Vegetable Lasagna
Updated Feb 26, 2026
Meatless Vegetable Lasagna recipe with mushrooms, spinach, bell peppers, ricotta, and melted mozzarella in every layer.
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Lasagna with all the veggies!
My whole family is obsessed with vegetable lasagna. It’s my favorite way to clear out the fridge at the end of the week and still call it a proper dinner. Once the vegetables are chopped, sautéed, and layered between marinara and plenty of cheese, no one is inspecting things too closely.
We are very much a lasagna family. I’ll make zucchini lasagna, eggplant lasagna, and even turn it into lasagna soup, and no one complains. This vegetable lasagna holds its own right next to those. Bell peppers, mushrooms, and spinach get tucked between noodles, ricotta, mozzarella, parmesan, and sauce, and somehow it still feels just as good and filling as a classic lasagna.
I won’t pretend it’s fast. There’s chopping. There’s layering. There are dishes. But once it’s bubbling in the oven and I know we’ll have leftovers, I’m always glad I made it.
Happy Cooking!
– Yumna
Vegetable Lasagna Ingredients
- Noodles: Lasagna sheets + salt. I cook the lasagna sheets just to al dente so they don’t get too soft after baking. Laying them slightly overlapping on parchment keeps them from sticking together while you assemble.
- Vegetable base: Olive oil, onion, green bell pepper, Baby Bella mushrooms, spinach and garlic. I cook the onion, pepper, and mushrooms long enough for the mushrooms to release all their moisture. That step matters, or the lasagna can turn watery. The spinach needs to be squeezed really well after cooking. Any extra water will thin out the layers. If you don’t have Baby Bellas, white mushrooms work too.
- Ricotta layer: Ricotta, egg, Italian seasoning, black pepper and salt. The egg helps the ricotta set, so the slices hold together. Whole milk ricotta gives the best texture. If it looks watery in the container, I drain it briefly before mixing.
- Sauce: I use a thicker marinara so the layers stay structured. If the sauce seems thin, simmer it for a few minutes before assembling.
- Cheese topping: Low-moisture mozzarella and parmesan. Low-moisture mozzarella melts better and keeps the top from getting too wet. I divide it between layers so you get cheese throughout, not just on top. Parmesan on the final layer helps it brown nicely.
How to Make Vegetable Lasagna
Vegetable Lasagna Recipe
Easy Vegetable Lasagna with Baby Bella mushrooms, spinach, ricotta, and marinara. Baked until bubbly with mozzarella and parmesan.
Ingredients
- 1 pound lasagna sheets
- 3 teaspoons salt plus more to taste
- 2 tablespoons olive oil
- 1 onion diced
- 1 green bell pepper diced
- 1 (24-ounce) container Baby Bella mushrooms roughly chopped
- 2 (10-ounce) boxes frozen spinach cooked according to package directions and thoroughly drained
- 4 garlic cloves minced
- 1 (15-ounce) container ricotta cheese
- 1 egg
- 2 teaspoons Italian seasoning
- ½ teaspoon black pepper
- 1 (24-ounce) jar marinara sauce
- 2 ½ cups grated low-moisture mozzarella cheese divided
- ¼ cup grated parmesan cheese divided
Instructions
- Bring a large pot of water to a boil and line a sheet pan with parchment paper. Add 2 teaspoons of salt, then add lasagna sheets and cook until al dente. Drain lasagna sheets, then set overlapping on the prepared sheet pan so they don’t stick together.
- Add olive oil to a large pot and set over medium heat. Add onion, green pepper and mushrooms and cook for 12 to 15 minutes, or until the vegetables have softened and the mushrooms have released all of their moisture. Add the spinach, garlic, and remaining 1 teaspoon salt, and cook for 2 to 3 minutes more. Set vegetable mixture aside.
- In a medium bowl combine ricotta, egg, Italian seasoning, black pepper, and a pinch of salt.
