• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cake recipes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • ✨Special✨
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • eBooks
      • The Food Photography Book
      • Chicken Wings Cookbook
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Vegetarian Recipes

Vegetarian Lasagna

By:Nagi
Published:21 Feb '19Updated:2 Nov '20
333 Comments
Recipe v Video v Dozer v

Vegetable Lasagna is what you make when you want to load up on veggies with something that’s filling, comforting and so moreish, you don’t even think twice about it being Meat Free!

This incredible Vegetarian Lasagna is made with a creamy ricotta and spinach filling as well as layers of roasted vegetables and a homemade tomato lasagna sauce. It’s one of my favourite fridge clean out recipes because it can be made with just about any roastable veggies!

Close up of a slice of Vegetable Lasagna on a white plate, ready to be eaten

Why you’ll love this Vegetable Lasagna

It is hard to top an epic, meat lasagna made with layers of slow cooker ragu, béchamel sauce and oodles of cheese. But if there’s anything that can give it a run for its money, it’s this Vegetarian Lasagna. Here’s why you’ll love this so much:

  • Roasted Vegetables –  Roasting trumps stove sautéing when it comes to bringing out flavour in vegetables;

  • Jar Roasted Red Peppers – with a touch of smokiness and sweetness, this is an optional extra that I love to add because it adds that extra special touch;

  • Customisable – use whatever roast-able veggies you please;

  • Spinach and Ricotta layer – It just takes this over the top! But it’s optional – you could easily just double up with another layer of roasted vegetables;

  • Simple homemade lasagna sauce – skip the jar, this homemade tomato sauce is simple and so good!

  • Cheese – goes without saying that melty cheese is all part of a great lasagna experience!

A piece of Vegetarian Lasagna being scooped out of a casserole dish, fresh out of the oven.

How to make Veggie Lasagna

There are a few components to putting together a Veggie Lasagna so we love that it makes a BIG batch and that it reheats 100% perfectly!

  • Roast vegetables;

  • Mix up ricotta and spinach;

  • Make the simple tomato lasagna sauce;

  • Layer the lasagna as follows:

    1. Smear tomato on base (to stop lasagna sheets from sliding)

    2. Top with lasagna sheets

    3. Roasted vegetables

    4. Some tomato pasta sauce plus cheese

    5. Another layer of lasagna sheets

    6. Spinach and ricotta filling for lasagna

    7. Top with lasagna sheets and pasta sauce

    8. Sprinkle with cheese. Ready to bake!

How to make Vegetarian Lasagna

Vegetarian Lasagna ingredients – vegetables

Roasted Vegetables

I used pumpkin, zucchini and onion as my roasted veggies, but feel free to use whatever you have / want. Anything roastable is fine, just chop it so it cooks in the same time.

I cut mine pretty chunky because otherwise they cook too quickly in the oven – I like to roast veggies for at least 20 minutes minimum to get the maximum benefit of caramelisation.

Roasted Red Peppers

My “special ingredient” – Roasted Red Peppers! Basically, it’s capsicum / bell peppers that have been fire roasted so they have that gorgeous smokey flavour.

It’s sweet, soft and slippery and it adds an awesome extra dimension to this lasagna. Yep, I take the easy route and buy it in a jar but if you’re a keen bean, make your own!

Roasted Vegetables and Chargrilled Peppers for Vegetarian Lasagna

Vegetable lasagna is sensational served fresh out of the oven, but it’s also one of those dishes that are terrific the next day. The flavour of those roasted veggies and that spinach ricotta layer develop overnight, and just a quick reheat in the microwave is all that’s required to bring it back to the original molten state.

So, fellow Carnivores. Have I convinced you to give this a go??? 😜 – Nagi x


My favourite Meat-Free Comfort Foods

  • Chickpea Potato Curry – big curry flavours made with pantry staple spices!

  • Cream of Vegetable Soup with Noodles

  • One Pot Vegetable Pasta

  • French Onion Soup

  • Creamy Baked Pumpkin Risotto

  • Pasta alla Norma

  • Browse the Vegetarian recipes collection

A wonderful Vegetarian Lasagna with layers of roasted vegetables, tomato sauce, and a spinach ricotta filling. www.recipetineats.com

Vegetarian Lasagna on a white plate, ready to be eaten

Vegetable Lasagna
Watch how to make it

Sometimes it helps to have a visual, so watch me make this Vegetarian Lasagna recipe!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

A piece of Vegetarian Lasagna being scooped out of a casserole dish, fresh out of the oven.

