Why You’ll Love Vegetarian Lasagna Recipe

You’ll love this recipe because:

It brings together roasted red bell pepper, zucchini, mushrooms, onion and spinach for deep, savory veggie flavor.
The ricotta layer is brightened with garlic and lemon zest, which lifts the richness.
It’s ideal for serving a crowd or prepping ahead—assemble, bake, and let it stand for a moment before slicing for perfect layers.
It feels indulgent but still veggie‑forward, making it a crowd‑pleaser whether you’re cooking for family or friends.
With a couple of tweaks you can make it gluten‑free (with gluten‑free noodles) or vegan (swap the ricotta & skip the cheese).

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Extra‑virgin olive oil
8 oz cremini mushrooms, stemmed and quartered
1 red bell pepper, stemmed, seeded, cut into 1‑inch pieces
1 medium zucchini, cut into ½‑inch pieces
½ medium yellow onion, cut into ½‑inch pieces
Sea salt and freshly ground black pepper
15 regular lasagna noodles (or the equivalent for a 9×13‑inch baking dish)
3 cups (24 oz) marinara sauce
3 cups fresh spinach
2 cups grated low‑moisture part‑skim mozzarella
½ cup grated pecorino cheese (or Parmesan)
Fresh basil leaves or chopped fresh parsley for garnish

Ricotta Filling:

3 cups whole‑milk ricotta
3 garlic cloves, grated
2 teaspoons lemon zest
1 teaspoon sea salt
Freshly ground black pepper

Directions

Preheat oven to 425 °F and line a baking sheet with parchment paper. Oil a 9×13‑inch baking dish.
On the baking sheet, toss mushrooms, red pepper, zucchini, and onion with olive oil, salt and pepper. Spread evenly and roast for 20‑25 minutes or until tender and browned around edges. Then reduce oven temperature to 400 °F.
Meanwhile, cook the lasagna noodles in a large pot of salted boiling water until al dente according to package instructions. Drain and toss with a drizzle of olive oil to prevent sticking.
Make the ricotta filling: in a large bowl stir together ricotta, garlic, lemon zest, salt and pepper.
Assemble the lasagna in the prepared dish:
- Spread 1 cup of the marinara sauce on the bottom.
- Add a layer of noodles.
- Top with half the ricotta mixture spread evenly.
- Arrange half the fresh spinach evenly over ricotta.
- Scatter half the roasted vegetables over the spinach.
- Dot the vegetables with ⅔ cup of marinara sauce.
- Repeat the layering: noodles → remaining ricotta → remaining spinach + remaining vegetables → another ⅔ cup sauce.
- Finish with a final layer of noodles, the remaining sauce, and then evenly sprinkle mozzarella and pecorino cheeses on top.
Bake uncovered at 400 °F for approx. 30 minutes, or until the cheese is browned and bubbling. (If using no‑boil noodles: cover and bake 40‑50 minutes until noodles are tender, then uncover and bake until cheese is browned.)
Let the lasagna stand at room temperature for about 20 minutes before slicing and serving.
Garnish with fresh basil or parsley and serve.

Servings and timing

Serves: 8
Prep time: ~40 minutes
Cook time: ~50 minutes
Total time: ~1 hour 30 minutes

Variations

Vegan version: Replace the ricotta mixture with a vegan ricotta alternative and skip the shredded cheeses on top. Bake covered until heated through (~30‑50 minutes at 400 °F).
Gluten‑free: Use gluten‑free lasagna noodles in place of regular noodles.
Change up the vegetables: Swap in eggplant, butternut squash or roasted cauliflower for some of the veggies.
Add more flavor: Try adding herbs such as oregano or thyme into the ricotta filling or a pinch of red pepper flakes into the marinara for a little heat.
Use different cheeses: Swap pecorino for Parmesan or add a layer of goat cheese for tang.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container or covered dish in the fridge for up to 4 days. Reheat in the microwave or in a 350 °F oven until warmed through.
Freezer: Assemble the lasagna in the baking dish, cover tightly with foil and freeze for up to 3 months. To bake from frozen: defrost overnight in the fridge, then bake covered at 400 °F for ~20 minutes, uncover and bake another ~20‑25 minutes until the cheese is bubbling and the lasagna is hot.

FAQs

How do I make this lasagna ahead of time?

You can assemble the lasagna up to the point of baking, cover it, and store it in the refrigerator for a few hours (or overnight). Then simply bake when you’re ready. This is great for entertaining or busy meal prep.

Can I skip roasting the vegetables and sauté them instead?

Yes — if you prefer you can sauté the vegetables in a skillet until tender rather than roasting. This may slightly alter the texture and flavour but will still produce a tasty result.

What type of lasagna noodles should I use?

The recipe recommends regular lasagna noodles (not no‑boil) for best texture, as they turn out more tender in the final lasagna. However, no‑boil noodles can be used with a slightly longer covered bake time.

Can I make this gluten‑free?

Yes — substitute gluten‑free lasagna noodles in place of regular ones and follow the layering and baking instructions as usual.

Is it possible to make this recipe vegan?

Absolutely. Replace the ricotta with a vegan ricotta alternative, omit the shredded cheeses, and bake the lasagna covered until the noodles are tender and it’s heated through.

How should I store leftovers?

Leftovers should be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the entire assembled lasagna (covered tightly) for up to 3 months.

How do I reheat leftovers?

You can reheat in the microwave or in a preheated 350 °F oven until warmed through. If frozen, bake from defrosted state at 400 °F (covered then uncovered) until hot and bubbling.

Can I change the vegetables to suit what I have on hand?

Yes — the recipe is quite flexible. You can use whatever vegetables you have: zucchini, eggplant, mushrooms, peppers, spinach, kale — adjust roasting or sautéing times accordingly.

How can I add more flavour to the dish?

You could mix herbs like oregano or thyme into the ricotta, add a pinch of chili flakes to the marinara sauce, or use a high‑quality marinara. Fresh basil or parsley garnish at the end also enhances the final flavour.

Conclusion

This vegetarian lasagna is a reliable go‑to when you want a hearty, veggie‑rich dish that doesn’t feel like “just vegetables.” The combination of roasted veggies, seasoned ricotta, and layers of pasta and sauce delivers comfort and flavour. Whether you bake it for a family dinner or prepare it ahead for guests, it’s versatile, satisfying, and easy to adapt.

Vegetarian Lasagna