Easy Weeknight Veggie Lasagna With Creamy Ricotta

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This crowd-pleasing vegetarian lasagna offers a hearty and flavorful alternative to the classic meat version. Layers of tender noodles, creamy ricotta cheese, and a vibrant tomato sauce create a satisfying and comforting dish.

Here’s everything you’ll need to whip up this easy vegetarian lasagna recipe:

Easy Vegetable Lasagna
Easy Vegetable Lasagna


1 tablespoon olive oil

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced (optional)
  • 1 yellow squash, diced (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 box (9 ounces) lasagna noodles (no-cook variety recommended)
  • 15 ounces container ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley (optional)

  • Directions:

    1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.

    2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, bell pepper (if using), and yellow squash (if using) and cook for another 2-3 minutes, or until softened.

    3. Stir in crushed tomatoes, diced tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally, to thicken the sauce.

    4. While the sauce simmers, prepare the ricotta cheese mixture. In a medium bowl, combine ricotta cheese, Parmesan cheese, and parsley (if using). Season with salt and pepper to taste.

    5. Assemble the lasagna: Spread a thin layer of sauce over the bottom of the prepared baking dish. Top with a single layer of lasagna noodles. Spread half of the ricotta cheese mixture evenly over the noodles. Add another layer of sauce, then top with half of the remaining lasagna noodles. Spread the remaining ricotta cheese mixture over the noodles. Top with the remaining sauce.

    6. Cover the baking dish loosely with foil. Bake for 30 minutes. Remove foil and continue baking for another 15-20 minutes, or until the lasagna is bubbly and the noodles are tender. Let cool for at least 10 minutes before serving.

    Nutrition Facts (per serving):

    Serving size: 1 slice (based on 8 servings)

    Calories: 450

  • Fat: 20g
  • Saturated Fat: 8g
  • Cholesterol: 30mg
  • Sodium: 500mg
  • Carbohydrates: 50g
  • Fiber: 4g
  • Sugar: 10g
  • Protein: 20g

  • Please note: This is an approximate nutritional calculation and may vary depending on the specific ingredients used.


    This easy vegetarian lasagna is a delicious and satisfying meal that’s perfect for weeknight dinners or potlucks. With its simple ingredients and straightforward instructions, this recipe is sure to become a family favorite. Plus, it’s a great way to incorporate more vegetables into your diet.


    1. Can I use a different type of cheese instead of ricotta?

    Yes, you can substitute cottage cheese, mozzarella cheese, or a combination of both for the ricotta cheese. However, keep in mind that the texture and flavor of the lasagna will be slightly different.

    2. What can I do if I don’t have no-cook lasagna noodles?

    If you don’t have no-cook lasagna noodles, you can use regular lasagna noodles. However, you’ll need to precook them according to package instructions before assembling the lasagna.

    3. Can I make this recipe ahead of time?

    Yes, you can assemble the lasagna up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, preheat the oven and bake the lasagna according to the instructions, adding an additional 10-15 minutes to the baking time.

    4. How can I make this recipe gluten-free?

    Use gluten-free lasagna noodles and ensure all other ingredients are gluten-free certified.

    5. What can I serve with vegetarian lasagna?