This beautiful veggie filled Vegetarian Vegetable Lasagna Recipe is so good, and a delicious way to get your daily veggies in.
With lots of healthy vegetables including zucchini, red peppers, mushrooms, carrots, onion, and tomatoes, all topped with a lovely white sauce, this lasagna is flavorful, but not at all heavy.
And, you won’t miss the meat.
This post may contain affiliate links. I earn a small commission for my endorsement, recommendation, testimonial, and/or link to some products or services from this website. Your purchase helps support this blog at no additional cost to you and allows me to continue bringing you delicious recipes and great information. For more information see here.
If you’d rather skip my helpful tips, tricks, essential cooking information, and delicious similar recipe ideas – and get straight to this recipe – simply scroll to the bottom of the page where you can find the printable recipe card. It’s right there with a pretty bright yellow background.
If you have any questions about how to make this recipe, or if you try it, please come back and leave a comment below letting us know how it goes.
Whether you’re doing meatless Monday, or just getting dinner on the table, this great casserole that’s filled with perfectly cooked veggies will make everyone happy, even the meat eaters in your family.
One of the first recipes I made when I became a vegetarian
This is one of the first vegetation recipes that I started making. I’ve been vegetarian for almost 30 years at this point. (Just about one month shy right now.) So, that’s a long time that this recipe has been around.
I’ve made a couple of changes to it over the years, but the recipe itself stands the test of time, and remains one of my favorites.
Freezer meal & leftovers
This veggie lasagna makes a great freezer meal as well. And, with lots of leftovers from the big casserole, you can package up individual portions, freeze them, and they are ready to go for another meal.
This is also the kind of dish I like to make for others who can’t cook for themselves. Like someone who just came home from the hospital. Or, a new mom. Just make this lasagna in one of those disposable aluminum pans, and they don’t even have to return the pan to you when they are done.
Lasagne vs. lasagna
In doing a little research for this post, I came across a reference to lasagne on Pinterest.
That made me a little curious. My mom used to use the word lasagne. And I wondered what it meant. Or, was it a variation on the same, or just an archaic spelling.
Turns out that the word lasagne is simply the Italian plural for lasagna. Well, that’s pretty easy.
What kind of onion should I use?
Feel free to use kind of onion in this recipe.
I prefer yellow onions, sweet yellow onions if I can get my hands on them. I like the sweet ones for how they caramelize and their overall flavor.
Red onions and white onions will work equally as well in this recipe.
So, don’t fret if you go to the fridge to find that you are out of yellow onions. Just use another kind.
How to chop zucchini
I thought I’d share how I chop the zucchini.
I cut them in half lengthwise, and then into quarters lengthwise. So I have 4 long strips. Then, chop those strips into thin slices.
They are easier to chop this way, and require less work than slicing them and then quartering the slices.
No boil lasagna noodles
I love using these no boil lasagna noodles. So easy.
You don’t have to precook them, just drop them into the layers of the casserole.
When I first started making this recipe all those years ago, no one carried no boil lasagna noodles. So, I made it with regular lasagna noodles.
Now, I will admit that regular lasagna noodles with their wavy edges are really pretty. Prettier than the no boil ones. But for convenience, I’ll go with no boil any day.
If you prefer the regular wavy lasagna noodles, you can use them in this recipe. It’ll still be nine noodles. I actually used to always cook a couple extra lasagna noodles, just in case they tore apart too badly during cooking and they were no longer usable in the lasagna.
Canned crushed tomatoes
One of the changes I’ve made to make the lasagna a little soupier (and allow the no boil noodles to cook properly), was to make a small swap in the tomatoes.
My original recipe called for a 28-ounce can of whole tomatoes that you drain and chop.
Well, besides being extra work to drain and chop them, my husband doesn’t care for chunks of tomatoes, so the crushed tomatoes in my updated recipe works so much better on so many levels.
Photo above: some of the ingredients for the lasagna. The white sauce ingredients aren’t pictured here. Don’t worry about the brands themselves, just that I wanted you to see what kinds of stuff are in this yummy lasagna.
Photo above: the perfectly cooked veggie mixture
Photo above: The white sauce, all cooked and ready to go
Photo above: all layered up and ready to go in the oven
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
And find my shop on Amazon for recommendations on cool tools
Vegetarian Vegetable Lasagna Recipe
- 2 tablespoons olive oil divided use
- 1 large onion finely chopped
- 2 large garlic cloves finely chopped or pressed
- 2 carrots chopped
- 1 large red bell pepper cored, seeded, and finely chopped
- 1 pound zucchini coarsely chopped
- 1 cup sliced mushrooms
- 28 ounce can crushed tomatoes
- ¼ cup finely chopped black olives
- 1 cup chopped fresh basil leaves
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 ¾ cups whole milk
- ½ teaspoon salt
- Few cracks fresh black pepper
Cheese and remaining ingredients
- 8 ounces mozzarella shredded
- 8 ounces Monterey Jack cheese shredded
- ¼ cup shredded Parmesan plus additional for garnishing
- 9 no boil lasagna noodles
- 8 ounces ricotta cheese
- Heat 2 teaspoons oil in a large pot over medium heat. Once the oil is hot, add onion and cook until brown and caramelized, about 20 minutes. Add garlic and carrots and sauté an additional 3 minutes. Remove onion mixture to a large bowl, and set aside. Wipe out pot.
- Heat 2 teaspoons oil in the same pot, and heat over medium heat. Add red pepper and sauté 3 minutes. Add cooked red pepper to onion mixture in large bowl. Wipe out pot.
- Heat remaining oil in the same pot. Add zucchini, and cook 5 minutes. Add mushrooms to zucchini in pot, and cook 3 minutes.
- Add all veggies back to the pot with the zucchini. Add tomatoes and black olives. Bring veggies to a boil over high heat. Cover, lower heat, and simmer 15 minutes. Stir in basil.
Prepare white sauce:
- While veggies boil, make the white sauce.
- Melt butter in a medium saucepan over medium-low heat. Whisk in flour until well blended. Cook, stirring, 2 minutes. Gradually whisk in milk. Heat to simmering (scald the milk) over medium heat. Reduce heat to low, simmer, whisking often for 10-15 minutes or until thick. Stir in salt and pepper.
- In a medium bowl, mix shredded mozzarella, Monterey Jack cheese, and ¼ cup Parmesan cheese together.
- Preheat oven to 375 ° F.
- Lightly grease or spray with non-stick spray, a 13x9-inch pan.
Layer the lasagna:
- Spread ½ cup veggie mixture over the bottom of the greased pan. Lay 3 noodles over. Spread ½ of remaining veggies over the noodles. Spread 1/3 of white sauce over the veggies. Sprinkle with ½ of cheese mixture. Top with ½ of ricotta. Top with 3 noodles. Spread remaining veggies over. Top with ½ of remaining white sauce. Sprinkle with remaining cheese mixture. Top with remaining ricotta. Top with 3 noodles. Spread remaining white sauce over. Sprinkle with a small amount of Parmesan.
- Bake in preheated oven for 30 minutes, or until golden brown and bubbling. Let lasagna stand at room temperature on the counter for at least 10 minutes before serving.
Recipe makes 9-12 servings depending on how much you eat