Lasagna has always been comfort food in our house. It's the kind of dish that makes everyone wander into the kitchen asking, "When's dinner?" When I started making meatless versions, I was surprised by how hearty and satisfying they could be. This easy vegetarian lasagna has layers of creamy white sauce, tender veggies, and plenty of cheese-everything you need in a cozy dinner.
Jump to:
If you're looking for another meatless meal that's just as satisfying, check out my stuffed shells recipe for another family favorite.
Why I love this lasagna
I make this recipe when I want something filling, but also full of veggies. The navy beans tucked inside the layers add extra protein, and the white sauce makes it rich and creamy without being heavy.
This lasagna is also a flexible recipe. You can swap in seasonal vegetables or even use gluten-free noodles if that's what works best for your family.
Ingredients you'll need
Vegetable filling
- 2 Tablespoons extra virgin olive oil
- 1 Yellow onion, diced
- 3 Cloves garlic, minced
- 2 Cups broccoli florets, chopped small
- 8 Ounces cremini mushrooms, chopped small
- 1 Zucchini, chopped small
- 2 Cups baby spinach, chopped
- ¼ Teaspoon kosher salt
- ¼ Teaspoon freshly ground black pepper
- ¼ Teaspoon red pepper flakes
- 1 (15-ounce) can navy beans, drained and rinsed
White sauce
- 4 Tablespoons butter
- ½ Cup all-purpose flour
- 3.5 Cups whole milk
- ½ Teaspoon garlic powder
- ½ Teaspoon onion powder
- ½ Teaspoon dried parsley
- ½ Teaspoon dried basil
- ½ Teaspoon dried oregano
- ½ Teaspoon kosher salt
- ½ Teaspoon freshly ground black pepper
- ¼ Cup shredded parmesan cheese
Other ingredients
- 9 to 12 Fresh or dried lasagna noodles
- 1.5 Cups ricotta cheese, whole milk
- 2.5 Cups shredded mozzarella cheese
- ½ Cup shredded parmesan cheese
Step-by-step instructions
Prep the veggies
Preheat your oven to 375°F.
Warm the olive oil in a large skillet over medium heat. Add the onion and cook for a few minutes until softened. Stir in the garlic and broccoli, cooking until the broccoli turns bright green.
Add mushrooms and zucchini and cook 5 to 7 minutes until tender and most of the liquid has evaporated. Season with salt, pepper, and red pepper flakes. Finally, stir in the spinach and navy beans. Cook for another 2 minutes until the spinach wilts.
Cook the noodles
While the veggies cook, boil your noodles according to package directions for baked lasagna (slightly undercooked so they won't get mushy in the oven). Drain and rinse with cool water to keep them from sticking.
Make the white sauce
In the same pot, melt the butter over medium heat. Whisk in the flour until it forms a paste. Slowly pour in the milk while whisking. Add the garlic powder, onion powder, parsley, basil, oregano, salt, and pepper. Simmer over medium-low heat until thickened, then stir in the parmesan.
Layer the lasagna
Spread ½ cup of sauce in the bottom of a 9x13-inch baking dish. Place a layer of noodles over the sauce. Spread ¾ cup ricotta cheese on top. Spoon half the vegetable mixture, sprinkle 1 cup mozzarella, then pour 1 cup sauce over it.
Repeat with another layer of noodles, ricotta, veggies, mozzarella, and sauce. Finish with noodles, then top with ½ cup mozzarella and ½ cup parmesan.
Bake and rest
Bake uncovered for 30-35 minutes, or cover with foil if you prefer a softer top. The cheese should be melted and bubbling. Let the lasagna rest 10-20 minutes before slicing so the layers hold together.
Tips for success
- Don't overcook the noodles. Slightly firm noodles hold up better after baking.
- Drain moisture from veggies. Mushrooms and zucchini release a lot of liquid, so cook them until most of it evaporates.
- Resting is key. Waiting before slicing keeps the lasagna neat and prevents it from falling apart.
Make-ahead, storage & freezing
You can assemble this lasagna a day ahead and refrigerate it before baking. Leftovers keep well in the fridge for 3-4 days, and you can freeze it (before or after baking) for up to 3 months. Reheat in the oven at 350°F until warmed through.
Serving ideas
I usually serve this with a simple arugula salad with lemon vinaigrette and some crusty garlic bread. If you want to make it feel like an Italian restaurant dinner at home, add a glass of Chianti or Sangiovese.
FAQ
Yes! With all the vegetables and beans, it's packed with fiber and nutrients. Using whole milk ricotta and cheese makes it filling without going overboard.
Absolutely. Just swap in gluten-free lasagna noodles or layer with thinly sliced zucchini or eggplant instead.
The trick is cooking the veggies until most of their liquid is gone. Also, let the lasagna rest before cutting-it sets the layers.
Yes. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Bake from frozen at 350°F, adding extra time as needed.
Recipes you may also like
📖 Recipe
Easy Vegetarian Lasagna Recipe – Perfect for Dinner
This easy vegetarian lasagna is packed with tender vegetables, creamy white sauce, and lots of cheese for a cozy, meatless dinner the whole family will love. It’s hearty, satisfying, and flexible for your favorite seasonal veggies or gluten-free needs.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 cups broccoli florets, chopped small
- 8 ounces cremini mushrooms, chopped small
- 1 zucchini, chopped small
- 2 cups baby spinach, chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 1 (15-ounce) can navy beans, drained and rinsed
- 4 tablespoons butter
- ½ cup all-purpose flour
- 3.5 cups whole milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup shredded parmesan cheese
- 9 to 12 fresh or dried lasagna noodles
- 1.5 cups whole milk ricotta cheese
- 2.5 cups shredded mozzarella cheese
- ½ cup shredded parmesan cheese
Instructions
- Preheat oven to 375°F.
- Warm olive oil in a large skillet over medium heat. Add onion and cook until softened. Stir in garlic and broccoli, cooking until bright green.
- Add mushrooms and zucchini. Cook 5–7 minutes until tender and liquid has evaporated. Season with salt, pepper, and red pepper flakes. Stir in spinach and navy beans. Cook 2 more minutes until spinach wilts.
- Meanwhile, boil noodles according to package directions for baked lasagna. Drain and rinse with cool water.
- In a pot, melt butter over medium heat. Whisk in flour to make a paste. Slowly whisk in milk. Add garlic powder, onion powder, parsley, basil, oregano, salt, and pepper. Simmer until thickened. Stir in parmesan.
- Spread ½ cup white sauce in a 9x13-inch baking dish. Layer noodles, ¾ cup ricotta, half the veggie mix, 1 cup mozzarella, and 1 cup sauce. Repeat once more.
- Top with final noodles, ½ cup mozzarella, and ½ cup parmesan.
- Bake uncovered for 30–35 minutes until cheese is melted and bubbly. Let rest 10–20 minutes before slicing.
Notes
Don't overcook noodles—slightly firm is better. Cook vegetables thoroughly to reduce moisture. Let lasagna rest before slicing for neat layers. Assemble a day ahead and refrigerate. Leftovers keep 3–4 days in fridge, freeze up to 3 months. Serve with arugula salad and crusty garlic bread.
Nutrition Information:
Serving Size:
1 sliceAmount Per Serving: Calories: 320Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 45mgSodium: 460mgCarbohydrates: 28gFiber: 4gSugar: 5gProtein: 15g
Comments
No Comments