Recipe

Quick Vegetable Lasagna

Rustic, homestyle veggie lasagna with a bright tomato sauce, creamy ricotta layers, and plenty of melty cheese. Weeknight-friendly, freezer-friendly, and flexible with whatever vegetables you have.

By Matt Campbell

•

4.8

A rustic vegetable lasagna in a ceramic baking dish with bubbling golden cheese and visible layers of zucchini, spinach, and tomato sauce on a wooden table

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There are two types of lasagna nights. The all-day, multiple-pots, “someone please do the dishes” lasagna. And the other kind, the one we are making today: rustic, homestyle, quick enough for a weeknight, and still the kind of cozy that makes you go back for a second square before you even sit down.

This veggie lasagna is built on a few things I will never apologize for: a tomato sauce that tastes bright (not flat), ricotta that is seasoned like it means it, and vegetables that actually bring flavor instead of turning into watery filler. We keep ingredients accessible, steps clear, and we do not chase perfection. We chase crisp edges, cheesy corners, and a pan that disappears fast.

Why It Works

Big homestyle flavor, low drama: jarred marinara gets a fast upgrade with garlic, tomato paste, and herbs.
No watery lasagna: a quick sauté drives off moisture so your slices hold together.
Flexible vegetables: use what you have, fresh or frozen, with simple swaps.
Perfect texture: tender noodles, creamy ricotta, and a golden cheese top with those crispy edge pieces everyone fights over.

Pairs Well With

Storage Tips

Refrigerator (best quality): Let the lasagna cool for about 30 to 60 minutes, then cover tightly or transfer slices to an airtight container and refrigerate promptly. Enjoy within up to 4 days for best quality.

Freezer (best for meal prep): Wrap individual slices in foil, then place in a freezer bag or container. Freeze up to 3 months for best quality.

Reheating:

Microwave: Cover and heat in 60 to 90 second bursts until hot. Add a spoonful of marinara if it looks dry.
Oven: Place in a baking dish, cover with foil, and warm at 350°F for 20 to 30 minutes. Uncover for the last 5 minutes to re-crisp the top.

Make-ahead tip: Assemble the lasagna up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 10 to 15 minutes to the covered bake time.

Allergen note: Contains dairy and egg.

Common Questions

Can I make this vegetable lasagna with no-boil noodles?

Yes. No-boil noodles work great here. Two tips: keep the sauce a little looser (stir 1/4 to 1/2 cup water into the sauce if you are using no-boil and your marinara is thick), and make sure the top noodle layer is fully covered with sauce so nothing dries out.

How do I keep vegetable lasagna from getting watery?

Two moves: sauté the vegetables until the moisture cooks off, and thaw and squeeze frozen spinach very dry. Also let the lasagna rest after baking so it sets up.

Can I add protein?

Absolutely. Stir in 1 can of drained rinsed chickpeas, or layer in cooked lentils. If you are not strictly vegetarian, browned Italian sausage is also a classic.

What vegetables work best?

Zucchini, mushrooms, spinach, bell pepper, and onion are my go-to. Eggplant, shredded carrots, kale, or even roasted butternut squash also play nice.

Can I make it gluten-free?

Use your favorite gluten-free lasagna noodles. Check package directions since some need extra sauce or a longer rest time.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large skillet
Mixing bowl
Wooden spoon or spatula
Measuring cups and spoons
Foil
Chef’s knife and cutting board

The first time I tried to make a “healthy” veggie lasagna, I did what a lot of us do. I piled in raw zucchini and called it a day. It baked up into a delicious tasting, slightly soupy situation that slid around the plate like it was trying to escape. This version is the redemption arc. We cook the vegetables first, season the ricotta like it is the main character, and we let the whole pan rest so it slices clean. It is still relaxed and friendly, but it shows up like it has plans.

Quick Vegetable Lasagna

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 20 minutes

Servings 8 servings

Ingredients

2 tablespoons olive oil, divided
1 yellow onion, diced
8 ounces cremini mushrooms, sliced
1 red bell pepper, diced
2 medium zucchini, sliced into thin half-moons
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
24 ounces marinara sauce (about 3 cups, or 1 (24-ounce) jar)
5 ounces baby spinach (or 10 ounces frozen spinach, thawed and squeezed very dry)
15 ounces whole-milk ricotta
1 large egg
1/2 cup grated Parmesan, divided
2 tablespoons chopped fresh parsley or basil (optional, but nice)
9 lasagna noodles (regular) or about 9 sheets no-boil, depending on brand and size
3 cups shredded mozzarella, divided
Optional: pinch of red pepper flakes
For no-boil noodles only (if needed): 1/4 to 1/2 cup water to loosen the sauce

Quick swaps: Cottage cheese can replace ricotta. Use provolone or fontina for part of the mozzarella. Add a layer of thinly sliced roasted eggplant if you have it.

Instructions

Heat the oven and prep the pan. Preheat to 375°F. Lightly oil a 9x13-inch baking dish.
Cook the noodles (if using regular). Boil lasagna noodles in salted water until just shy of al dente, then drain well. Lay flat on a sheet pan (or toss gently with a small drizzle of olive oil) so they do not stick together. If using no-boil noodles, skip this step.
Sauté the vegetables. In a large skillet over medium-high heat, add 1 tablespoon olive oil. Cook onion and mushrooms for 5 to 7 minutes until the mushrooms release their liquid and it mostly evaporates. Add bell pepper and zucchini and cook 6 to 8 minutes, stirring occasionally, until the zucchini looks a little softened and the pan is not pooling with moisture.
Build quick flavor in the sauce. Push vegetables to the sides. Add remaining 1 tablespoon olive oil, then garlic and tomato paste in the center. Stir for 30 seconds until fragrant. Add Italian seasoning, salt, pepper, and red pepper flakes if using. Pour in marinara and stir to combine. Simmer 2 minutes.
Add spinach. Stir in fresh spinach and cook just until wilted. If using frozen spinach, make sure it is thawed and squeezed very dry first, then stir it in and heat through. No-boil note: If using no-boil noodles and your sauce looks thick, stir in 1/4 to 1/2 cup water to loosen it. Taste the sauce and adjust salt if needed.
Mix the ricotta layer safely. In a bowl, combine ricotta, 1/4 cup Parmesan, and herbs if using. Season with a pinch of salt and pepper. Taste and adjust seasoning now. Then stir in the egg until combined.
Assemble (keep it rustic). Spread a thin layer of sauce in the bottom of the baking dish (about 1 cup). Add a layer of noodles (3). Spread half the ricotta mixture over the noodles. Sprinkle 1 cup mozzarella. Spoon on about 1 1/2 cups sauce. Repeat: noodles, remaining ricotta, 1 cup mozzarella, and another 1 1/2 cups sauce. Finish with the last noodle layer, then spread the remaining sauce over the top. Make sure the corners and edges are covered, especially if using no-boil noodles. Top with remaining mozzarella and the remaining 1/4 cup Parmesan.
Bake covered, then uncovered. Cover tightly with foil. To prevent cheese stick, lightly oil the foil or tent it so it is not touching the top. Bake 30 minutes. Uncover and bake 12 to 15 minutes more until bubbly and golden on top.
Rest before slicing. Let the lasagna rest 15 minutes. This is not optional if you want clean slices and less lava-cheese drama. No-boil doneness cue: after resting, a knife should slide easily through the center and the noodles should feel tender.
Serve. Finish with chopped herbs and a little extra Parmesan. Go for a corner piece if you know what is good for you.

A baked vegetable lasagna resting on a counter with a serving spoon nearby

Nutrition information is estimated.

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