This vegetarian lasagna recipe is my favorite dish to make for family and friends! Filled with savory roasted vegetables, healthy and delicious.
Vegetarian lasagna was the first big dinner I learned to make. When I was in college, whenever I cooked a meal for a group, a vegetable lasagna was always the main event. Fast forward to now, and I still like to make one when I have to serve a crowd, especially around the holidays. A vegetarian lasagna is comforting, flavorful, and great to make ahead. And who doesn’t love swapping stories about red sauce and pasta at the dinner table?!
Below I share my favorite vegetarian lasagna recipe. It’s hearty and satisfying, filled with roasted vegetables, creamy ricotta, pleated noodles, and plenty of marinara sauce. I think you’ll love it!
How to make vegetable lasagna
My vegetarian lasagna recipe starts with these ingredients:
Vegetarian Lasagna Ingredients
- Fresh vegetables, Naturally! I pack this vegetable lasagna with roasted red peppers, zucchini, onions, mushrooms and baby spinach. They add SO much flavor.
- Lasagna noodles – Noodles that don’t boil corpses convenient, but trust me, the regular kind is better. They take less than 10 minutes to cook and they have a perfectly soft texture in the final lasagna.
- Marinara sauce – Make homemade marinara sauce, or use a 24-ounce jar of store-bought sauce. I love Raos.
- Ricotta cheese – It creates a creamy, cheesy layer between the noodles, sauce and vegetables. I season it garlic and lemon zest for a bright, savory taste.
- Grated pecorino and mozzarella cheese – For topping the lasagna. Not a pecorino person? Parmesan cheese works too!
- And fresh basil and/or parsley – For garnish.
Below you will find the full recipe with measurements.
Before assembling the lasagna, complete these 3 preparation steps:
- Roast the vegetables. Mix the peppers, zucchini, onions and mushrooms with olive oil, salt and pepper. Bake at 425°F until soft and caramelized.
- Boil the noodles until al dente. Sprinkle them with a dash of olive oil to prevent sticking!
- Make the ricotta filling. Mix the ricotta cheese with the lemon zest, garlic, salt and pepper.
You’re ready to layer!
How to layer vegetable lasagna
Start with a 9 x 13 inch baking dish. Spread 1 cup of tomato sauce on the bottom.
- Then add a layer noodles.
- Top the noodles with it half the ricotta mixture.
- Low half the spinach over the ricotta and sprinkle half of the roasted vegetables in an even layer.
- Brush the vegetables with 2/3 cup marinara sauce.
Repeat the layering process in the same order:
- Noodles
- Ricotta
- Spinach + roasted vegetables
- 2/3 cup marinara sauce
Top with a final layer of noodles, the remaining sauce and the grated cheese.
That is it!
How long should you bake vegetarian lasagna?
If using fully cooked lasagna noodles: Bake uncovered at 400°F for 30 minutes, or until cheese is browned and bubbly.
If you are using lasagna noodles that have not been cooked: Cover the vegetarian lasagna with aluminum foil. Bake at 400°F for 40 to 50 minutes, or until noodles are cooked through. Remove the foil and bake until the cheese is brown and bubbly.
Let the vegetable lasagna stand at room temperature for 20 minutes before cutting and serving.
Variation
How to make vegan lasagna: Replace the ricotta mixture with this vegan ricotta. Skip the cheese over the lasagna. Bake, covered, until the pasta is cooked through and the lasagna is heated through, 30 to 50 minutes at 400°F.
What to serve with vegetarian lasagna
This recipe for vegetable lasagna is a delicious meal on its own, but also goes well with all kinds of side dishes!
Serve it with a saladas
Or combine it with a vegetarian side dish like it
You can’t go wrong with garlic knots or garlic bread either!
Storage and freezing instructions
Leftover vegetarian lasagna will keep in an airtight container or covered container in the refrigerator for up to 4 days. Heat it in the microwave or a 350°F oven.
Freezing vegetable lasagna: Collect the lasagna in the baking dish. Cover it tightly with foil and store it in the freezer for up to 3 months. Let thaw in the refrigerator overnight 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 bubbly and the lasagna is warmed through.
More vegetarian comfort food recipes
If you like this vegetarian lasagna, try one of these vegetarian comfort food recipes:
Best vegetarian lasagna
Serves 8
The tastiest vegetable lasagna recipe! This easy, homemade vegetarian lasagna is packed with roasted vegetables, spinach, tomato sauce and ricotta. Use gluten-free lasagna noodles to make this recipe gluten-free. See comments below for a vegan variant.
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Preheat oven to 425°F and line a baking sheet with parchment paper. Grease a 9×13 inch baking dish.
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Place the mushrooms, red pepper, zucchini and onion on the baking tray. Drizzle with olive oil, sprinkle with salt and pepper and stir. Spread evenly on the baking sheet and roast for 20 to 25 minutes, or until tender and brown around the edges. Reduce oven temperature to 400°F.
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In the meantime, cook the noodles.* Bring a large pot of salted water to the boil and prepare the lasagna noodles according to the instructions on the package, cooking until al dente. Drain and mix with a dash of olive oil to prevent sticking.
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Make the ricotta filling: In a large bowl, stir together the ricotta, garlic, lemon zest, salt and several types of pepper.
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Assemble the lasagna. Spread 1 cup of marinara sauce in the bottom of the prepared baking dish. Top with a layer of noodles, followed by half of the ricotta mixture. Spread the ricotta in an even layer and spread half the spinach evenly over it. Top with half the vegetables and drizzle with ⅔ cup of the remaining marinara sauce.
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Repeat with another layer of noodles, followed by the remaining ricotta, spinach, vegetables and another ⅔ cup of sauce. Garnish with the remaining noodles.
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Spread the remaining ⅔ cup marinara over the pasta and sprinkle evenly with the mozzarella and pecorino cheeses. Bake in the oven at 400°F for 30 minutes, or until the cheese is browned and bubbly. Let stand for 20 minutes before decorating with fresh basil or parsley, slicing and serving.
- Noodles that are not cooked are usually shorter than regular lasagna noodles. Instead of counting noodles, expect to use about ¾ of a 1-pound box.
- Change the baking time: Cover the lasagna and bake for 40 to 50 minutes, or until the noodles are cooked through, then remove the lid and bake until the cheese is browned and bubbly.
For vegan lasagna, replace the ricotta mixture with this vegan ricotta. Skip the cheese over the lasagna. Bake, covered, until the pasta is cooked through and the lasagna is heated through, 30 to 50 minutes at 400°F.
Reference By: www.loveandlemons.com
