Easy Vegetarian Lasagna Recipe

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This homemade Vegetarian Lasagna recipe is packed full of fresh spinach, broccoli, mushrooms and onions, lots and lots of cheese, and baked in a marinara sauce until all warm and bubbly. Easy to make in advance, this is a total crowd pleaser!

I am a meat eater by nature. you guys know that. But I don't even miss the meat in this vegetarian lasagna. I'm being serious.

The vegetables are soft and tender, the cheese rich, creamy and flavorful, and the sauce just so light and fresh. It doesn't need meat, I promise.

However, if you want meat, make it with this ultra delicious Instant Pot Bolognese!

I learned how to make this lasagna from my mom. She is the lasagna master, especially when it comes to vegetable lasagna. The one thing I request each year when I visit is lasagna.

Well, really I request other things too, but I ALWAYS request lasagna. And to top it off, this vegetarian lasagna recipe is easy to make - so if you're intimidated by making lasagna, don't be.

Just a few steps to get it in the oven, a little bit of hands off time, and slicing and serving. That's it. It's easy, I promise.

Now if you are a fan of meat lasagna, try this smoked turkey Bechamel Lasagna. It's soooooo good!

Ingredients

You can use any jarred marinara sauce here, but I highly recommend making your own. Check out my recipe for homemade Marinara Sauce. It's super easy to make and totally worth it!

A lot of vegetarian lasagna recipes call for ricotta cheese, but I actually have started to use cottage cheese. I find it adds a little more flavor and texture to the lasagna. I always use the full fat version.

Full fat cream cheese also works the best, as it adds a wonderful tangy flavor. Mozzarella cheese adds the gooey component, while Parmesan cheese adds a wonderful intense nutty flavor.

The vegetables can also be interchangeable. Red peppers, zucchini, squash, eggplant, and/or kale are all great options!

Step By Step Instructions

Mix the ricotta cheese, half the mozzarella, half the Parmesan cheese, and the cream cheese in a bowl. Mix in the salt, Italian seasoning and pepper. *Make sure the cream cheese is softened other wise it will be very hard to mix in.

Heat the olive oil in a skillet over medium heat. Add the onions and garlic and cook until soft. Add the mushrooms and cook for about 10 minutes, or until mushrooms have softened and released most of their liquid.

Preheat oven to 350 degrees and start building the lasagna. Spread a layer of marinara sauce (about ½ a cup) in the bottom of a lasagna pan. This helps to ensure the noodles don't stick to the bottom.

Place one layer of lasagna noodles covering the bottom of the pan.

Spread the cheese mixture over the layer of noodles.

Add another layer off noodles. Spread a layer of sauce (about half the remaining sauce) on top of the noodles.

Add the spinach, broccoli, and mushroom mixture.

Add another layer of noodles and cover with the remaining sauce.

Sprinkle the top with the remaining mozzarella and Parmesan cheeses. Cover with aluminum foil and bake for 90 minutes, or until warm and bubbly. Remove the foil for the last 10-15 minutes of baking.

Let it cool for about 15 minutes before slicing to allow the lasagna to firm up.

Variations

• Add 1 cup of diced zucchini in with the onions and garlic and saute for 2-3 minutes (until softened);
• Add 1 cup of diced red peppers to the vegetables mixture;
• Use thin slices of zucchini or eggplant in place of the noodles for a lower carb (and gluten free) version;
• Use a bechamel sauce (get the recipe for Bechamel Sauce) instead of the marinara sauce

Expert Tips

1. Use no boil noodles (buy them HERE - affiliate link) so you don't have to worry about cooking noodles first ( I LOVE this option);
2. You can make Homemade Marinara in advance, or you can buy it HERE (affiliate link);
3. Cooking the mushrooms first allows them to release the liquid in the skillet so the lasagna doesn't get watery;
4. Squeeze all the water out of the spinach that you can so the lasagna doesn't get watery;
5. Add more cheese to the top for a cheesier lasagna;
6. Make sure the foil doesn't touch the top of the lasagna, otherwise it will stick while baking.

Serving Options

• Start the meal off with Bacon Wrapped Asparagus, air fryer ravioli or this yummy Baked Brie;
• Serve it with this Simple Arugula Salad or this Chef's Salad;
• These Potato Dinner Rolls or this Cheesy Garlic Bread recipe both go great with lasagna!

 You may also like this air fryer eggplant parmesan if you prefer vegetarian dishes.

Make Ahead and Storing Tips

Lasagna is one of those dishes that is even better made in advance. It gives the flavors time to meld together. Plus, it's super convenient!

Can I Make Lasagna in Advance?

The lasagna can be prepared (not baked) up to 3 days in advance and stored, covered, in the fridge. When ready to serve, bake according to the recipe instructions and serve.

How to Freeze Lasagna

Bake the lasagna according to the instructions and let it cool. Wrap it tightly in plastic wrap and foil and store in the freezer for up to 3 months. Thaw overnight in the fridge and bake at 375F for 45-60 minutes, or until warmed throughout.

How Long Will Leftover Lasagna Last?

Leftover lasagna will last, stored in an airtight container, in the fridge for up to 5 days. Just reheat in the microwave.

More Favorite Italian Recipes

• Linguine with White Clam Sauce;
• Mushroom Lasagna;
• Shrimp Scampi Tortellini;
• Bechamel Lasagna with smoked turkey;
• Coconut Milk Shrimp Risotto;
• Browse all the Italian Recipes.

Did you make this easy vegetable lasagna? rate the recipe and leave a comment below to let me know what you think!

Wow, check out this gem!