- Preheat the oven to 375˚F. Add a very thin layer of marinara sauce into the bottom of a 9 by 13-inch baking dish. Add a layer of noodles, followed by about 1 ½ cups of the vegetable mixture, doing your best to smooth the veggies into a single layer. Dollop about ¾ cup of ricotta mixture on top of the veggies, smoothing it into a somewhat even layer. Add a thin layer of marinara on top of the ricotta mixture, then top with about ½ cup of mozzarella, and finally another layer of noodles. Repeat this process two more times so you have a total of three layers. Add remaining marinara sauce on top of the final layer of noodles, followed by remaining mozzarella and all of the grated parmesan cheese.
- Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil, and bake for an additional 20 minutes or until the cheese is golden and bubbly. Let rest for 15 minutes before cutting.
Notes
My Top Tip: Rest your lasagna before slicing and serving! After you take the lasagna out of the oven, let it sit for about 15 minutes before slicing. This will help it set and prevent it from falling apart when it’s sliced and removed from the pan!
Storage: Let your lasagna cool to room temperature, then transfer it to an airtight container or cover the baking dish with foil. It will last in the fridge for about 5 days. To reheat, you can cook the lasagna in its baking dish at 350°F tented with foil for about 20-25 minutes, or until heated through. Alternatively, you can reheat single portions in the microwave!
Freezing: Once your lasagna has cooled, transfer it to an airtight container or wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2-3 months. To reheat, thaw the lasagna in the refrigerator overnight and then follow the reheating instructions above!
Nutrition
Serving: 1piece, Calories: 292kcal, Carbohydrates: 39g, Protein: 16g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.002g, Cholesterol: 31mg, Sodium: 1098mg, Potassium: 746mg, Fiber: 4g, Sugar: 5g, Vitamin A: 6010IU, Vitamin C: 16mg, Calcium: 282mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Cook your mushrooms all the way through. You want to make sure you no longer see any standing moisture in the pot! This will help make sure the mushroom sweat doesn’t leave you with a soggy lasagna.
- Get all of the moisture out of your spinach. I like to squeeze my thawed frozen spinach over a fine mesh strainer to remove as much moisture as possible (no one wants a soggy lasagna).
Serving Ideas
- Serve with bread. Try my garlic knots, my cheesy garlic bread, or my homemade dinner rolls.
- Add a salad. Like my fresh garden salad, my Caesar kale salad, or my strawberry caprese salad.
- Make a veggie side. In the winter, I love having a warm roasted vegetable dish to go alongside my lasagna, like my air fryer vegetables, my roasted green beens, or my roasted broccoli.
FAQs
What do I do if my lasagna is watery?
Your lasagna shouldn’t be watery! If it is, it might have something to do with the kind of marinara sauce you used. You should also make sure to let it cool and firm up a bit before slicing.
Comments
I made this tonight and WOW! Peppers, onions, mushrooms, garlic and spinach! Better than meat. I used the convection mode and the top/cheese got crispy. So good. Will do that again and again. Thank you so much. Itโs a winner โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ
Yay! I’m so so happy to hear that it wowed you! Love that you found a new recipe for your rotation!
I made this to bring for dinner to my vegetarian, pregnant sister-in-law. We all loved it, including the non-vegetarians! I added diced carrots and zucchini and omitted the spinach since I didn’t have any on hand. Great way to use up a lot of veggies and it was so flavorful!
Aww, I’m so happy it was a hit! Thanks so much, Samantha!!
I plan on making this lasagna (along with other Lebanese food) for a family reunion in a couple of weeks as some family members are vegetarian. In addition to your ingredients, I was thinking of adding zucchini, fresh spinach and mixed bell peppers.
Can I assemble this lasagna (uncooked) and keep it in the fridge for two days? I have done this before with my meat lasagna but wasn’t sure about the meatless one. Thanks.
Yes, that should work just fine! I recommend letting it come to room temperature before baking. Otherwise, you may have to slightly increase the cook time. I hope it’s a hit at your family reunion! Enjoy!!
Thanks. I will let you know. Love all your recipes and cookbook. I’m waiting for a Lebanese cookbook from you hopefully sometime in the future.
Thank you.
Can I use no-boil noodles?
Yes, definitely! Enjoy!
Looks easy. Will try.
Awesome! Let me know what you think.