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

Vegetable lasagna on a plate

Why You’ll Love This Easy Vegetable Lasagna Recipe

  • ALL the Veggies. It’s meatless, yes, but this vegetable 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 (as do my Vegetarian Tacos).
  • The Comfort Food You Need. Cheesy, saucy, and bursting with hearty Italian zest, this easy vegetable lasagna does justice to the Italian classic. With its hug-you-from-the-inside vibe, this pan of comfort is exactly what you want when you find yourself craving lasagna.
  • Lightened Up. This recipe blends traditional cheesy goodness with modern healthy touches. While traditional lasagna recipes are made with heavy ingredients, this vegetarian lasagna is lightened up enough to be healthy, yet still tastes decadent enough to satisfy.
  • Easy to Make. This veggie lasagna is made of no-cook noodles, part-skim ricotta cheese, a mix of fresh and frozen vegetables, and doctored-up prepared tomato sauce to keep it easy.
A piece of vegetable lasagna being cut from a dish

5 Star Review

“This was a hit with the entire family! It is loaded with flavor and perfectly cooked veggies. The form held up very nicely as well. So happy to have finally found a delicious vegetarian lasagna!”

— Megan —

How to Make the Best Vegetable Lasagna

The Ingredients

  • Oven Ready (No Boil) Lasagna Noodles. You can add these 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, but If you can’t find them, you can swap regular oven-ready lasagna noodles.
  • Part-Skim Ricotta Cheese. I find part-skim tastes plenty indulgent, and it helps to make the vegetable lasagna lighter. You can also use the same amount of low-fat cottage cheese in place of the ricotta in this recipe.
  • Vegetables. For this vegetable lasagna, zucchini, 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 to use here (and in Crockpot Lasagna).
  • Dried Basil. Adds wonderful flavor to this Italian vegetarian lasagna recipe.
  • 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 recipe 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.

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 Directions

Vegetables in a skillet
  1. Sauté the Vegetables. Just until they’re beginning to brown.
Tomato sauce poured over a pan of vegetables
  1. Make It Saucy. Stir in the tomato sauce and vinegar. Bring to a simmer.
Spinach being stirred into cheese
  1. Make the Filling. Stir together the ricotta and spinach mixture.
Noodles being placed on top of vegetables
  1. Start Layering. 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. Keep Layering. 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. More Noodles and Cheese. Add 3 more noodles, then spread the remaining cheese mixture on top. Top with more mozzarella.
Vegetable lasagna being assembled
  1. Almost Done. Lay the 3 final noodles on top, then add the remaining sauce.
Cheese scattered over a recipe in a baking dish
  1. Finish. Top with the remaining mozzarella and Parmesan. Cover and bake vegetable 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. ENJOY!
Flavorful vegetable lasagna in a baking dish

Recipe Variations

  • More Vegetable Ideas. If you’d like to incorporate additional vegetables into this lasagna, you could try some Sautéed Mushrooms, yellow squash, Roasted Garlic, Roasted Broccoli, or carrots.
  • Spicy Vegetable Lasagna. For vegetable lasagna with a little heat, add red pepper flakes to taste. You can stir them into the tomato sauce or add them to individual servings.
  • Vegetable Lasagna With White Sauce. I haven’t tried making this as a healthy vegetable lasagna with white sauce, so I can’t say for certain how it would turn out. (If you’d like a white sauce recipe, check out my Chicken Alfredo Bake.)
  • Low Carb Veggie Lasagna. If you are looking to avoid pasta (or enjoy a gluten-free vegetable lasagna), check out my Eggplant Lasagna, Crock Pot Low Carb Lasagna, or Spaghetti Squash Lasagna.
Vegetable lasagna in a baking dish

Storage Tips

  • To Store. Refrigerate vegetable 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. I like to cut my leftover lasagna into individual portions before freezing, which makes it easy to thaw meals on demand. Let thaw overnight in the refrigerator before reheating.

