Best Vegetarian Lasagna

This vegetarian lasagna recipe is my favorite dish to make for family and friends! Filled with savory roasted vegetables, it's healthy and delicious.

Best vegetarian lasagna

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 Ricotta in a food processor

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!

Boiling noodles

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.

Layering noodles onto vegetables and marinara sauce

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!

Vegetarian lasagna recipe

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!

Veggie lasagna

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.

Vegetarian Lasagna

More Favorite Pasta Recipes

If you love this vegetarian lasagna, try one of these favorite pasta recipes next:


5.0 from 11 reviews

Best Vegetarian Lasagna

 
The best roasted vegetable lasagna recipe! This easy, homemade vegetarian lasagna is packed with leeks, fennel, zucchini, tomatoes, mushrooms, kale, and more!
Author:
Recipe type: Main dish
Serves: 8
Ingredients
For the roasted vegetables
    (Total yield: 5 heaping cups chopped raw veggies)
    • 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
    Creamy tofu-basil "ricotta" filling
    • 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
    For the lasagna
    • 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
    Instructions
    1. 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.
    2. 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.
    3. In a large pot of salted boiling water, prepare the noodles according to the package directions, cooking until al dente.
    4. 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.
    5. 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.
    Notes
    *Note: do not use no-boil lasagna noodles.

    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,

    66 comments

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    Rate this recipe (after making it):  

    1. Giovanna
      04.15.2018

      How much ricotta do I add?

      • Jeanine Donofrio
        04.15.2018

        none, the filling is a creamy ricotta-like filling made with tofu 🙂

    2. Mary Denis
      04.15.2018

      Curious -I might wanna try this!
      I know I’m not fond of zucchini, so that would be omitted straight off, my other concern is fennel …that it might have that licorice taste …that I’m also not very fond of!

      • Jeanine Donofrio
        04.15.2018

        Hi Mary, you can use vegetables that you are fond of – just try to make the total amount of chopped raw vegetables about 5 cups. You could increase the amount of mushrooms, or use chopped red bell pepper, for example, instead. Hope that helps!

    3. beth
      04.15.2018

      This looks delicious! I’ve been trying to find a solid vegetarian lasagna recipe, and this fits the bill perfectly. Can’t wait to try it, thanks!

      • Jeanine Donofrio
        04.20.2018

        I hope you enjoy it!!

    4. Kathryn
      04.16.2018

      This looks perfect and I love that it can be customised to personal tastes and whatever is in season. I love that Staub dish too!

      • Jeanine Donofrio
        04.20.2018

        ha, I’m quite obsessed with that dish too :). I hope you love the lasagna!

    5. Laura
      04.16.2018

      Hi, Jeanine —

      I love that you made a vegan ricotta. Do you think I could make the whole thing vegan by just leaving the cheese off the top? Or would you recommend something else?

      Thanks!

      • Jeanine Donofrio
        04.20.2018

        Hi Laura, you can leave the cheese off the top, no need to substitute (the ricotta is rich enough on it’s own). Just cover the pan with foil and bake it for less time so that the noodles don’t dry out. Hope that helps!

        • Laura
          04.25.2018

          Thanks so much! I’m excited to try it soon!

        • Kay Lee from loveandlemons
          04.25.2018

          Have you ever tried using the vegan “cheese”? I wonder if it melts as well as real cheese. I need vegan recipes for a grandson.

          • Fredrick
            09.30.2018

            I love this recipe, and I make it all the time as a vegan entree, leaving out the cheese altogether. I double the sauce, and the flavor balance is fabulous with everything else just as written.

            • Jeanine Donofrio
              10.02.2018

              Hi Fredrick, I’m so so happy to hear that you love it so much!

    6. Well you can bet that I will be trying this! I’m not a lasagna fan usually and I think that’s because it’s always so heavy and enriched in a little too much cheese. However, this creation seems to be the opposite and I cannot wait to try it this week 🙂

      http://www.beingisabella.com

      • Jeanine Donofrio
        04.20.2018

        This one is a little bit lighter, I hope you enjoy!!

    7. Gaby Dalkin
      04.16.2018

      Sunday nights aren’t complete without a filling dinner like this 🙂

    8. Alise from voguevegetarian.com
      04.17.2018

      This was SO good and flavorful. I made it last night and it tops my list for favorite lasagna! I followed the recipe exactly other than only using 9 noodles (because I didn’t overlap them as shown) and added more garlic to the “ricotta”. Your tofu ricotta is perfectly balanced and so delicious! I saved some of the leftovers (didn’t need it all) for dipping veggies into. It really tastes like creamy ricotta, better even! Brilliant recipe!

      • Jeanine Donofrio
        04.20.2018

        HI Alise, I’m so glad you loved it! Thanks for taking a minute to come back and let me know!!

