Best Vegetable Lasagna

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

This layered masterpiece features tender roasted vegetables, rich tomato sauce, and a velvety ricotta blend. It's the most satisfying vegetarian meal that's both elegant and effortless. This italian-inspired vegetarian ready in about 75 minutes pairs (no-boil) lasagna noodles, (240g) ricotta cheese, (50g) grated Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 (no-boil) lasagna noodles
• 1 cup (240g) ricotta cheese
• 1/2 cup (50g) grated Parmesan cheese
• 1 large eggs
• 1/4 cup (15g) fresh parsley
• 2 cups (250g) mushrooms
• 2 cups (200g) zucchini
• 2 cups (200g) bell peppers
• 2 cloves garlic
• 1/4 cup (60ml) olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 2 cups (500g) marinara sauce
• 2 cups (225g) shredded mozzarella cheese

Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a medium bowl, combine 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1 large egg, and 1/4 cup chopped parsley; mix until smooth.
2. Step 2: In a large skillet over medium heat, heat 1/4 cup olive oil. Add 2 cloves minced garlic and cook for 1 minute until fragrant. Add 2 cups sliced mushrooms, 2 cups chopped zucchini, 2 cups chopped bell peppers, 1/2 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes. Cook for 10 minutes, stirring occasionally, until vegetables are tender and slightly browned.
3. Step 3: Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13-inch baking dish. Place 4 lasagna noodles in a single layer on top of the sauce.
4. Step 4: Spread half of the ricotta mixture evenly over the noodles, then layer half of the vegetable mixture on top. Top with another 4 noodles, then spread the remaining marinara sauce, followed by the remaining ricotta mixture and vegetable mixture.
5. Step 5: Place the final 4 noodles on top, then spread the remaining marinara sauce over the top. Sprinkle 2 cups shredded mozzarella cheese evenly over the top.
6. Step 6: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden. Let rest for 10 minutes before slicing.