Vegetarian Lasagna (Meatless Lasagna)

Name: Vegetarian Lasagna Recipe
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 18 ounces dried lasagna noodles ((note 1)); 32 ounces cottage cheese ((small or large curd)); 8 ounces shredded mozzarella cheese; 1/2 cup shredded Parmesan cheese; 8 ounces cream cheese (softened); 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 2 teaspoons olive oil; 8 ounces sliced mushrooms; 3 cloves garlic (minced); 1/2 cup diced onion; 16 ounces bag of frozen spinach (thawed and drained); 2 cups cooked broccoli; 48-56 ounces marinara sauce ((adjust to preference))

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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 meatless lasagna is a total crowd pleaser!

a close up photo of a piece of vegetable lasagna

I am a meat eater by nature. you guys know that. But I don't even miss the meat in this vegetarian lasagna (or this mushroom lasagna honestly). 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.

lasagna filled with green vegetables and topped with red sauce

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

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

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!

**You can also use this Instant Pot Bolognese if you want to add a touch of meat.

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

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!

PRO-TIP: Use no-boil lasagna noodles as they will soak up any excess liquid from the vegetables, plus it eliminates the step of boiling your noodles first.

Step By Step Instructions

Mix the ricotta cheese, half the mozzarella, half the Parmesan cheese, and the cream cheese in a bowl.

a bowl of shredded cheese and cottage cheese

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.

cooked mushrooms and onions with seasonings in a skillet

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.

a baking dish with red sauce on the bottom

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

lasagna noodles on top of red sauce in a baking dish

Spread the cheese mixture over the layer of noodles.

white cheese mixture spread on bottom of baking dish

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.

green vegetables and mushrooms on top of red sauce in a baking dish

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

red sauce and cheese sprinkled on top of an unbaked lasagna

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.

Serve it with crusty bread or one of these awesome sides:

Variations and Add-ins

Add 1 cup of diced zucchini in with the onions and garlic and sauté 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 or a Bolognese to add a little meat.
Chopped up leftover chicken, sausage or turkey.

a fork cutting into a piece of spinach and mushroom lasagna

Expert Tips

Use no-boil noodles so you don't have to worry about cooking noodles first ( I LOVE this option);
You can make Homemade Marinara in advance, or you can buy it HERE;
Cooking the mushrooms first allows them to release the liquid in the skillet so the lasagna doesn't get watery;
Squeeze all the water out of the spinach that you can so the lasagna doesn't get watery;
Add more cheese to the top for a cheesier lasagna;
Make sure the foil doesn't touch the top of the lasagna, otherwise it will stick while baking.
Sauté the vegetables fully before adding the to the lasagna to make sure the water cooks out - this helps to prevent the lasagna from getting watery.

Frequently Asked Questions

How Do You Keep Vegetable Lasagna From Getting Watery?

Making sure that vegetables added have been sauteed prior to being added will help reduce any excess moisture in the lasagna. In addition, using no-boil noodles can help to soak up any additional liquid that may still be expelled from the vegetables.

Which is Better for Lasagna, Cottage or Ricotta Cheese?

Cottage cheese has a lot more flavor than ricotta, so I prefer to use that in lasagna recipes. However, ricotta tends to be thicker and richer, so it reduces the chance that your lasagna will be too watery.

Is it Better to Bake Lasagna in a Glass or Metal Pan?

Either will work. Metal will be less likely to crack than glass, but glass will stay hotter longer. It really depends what you prefer to use.

a piece of lasagna filled with spinach and mushrooms

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.

Did you make this recipe? Rate it and leave a comment below to let me know what you think!

Vegetarian Lasagna (Meatless Lasagna)

Ingredients