I remember the first time I made a lasagna that didn't include a single ounce of meat. My family looked skeptical, but after one bite, they were hooked. This Veggie Lasagna has become our go-to weeknight comfort food.
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Layered with tender roasted zucchini, bell peppers, and spinach, plus a creamy ricotta blend and gooey mozzarella, it's everything you love about lasagna—without the meat. Perfect for Meatless Mondays or any day you crave something cozy and satisfying.
And the best part? You don't need to boil the noodles! Using no-boil lasagna sheets saves time and effort, making this an easy weeknight dinner that feels like a weekend project.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons olive oil
For roasting veggies. Use avocado oil for a higher smoke point.
2 medium zucchinis, sliced into 1/4-inch rounds
About 2 cups. Swap with yellow squash for a milder flavor.
1 red bell pepper, sliced into thin strips
Adds sweetness. Use orange or yellow for variety.
1 cup (75g) baby spinach, roughly chopped
Frozen spinach (thawed and squeezed) also works—use 1/2 cup.
2 cups (500g) ricotta cheese
Full-fat gives the creamiest texture. Cottage cheese can substitute.
1 large egg, lightly beaten
Helps bind the ricotta filling. Use a flax egg for vegan option.
1/2 cup (25g) grated Parmesan cheese
Adds salty, nutty flavor. Pecorino Romano works too.
1 teaspoon dried oregano
Use fresh if you have it—3 teaspoons chopped.
1/2 teaspoon salt
Kosher salt preferred. Adjust to taste.
1/4 teaspoon black pepper
Freshly ground gives better flavor.
3 cups (720ml) marinara sauce
Use your favorite jarred or homemade. Look for low-sugar options.
9 no-boil lasagna noodles
Regular lasagna noodles work if you boil them first—cook according to package.
2 cups (200g) shredded mozzarella cheese
Whole milk mozzarella melts best. Shred your own for better texture.
Tips & Tricks
- Make sure to squeeze excess moisture from the spinach before adding to ricotta, or the filling will be watery.
- If you have time, roast the veggies ahead of time to save prep.
- Let the lasagna rest for 10 minutes after baking to set the layers, making slicing cleaner.
Pro Tips
Step-by-Step Instructions
1. Preheat and roast veggies
Preheat oven to 425°F (220°C). Toss zucchini and bell pepper with olive oil, spread on a baking sheet, and roast for 15-20 minutes until tender and lightly browned. Remove and set aside. Reduce oven to 375°F (190°C).
2. Mix ricotta filling
In a bowl, combine ricotta, egg, Parmesan, oregano, salt, and pepper. Fold in the chopped spinach. Set aside.
3. Spread sauce in dish
Spread 1/2 cup of marinara evenly over the bottom of a 9×9-inch baking dish.
4. Layer first noodles
Place 3 no-boil noodles over the sauce, breaking if needed to fit.
5. Add ricotta and veggies
Spread half of the ricotta mixture over the noodles, then top with half of the roasted veggies.
6. Repeat layers
Add 1 cup of marinara, then repeat layers: 3 noodles, remaining ricotta, remaining veggies, and 1 cup marinara. Top with remaining 3 noodles.
7. Finish with sauce and cheese
Pour the remaining marinara over the top, ensuring noodles are covered. Sprinkle mozzarella evenly over the top.
8. Bake covered
Cover with foil (sprayed with cooking spray to prevent sticking) and bake at 375°F (190°C) for 25 minutes.
9. Uncover and brown
Remove foil and bake an additional 10-15 minutes until cheese is golden brown and edges are bubbling. Let rest for 10 minutes before slicing.
Delicious Variations
Mushroom Spinach
Add 1 cup sliced mushrooms, sautéed with garlic.
Spicy Sausage Style
Add 1/2 teaspoon red pepper flakes for heat.
Gluten-Free
Use gluten-free lasagna noodles and ensure all sauces are GF.
How to Store Veggie Lasagna Recipe
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze the baked lasagna (or individual portions) for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat in a 350°F (175°C) oven for 15-20 minutes or microwave individual slices for 1-2 minutes.
Frequently Asked Questions
Q: Can I use regular lasagna noodles instead of no-boil?
Yes, but you'll need to boil them first until al dente. Then assemble as directed, but you might need a bit less sauce since the noodles are already cooked.
Q: How do I prevent a watery lasagna?
The main culprits are watery vegetables and excess moisture in the ricotta. Roasting the veggies and squeezing spinach dry are key. Also, let the lasagna rest after baking to allow it to set.
Q: Can I make this lasagna ahead of time?
Absolutely! Assemble the lasagna up to 24 hours in advance, cover, and refrigerate. When ready to bake, you may need to add 10-15 extra minutes to the baking time.
Q: Is this lasagna suitable for freezing?
Yes, it freezes beautifully. Bake as directed, cool completely, then wrap tightly and freeze. It will keep for up to 3 months.
I hope you enjoy this veggie lasagna as much as my family does! If you try it, let me know in the comments below. Happy cooking! Small steps, big impact.
Veggie Lasagna Recipe
This Veggie Lasagna is a hearty, cheesy dinner packed with roasted vegetables and rich marinara, ready in under an hour.
🧂 Ingredients
- 2 tablespoons olive oil
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1 red bell pepper, sliced into thin strips
- 1 cup (75g) baby spinach, roughly chopped
- 2 cups (500g) ricotta cheese
- 1 large egg, lightly beaten
- 1/2 cup (25g) grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups (720ml) marinara sauce
- 9 no-boil lasagna noodles
- 2 cups (200g) shredded mozzarella cheese
📋 Instructions
- 1Preheat and roast veggies — Preheat oven to 425°F (220°C). Toss zucchini and bell pepper with olive oil, spread on a baking sheet, and roast for 15-20 minutes until tender and lightly browned. Remove and set aside. Reduce oven to 375°F (190°C).
- 2Mix ricotta filling — In a bowl, combine ricotta, egg, Parmesan, oregano, salt, and pepper. Fold in the chopped spinach. Set aside.
- 3Spread sauce in dish — Spread 1/2 cup of marinara evenly over the bottom of a 9×9-inch baking dish.
- 4Layer first noodles — Place 3 no-boil noodles over the sauce, breaking if needed to fit.
- 5Add ricotta and veggies — Spread half of the ricotta mixture over the noodles, then top with half of the roasted veggies.
- 6Repeat layers — Add 1 cup of marinara, then repeat layers: 3 noodles, remaining ricotta, remaining veggies, and 1 cup marinara. Top with remaining 3 noodles.
- 7Finish with sauce and cheese — Pour the remaining marinara over the top, ensuring noodles are covered. Sprinkle mozzarella evenly over the top.
- 8Bake covered — Cover with foil (sprayed with cooking spray to prevent sticking) and bake at 375°F (190°C) for 25 minutes.
- 9Uncover and brown — Remove foil and bake an additional 10-15 minutes until cheese is golden brown and edges are bubbling. Let rest for 10 minutes before slicing.
Maya writes about sustainable living and zero-waste practices, focusing on small, achievable changes for everyday life. She shares practical tips from her own experiments in reducing waste at home and in her community.
