Vegetarian lasagna recipe (vegetable lasagna)

July 21, 2026

Vegetarian lasagna recipe made with tons of vegetables but full of flavor and nutrients. This vegetable lasagna recipe is easy to make with simple ingredients like tomatoes, mixed vegetables, lasagna noodles, béchamel sauce and cheese. Easy recipe to make for a weeknight dinner.

Vegetarian lasagna

Lasagna is one of the most requested recipes when it comes to delicious belly. Finally got the chance to make it last week for dinner. It turned out perfect, no one missed the meat in there. The combination of vegetables is perfect in the dish.

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Spinach, Mushroom and Broccoli Lasagna is a family favorite pasta dish and this one is added to my vegetarian lasagna list. This vegetarian cheese lasagna is a classic combination and it worked pretty well.

About vegetarian lasagna

Vegetarian lasagna, also known as vegetable lasagna, is a baked pasta dish loaded with tomato-flavored vegetable filling and béchemal sauce. Mozzarella cheese is sprinkled between the layers, which acts as a glue and creates a cheesy lasagna.

If you are looking for a healthy vegetarian version of lasagna noodles, then this is the answer. You can easily sneak tons of vegetables into the baked pasta dish.

When using vegetables, be generous with mushrooms and spinach which add flavor to the pasta.

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I’ve made a variety of lasagnas on this blog before, but the only variation about this dish is this. I used regular lasagna sheets which need to be precooked before assembling.

Honestly, I found it quite difficult to cook the lasagna without it sticking together. I therefore recommend that you use ready-made lasagna which will make your life much easier.

You can customize the vegetables you add to this dish. Be creative and use whatever you have in your fridge.

This baked vegetarian pasta dish is very easy to prepare. You can assemble it in the morning and store it covered in the refrigerator. When you’re ready to serve, you can cook and enjoy.

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Ingredients

  • Olive Oil – I made this whole dish in olive oil. Even for the béchamel sauce, I used olive oil.
  • Garlic and onions – Garlic is added when preparing the white sauce and vegetable garnish. For the vegetarian topping I also used onions.
  • Vegetables – green beans, carrots, cabbage, mushrooms, spinach are used for vegetables.
  • Tomato puree – you can use canned crushed tomatoes or make fresh tomato puree. Instead of tomato puree, you can add pasta sauce or marinara.
  • Seasonings – Chili flakes, garlic powder, Italian seasoning, salt and sugar are the seasonings used in the vegetarian topping and white sauce.
  • Plain flour – plain AP flour is used to make the béchamel sauce. You can use wheat flour instead of regular flour.
  • Milk – I prefer to use cold milk to prepare béchamel sauce, cold milk helps avoid lumps.
  • Cheese – mozzarella cheese is used in lasagna layers and in the filling. It acts like a glue.
  • Lasagna Pasta – I used regular lasagna noodles that you have to cook yourself.

Step by step photos

Vegetable filling

1) Start by preparing the vegetable filling. Heat the olive oil in a pan, add the garlic and onions. Saute for a minute.

2) Add all the vegetables except the spinach and cook for 7 to 8 minutes. stir-fry until raw smell escapes.

3) Now add salt, sugar, Italian seasoning, garlic powder, red pepper flakes and mix well.

4) Now pour in the tomato puree and mix well.

5) Cook for another 6-8 minutes until the vegetable mixture is cooked.

6) Add the chopped spinach and cook for 3 minutes until the spinach is wilted and the mixture becomes thick with very little liquid.

7) Taste and adjust the seasoning. This is your vegetable topping. Cancel.

Béchamel Sauce (White Sauce)

8) Now prepare the white sauce. Heat the olive oil in a saucepan. Add the garlic and sauté for 30 seconds.

9) Now add the flour and stir for 2 minutes until the raw smell of the flour is cooked.

10)Add salt, sugar, Italian seasoning and red pepper flakes. Stir to combine.

11) Now pour in the cold milk and mix well until no lumps remain.

12) Mix with a whisk and cook until the sauce thickens. The sauce should cover the back of the spoon, when you draw a line it should stay intact. The béchamel sauce is ready.

Cook lasagna sheets

13) Now cook your lasagna sheets, boil plenty of water, add salt and drop the lasagna sheets one by one into the boiling water and cook for 6 minutes or according to the package directions.

