Vegetable Lasagna Recipe

In this vegetable lasagna recipe, a delicious veggie-packed marinara sauce is layered with an herbed ricotta filling between lasagna noodles. Then it's topped with more cheese and baked to bubbly perfection. An authentic vegetarian lasagna just as delicious as your favoriteItalian restaurant!





16 ounces lasagna noodles cooked al dente
3 cups Mozzarella Cheese divided
Sauce½ onion finely diced (about 1 cup onion)
1 Tablespoon minced garlic
1 red bell pepper diced
1 zucchini diced
yellow squash diced
2 cups baby spinach chopped
26 ounces marinara sauce
½ teaspoon sea salt or to taste
¼ teaspoon pepper
Ricotta mixture30 ounces Ricotta Cheese
3 large eggs
¼ cup Grated Parmesan Cheese
1 Tablespon fresh parsley
¼ cup chopped fresh basil
1 cup mozzarella cheese
½ teaspoon sea salt
½ teaspoon garlic powder
¼ teaspoon Pepper
Topping2 cups mozzarella cheese shredded
¼ cup parmesan cheese



Make the Sauce

  • In a 5-quart saucepan, cook the onion, garlic, and bell pepper over medium-high heat (covered) until the onions are soft (5 minutes).
  • Add zucchini and yellow squash and cook until soft, 3 minutes.
  • Stir in marinara sauce, spinach, salt and pepper and heat until the sauce just begins to boil. Taste and adjust seasonings (salt and pepper) to your preferences.
  • Remove from heat and set aside.

Make the Ricotta Filling

  • Combine ricotta, eggs, ¼ cup parmesan cheese, parsley, basil, 1 cup mozzarella cheese, garlic powder, salt and pepper in a large bowl. Set aside.


  • Spread 1 cup of the sauce in the bottom of a 9×13” baking dish.
  • Top with a layer of lasagna noodles (5 lasagna noodles per layer).
  • Spread 1/3 of the ricotta cheese mixture over the noodles, then spread 1 cup sauce over the cheese.
  • Repeat with remaining ingredients, making 3 layers of cheese/sauce.
  • Top with the last layer with noodles and the spread the remaining sauce over the noodles.
  • Sprinkle 2 cups mozzarella cheese and ¼ cup parmesan cheese evenly over the sauce.

Bake, Cool & Serve

  • Loosely cover with aluminum foil (tenting it slightly so the foil does not touch the cheese).
  • Bake in the preheated oven for 40 minutes, remove the foil then bake for an additional 10-15 minutes or until the cheese is melted and the filling is bubbling.
  • Let cool slightly and serve garnished with fresh parsley and basil.
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