    9. nice ingredients, I usually don’t put all of these together in anything, a lasagna is a good place to start, so thank you for this very creative recipe!

      • Jeanine Donofrio
        04.20.2018

        thanks Sabrina!

    10. Lucy
      04.19.2018

      Looks amazing! Would it hold up if you prepped one or two days in advance and then kept in the fridge until ready to bake?

      • Jeanine Donofrio
        04.20.2018

        hmm… I’m not sure. I *think* it would be fine, but I haven’t actually tried. The reheated leftovers were delicious all week though 🙂

        • Jeanette
          10.20.2018

          I made it two days ahead of time and it was delicious!

          Do you have any idea about the calories? Thanks so much!

          • Jeanine Donofrio
            10.21.2018

            I’m so glad you loved it! I don’t count calories, so I’m not sure (it takes the joy out of healthy eating for me).

    11. Julie
      04.19.2018

      Made this tonight because (oddly enough) I had most of the veggies on hand; it was delicious! Not too heavy, lots of veggies – just right. I cut the tofu in half because I don’t like a lot of “ricotta” filling in my lasagne and used regular shredded motz because I had that on hand too. Thanks for a great recipe, I just started following your blog and I’m glad I did!

      • Jeanine Donofrio
        04.20.2018

        I’m so glad you loved it! Welcome!!

    12. Maureen
      04.22.2018

      Can you use the no-cook lasagna noodles?

    13. Billy Parisi
      04.26.2018

      Is there anything more comforting than lasagna? This looks incredible!

    14. Susan
      05.09.2018

      Made this last night, it was delicious!

    15. Am going to make this lasagna soon! I have been switching to more meatless meals and am very excited to try this. Will let you know how it turns out. Great blog

      • Jeanine Donofrio
        05.19.2018

        Thanks Jill, I hope you enjoy the recipe!

    16. Karen
      09.05.2018

      Love your lasagna pan, what brand is it and where can I find it?

    17. Harki
      09.08.2018

      Does anyone happen to know the Nutritional Facts of this recipe? Can’t wait to try it!!

    18. Terri W
      10.02.2018

      Thank you for sharing. I love this recipe! I’m getting ready to prepare it for a big group so it’ll be interesting to hear what the comments from carnivores will be. 😊. I’m not vegan but I prefer this mock ricotta to real ricotta. It’s now my go to veggie lasagna!

      • Jeanine Donofrio
        10.03.2018

        Ha, I think the key is to not tell them it’s tofu 🙂

    19. Sarah
      10.09.2018

      I was wild and made a weeknight version of this with spinach, mushrooms, zucchini, and leeks (of course!). I used no-boil noodles, which were a bit dry and chewy on the edges. Any advise? I am going to try it again (on a Sunday, so I can roast the veggies) with Chao cheese and covering the lassagne with foil for the last five minutes in the oven.

      • Jeanine Donofrio
        10.10.2018

        Hi Sarah, I’d boil the noodles. In my experience, no-boil noodles have only worked with very cheesy lasagnas that bake for at least 45 minutes so that the moisture from the cheese has time to cook the noodles. Because of the tofu filling, this one has a shorter bake time, so I’d definitely recommend cooking the noodles through before assembling. Hope that helps!

        • Sarah
          12.25.2018

          Hey there. This was my 2018 Christmas Lasagna! Boiling the noodles makes a huge difference. I opted for dry basil given the time of year, eggplant for the zucchini, and vegan cheese. Wonderful recipe for a lazy afternoon – thank you.

          • Jeanine Donofrio
            12.27.2018

            Yay, I’m so glad that it worked better boiling the noodles 🙂

        • Angelique Cooper
          11.13.2019

          I know this is a year later .
          This recipe is wonderful!
          Just want to add that boiling no boil noodles is no good.
          They stuck together like nobody’s business.
          I’ll make this again with boil first noodles-because you are right- the no boil noodles if cooked as directed soak up so much liquid.
          Thanks for the great recipe- just thought I’d pass my experience along.

    20. Victoria Watts
      10.15.2018

      This recipe turned out amazing! I did sub in ricotta cheese instead of the tofu but just out of personal preference! Will make this recipe many times more

      • Jeanine Donofrio
        10.15.2018

        Hi Victoria, I’m so glad you loved it!! Thanks for coming back to let me know – it makes my day!

    21. Amy
      01.01.2019

      This recipe is so good. I actually made this for my parents for Christmas dinner. It was perfect because it could be assembled and put in the oven ahead of time which left lots of visiting time for me when they arrived. I found out my dad was really worried about it— to him lasagna has meat sauce. There’s no other way. I hadn’t even revealed that it was vegan (I used a vegan cheese that melts and browns on top— not necessary to have that top layer if you want to keep all vegan but it was delicious). Well, my mom had seconds, my dad said he would have again, and my husband and I have a new favorite recipe. Seriously, I plan on making this one a lot— probably my favorite lasagna recipe I’ve had. Thanks so much, Jeanine!

