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Close up of a serving of lasagna with chiffonade basil on a white plate.
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5 from 5 votes

Vegetarian Lasagna

See how easy it is to turn simple everyday ingredients into this delicious Vegetarian Lasagna. Packed with vegetables between perfectly al dente pasta layers, this meatless lasagna is super flavorful and easy to make.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 491kcal
Author: Justin Coit


  • Large skillet
  • Baking dish


  • 2 tbsp olive oil
  • 2 medium carrots chopped
  • 1 zucchini chopped
  • ½ onion
  • 5 oz spinach
  • 2 cups marinara sauce
  • salt & pepper to taste
  • 12 lasagna noodles option to use no-boil lasagna
  • cup ricotta cheese
  • 1 cup shredded mozzarella cheese divided into 4
  • ½ cup grated parmesan cheese divided into 4
  • basil for garnish


  • Preheat the oven to 425 degrees Fahrenheit.
  • Heat a large skillet over medium heat and add oil. Once the oil is warmed, add the carrots, zucchini, onion, and salt & pepper. Cook about 5-8 minutes until veggies are softened.
  • While the veggies are sautéeing, cook lasagna according to package instructions if you aren’t using no-boil lasagna (drain and set aside).
  • Next add spinach in batches stirring frequently, until the spinach has wilted then remove it from heat.
  • Add veggies and ricotta into a food processor or blender and pulse until less chunky but not purèed. Make sure everything is combined.
  • To assemble the lasagna, spread ½ cup marinara sauce evenly on the bottom of your baking dish (my baking dish is approx. 8”x12”) then layer in the following order: one layer of lasagna noodles, then spread ⅓ of the ricotta veggie mixture evenly over the noodles, then top with 2 tbsp of the grated parmesan, ¼ cup of the shredded mozzarella and repeat 3 times. For the top layer, just add sauce and parmesan, and mozzarella cheese.
  • Bake, covered with aluminum foil for 15 minutes, then remove the foil and bake for another 10 minutes.
  • Let cool before serving.



  • Let this rest before cutting into it. Doing so helps it firm up and hold its shape when you cut into it to serve. Plus, it gives it a chance to cool down enough to enjoy!
  • Want to make this vegan? You can swap the ricotta for tofu ricotta. You can also use vegan mozzarella and parmesan cheese as well.
  • If you need this to be gluten-free, swap the noodles for a gluten-free version.
  • Feel free to change the vegetables and use what you have on hand. Try mushrooms, squash, kale, leek, bell peppers, and more! The possibilities are endless.
  • Dried herbs such as oregano, basil, thyme, or Italian seasoning pair very well with this vegetarian lasagna.
  • Depending on the size of your baking dish, you might need more or fewer noodles. Mine requires 3 sheets to make a single layer across. 


Calories: 491kcal | Carbohydrates: 54g | Protein: 24g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 763mg | Potassium: 780mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6503IU | Vitamin C: 20mg | Calcium: 374mg | Iron: 3mg