Vegetable Lasagna

This post may include external or affiliate links. Please see our affiliate disclaimer.

Whenever the weather turns chilly, I immediately crave a big tray of my favorite comfort food — fresh Vegetarian Lasagna! The bubbly marinara sauce, gooey cheese, and flavorful vegetable medley are irresistible to me. I used to think that a good lasagna took a lot of work, but now I know it doesn’t have to. This recipe is not only easy to make, but it’s also a reliable crowd-pleasing dinner. If you want to get really fancy, be sure to serve this with The Perfect Dinner Side Salad and a loaf of fresh garlic bread.

Whether this is the first lasagna you’ve ever made or you’re a lasagna master, you are sure to enjoy this recipe! When you make it, be sure to tag and use the hashtag #sweetpealiving to share it!

Vegetable Lasagna

Sweet Pea Living
A crowd-pleasing lasagna packed with gooey cheese, bubbling marinara sauce, and a delicious medley of fresh vegetables!
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 8 servings
Calories 362 kcal


  • 2 medium eggplants sliced into long, ¼" layers
  • kosher salt
  • 15 oz ricotta cheese
  • 1 medium egg
  • 1 tbsp olive oil extra virgin
  • 1 yellow onion diced
  • 3 garlic cloves minced
  • 2 medium zucchini shredded
  • 1 cup carrots diced
  • 1 cup cremini mushrooms diced
  • cups baby spinach roughly chopped
  • salt to taste
  • ground black pepper to taste
  • ½ cup fresh basil chopped
  • 1 cup mozzarella cheese shredded
  • 1 cup parmesan cheese grated
  • 36 oz of your favorite marinara sauce
  • 4 lasagna noodles


  • Line a baking pan with paper towels. Lay eggplant slices on paper towels. Season both sides with salt and let sit for 20 minutes.
  • Pat each slice of eggplant dry with a paper towel. Remove the paper towels and return the eggplant slices to the pan. Bake for 20 minutes, turning over after 10 minutes.
  • Whisk together ricotta and egg in a small bowl until smooth. Set aside.
  • In a large non-stick skillet, heat the olive oil over medium-high heat. Add the onion, garlic, zucchini, carrots, mushrooms, and spinach. Cook until veggies are soft and tender, about 5 minutes. Add salt, pepper, and fresh basil (to taste). Remove from heat.
  • Spread a thin layer of marinara sauce on the bottom of a greased 9 x 13 inch casserole dish.
  • On top of the sauce, create a layer of eggplant noodles so that they cover the surface area of the pan. On top of the eggplant, spread a thin layer of marinara sauce. Then layer ½ of the sauteed veggies, ½ of the ricotta mixture, and ½ cup of mozzarella cheese.
  • Create another layer of eggplant noodles. On top of the eggplant, spread a thin layer of marinara sauce. Then layer ½ of the sauteed veggies, ½ of the ricotta mixture, and ½ cup of mozzarella cheese.
  • Layer lasagna noodles on top of the mozzarella cheese. Top with marinara sauce and Parmesan cheese. Cover with plastic wrap and set in the fridge overnight, for 12 – 24 hours.*
  • Remove lasagna from fridge 30 minutes before baking. Preheat oven to 425°F.
  • Bake for 45 minutes, or until the sauce is bubbling and the cheese is golden. Let rest for 30 minutes. Garnish with freshly chopped basil. Serve hot and enjoy!



* If you don’t have time to rest the lasagna overnight, cook your lasagna noodles for half of the time noted on their package. Then, follow the remaining directions. 


Sodium: 1473mgSugar: 11.2gFiber: 4.6gCholesterol: 64mgCalories: 362kcalSaturated Fat: 8gFat: 17gProtein: 18gCarbohydrates: 30.1g
Keyword Lasagna, Vegetarian
Tried this recipe?Mention or tag #sweetpealiving on Facebook or Instagram!

Sharing is caring! I’d love it if you saved this recipe.


  1. Made this lasagna and it is absolutely delicious 🙂 Just one small note, the other picture you had on your page was way more appetizing than this new one… but the recipe is the same and delicious 🙂

Let us know your thoughts here!

This site uses Akismet to reduce spam. Learn how your comment data is processed.