This vegetarian lasagna recipe is my favorite dish to make for family and friends! Filled with savory roasted vegetables, it's healthy and delicious.
Vegetarian lasagna was the first big dinner that I learned to make. Even way back in college, veggie lasagna would always be the main event when I made a meal for a group. Nowadays, I still make it anytime I’m serving a crowd, and I love it as a Sunday supper because I can put that day’s farmers market haul to good use. It’s easy, foolproof, and fun to make, and who doesn’t love to share stories at the table over red sauce and pasta?!
I’m not sure why it took me so long to get a great vegetarian lasagna recipe on the site, but now that it’s here, we’re obsessed! This veggie lasagna recipe is savory and satisfying, filled with loads of roasted veggies, a creamy tofu-basil ricotta, noodles, and plenty of marinara sauce. I think you’re going to love it!
Vegetarian Lasagna Recipe Components
My veggie lasagna recipe includes these essential components:
- Roasted vegetables – The caramelized roasted veggies really amp up the flavor in this hearty vegetarian dish. The vegetables cook down as they roast, so a LOT of them can fit in this recipe. I start with over 5 cups of chopped vegetables, and I sprinkle in some chopped kale for good measure! Feel free to swap in whatever veggies you have on hand. I used mushrooms, zucchini, cherry tomatoes, fennel, and carrots, but yellow squash, broccoli, eggplant, and/or bell pepper would also be delicious.
- Tofu-basil ricotta – This dairy-free substitute for ricotta cheese is so yummy that no one will know that they’re eating tofu – promise! I layer the ricotta mixture in between the lasagna noodles, and I top the whole thing with grated mozzarella. Of course, a sprinkle of Parmesan cheese would be fantastic here as well.
- Lasagna noodles – Don’t use no-boil lasagna noodles in this recipe. Because the veggies are cooked ahead of time and the tofu mixture takes the place of cheese, there’s no need to bake this dish for as long as you would a traditional lasagna recipe. As a result, no-boil noodles won’t cook through.
- Marinara sauce – I like to make mine from scratch or use jarred Bertolli® Organic Fire Roasted Garlic Marinara. Yum!
How to Make Vegetarian Lasagna
Making this vegetarian lasagna is easy! Here’s what you need to do:
First, roast the vegetables. Toss them with olive oil, salt, and pepper, and bake until they’re golden brown and tender.
While the vegetables roast, make the tofu ricotta. Crumble the tofu into a food processor along with the nutritional yeast, lemon zest and juice, red pepper flakes, oregano, olive oil, garlic, salt, and pepper. Process until creamy, and then pulse in a big handful of fresh basil leaves.
Then, cook the noodles in a large pot of salted boiling water until they’re al dente.
When these components are ready, layer everything together! Spread a layer of tomato sauce at the bottom of a large baking dish. Top it with a layer of noodles, followed by the ricotta mixture, roasted vegetables, chopped kale, and more sauce. Repeat the layers, finishing with a final layer of noodles and sauce. Sprinkle the whole thing with grated mozzarella cheese, and bake!
Bake the lasagna until the cheese on top is browned and bubbling, 25 to 30 minutes. Check the lasagna halfway through the cooking time. If the cheese is too brown, cover it with foil and bake it for the remaining time.
Then, remove it from the oven and let it rest for 20 minutes before slicing and serving. Enjoy!
What to Serve with Veggie Lasagna
This vegetarian lasagna is delicious on its own, but it also pairs well with all sorts of healthy side dishes. Serve it with a Caesar, kale, or green salad or a veggie side dish like roasted Brussels sprouts, roasted cauliflower, or lemon green beans. It would also be fantastic with a slice of homemade focaccia bread.
Store any leftovers in the fridge for up to 4 days, or freeze them for up to a month! I like to freeze individual slices for quick lunches during the week.
More Favorite Pasta Recipes
If you love this vegetarian lasagna, try one of these favorite pasta recipes next:
- Easy Baked Ziti
- Homemade Mac and Cheese
- Linguine with Lemon and Tomatoes
- Creamy Vegan Pasta
- Roasted Vegetable Pasta
Best Vegetarian Lasagna
- 1 large leek, halved, white and light green parts coarsely chopped and rinsed well
- ½ medium red onion, chopped into ½-inch pieces
- 1 fennel bulb, chopped into ½-inch pieces
- 2 carrots, slice into thin rounds
- 8 ounces cremini mushrooms, stems trimmed, sliced in half
- 1 zucchini, sliced into ¼-inch thick half moons
- 12 cherry tomatoes (left whole)
- extra-virgin olive oil, for drizzling
- sea salt and freshly ground black pepper
- 23-ounces extra firm tofu, drained and patted dry
- ¼ cup nutritional yeast
- juice and zest of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove
- 1 teaspoon oregano
- ¼ teaspoon red pepper flakes
- 1 teaspoon sea salt
- freshly ground black pepper, to taste
- ½ cup loose-packed fresh basil
- 12 lasagna noodles*
- 1 jar (24-ounce) Bertolli® Organic Marinara or Homemade Marinara
- 1 packed cup chopped kale
- 2 cups grated smoked mozzarella cheese
- sliced basil, for garnish
- Roast the vegetables: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the vegetables on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast for 20 to 25 minutes or until golden brown and soft. Remove the vegetables from the oven and reduce the oven heat to 375°F.
- Make the tofu ricotta: Break the tofu apart and place it in a food processor along with the nutritional yeast, lemon juice and zest, olive oil, garlic, oregano, red pepper flakes, salt, and pepper and process until creamy. Add the basil and pulse until incorporated.
- In a large pot of salted boiling water, prepare the noodles according to the package directions, cooking until al dente.
- Assemble the lasagna: Drizzle the bottom of an 8x12 or 9x13 pan with olive oil. Spread 1 cup of the marinara sauce into the bottom of the baking dish and layer with 4 lasagna noodles. Spread with half of the tofu-ricotta mixture, half of the roasted vegetables, half of the chopped kale, and ⅔ cup of sauce. Add the next layer of 4 noodles and top with the remaining tofu-ricotta, the remaining roasted vegetables, remaining kale, and ⅔ cup of sauce. Top with the last layer of noodles, the remaining sauce, and the shredded cheese. Drizzle with olive oil.
- Bake at 375° for 25 to 30 minutes or until browned and bubbly. Check half way through the cooking time and if the cheese is becoming too browned, cover it loosely with foil. Remove the lasagna from the oven and let it sit for 20 minutes before slicing. Garnish with sliced basil.
This post is in partnership with Bertolli®, thanks for supporting the sponsors that keep us cooking! For more saucy Sunday Supper ideas, check out the recipes here,