Meal Plan Tip

Prepare the unbaked, layered vegetable 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

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

Recipe Tips and Tricks

  • Drain the Spinach Well. When using frozen spinach, it is important to drain it and squeeze it VERY dry before using it in the recipe. Wrap it in a flour sack towel (one you don’t mind staining!), cheesecloth, or thick paper towels and wring it dry.
  • Use No-Cook Noodles. Or, if you use noodles that need to be boiled, you must drain them and let them dry completely before adding them to the layers or you’ll end up with a soggy vegetable lasagna.
  • Let It Cool. You should let the lasagna cool for a few minutes prior to cutting it, or it can become runny.
  • Get a Toasty Top. If you like the cheese on top browned and bubbly, you can give this vegetarian lasagna a quick broil for a minute or two before pulling it out of the oven. Just keep a close eye on it to make sure it doesn’t burn!
Easy vegetable lasagna on a plate

Vegetable Lasagna Recipe Video

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YouTube video

Vegetable Lasagna

5 from 13 votes
With zucchini, spinach, creamy ricotta and more, this is the best vegetable lasagna recipe! A vegetarian main dish that steals the show.

Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 35 minutes

Servings: 8 servings


  • 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!)
  • 1/2 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


  • 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 1/4 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.


  • 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.


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 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

    1. Hi Gail! I’ve only tested this recipe as written, but I will say is that you would need to cook your spinach first. 10 ounces of cooked spinach doesn’t equal to 10 ounces of fresh spinach. Hope this helps!

  3. This was a hit with the entire family! It is loaded with flavor and perfectly cooked veggies. The form held up very nicely as well. So happy to have finally found a delicious vegetarian lasagna!5 stars

  4. Want to make it this friday, but have a meat lovers crowd, can i add meat to it? If yes, at which point ?

    1. Hi! I haven’t tried this addition myself, but I think you could add a little cooked ground meat to the vegetable sauce layers. If you decide to give it a try, I’d love to hear how it goes!

  5. Delicious!! Comments are always amazing

    I am a lot more generous with the grated cheese though 😳😊5 stars

  6. 12/10!! Total comfort food absolutely delicious!!! Used Trader Joe’s creamy tomato basil sauce and maybe just a little extra cheese! Go make this!!5 stars

  7. Wow. This was fantastic! I couldn’t find non-boil lasagna noodles, so cooked some up and that worked fine. I also had some leftover fresh spinach leaves and added that after the second layer of spinach and ricotta cheese. And I may have used a little more cheese, but not too much. :-) This is definately a make again. Thank you!!! To anyone hesitating to make this, don’t. It is awesome! I can’t wait to enjoy it the leftovers today!5 stars

  8. Hi. Love this recipe. Making it tomorrow and I u only have fresh spinach not frozen. Will this work? How to use it?

  9. Hello! I am making this, but I wanted to ask for your thoughts about using homemade toppings from a veggie pizza. My husband has been buying different brands of cheese pizzas for me, and I add spinach, red peppers, sundrieds, zukes, kalamatas, feta, and any other Mediterranean ingredients I have. The crust last night was inedible, but my beautiful baked toppings were delish! Could a just use those toppings in your recipe, along with a red sauce, the ricotta mixture, and no boil noodles? 🤔 Thanks!

  10. I love this recipe! I had no idea what to make for a vegetarian family with a new baby and came across this. I doubled the recipe to have enough for them and us. Everyone raved about it and I’m making it again today for my family. Thanks so much!5 stars

  11. Thank you for this simple yet delicious recipe! My first time making Lasagna and it was just PERFECT! I love the fact there is so much creative liberty to it. I ended up adding mushrooms and eggplant. Super easy to put together and delicious! Thank you!5 stars

  12. My grandson is vegetarian so I am always on the lookout for recipes that are delicious for vegetarians and non-vegetarians alike. This one is a keeper. My entire family loved it. I made the vegetable/tomato sauce a day ahead, as that is the only time consuming part. I did not use whole wheat noodles — just the regular ones, which I prefer, and I used a bit more of the mixed cheeses than was called for. Otherwise I went strictly by the recipe. I will be making this often–it would be perfect for potlucks where there are sure to be both vegetarians and non-vegetarians.5 stars

  13. Made this as a veggie lasagna alternative to some meat lasagna for my baby’s 1st birthday. My friend enjoyed it, and my baby ate one of her biggest meals yet when we served her this lasagna!5 stars