Vegetarian Lasagna is like the queen of casseroles, comfort food, and hearty meals! This recipe has everything - 3 different layers, a tomato sauce made from scratch, and lots of cheese. Potlucks, birthdays, family dinners - this pasta dish is your answer!
Hey there, lasagna lovers! There is nothing like digging into layers and layers of pasta stuffed with veggies, sauce, cheese and more cheese. To be honest with you, I love making those quick 30-minute lasagnas for weeknight dinners quite often, but sometimes you just need to real deal. And this easy vegetarian lasagna is something all pasta lovers need to try at least once! In this recipe, I breakdown all the steps of making this lasagna, as well as walk you through the kind of pasta you need to use, how to freeze it, and so much more. Think of this like your crash course in making the best homemade lasagna! So let's get started...
Quick Walk Through: Easy Vegetarian Lasagna
Here's Why You'll Want To Make This Vegetarian Lasagna ASAP
- Super customisable. You can add or subtract whatever veggies you have available.
- Perfect clear-the-fridge kind of recipe.
- Rich in fiber, minerals, nutrients and essential vitamins, thanks to being loaded with veggies.
- The sauce is made from scratch, meaning you know exactly what's going into this recipe.
- Loved by kids and adults alike
Vegetables in this Lasagna
I've used the vegetables that I think go best in a lasagna - red bell peppers, mushrooms and zucchini. The easiest and fastest way to prepare them is by pan roasting them in some oil with onions and garlic. But you can also roast them in the oven. We also have spinach in the recipe that goes in the spinach ricotta layer. So you really have a ton of veggies that go here!
How to Layer The Lasagna
This is a really simple process and there's no right or wrong way to do it.
- Brush the base of the casserole with oil (this helps the lasagna from sticking to the bottom)
- Spread a little sauce
- Cover the base with lasagna sheets (this helps to form a base so that the lasagna doesn't fall apart when you try serving)
- Spread the ricotta spinach mixture
- Place another layer of lasagna sheets
- Add a layer of the vegetables
- Spoon some sauce and cheese over this
- Layer with lasagna sheets, more sauce and cheese and then bake!
Frequently Asked Questions
There are three main layers in this lasagna - spinach ricotta which adds a layer of creaminess, pan roasted vegetables, cheese and sauce. You will need to make three main elements for this recipe, and these can be made ahead, so that all you finally have to do is assemble and bake.
I always buy the no cook lasagna sheets (I use Barilla's lasagna sheets). The advantage with them is that you don't need to pre-boil them before using them. They are much easier to handle and cook as the lasagna cooks. You can also use fresh lasagna sheets if you can get your hands on them.
Even though this vegetarian is quite wholesome as is, it tastes really nice with a side of salad or homemade garlic bread to make this an even more filling meal.
This lasagna once cooked, lasts in the refrigerator for up to 3 days and in the freezer for up to a month. You can assemble this lasagna and store it unbaked in the fridge for up to 2 days.
Top Tips To Make The Best Vegetarian Lasagna
- Even though this is a vegetarian recipe, you can easily add shredded chicken or any other protein of your choice to make it more wholesome
- After removing the lasagna from the oven, allow it to rest for about 10 minutes before serving. This will help the cheese settle down, and deliver a clean cut when serving.
This lasagna is all kinds of amazing. And it tastes great out of the oven when it's warm and bubbly. But an even better thing with this lasagna is that it tastes even better the next day when the layers have had more time to sit together. And if you freeze it and reheat it a month later, it still tastes fantastic! So all I'm saying is, it's time to make yourself a nice big batch of vegetarian lasagna...right away!
Watch Vegetarian Lasagna Recipe Video
Easy Vegetarian Lasagna
Equipment
- Oven
Ingredients
SAUCE:
- 1 tablespoon Olive Oil
- 3 Garlic cloves chopped finely
- 1 Onion finely chopped (100g)
- 1 Carrot grated (70-80 grams)
- 2 Tomatoes chopped (170g)
- 2 cups Tomato Puree 400g/ Passata
- 1 cup Water
- 1 Bay Leaf
- ยพ teaspoon Thyme dried
- ยพ teaspoon Oregano dried
- ยฝ teaspoon Dried Chilli flakes adjust to taste
- 1 tablespoon Sugar
- Salt and pepper
ROASTED VEGETABLES:
- 2 tablespoons Olive Oil
- 1 Onion any type, chopped (175 -200g)
- 2 Garlic cloves minced
- 1 Red Bell Pepper chopped (100g)
- 200 g Button Mushrooms diced
- 1 Zucchini diced (medium)
- Salt and pepper
SPINACH RICOTTA FILLING:
- 100 g Spinach blanched and chopped (Note 1)
- 200 g Ricotta
- ยฝ cup Parmesan grated
- 1 tablespoon Fresh Cream optional
- ยฝ teaspoon Salt and Pepper
LASAGNA:
- 12 no boil Lasagne sheets
- 300 g Mozzarella shredded
Instructions
- Start the sauce so that it can simmer while you prep everything else. Heat oil in a saucepan and saute onions, garlic and carrots. Once the onions are soft, add tomatoes, tomato puree, water, thyme, oregano, sugar, salt and pepper and let this come to a boil. Then reduce the heat to a simmer and simmer for 20-25 minutes till the tomatoes break down and the sauce is thick.
- Heat olive oil in a pan and saute onions and garlic. Add salt and once the onions are translucent, add bell peppers, mushrooms and zucchini. Cook on high heat for 8-10 minutes till the vegetables are cooked and any residual water has evaporated. Season with more salt and pepper if required.
