Vegetable Lasagna

This vegetable lasagna recipe has become one of our favorite meatless meals. It contains all the things we love in a classic lasagna: layers of creamy ricotta, an aromatic tomato sauce and a cheesy, golden-brown topping. But in this recipe, we skip the meat and instead simmer tender vegetables in an easy homemade sauce. The lasagna has a hearty finish that’s gratifying for omnivores and vegetarians alike.

We also love how adaptable this veggie lasagna recipe is. The dish becomes gluten-free, dairy-free or vegan with a few simple substitutions. And you can tag out the vegetables depending on your preferences, too. Use tender zucchini and summer squash, or robust eggplant and meaty mushrooms, or leafy greens like kale and spinach.

How to Make Vegetable Lasagna

To make this veggie lasagna, you precook the vegetables and sauce, then layer and bake to bubbly perfection. Some of the lasagna components can even be done in advance. The sauce will last up to three days in the refrigerator (or three months in the freezer). You can also turn this dish into an easy weeknight meal by preparing the entire lasagna ahead, keeping it covered in the fridge for up to two days before baking.

Vegetable Lasagna Ingredients

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• Lasagna noodles: You can boil the noodles ahead of time, or use no-boil noodles directly in the dish. For a ravioli lasagna, use store-bought ravioli instead of the lasagna noodles to make the layers.
• Vegetables: We use a variety of vegetables here: red peppers, carrots, onions, tomatoes, mushrooms, summer squash and zucchini. Feel free to adjust the vegetables based on preferences and what’s in season.
• Tomato paste: Vegetables release water as they cook, so traditional tomato sauces can make vegetable lasagna too watery. It’s better to use the concentrated flavor of tomato paste combined with a high-quality vegetable broth to make this easy sauce.
• Seasonings: Dried oregano, basil, thyme, salt and black pepper infuse the sauce with just the right level of seasoning. Feel free to swap in fresh herbs, using our fresh to dried herb conversion guide as guidance.
• Cheese: We layer a creamy ricotta mixture between the vegetable sauce and lasagna noodles, reserving shredded mozzarella and Parmesan for the cheesy top layer. To make this dish more decadent, feel free to sprinkle extra mozzarella in each layer.

Directions 

Step 1: Cook the vegetables

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Heat the olive oil over medium-high heat in a Dutch oven. Add the red pepper, carrot and onion. Cook, stirring occasionally, until crisp-tender. Add the tomatoes, mushrooms, summer squash, zucchini and garlic. Continue to cook until the squashes are crisp-tender.

Step 2: Finish the sauce

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Now that the vegetables are cooked, it’s time to build the sauce. Stir in the tomato paste, vegetable broth, brown sugar, dried oregano, basil, salt, thyme and black pepper. Bring the mixture to a boil. Reduce the heat, and simmer, uncovered, for 30 minutes, stirring from time to time. Meanwhile, bring a large pot of salted water to a boil, and cook the noodles according to the package directions.

Step 3: Layer the lasagna

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Preheat the oven to 350°F. Combine the egg and ricotta cheese in a small bowl. Spread 1 cup of the vegetable sauce into a greased 8-inch square baking dish. Add a layer of two noodles, half the ricotta mixture and about 1-1/2 cups of the vegetable sauce. You may need to trim the noodles so they fit inside the baking dish.

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Layer another two noodles, followed by the remaining ricotta mixture. Add a final layer of noodles and the remaining vegetable sauce. Top with mozzarella, Parmesan and Italian seasoning.

Step 4: Bake the lasagna

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Bake, uncovered, for 30 to 35 minutes, until the sauce is bubbly and the cheese is melted. Let the lasagna rest for five minutes before serving.

Vegetable Lasagna Variations

• Adjust the veggies: In the summer, use eggplant and tomatoes. Celebrate autumn by using pumpkin or butternut squash. In the spring, try leafy greens such as spinach or kale.
• Change the noodles: Oven-ready noodles are a great way to reduce the number of steps (and cut down on dishes!). These noodles cook by absorbing moisture from the dish as it cooks, so you may want to add an extra splash of water to the sauce. For a gluten-free vegetable lasagna, swap in gluten-free pasta, or use thinly sliced zucchini or eggplant instead of pasta.
• Make it vegan: Skip the dairy, and make a vegan lasagna with tofu ricotta and dairy-free mozzarella cheese.

How to Store Vegetable Lasagna

Leftover lasagna keeps for three to four days in an airtight container in the refrigerator. To make vegetable lasagna ahead, assemble the layers, and store the unbaked casserole in the fridge, covered, for up to two days. Take the chill off the dish by pulling the casserole from the refrigerator while the oven preheats. Bake as directed.

Can you freeze vegetable lasagna?

You can freeze veggie lasagna, but we recommend cooking it first. Uncooked vegetables release a lot of water when frozen and thawed, increasing the risk of creating a soggy lasagna. Let the baked lasagna cool completely, then wrap it well with foil. To reheat, defrost the lasagna overnight and bake it in a 375° oven until warmed through. Lasagna slices can also be frozen individually and reheated in the microwave. Get all the details on how to freeze lasagna here.

Vegetable Lasagna Tips

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What goes with vegetable lasagna?

Some of the best side dishes to serve with vegetable lasagna are vegetables themselves! We love garden-fresh side dishes like roasted Brussels sprouts, grilled asparagus and sweet corn salad.

Why is my vegetable lasagna watery?

To avoid a watery lasagna, follow these tips: Don’t rinse your noodles after you boil them. Make sure the noodles are drained properly before layering. Simmer the sauce uncovered for the full 30 minutes to allow excess water to evaporate. Cook the lasagna uncovered to release extra moisture from the baking dish.