Classic Vegetarian Lasagna
Cristian
Home Cook & Father | 5+ Years Experience
Published: January 8, 2026 | Updated: January 8, 2026
✓ Family-Tested Recipe: This lasagna has converted countless meat-eaters in our family! Nobody misses the meat with all the cheesy, veggie-packed layers.
Hearty vegetarian lasagna loaded with ricotta, mozzarella, and vegetables in rich marinara sauce. Comforting, family-friendly dinner that rivals any meat lasagna.
Prep Time
30 mins
Cook Time
45 mins
Total Time
1H15 mins
Servings
8 servings
Ingredients
- •12 lasagna noodles
- •2 tablespoons olive oil
- •1 medium zucchini, diced
- •1 red bell pepper, diced
- •8oz mushrooms, sliced
- •2 cups fresh spinach, chopped
- •3 cloves garlic, minced
- •4 cups marinara sauce (store-bought or homemade)
- •15oz ricotta cheese
- •1 large egg
- •1/4 cup fresh basil, chopped
- •3 cups shredded mozzarella cheese, divided
- •1 cup grated Parmesan cheese, divided
- •1 teaspoon dried oregano
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •Fresh basil for garnish
Instructions
- 1
Cook noodles and prepare vegetables
Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a baking sheet, drizzled with olive oil to prevent sticking. Meanwhile, heat olive oil in a large skillet over medium heat. Sauté zucchini, bell pepper, and mushrooms for 7-8 minutes until softened. Add spinach and garlic, cook 2 minutes until spinach wilts. Season with salt and pepper. Set aside.
- 2
Make ricotta mixture
In a large bowl, combine ricotta cheese, egg, fresh basil, 1 cup mozzarella, 1/2 cup Parmesan, oregano, salt, and pepper. Mix until smooth and well-combined. This mixture binds the layers together and adds creamy richness.
- 3
Assemble first layers
Spread 1 cup marinara sauce on the bottom of a 9x13-inch baking dish. Layer 4 lasagna noodles over sauce, slightly overlapping. Spread half the ricotta mixture over noodles. Top with half the sautéed vegetables. Sprinkle with 1/2 cup mozzarella. Pour 1 cup marinara over the cheese layer.
- 4
Continue layering
Add another layer of 4 noodles. Spread remaining ricotta mixture, then remaining vegetables, and 1/2 cup mozzarella. Pour 1 cup marinara over top. Finish with final 4 noodles. Spread remaining marinara sauce over top layer. Sprinkle with remaining 1 cup mozzarella and 1/2 cup Parmesan.
- 5
Bake and rest
Cover tightly with foil (spray foil with cooking spray to prevent cheese sticking). Bake for 25 minutes. Remove foil and bake 15-20 more minutes until cheese is bubbly and golden brown. Let lasagna rest for 10-15 minutes before cutting - this is crucial! The layers need time to set or they'll be soupy. Garnish with fresh basil and serve.
Nutrition Information
Calories
485 calories
Protein
28g
Fat
22g
Carbs
44g
Fiber
5g
Frequently Asked Questions
Can I make lasagna ahead of time?
Yes! Lasagna is perfect for make-ahead meals. Assemble completely, cover tightly with plastic wrap then foil, and refrigerate up to 2 days or freeze up to 3 months. For refrigerated lasagna, add 10-15 minutes to baking time and keep covered longer. For frozen, thaw overnight in fridge before baking, or bake from frozen adding 60-90 minutes covered. Lasagna actually tastes better the next day as flavors meld!
Do I need to boil lasagna noodles first?
Traditional lasagna noodles need boiling, but no-boil (oven-ready) noodles are an option. Regular noodles create better texture and are less prone to being dry or chewy. If using no-boil noodles, add extra sauce (about 1 cup more) as they absorb liquid during baking. Make sure no-boil noodles are completely covered with sauce. Cook time may increase by 10-15 minutes. I prefer regular noodles for better control and texture.
Why is my lasagna watery?
Several causes: Vegetables release water - sauté them first to evaporate moisture, don't skip this step. Too much sauce makes soupy lasagna - use right amount (about 4 cups). Ricotta can be watery - drain if needed. Not letting lasagna rest after baking is the biggest culprit - rest 15 minutes! The layers set as it cools. Cutting too soon releases liquids. Use oven-safe thermometer to check if internal temp reaches 165°F - fully cooked lasagna firms up better.
What vegetables work best in vegetarian lasagna?
Choose vegetables that don't release excess water. Best options: zucchini (sauté first to remove water), mushrooms, bell peppers, spinach, eggplant, and kale. Avoid tomatoes, watery summer squash, or frozen vegetables unless you thoroughly drain/dry them. Roasting vegetables before layering intensifies flavor and removes moisture. For heartier texture, add lentils or crumbled tofu. Mix vegetables for variety in flavor and texture.
Can I make this lasagna vegan?
Yes! Substitute ricotta with cashew ricotta (blend soaked cashews with lemon juice and nutritional yeast). Use vegan mozzarella shreds or make cashew mozzarella. Replace egg with 1 tablespoon flax meal mixed with 3 tablespoons water (let sit 5 minutes). Use vegan Parmesan or nutritional yeast. The result won't be quite as creamy but still delicious. Add extra vegetables and seasonings for flavor depth without dairy.
How do I cut perfect lasagna squares?
The secret is letting it rest! After baking, let lasagna sit 15-20 minutes - this is essential. Use a sharp serrated knife and wipe clean between cuts. For extra-clean cuts, run knife under hot water and dry before each cut. Cut slowly with a sawing motion rather than pressing down. If serving from the pan, use a sturdy spatula to lift squares. First piece is always messy - embrace it! Subsequent pieces come out cleaner.