      • Jeanine Donofrio
        01.02.2019

        Hi Amy, ooh, I’m so glad it was such a hit with the whole family! 🙂

    22. meg
      01.02.2019

      Would this freeze well? I know lasagna does in general, but I’ve never worked with tofu ricotta. I would love to make it but I cook just for me. Thanks!

      • Jeanine Donofrio
        01.02.2019

        Hi Meg, it does freeze well! I stored leftover slices in freezer-safe glass containers. I hope you enjoy!

    23. Zully
      01.05.2019

      Dear J.,
      Yesterday I came across your veggie lasagna on the net, went to the store and got me all ingredients. Today I made it, and it came out delicious! I was a little esceptical about the “tofu-ricotta” but it tastes awesome! And, you just answered my question on the previous post. I’ll freeze my leftovers. Thank you!!
      Zully

      • Jeanine Donofrio
        01.06.2019

        Hi Zully, I’m glad you loved the lasagna (and even the tofu!). Thanks for coming back to let me know 🙂

    24. HeatherSeattle
      01.07.2019

      I just wanted to let you know how much i LOVED this recipe!!! I had some Kite Hill ricotta on hand so i just used that instead of the tofu (but i’ve made tofu ricotta before with success!) and added the basil and crushed red pepper flakes to it and omg it was all so good. will DEFINITELY be making this recipe again! Thank you!!! I have one question though – i’m already thinking of making it again – could you assemble and freeze and thaw & bake or would you assemble, bake & freeze?

      • Jeanine Donofrio
        01.07.2019

        Hi Heather! I’m so glad you loved it! I haven’t tried assembling it and freezing it before baking – I *think* it should work, because most lasagnas freeze well like that… if you try it, can you let me know how it goes?

    25. Waldo
      01.14.2019

      I don’t normally review recipes but just made this yesterday and ate tonight for dinner. Loved it!!! Did not miss the ricotta cheese at all. The tofu ricotta was very rich. My only change was using some homemade basil pesto in the “tofu ricotta” since it is winter and fresh basil is a site for sore eyes at the grocery store. I just hope my husband does not like it so I get all of the leftovers, but I am not optimistic on that one!

    26. Jen
      02.08.2019

      Tried this recipe tonight in a 9×9 pan with Rao’s sauce and whole wheat no boil noodles. My husband and I are not vegan so he was skeptical of the tofu ricotta. We were both pleasantly surprised. Next time I think I will even skip the milk cheeses I added to the top, they really weren’t necessary with the tasty ricotta. I will definitely make this again 🤤

    27. Harita
      03.10.2019

      Can you please leave a link to the Staub dish?

    28. jkang
      06.03.2019

      Just made this – great recipe! Love all the veggies. Biggest surprise was the “ricotta” filling. Kids loved it- more than regular ricotta cheese. I thought the consistency of the tofu mixture was great- I’d use it as a spread as well. Had a hummus like quality. Looking forward to trying more of your recipes!

      • Jeanine Donofrio
        06.07.2019

        Oh, I’m so glad to hear that you and your family loved it so much!

    29. Haley
      06.30.2019

      I’ve made this for both my non-vegetarian boyfriend and family. It was a huge hit! Used vegan cheese instead of mozzarella, and the jarred marinara I had on-hand. Turned out awesome. Thanks for the delish recipe 🙂

      • Jeanine Donofrio
        07.10.2019

        I’m so glad it was a hit!!

    30. AJ
      11.04.2019

      Possible to add a drop of two of liquid smoke to the tofu-ricotta to make a smoky flavor and in-place of the smoked mozzarella? I only have normal mozzarella on hand (didnt know there was smoked mozzarella) but love the idea of a smoky cheese/smoky lasagna.
      Thanks!

      • Jeanine Donofrio
        11.04.2019

        Hi AJ, I personally don’t love the artificial taste of liquid smoke and I think regular mozzarella would be just fine! You could also try adding a pinch of smoked paprika to your marinara if you really wanted a touch of smoky flavor. Hope that helps!

    31. Chantal
      01.23.2020

      Do you really need the nutritional yeast in the tofu filling? If so, what is the difference between active dry yeast and nutritional yeast?

      • Jeanine Donofrio
        01.24.2020

        Hi Chantal, you can skip it if you want. Nutritional yeast is deactivated yeast that has a slight cheesy flavor. It’s often added to non-dairy creamy recipes, but this recipe will be fine without it. Active dry yeast is totally different.

    A food blog with fresh, zesty recipes.
    Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

    Hello, we're Jeanine and Jack.

    We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.