Vegetable Lasagna

Author: Nagi
Prep: 25 mins
Cook: 50 mins
Total: 1 hr 15 mins
Mains
Western
4.97 from 113 votes
Servings8 - 12 people
Tap or hover to scale
Print
  • 466
Recipe VIDEO above. Layered with roasted vegetables, spinach and ricotta, a homemade sauce and as much cheese as you see fit, this big batch vegetarian lasagna reheats brilliantly. Epic meat-free food for carnivores! 

Ingredients

Roasted Vegetables (Note 1):

  • 500 g / 1 lb pumpkin , 2cm / 4/5" cubes
  • 2 large zucchinis , cut into 2cm / 4/5" chunks
  • 2 onions (any type) , cut into wedges
  • 2 tbsp olive oil
  • 1 garlic clove , minced
  • Salt and pepper

Spinach Ricotta:

  • 250 g / 8 oz frozen chopped spinach , thawed
  • 500 g / 1 lb ricotta (Note 2)
  • 1/2 cup / 50 g grated parmesan (or 3/4 cup shredded cheese)
  • 1 egg
  • 1 garlic clove , minced
  • 1/8 tsp grated nutmeg, optional (fresh or powder)
  • 1/2 tsp each Salt and pepper

Sauce:

  • 1 tbsp olive oil
  • 1 garlic clove
  • 1 small onion , finely chopped (any, I use brown)
  • 700 g / 24 oz tomato passata (Note 3)
  • 400 g / 14 oz crushed tomato
  • 1/2 cup / 125 ml water
  • 3/4 tsp each dried thyme and oregano (or basil, parsley)
  • 1/2 tsp dried chilli flakes (can omit / adjust to taste)
  • Salt and pepper

Lasagna:

  • 330g / 11 oz jar roasted red pepper strips, drained (Note 4)
  • 375 g / 13 oz fresh lasagne sheets (Note 5)
  • 300 g / 3 cups shredded mozzarella (or MORE!)

Instructions

Roasted Vegetables:

  • Preheat oven to 200C/390F.
  • Place vegetables on the tray, drizzle with oil, sprinkle with garlic, salt and pepper. Toss.
  • Roast for 25 minutes, turning at 15 minutes, until tender and browned.
  • Remove from oven, loosen from tray with spatula while warm (can stick when cools).

Sauce:

  • Heat oil in a skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
  • Add passata, crushed tomato, water, dried herbs, chilli, salt and pepper. Stir. Simmer on medium low heat for 20 minutes. Adjust salt at the end. *Add a teeny touch of sugar if it's a bit sour, depends on quality of tomatoes used.*
  • Remove from stove and let cool for 5 minutes before using.

Ricotta Mixture:

  • Place ingredients in a bowl and mix until combined.

Lasagna:

  • Preheat oven to 160C/320F.
  • Spread a ladle of tomato sauce on the base of a large baking dish (Note 5).
  • Cover with lasagna sheets, tearing as required to fit.
  • Top with roasted vegetables, scatter over red peppers. Spoon over 2 1/2 cups of Sauce, then sprinkle with half the cheese.
  • Cover with lasagna sheets. Spread over Ricotta mixture.
  • Cover with lasagna sheets. Pour over remaining sauce and sprinkle with remaining cheese.
  • Bake for 25 - 30 minutes or until the cheese is golden. If using dried lasagna sheets, stick a knife in the middle to ensure it's cooked - if it needs longer, cover and stick it back in the oven.
  • Rest for 5 minutes before cutting and serving. Store leftovers per notes - brilliant reheated!

Recipe Notes:

