Loaded with 7 vegetables, this is the BEST Vegetarian Lasagna recipe! The cheese mixture is rich and creamy with spinach and ricotta, the vegetable tomato sauce is super robust, and everything gets sandwiched between layers of lasagna noodles and extra cheese. Perfect for the whole family!

I love making lasagna in any form! Check out my Lasagna Soup for extra warmth and comfort, and my Lasagna Roll-Ups are perfect for the freezer!

A slice of vegetarian lasagna on a white plate with a fork.

I love to sneak vegetables onto my kid’s plates in any way I can, and this Vegetarian Lasagna is hands down one of our family’s favorite dinners to make! I love it because it’s packed with 7 vegetables: spinach, tomatoes, mushrooms, carrots, celery, onion, and garlic. My kids love it because it tastes amazing. Pasta and cheese. Who doesn’t love that?!

This Vegetarian Lasagna recipe is really easy to throw together as well. I make a spinach ricotta cheese mixture (I used my Spinach & Ricotta Stuffed Shells for inspiration. They are the BEST!), a veggie-packed tomato sauce, and then they both get layered with lasagna noodles and extra cheese. Assembling the lasagna is fun and a great way to get the kids to help you out in the kitchen!

Kelley Simmons Kelley’s Tips

How To Make The BEST Vegetarian Lasagna

  • Use no-boil lasagna noodles to save time when prepping this vegetarian lasagna! You can substitute gluten-free noodles as well.
  • Add in either fresh or frozen spinach. If using frozen, thaw it completely and drain all of the moisture out before cooking. Otherwise, the lasagna will turn into Lasagna Soup!
  • This is a great recipe for meal prep! It’s really easy to throw together, and you can store it in the fridge or freezer before baking. I like to make a couple of lasagnas at the same time and freeze one for a few weeks later. When you’re ready to eat it, thaw it in the fridge overnight and then bake it as instructed below in the recipe card.
Kelley

Notes on Ingredients

  • Pasta: No boil lasagna noodles are perfect for this! They cut out an extra step in prep and they taste just like regular lasagna noodles! You can also substitute gluten-free lasagna noodles if needed.
  • Spinach: I prefer to use fresh spinach, however, fresh or frozen spinach can be used. Just make sure if you are using frozen spinach to defrost it and drain all of the extra moisture from the spinach. If you don’t the lasagna will get soggy and watery.
  • Cheeses: We use 4 different kinds of cheeses! Homemade ricotta cheese, parmesan, mozzarella and cheddar cheese!
  • Egg: Egg binds all of the other ingredients together and helps them not to separate into the other layers while baking.
  • Vegetables: I managed to pack 5 vegetables into this tomato sauce: mushrooms, carrots, celery, onion, and garlic are sliced and diced, and added. It is seriously veggie-loaded and healthy!
  • Tomatoes: Both crushed tomatoes and tomato sauce make for a robust tomato base.
  • Sugar: Just a tablespoon of sugar brings out the sweetness in the tomatoes. Feel free to substitute it for honey or leave it out if you’d prefer.

Looking for more Vegetarian Recipes to make? Then try my Lemon Asparagus Pasta.

A slice of vegetarian lasagna being lifted from the casserole dish.

How to make Vegetarian Lasagna

  • Begin by preheating the oven to 350 degrees. In a small bowl combine the mozzarella and sharp cheddar cheese. Set aside.
  1. Add 1 tablespoon of oil to a large cast-iron pot and then add in spinach and cook until wilted.
Spinach in a clear bowl with tongs.
  1. Add cooked spinach to a large bowl with ricotta, egg, parmesan cheese, garlic powder, onion powder, nutmeg, Italian seasoning, salt, and pepper. Mix well to combine.
Spinach and ricotta white sauce in a mixing bowl with a spoon.
  1. Add the oil and butter to the same pan the spinach was cooked in. Add in mushrooms and cook over medium-high heat until golden brown.
  2. Add carrots, celery, and onion to the skillet. Cook for 3-4 minutes or until the vegetables are golden brown. Stir in garlic and cook for an additional minute.
Vegetables cooking in a white pot.
  1. Pour in crushed tomatoes, tomato sauce, Italian seasoning, and sugar. Stir to combine and simmer for 10 minutes. Season with salt and pepper to taste.
Tomato sauce and seasoning assed to vegetables in a white pot.
  1. Ladle 1/2 cup of the tomato sauce on the bottom of a casserole dish, and then in this order layer: 3 lasagna noodles (or as many as you can fit), 1/3 of the ricotta cheese mixture 1/3 of the mozzarella/cheddar shredded cheese and 1/4 of the sauce. Repeat until all of the sauce, noodles, and cheese are used making sure to use the remaining cheese for the topping.
Assembling lasagna in a white dish.
  1. Bake for 40-45 minutes or until the lasagna is bubbling and golden brown on top. If it is starting to get too brown cover it with foil.
Vegetarian lasagna in a white dish, ready to bake.
  1. Allow lasagna to cool for at least 20 minutes before slicing and serving.
Baked vegetarian lasagna in a white dish.

