Lasagna, with its proud layers, old-school status, and bronzed, cheesy top, belongs on a pasta pedestal. When I tell you declaratively that this is the best, most ultimate Vegetable Lasagna, know that I am staking my claim with the utmost respect!

A piece of vegetable lasagna being cut from a dish

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Cheesy, saucy, and bursting with hearty Italian zest, this easy vegetable lasagna does justice to the Italian classic.

With its declarative hug-you-from-the-inside vibe, this vegetarian lasagna is a pan of comfort, exactly what you need when you find yourself craving lasagna in the first place.

It’s meatless, yes, but this lasagna recipe is about far more than the absence of meat. It is a vegetable party!

Spinach. Sweet potatoes. Bell peppers. Zucchini. This is a garden vegetable lasagna that celebrates bounty.

This recipe blends traditional cheesy goodness with modern healthy touches.

While traditional lasagna recipes can be bad for you in excess because they are made with heavy ingredients, this vegetarian lasagna is lightened up enough to be healthy. It still tastes decadent enough to satisfy.

Vegetable lasagna on a plate

How to Make Vegetable Lasagna

This veggie lasagna is made of whole wheat noodles, part-skim ricotta cheese, a mix of fresh and frozen vegetables, and doctored-up prepared tomato sauce to keep it easy.

A Vegetable Lasagna for All Seasons

Feel free to adjust the vegetables in this recipe for the vegetables you have in your garden or that are freshest at the market.


The Ingredients

  • Oven Ready (No Boil) Lasagna Noodles. Since lasagna already calls for a number of steps, I prefer to go the easy route and use oven-ready (no boil) noodles. You can add them right to the vegetarian lasagna, without the fuss of boiling, draining, and drying them first. I use whole wheat noodles for an extra fiber boost.

Substitution Tip!

If you can’t find oven-ready whole wheat lasagna noodles (I use DeLallo), you can swap regular oven-ready lasagna noodles.

To use regular whole wheat lasagna noodles (ones that are not oven-ready/no boil), start by cooking the noodles until just al dente. Drain the noodles, then rinse them with cool water, making sure they don’t stick together. Let the noodles cool on a parchment-lined baking sheet, then use as directed.

  • Part-Skim Ricotta Cheese. The key to the creamy filling. I find part-skim tastes plenty indulgent, and it helps to make the vegetable lasagna lighter.

Market Swap

Substituting ricotta cheese with cottage cheese in lasagna is a popular choice, especially if you grew up in the Midwest. Use the same amount of low-fat cottage cheese in place of the ricotta in this recipe.

  • Vegetables. Sweet potato, bell peppers, red onion, and zucchini make up our nutritious garden of fresh veggies. They give the lasagna substance and delicious fresh flavor.
  • Frozen Spinach. Using frozen spinach instead of fresh is a quick and easy shortcut that I love the use here.
  • Dried Basil. Adds Italian flavor to the vegetable mixture.
  • Tomato Sauce. As I share in my cookbook, using store-bought tomato sauce is a valuable timesaver. This stellar shortcut helps make this an easy vegetable lasagna without sacrificing any of the flavor!
  • Balsamic Vinegar. Brings a deep, simmered-all-day flavor to the sauce. Don’t skip it. It makes the sauce pop.
  • Melty Cheese. A delicious melty cheese like mozzarella, Fontina, or Provolone (I used all three!) will create that all-important and beloved cheesy goodness.
  • Parmesan. A must-have addition to our cheese layers.

Vegetable Lasagna No Pasta

If you are looking to avoid pasta, check out one of these no pasta vegetable lasagna recipes:

The Directions

Vegetables in a skillet
  1. Sauté the vegetables.
Tomato sauce poured over a pan of vegetables
  1. Stir in the tomato sauce and vinegar. Bring to a simmer.
Spinach being stirred into cheese
  1. Stir together the ricotta and spinach mixture.
Noodles being placed on top of vegetables
  1. Add a thin layer of the tomato sauce mixture to the bottom of the baking dish. Top with 3 lasagna noodles.
Cheese scattered over vegetable lasagna
  1. Spread more sauce over the noodles, then add half of the ricotta mixture. Top with additional sauce and part of the mozzarella.
Healthy vegetable lasagna being made in a baking dish
  1. Add 3 more noodles, then spread the remaining ricotta mixture on top. Top with more mozzarella.
Vegetable lasagna being assembled
  1. Lay the 3 final noodles on top, then add the remaining sauce.
Cheese scattered over a recipe in a baking dish
  1. Finish with the remaining mozzarella and Parmesan.
  2. Cover and bake the lasagna at 400 degrees F for 25 minutes. Uncover and rotate the dish, then bake for another 15 to 20 minutes. Let cool for 15 minutes. DIG IN!

Why is My Lasagna Watery?

  • Watery Spinach. When using frozen spinach, it is important to drain it and squeeze it VERY dry before using it in the recipe.
  • Cooling Time. You should let the lasagna cool for a few minutes prior to cutting it, or it can become runny.
  • Wet Noodles. If you use noodles that need to be boiled, you must drain them and let them dry completely before adding them to the layers.
Vegetable lasagna in a baking dish

Wine Pairing

Pair this lasagna with an Italian red wine, like Sangiovese or Chianti Classico. White wine fans can try a smooth, creamy Chardonnay.

A plate with salad and vegetable lasagna

Storage Tips

  • To Store. Refrigerate lasagna in an airtight storage container for up to 4 days.
  • To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F.
  • To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Storage Tips

I like to cut my leftover lasagna into individual portions before freezing, which makes it easy to thaw meals on demand.