1. Veggies - feel free to use any vegetables you want, just cut them so they roast in around 20 to 25 minutes. Cauliflower, broccoli, carrots, squash are some I've used in the past.
Pumpkin: 600g/1.2lb unpeeled weight.
2. Ricotta - It's best to get ricotta over the counter at the deli, even at supermarkets, rather than buying in tubs unless it's a brand you know is good like Paesanella. Harris Farms brand ricotta is also good. I find ricotta in tubs at supermarkets is typically grainy and kind of powdery - even the "big" brands (like Perfect Italiano).
3. Tomato passata is pureed tomato, just plain tomato with no flavourings. It is so good for making sauces like this because it's smooth even without cooking it down for ages ie no tomato lumps. It comes in tall bottles and is better value than canned tomato (by weight). Found in the pasta aisle of supermarkets in Australia - it's becoming increasingly popular. I like to use a combination of passata and crushed tomato for for texture and flavour.
If you can't find passata, use the same weight of crushed tomato.
America - if you can't find tomato passata, use Tomato Puree or what you call Tomato Sauce.
4. Roasted Red Peppers - optional, adds sweetness and extra flavour dimension. I use Always Fresh. You could just add chopped capsicum / bell peppers to the roasted vegetables.
5. LASAGNA SHEETS: I like using fresh lasagne sheets sold in the fridge section. If you can only get dried, use No Boil sheets for convenience, or if required pre cooking, cook the lasagna sheets per the packet directions.
If using dried instant / No Boil lasagne sheets, add an extra 1/2 cup of water into your sauce (because the lasagne sheets absorb liquid while cooking). Note, sometimes dried instant lasagna sheets usually end up with a buckled surface, but doesn't affect flavour.
I prefer fresh lasagna because it doesn't absorb liquid while cooking so the lasagna stays really nice and saucy. 
SUB: Believe it or not, tortillas make an excellent substitute for lasagna sheets! Ideal gluten free option - use corn tortillas.
6. My baking pan is 33 x 22 x 7 cm / 13 x 9 x 2.5".
7. STORAGE: This keeps so well in both the fridge and freezer. Cool before covering, then refrigerate or freeze. Defrost before warming. I just reheat in the microwave, but you can also reheat in the oven.
Make ahead: Best way is to assemble then refrigerate or freeze, then bake (defrosted) when required per recipe.
8. Nutrition per serving, assuming 10 servings. 

Nutrition Information:

Calories: 524cal (26%)Carbohydrates: 48g (16%)Protein: 27g (54%)Fat: 25g (38%)Saturated Fat: 12g (75%)Cholesterol: 121mg (40%)Sodium: 1175mg (51%)Potassium: 996mg (28%)Fiber: 4g (17%)Sugar: 11g (12%)Vitamin A: 6390IU (128%)Vitamin C: 30.4mg (37%)Calcium: 475mg (48%)Iron: 4.7mg (26%)
Keywords: Vegetable Lasagna, Vegetarian Lasagna
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

This Vegetarian Lasagna recipe was originally published February 2018. Updated for housekeeping matters. No change to recipe – I wouldn’t dare!

Life of Dozer

Whenever I go away, I never pack until the night before. Because the sight of a suitcase reduces Dozer to this:

Dozer the golden retriever forlorn when I'm packing to go away

Previous Post
Pesto!
Next Post
12 Minute Couscous Salad with Sun Dried Tomato and Feta

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Close up of Amazing Vegetarian Pasta Salad

MARINATED Vegetarian Pasta Salad!

Cheesy broccoli pasta in a rustic blue bowl, ready to be eaten

Really Quick Broccoli Pasta

Pearl Barley Soup in a bowl ready to be eaten

Pearl Barley Soup

More Vegetarian Recipes

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




333 Comments

  1. Roscope says

    February 7, 2022 at 12:36 am

    5 stars
    I used broccoli, sweet potato, pumpkin and mushrooms. I also swapped the lasagne noodles out for sheets of thinly sliced zucchini to make it a low carb meal. I also made my own ricotta in the thermomix. All in all, a perfect, delicious dish.

    Reply
  2. Tanya says

    February 6, 2022 at 6:07 pm

    5 stars
    Love this recipe!

    Reply
  3. Louise says

    January 15, 2022 at 9:47 pm

    5 stars
    So delicious

    Reply
  4. Ira says

    December 26, 2021 at 12:05 pm

    5 stars
    Made it exactly as written except I use acorn squash instead of pumpkin. It was fantastic!

    Reply
  5. Lori says

    December 24, 2021 at 1:42 am

    I would like to clarify baking temp. Re pie says 390? Is that correct? I would think 350 or 400, never have seen 390 before. Making for Christmas and excited to try. Thanks!

    Reply
    • Kiara says

      May 24, 2022 at 10:25 am

      It’s because the recipe was designed in Celsius, (200) not Fahrenheit (390). Australian recipes often cook at this temperature.

      Reply
  6. Jane says

    December 10, 2021 at 9:39 pm

    Hello.
    Thanks for the recipe. It is wonderful.
    I´ve made more roasted vegetables and ricotta mixture, can I freeze it or is there anything else I can do?
    Don´t wanna throw it away.
    Thanks

    Reply
  7. Julia says

    December 7, 2021 at 1:50 am

    5 stars
    Absolutely delicious.
    Subbing corn tortillas for lasagne sheets worked really well.
    Thank you.

