Time to show off your farmers’ market haul. Whether you’re looking for a hearty side dish or a Meatless Monday supper, our best vegetable lasagna is sure to hit the spot. It’s hard to pass up a second serving of cheesy pasta, homemade marinara, and fresh-from-the-garden veggies. Head to your next potluck with this updated twist on a classic main and all the guests will want to learn how to make vegetarian lasagna. Our secret to how to make an extra-easy batch? No-boil noodles. Simply layer the ingredients in your baking dish, place it on the oven, and you’re minutes away from delicious veggie lasagna.

Southern Living


Jennifer Davick

Recipe Summary

30 mins
3 hrs 14 mins
3 hrs 44 mins
Makes 8 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°. Bake mushrooms,  zucchini, and garlic in a jelly-roll pan coated with cooking spray 12 to 14 minutes or until vegetables are crisp-tender. Stir halfway through. Repeat process with onion and bell peppers. Reduce oven temperature to 350°. Toss together vegetables and salt in a bowl.

  • Stir together egg, ricotta, 1/4 cup grated Parmesan cheese, and 1 1/2 cups shredded mozzarella cheese.

  • Spread 1 cup Basic Marinara Sauce in a 13- x 9-inch baking dish coated with cooking spray. Top with 3 noodles, 1 cup sauce, one-third of ricotta mixture, and one-third of vegetable mixture; repeat layers twice, beginning with 3 noodles. Top with remaining noodles and 1 cup sauce. Sprinkle with remaining 1/4 cup grated Parmesan and 1/2 cup shredded mozzarella.

  • Bake, covered, at 350° for 45 minutes. 

  • Uncover and bake 10 to 15 more minutes or until cheese is melted and golden. Let stand 10 minutes.

Chef's Notes

Note: We tested with Ronzoni Oven Ready Lasagna.