- In a bowl mix together blanched spinach, ricotta, parmesan and cream (is using). Refrigerate till ready to use.
Layering the Lasagna:
- Preheat oven to 180C/ 350F.
- Brush the base of a large baking dish (mine is 12.5 inch by 8 inch) with olive oil. Spoon a ladleful of the sauce at the base and spread it out. Cover the base with lasagna sheets overlapping/tearing as required.
- Add all the spinach ricotta mixture and spread it out. Cover with lasagna sheets.
- Add the roasted vegetables and spread them out. This will be the thickest layer. Add 2-3 ladles of sauce (approx 1.5 cups) and spread it over the veggies. Sprinkle a cup of cheese.
- Layer with lasagna sheets. Add 2 cups sauce on top and spread it out. Sprinkle with remaining cheese
- Bake for 30-40 minutes, until the lasagna is baked through (stick a knife in the middle to check - there should be no resistance) and the cheese is golden on top.
- This is an important step. Let the lasagna rest for 10 minutes before slicing and serving. This helps settle the layers and the lasagna won't fall apart when you serve.
Notes
- Spinach: You can also use frozen spinach. Make sure to thaw it fully and squeeze out all the water before using. Do the same with blanched spinach.
- Pasta: If you are using pasta that needs to be pre-cooked, boil according to package directions. Reduce the cooking time to 25 minutes and then check.
- Make Ahead: You can assemble the lasagna and refrigerate for a couple of hours and bake when required.
- Storing: The lasagna keeps well in the refrigerator for up to four days. Or you can freeze it for up to 2 months.
Robyn P says
Really, really delicious recipe. Thank you so much for sharing. By far the best lasagne recipe I have tried to date.
Will be on high rotation in our house from here on in ๐
Anupriya says
I tried this lasagna recipe recently. I had been searching for a good vegetarian lasagna recipe for a long time and none hit the sweet spot so to speak until I found this recipe by Richa. The lasagna was a big hit with the family and have recommended and shared the recipe with my friends. I will definitely be making use of the recipe again and again.
Richa says
Thanks so much Anupriya!!
Aradhana says
Looks awesome! Could I know which tomato puree you used?
Richa says
Hey, I use Dabur's Homemade Tomato Puree
Margaret Menner says
fantastic and easy
Richa Gupta says
Hi Margaret! Thanks for dropping us a comment! Stay tuned for more easy recipes ๐
Sal says
My family and I really enjoyed it, thank you for your recipe! Certainly will be making it again
Ninoshka says
Amazing recipe Richa, have tried it and it was so easy. Your instructions make it fool proof!
Planning to make it again for a Christmas Party later next month!
Richa says
Thanks so much Ninoshka!! So glad you liked the recipe
Kavitha says
This recipe may seem long but actually is really simple and straightforward ....and the ensuing results are mind blowing! One of the best baked dishes churned out from my kitchen.
Richa Gupta says
So glad to hear it, Kavitha!
Dr. Snehal Dalvi says
Dear Richa, Thanks for this recipeโค๏ธ
I tried to home bake Lasagna for the first time and have never felt so confident in my first attempts:) but your post description and method was so simplified that it turned out to be an awesome experience โค๏ธ Kudos to you๐๐ป Thanks for inspiring amateur cooks all around the ๐.. much love from UK xx
Richa says
Thanks for leaving a comment! Soooo glad you liked it Dr Snehal
Aswana says
Absolute family favourite! We've been complimeted by hard core carnivores at how flavourful and delightful this vegetarian lasagna is! This one is a keeper.
Richa says
Wohooo! Thanks for leaving a comment! Soooo glad you liked it Aswana
Vibhor Nayar (@vine_with_vibhor) says
Loved this recipe. Me and wife made the chicken version of this. It turned out to be so so so sooooo good, like all recipes by Richa. You are giving #cookingoals everyday!! โค๏ธ
Deepika Mathur says
Hiya!
Do share a chicken lasagna recipe too! In bรฉchamel sauce? Look forward ๐
Garima says
I won't lie, but it took me nearly 1.5 to 2 hours to prepare.
But the whole process was a lot of fun and if your follow the steps exactly how they are mentioned, you' ll get it right the first time you make it.
The recipe was a hit hit SUPERHIT!
Richa says
Thank you! So glad you liked it Garima. Thats why its a weekend project ๐ It is time consuming but sooo worth it.
Manasi says
Hello! I really wanted to make Lasagna since a long time and was searching for the right recipe. Found yours on youtube and it felt perfect!
Keep sharing such recipes! Great work๐ Thank you๐ป
Richa says
Wohooo! Thanks for trying out this recipe and leaving a comment Manasi. Soooo glad you liked it!
Sheetal says
Hello Richa, I made this lasagna and it was a HIT! Best recipe for vegetarian like me.Now every time I make it using your recipe with variations. Thank you .
Richa says
Thank you for leaving a comment! Sooo glad you liked it Sheetal
Karishma Lopes says
My first attempt, turned out so well. My girls said we are not eating store bought Lasagna anymore. Thanks for this recipe.
Richa says
Wohooo! So happy you and your daughters liked the recipe Karishma! Thank you for leaving a comment
Coco says
Definitely be following this recipe again! Both my picky three-year-old and five-year-old asked for seconds. The adults loved it too.
Richa says
Thank you so so much Coco! So glad you enjoyed this recipe!