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Veggie Lasagna

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Veggie Lasagna – layers of lasagna noodles, herbed ricotta, sauteed mushrooms, peppers, onions, and spinach, covered in melted cheese.

vegetarian lasagna recipes

One of my favorite things to eat is lasagna. I love it. And I love that it is easy to make and you can make it a million different ways. This veggie lasagna is my new favorite, and have made it many, many times. In fact, I made it for Christmas dinner last year. It is that good.

Lasagna is traditionally made of 3 components: the noodles, the sauce and the cheese. In this recipe, I have made the sauce vegetarian, using mushrooms instead of minced meat.

Use whatever vegetables you have in your fridge, but mushrooms, red and yellow peppers, and onions are my favorite combination. If you have a slow cooker at home, make sure to check my slow cooker lasagna recipe.

Veggie Lasagna Ingredients //

This is what you will need for the perfect veggie lasagna:

  • 2 Tablespoons olive oil
  • 12 ounces baby spinach
  • 2 red peppers, sliced
  • 2 yellow peppers, sliced
  • 1 onion, sliced
  • 1 pound mushrooms, sliced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon red pepper flakes
  • 2 1/2 cups ricotta cheese
  • 1 cup Parmesan cheese, grated
  • 3 cloves garlic, minced
  • 1 Tablespoon dried basil
  • 1 Tablespoon dried oregano
  • 1 egg
  • 1 box no boil lasagna noodles
  • 2 cups mozzarella cheese (I use a mixture of fresh and shredded)
  • 2 jars Rose Romano’s Red Bells (or a jarred marinara with roasted peppers)
  • 1/4 cup flat leaf parsley, chopped
vegetarian lasagna recipe

How to Make Veggie Lasagna //

Step 1: In a large saute pan, heat olive oil over medium-high heat. Add onions and mushrooms and cook until they soften, about 5 minutes.

vegetarian lasagna recipe

Step 2: Add red and yellow peppers. Cook until soft, about 10 minutes.

vegetarian lasagna recipe

Step 3: Add spinach and season with 1/2 teaspoon each salt, pepper, and red pepper flakes. Cook until wilted, about 2 more minutes.

vegetarian lasagna recipe

Step 4: Set the vegetable mixture aside.

vegetarian lasagna recipes

Step 5: In another bowl, mix together ricotta cheese, Parmesan cheese, garlic, oregano, basil, egg, and remaining salt, pepper, and red pepper flakes. Set aside.

vegetarian lasagna recipes

Step 6: To assemble the lasagna, start by spreading a thin layer of sauce on the bottom of a 9×13 pan. Add a layer of lasagna noodles and ricotta mixture.

vegetarian lasagna recipes

Step 7: Add a layer of vegetables.

vegetarian lasagna recipes

Step 8: Add slices of fresh mozzarella and shredded mozzarella.

vegetarian lasagna recipes

Step 9: Repeat until you have used all of the ingredients. Top with chopped parsley.

vegetarian lasagna recipes

Step 10: Bake in a preheated 350 degree oven for 1 hour covered with foil. Remove the foil and bake an additional 20 minutes.

vegetarian lasagna recipes

Step 11: Let rest for 20 minutes before slicing.

vegetarian lasagna recipes

How to Store and Can You Freeze?

You can assemble this a day ahead of time, keep it in the fridge, and bake it off before you serve it. Or, you can bake it off and reheat it.

If I am only feeding my family, I usually make it in two 8×8 pans, and keep the other one in the freezer. It will be good to eat for up to 3 months. If you want to avoid freezer burns, you can wrap your lasagna in a layer of plastic wrap. You will need to thaw it in the fridge for a few hours before cooking it.

