ricotta Cheese, 1 cup mozzarella cheese, and ¼ cup parmesan cheese, egg, and parsley. Whisk to combine.

Now, assemble the vegetable lasagna.

Assemble the lasagna in the following order:

1. Sauce: In a 9x13-inch casserole pan, evenly spread 1 cup of the vegetable sauce on the bottom.
2. Noodles: Place a layer of 3 lasagna noodles evenly over the sauce.

3. Cheese: Spread half of the cheese mixture evenly over the noodles.

4. Sauce: Spread half the remaining sauce on top.
5. Noodles: Top with another layer of 3 noodles.
6. Cheese: Spread remaining half of cheese mixture on top.

7. Noodles: Top with the last layer of 3 noodles.
8. Sauce: Add remaining sauce on top.
9. Shredded cheese: Top with the remaining ½ cup mozzarella and ¼ cup Parmesan cheese.

Finally, bake the lasagna.

1. Cover. Lightly grease a large piece of aluminum foil and cover the pan with the greased side inside. Greasing the foil prevents the melted cheese from sticking to the foil while baking.
2. Bake. Bake the lasagna (covered) in a 375F preheated oven for 25 minutes. Then, remove the foil and bake uncovered for another 20 minutes or until the melted cheese turns golden brown and bubbly.
3. Optional broil. Optionally, turn on broiler on high and broil for the last 3-4 minutes to get a crispy and brown cheesy crust. But keep a close eye on the broiler as things can burn quickly.
4. Rest. Let the lasagna cool for 10 minutes. Slice and serve.

How to Serve

Serve this delicious Vegetable Lasagna on its own or pair it with bread, salad, and other fresh and light side dishes such as:

• Garlic Breadsticks
• Caprese Skewers
• Parmesan Crusted Brussels Sprouts
• Cheesy Garlic Bread
• Tomato and Mozzarella Caprese Salad
• Rosemary Garlic Focaccia Bread

For more recipe inspiration, see our 30 Side Dishes for Pasta.

Storing and Freezing Instructions

How to Store

Place the leftover lasagna in an airtight container and refrigerate for up to 4 days. You can also portion it out into individual servings for easy reheating throughout the week.

How to Reheat

Reheat each portion in the microwave for just over a minute. If heating multiple portions at a time, cover them with foil and bake in the oven at 375°F for about 15 minutes, or until heated through. If you’d like to crisp up the top, remove the foil and broil for an additional 3 minutes — but keep a close eye on the broiler because things can burn quickly in there.

How to Freeze

Wrap the entire pan with plastic wrap and use aluminum foil to cover it in another layer. You can also portion it out into individual servings and double-wrap each portion as well. Place the portions in a freezer-safe bag or container and freeze for up to 3 months.

To reheat from frozen, pop it straight from the freezer at 375℉ for 30 to 40 minutes, or until heated through. You can also reheat an individual portion in an air fryer at 375℉ for 15-20 minutes until heated through.

More Lasagna Recipes

• 10 Best Lasagna Recipes
• Vegetarian Lasagna with Spinach
• Eggplant Lasagna
• Easy Meat Lasagna
• Creamy White Chicken and Spinach Lasagna
• Skillet Lasagna