Flavorful vegetable lasagna in a baking dish

Meal Plan Tip

Prepare the unbaked lasagna as directed, then cover and refrigerate it for up to 1 day or freeze for up to 3 months (make sure your dish is freezer-safe). If refrigerated, let the lasagna come to room temperature prior to baking. If frozen, let the lasagna thaw overnight in the refrigerator before bringing it to room temperature and baking.

What to Serve with Vegetable Lasagna

Easy vegetable lasagna on a plate

Recommended Tools to Make this Recipe

Beautiful Baking Dish

This beautiful, high-quality baking dish is an investment, but it will cook beside you for a lifetime.

A piece of vegetable lasagna being cut from a dish

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Ultimate vegetable lasagna, here to dish up layers of pasta love!

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A piece of vegetable lasagna being cut from a dish

Vegetable Lasagna

5 from 3 votes
Golden cheese, Italian flavors, fresh veggies and a robust sauce shine in this healthy vegetable lasagna. Loaded with zucchini, spinach and more!

Prep: 20 mins
Cook: 1 hr
Total: 1 hr 35 mins

Servings: 8 servings

Ingredients
  

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 small sweet potato peeled and 1/4-to 1/2-inch diced (about 1 1/2 cups)
  • 2 red bell peppers chopped
  • 1 small red onion diced
  • 1 medium zucchini chopped
  • 1 teaspoon dried basil
  • 3/4 teaspoon kosher salt divided
  • 2 (24-ounce jars) good quality tomato pasta sauce I use Roasted Garlic
  • 2 teaspoons balsamic vinegar
  • 1 (10-ounce) package frozen spinach drained and squeezed dry
  • 1 (15-ounce) container part-skim ricotta cheese
  • 2 cups freshly grated melty Italian cheese such as Mozzarella, Fontina, or Provolone (I did a blend of all three. DELISH!)
  • ½ cup freshly finely grated Parmesan cheese divided
  • 1 large egg
  • 9 oven-ready (no boil) whole wheat lasagna noodles (I like Delallo), about 5.5 ounces
  • Fresh basil for serving

Instructions
 

  • Preheat the oven to 400 degrees F. Coat a 9×13-inch baking dish with nonstick spray.
  • In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the sweet potato, bell peppers, red onion, zucchini, dried basil, and ¼ teaspoon kosher salt. Cook until the vegetables are tender and begin to brown, about 10 minutes.
  • Add the tomato sauce and balsamic to the vegetables. Stir to combine then bring the mixture to a gentle simmer. Let simmer, stirring occasionally, for 10 minutes.
  • In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt. Mix well, until the mixture is evenly combined.
  • Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.
  • Spread a thin layer of the vegetable tomato sauce on the bottom of the prepared baking dish in an even layer. Arrange 3 lasagna noodles on top, breaking the ends if needed so that they fit. Leave some space around the noodles, as they will expand as they cook.
  • Top the noodles with 1/3 of the remaining sauce, half of the ricotta mixture, the next 1/3 portion of the sauce, and 1/2 cup of the mozzarella.
  • Top with 3 more noodles, the remaining ricotta mixture, and 1/2 cup mozzarella (no tomato sauce in this layer).
  • Top the cheese with the 3 final noodles. Spread the remaining sauce over the top.
  • Sprinkle with the remaining 1 cup mozzarella cheese and remaining ¼ cup Parmesan.
  • Cover the lasagna with foil (be careful not to let the foil touch the top of the cheese or it will stick—I like to stick a few toothpicks in the top of the lasagna so that they are poking up and keep the foil off of the cheese). Bake it covered for 25 minutes.
  • Remove from the oven, uncover, and rotate the pan by 180. Continue cooking uncovered for 15 to 20 more minutes, until it is hot and bubbly and the cheese is beginning to have brown spots.
  • Remove from the oven and let cool for 15 minutes to set. Sprinkle with fresh basil, then slice and serve.

Notes

  • TO STORE: Refrigerate lasagna in an airtight storage container for up to 4 days.
  • TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F.
  • TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
  • TO MAKE AHEAD: Prepare the lasagna as directed, then cover and refrigerate it for up to 1 day or freeze for up to 3 months (make sure your dish is freezer-safe). If refrigerated, let the lasagna come to room temperature prior to baking. If frozen, let the lasagna thaw overnight in the refrigerator before bringing it to room temperature and baking.

Nutrition

Serving: 1(of 8)Calories: 356kcalCarbohydrates: 33gProtein: 22gFat: 16gSaturated Fat: 8gTrans Fat: 1gCholesterol: 65mgPotassium: 785mgFiber: 4gSugar: 8gVitamin A: 9520IUVitamin C: 52mgCalcium: 443mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. will be making this soon can i skip red peppers and onion as am not a big fan of them and can i use dairy free cheeses instead as am dairy free i never had lasagna before will d you if i make this and let you know how it goes Thanks Ramya

    1. Hi Ramya! You could omit the red peppers and onions if you prefer, but the flavors may change a bit. I haven’t tried dairy-free cheese here, but you could experiment with it. I’d love to hear how it goes if you try it!

      1. I heated leftovers today for my daughter and a girlfriend. They both said it was the best they ever had!5 stars

  2. Tasted amazing, however I did use my own seasonings such as black pepper, and chicken seasoning to season. This was an amazing recipe, thank you.. really.5 stars