A layered vegetarian lasagna loaded with roasted zucchini, mushrooms, ricotta, and bubbly mozzarella, 100% meatless. ♡

This vegetarian lasagna is the showstopper meatless dinner that feeds a crowd and always comes back empty. Layers of tender noodles, roasted vegetables, creamy ricotta, marinara, and gooey mozzarella that bakes into a golden bubbling pan. For more ideas, see our Vegetarian Enchiladas.

100% meatless with 22g of protein per serving thanks to the ricotta and mozzarella. Perfect for Sunday dinner or meal prep. Let’s make it together.

Ingredients

Vegetarian Lasagna

2 medium zucchini, sliced 1/4 inch thick
8 oz cremini mushrooms, sliced
1 red bell pepper, diced
3 tbsp olive oil
4 cloves garlic, minced
15 oz whole milk ricotta
1 cup grated parmesan, divided
1 large egg
1/4 tsp nutmeg, freshly grated
32 oz marinara sauce
12 no boil lasagna noodles
3 cups shredded mozzarella
2 tbsp fresh basil, chopped
salt and pepper, to taste

How to Make Vegetarian Lasagna

**Roast.** Heat oven to 425F. Toss zucchini, mushrooms, and bell pepper with olive oil, garlic, salt, and pepper. Spread on a sheet pan. Roast 20 minutes.
**Filling.** In a bowl mix ricotta, 1/2 cup parmesan, egg, nutmeg, salt, and pepper.
**Layer.** Reduce oven to 375F. Spread 1 cup marinara in a 9×13 dish. Layer 4 noodles, 1/3 ricotta mix, 1/3 roasted veg, 1/3 remaining marinara, 1 cup mozzarella. Repeat twice.
**Top.** Finish with remaining mozzarella and parmesan.
**Bake.** Cover with foil. Bake 30 minutes. Remove foil and bake 15 more minutes until golden and bubbly.
**Rest.** Rest 15 minutes. Top with fresh basil. Slice and serve.

Why This Recipe Works

Roasting the vegetables (zucchini, mushrooms, and bell pepper) at high heat before layering is the single biggest trick. Raw vegetables release water as the lasagna bakes, which turns a beautiful layered dish into a soggy mess. Pre roasting drives off that water and concentrates the flavor.

Mixing the ricotta with an egg, parmesan, and a pinch of nutmeg creates a filling that sets as it bakes into defined, sliceable cheese layers. The egg binds the ricotta, parmesan adds salt and umami, and nutmeg deepens the dairy flavor the way Italian grandmothers swear by.

Covering the lasagna with foil for the first 30 minutes is the restaurant technique for a tender noodle and a golden top. Foil traps steam so the no boil noodles cook through, and removing the foil for the final 15 minutes browns the cheese to a deeply caramelized crust. Uncovered from the start gives you dry edges. For more ideas, see our Vegetarian Stuffed Shells.

Tips

Pre roast all vegetables. Raw veg releases water and makes a soggy lasagna.
Vegan swap: use cashew ricotta, vegan mozzarella, and a flax egg to make it vegan.
Store leftovers in the fridge for up to 4 days.
Reheat covered in a 350F oven for 20 minutes.
Rest lasagna 15 minutes before slicing. Hot lasagna falls apart.
Use no boil noodles for an easier assembly. They cook perfectly under the sauce.

Variations

Swap zucchini for eggplant for a Parmesan style lasagna.
Add a layer of wilted spinach and artichoke for extra flavor.
Use sweet potato slices as the noodles for a grain free lasagna.
Add vegetarian beef crumbles for a heartier texture.
Make it vegan with cashew ricotta and vegan mozz.
Top with fresh basil and pesto after baking for brightness.

Looking for more vegetarian ideas? Try our Vegetarian Chili or Vegetarian Breakfast Casserole next.

Common Mistakes to Avoid

Not roasting the veg: Always roast vegetables first. Raw veg makes watery, soggy lasagna.
Skipping the egg: The egg binds the ricotta layer. Skip it and the ricotta slides out when sliced.
Cutting hot: Rest lasagna 15 minutes before slicing. Hot lasagna falls apart.
No foil at first: Cover with foil for the first 30 minutes. Uncovered from the start dries out the edges.

Vegetarian Lasagna

Vegetarian lasagna loaded with roasted vegetables, ricotta, and mozzarella. 100% meatless Italian comfort.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 1

Total Time 1 25

Servings: 8 servings

Course: Dinner

Cuisine: Italian

Calories: 520

Ingredients Method Notes

Ingredients

2 medium zucchini sliced 1/4 inch thick
8 oz cremini mushrooms sliced
1 red bell pepper diced
3 tbsp olive oil
4 cloves garlic minced
15 oz whole milk ricotta
1 cup grated parmesan divided
1 large egg
1/4 tsp nutmeg freshly grated
32 oz marinara sauce
12 no boil lasagna noodles
3 cups shredded mozzarella
2 tbsp fresh basil chopped
salt and pepper to taste

Method

**Roast.** Heat oven to 425F. Toss zucchini, mushrooms, and bell pepper with olive oil, garlic, salt, and pepper. Spread on a sheet pan. Roast 20 minutes.
**Filling.** In a bowl mix ricotta, 1/2 cup parmesan, egg, nutmeg, salt, and pepper.
**Layer.** Reduce oven to 375F. Spread 1 cup marinara in a 9x13 dish. Layer 4 noodles, 1/3 ricotta mix, 1/3 roasted veg, 1/3 remaining marinara, 1 cup mozzarella. Repeat twice.
**Top.** Finish with remaining mozzarella and parmesan.
**Bake.** Cover with foil. Bake 30 minutes. Remove foil and bake 15 more minutes until golden and bubbly.
**Rest.** Rest 15 minutes. Top with fresh basil. Slice and serve.

Notes

Pre roast all vegetables. Raw veg releases water and makes a soggy lasagna. Vegan swap: use cashew ricotta, vegan mozzarella, and a flax egg to make it vegan. Store leftovers in the fridge for up to 4 days.

Sources: USDA FoodData Central for nutrition data and Academy of Nutrition and Dietetics vegetarian guide.