Vegetarian Lasagna FAQ

How should I store leftover Lasagna?

Store Vegetarian Lasagna in an airtight container in the fridge for up to 4 days.

Reheat it in the microwave or oven until it is heated through. You may want to cover it with aluminum if you’re heating it in the over so the top doesn’t turn too brown.

Freeze this lasagna in an airtight container in the freezer for up to 4 months. You can freeze it either right after assembling it without baking it, or after you bake the lasagna. Thaw completely in the fridge overnight and bake or reheat it in the oven.

Can this Vegetarian Lasagna be made ahead of time?

Yes! Simply assemble and store in the fridge for up to 24 hours then bake as directed!

A slice of vegetarian lasagna on a white plate with a fork.

More vegetarian Italian pasta favorites to try at home

Save this Recipe

Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

    Recipe

    Vegetarian Lasagna

    5 from 7 votes
    Loaded with 7 vegetables, this is the BEST Vegetarian Lasagna recipe! The cheese mixture is rich and creamy with spinach and ricotta, the vegetable tomato sauce is super robust, and everything gets sandwiched between layers of lasagna noodles and extra cheese. Perfect for the whole family!
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Serves 8
    Rate Print

    Ingredients 

    Lasagna

    • 2 cups mozzarella, shredded
    • 2 cups sharp cheddar cheese, shredded
    • 9 no boil lasagna noodles

    Ricotta Spinach Mixture

    • 1 tbsp olive oil
    • 1 lb fresh spinach
    • 15 ounces ricotta cheese,, use whole milk or part skim
    • 1 large egg
    • 1/2 cup grated parmesan cheese
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/8 tsp nutmeg
    • 1/2 tsp salt
    • 1/2 tsp pepper

    Veggie Loaded Tomato Sauce

    • 1 tbsp unsalted butter
    • 1 tbsp olive oil
    • 8 ounces mushrooms, sliced thin
    • 3 carrots, diced
    • 4 stalks celery, diced
    • 1 large onion, diced
    • 5 cloves garlic, minced
    • 28 ounce can crushed tomatoes
    • 24 ounce tomato sauce
    • 1/2 tsp Italian seasoning
    • 1 tbsp sugar
    • salt and pepper

    Instructions

    Ricotta Spinach Mixture

    • Preheat oven to 350 degrees. In a small bowl combine the mozzarella and sharp cheddar cheese. Set aside.
      Add 1 tablespoon of oil to a large cast iron pot.
      Add in spinach and cook until wilted.
    • Add cooked spinach to a large bowl with ricotta, egg, parmesan cheese, garlic powder, onion powder, nutmeg, Italian seasoning, 1/2 tsp salt and 1/2 tsp pepper.

    Veggie Loaded Tomato Sauce

    • Add the remaining tablespoon of oil and butter to the same pan the spinach was cooked in. Add in mushrooms and cook over medium high heat until golden brown.
    • Add in carrots, celery and onion to the skillet. Cook for 3-4 minutes or until the vegetables are golden brown.
      Stir in garlic and cook for an additional minute.
    • Pour in crushed tomatoes, tomato sauce, Italian seasoning and sugar. Stir to combine and simmer for 10 minutes. Season with salt and pepper to taste.

    Assembling Lasagna

    • Ladle 1/2 cup of the tomato sauce on the bottom of a 9 x 13 casserole dish.
    • In this order layer: 3 lasagna noodles (or as many as you can fit), 1/3 of the ricotta cheese mixture 1/3 of the mozzarella / cheddar shredded cheese and 1/4 of the sauce.
      Repeat until all of the sauce, noodles and cheese are used making sure to use the remaining cheese for topping.
    • Bake for 40-45 minutes or until the lasagna is bubbling and golden brown on top. If it is starting to get to brown cover with foil.
    • Allow lasagna to cool for at least 20 minutes before slicing and serving.

    Nutrition Information

    Calories: 544kcalCarbohydrates: 41gProtein: 30gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 119mgSodium: 1282mgPotassium: 1285mgFiber: 7gSugar: 13gVitamin A: 10653IUVitamin C: 36mgCalcium: 640mgIron: 5mg

    Did You Make This?

    I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.

    Leave a Review Follow Chef Savvy