Recipe Tips Section //

  • Mushroom is an excellent substitute for meat in lasagna. I like to use button mush
  • This recipe is vegetarian but I love adding a protein to my lasagna. My go to protein is ground beef but you can also use ground turkey, shredded chicken, or different types of sausages. You can also mix and match the herbs you use to complement the meat you are using. Remember to cook the meat well and season it to bring out its savory flavors.
  • A blend of cheeses is always best for your slow cooker lasagna. Ricotta, mozzarella, and parmesan are great because they give a blend of stringy, creamy, and rich flavors to your pasta dish. you can also use provolone. They give a balance of bold and mild flavors.
Veggie Lasagna

Veggie Lasagna

Yield: serves 12
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Additional Time: 20 minutes
Total Time: 2 hours

Veggie Lasagna - layers of noodles, ricotta and mozzarelle cheese, and lots of vegetables. This is my favorite lasagna.

Ingredients

  • 2 Tablespoons olive oil
  • 12 ounces baby spinach
  • 2 red peppers, sliced
  • 2 yellow peppers, sliced
  • 1 onion, sliced
  • 1 pound mushrooms, sliced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon red pepper flakes
  • 2 1/2 cups ricotta cheese
  • 1 cup Parmesan cheese, grated
  • 3 cloves garlic, minced
  • 1 Tablespoon dried basil
  • 1 Tablespoon dried oregano
  • 1 egg
  • 1 box no boil lasagna noodles
  • 2 cups mozzarella cheese (I use a mixture of fresh and shredded)
  • 2 jars Rose Romano’s Red Bells (or a jarred marinara with roasted peppers)
  • 1/4 cup flat leaf parsley, chopped

Instructions

  1. In a large saute pan, heat olive oil over medium-high heat. Add onions and mushrooms and cook until they soften, about 5 minutes.
  2. Add red and yellow peppers. Cook until soft, about 10 minutes.
  3. Add spinach and season with 1/2 teaspoon each salt, pepper, and red pepper flakes. Cook until wilted, about 2 more minutes.
  4. Set the vegetable mixture aside.
  5. In another bowl, mix together ricotta cheese, Parmesan cheese, garlic, oregano, basil and remaining salt, pepper, and red pepper flakes. Set aside.
  6. To assemble the lasagna, start by spreading a thin layer of sauce on the bottom of a 9×13 pan. Add a layer of lasagna noodles and ricotta mixture.
  7. Add a layer of vegetables.
  8. Add slices of fresh mozzarella and shredded mozzarella.
  9. Repeat until you have used all of the ingredients. Top with chopped parsley.
  10. Bake in a preheated 350 degree oven for 1 hour covered with foil. Remove the foil and bake an additional 20 minutes.
  11. Let rest for 20 minutes before slicing.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 264Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 56mgSodium: 561mgCarbohydrates: 15gFiber: 3gSugar: 4gProtein: 16g

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Did you make this recipe?

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Soybean

Sunday 3rd of January 2016

This is the first time I will be making lasagna. Do I have to cook the lasagna noodles before placing in the oven? Thanks!

bakedbree

Wednesday 6th of January 2016

Yes. Unless you use the no-bake sheets. Then you don't have to do anything.

Lindsay

Tuesday 3rd of February 2015

Made this tonight and I can't wait to eat it!! I wanted to let you know that on the printable version the egg is missing from the ricotta mixture... I knew to add it because I make lasagna all the time but others might not... Thanks for great recipes!! L

bakedbree

Tuesday 17th of February 2015

Thank you for telling me!

Irina @ wandercrush

Tuesday 7th of May 2013

Those melty chunks of mozzarella are dreamy. Beautiful blog!

bakedbree

Thursday 23rd of May 2013

Thank you!

Jamie

Sunday 14th of April 2013

Thanks for the great recipe! My brother-in-law is a vegetarian, so I recently made one meat and one veggie lasagna for a dinner party at their house. Everyone (including the meat lovers) devoured your recipe! So cheesy and colorful. Thanks again!

bakedbree

Sunday 14th of April 2013

I am so glad! I love this recipe and it is my favorite way to eat lasagna. Who needs meat?

Deseree

Sunday 14th of April 2013

I just made this recipe for the first time today, oh my goodness it is delicious!!!

Thanks so much!

bakedbree

Sunday 14th of April 2013

You are so welcome!

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