14) Continue to mix so that the pasta sheets do not stick together. Remove the sheet of dough from the water and place it on a greased plate. The pasta therefore does not stick to the plate.

Assembling and cooking lasagna

15) Preheat oven to 200 degrees C (400 degrees F). And collect everything you need to assemble the pasta.

16) Now take the baking dish and pour ¼ of the vegetarian filling at the bottom.

17) Place 3 sheets of cooked lasagna on the vegetables. Now add ¼ of the vegetable filling.

18) Pour ¼ béchamel sauce. Add ½ cup grated cheese.

19) Place 3 other cooked lasagna sheets on top.

20) Repeat this until you get to the top. Place the last 3 lasagna sheets.

21) Top with béchamel sauce and sprinkle evenly with mozzarella cheese.

22) Cover the pan with aluminum foil. Put it in the oven and bake for 45 minutes. The last 5 minutes, increase the temperature to 250 degrees C. Set the oven to grill mode and grill for 3 to 5 minutes. The top will become bubbly and golden.

23) Take it out of the oven and let it rest for 30 minutes before slicing and serving.

📖 Get the recipe

Vegetarian lasagna recipe (vegetable lasagna)

Vegetarian lasagna recipe made with tons of vegetables but full of flavor and nutrients. This vegetable lasagna recipe is easy to make with simple ingredients like tomatoes, mixed vegetables, lasagna noodles, béchamel sauce and cheese. Easy recipe to make for a weeknight dinner.

Preparation time 15 minutes

Cooking time 1 hour 30 minutes

0 minutes

Total duration 1 hour 45 minutes

Course Main course

Kitchen Italian

Servings 6 servings

Calories 621 kilocalories

Instructions

  • Start by preparing the vegetable filling. Heat the olive oil in a pan, add the garlic and onions. Saute for a minute.

  • Add all vegetables except spinach and cook 7 to 8 minutes. stir-fry until raw smell escapes.

  • Now add salt, sugar, Italian seasoning, garlic powder, red pepper flakes and mix well. Now pour in the tomato puree and mix well. Cook for another 6 to 8 minutes until the vegetable mixture is cooked.

  • Add the chopped spinach and cook for 3 minutes until the spinach is wilted and the mixture becomes thick with very little liquid. Taste and adjust the seasoning. This is your vegetable topping. Cancel.

  • Now prepare the white sauce. Heat the olive oil in a saucepan. Add the garlic and sauté for 30 seconds. Now add the flour and stir for 2 minutes until the raw smell of the flour is cooked.

  • Add salt, sugar, Italian seasoning and red pepper flakes. Stir to combine. Now pour in the cold milk and mix well until no lumps remain.

  • Use a whisk to mix and cook until the sauce thickens. The sauce should cover the back of the spoon, when you draw a line it should stay intact. The béchamel sauce is ready.

  • Now cook your lasagna sheets, boil plenty of water, add salt and place the lasagna noodles one by one in the boiling water and cook for 6 minutes.

  • Keep mixing in between so the pasta sheets don’t stick together. Remove the sheet of dough from the water and place it on a greased plate. The pasta therefore does not stick to the plate.

  • Preheat the oven to 200 degrees C (400 degrees F).

  • Now take the baking dish and pour ¼ of the vegetarian filling into the bottom. Arrange 3 sheets of cooked lasagna on the vegetables.

  • Now add ¼ of the vegetable filling. Pour in ¼ of the béchamel sauce. Add ½ cup grated cheese. Arrange 3 other sheets of cooked lasagna on top.

  • Repeat this until you get to the top. Place the last 3 lasagna sheets, top with béchamel sauce and sprinkle evenly with mozzarella cheese.

  • Cover the pan with foil. Put it in the oven and bake for 45 minutes.

  • The last 5 minutes, increase the temperature to 250 degrees C. Set the oven to grill mode and grill for 3 to 5 minutes. The top will become bubbly and golden.

  • Remove from the oven and let rest for 30 minutes before slicing and serving.

Nutrition

Nutrition Facts

Vegetarian lasagna recipe (vegetable lasagna)

Amount per serving

% daily value*

*Percent Daily Values ​​are based on a 2,000 calorie diet.

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