    Reply
    • Nagi says

      December 7, 2021 at 6:54 pm

      I am glad you enjoyed it Julia! N x

      Reply
  8. Julia says

    December 6, 2021 at 5:40 am

    Absolutely delicious & the tip about substituting lasagna sheets with corn tortillas worked perfectly. Thank you

    Reply
  9. Pauline Anderson says

    November 29, 2021 at 5:51 pm

    5 stars
    Hi Nagi
    My partner cooked dinner last night. He made the vegetable lasagne. Followed the recipe to the letter and we now have lunches and future dinner too. It was awesome. He will be taking over cooking on Sundays from now on. He will have your website on “speed dial” for excellent ideas and clear instruction. Thanks!

    Reply
  10. Jordan says

    November 21, 2021 at 2:55 pm

    5 stars
    front-face suggesting parmesan as an ingredient means it is difficult to justify calling it “vegetarian” lasagna instead of “vegetable” lasagna, but the recipe is great!!! parmesan is made from calf rennet, therefore explicitly NOT vegetarian

    Reply
    • Lui says

      January 5, 2022 at 6:47 pm

      There are so many vegetarian cheeses available. Including parmesan. People just need to check the ingredients 🙂

      Reply
    • Linda says

      May 11, 2022 at 2:35 pm

      It’s called “vegetable” not “vegetarian” lasagne

      Reply
  11. Puneet Saxena says

    November 20, 2021 at 10:07 am

    May I skip or replace the egg with something else?

    Reply
  12. Louise Desira says

    October 31, 2021 at 4:26 pm

    5 stars
    I love this recipe and I wanted to try it in my instant pot. How long do you think I would need to cook it using the pressure function? Thank you

    Reply
    • Nagi says

      November 1, 2021 at 11:52 am

      Hi Louise! This recipe is not appropriate for the instant pot. You need to roast the vegetables and then bake the lasagne in the oven. N x

      Reply
  13. Simone says

    October 18, 2021 at 4:20 am

    5 stars
    We loved this!
    Next time I’ll try to add more lasagna sheets – probably another layer of pasta to split the vegetables. One package of lasagna sheets here is 500g and I think that should work out really well.

    Reply
  14. Rebecca says

    October 11, 2021 at 9:28 pm

    5 stars
    I have made many Vegetarian Lasagnes before and this one was the simplest and tastiest yet. It also seemed lighter and healthier than many other lasagnes, thanks to all of the veggies and less pasta. Great for our Meat Free Monday. I added twice as much spinach to further up the vitamin content !

    Reply
  15. Barbara says

    October 5, 2021 at 3:16 am

    5 stars
    This vegetarian lasagna was a huge hit with friends we invited to dinner last week. Cooking for vegetarian friends can be a challenge but your lasagna was delicious. Easy to find ingredients and easy to follow directions. Thank you Nagi and Dozer for another great recipe.

    Reply
  16. Rachel Bee says

    September 19, 2021 at 9:50 pm

    Hi Nagi. Long time cooker, first time question. I need to make a dairy free version of this. Can I use a silken tofu rather than ricotta?

    Reply
    • Nagi says

      September 20, 2021 at 6:27 pm

      I haven’t tried to be honest, the texture will be different but it may just work! Love to know if you give it a go! N x

      Reply
  17. Alice says

    September 18, 2021 at 8:27 pm

    Made this for dinner tonight and it was delicious! I didn’t read your note about ricotta when writing my shopping list so ended up with Coles brand ricotta but found it still tasted good. I added some cauliflower to my roasting tray as well and next time I’m going to try adding a few chopped kalamata olives to the pepper strips.

    Reply
  18. Leone howard says

    September 8, 2021 at 9:48 pm

    5 stars
    Oh my goodness! My hubby said best I’ve cooked during the whole lockdown, and I’ve cooked plenty! Thankyou for my new passion!

    Reply
  19. Brooke says

    August 22, 2021 at 6:35 pm

    5 stars
    I made this today and it was absolutely delicious. It was nice and tall, so juicy, full of flavour, and didn’t fall apart when I served it. Amazing!

    Reply
  20. Shelley Robertson says

    August 16, 2021 at 7:00 pm

    5 stars
    This was so delicious!!!

    Reply
Older Comments
Newer Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2022 · All Rights Reserved Back to Top