This Veggie Lasagna is packed with vegetables including sauted baby spinach, Crimini (Baby Bella) mushrooms, grated zucchini and topped with Italian parsley. It also has ricotta and mozzarella cheese with oregano which adds to its delicious flavor. While one of our all time favorites is this Italian Lasagna with meat, this vegetable lasagna also makes for a hearty dinner dish!
Hello, Everyone! I am so happy to share this Veggie Lasagna recipe with you :) This Veggie Lasagna is satisfying, savory, delicious and there’s plenty for everyone!
This is the perfect one-dish dinner or you can also serve it with a side salad and fresh garlic bread. It would be great to bring to a potluck or family dinner because it makes a 13 in x 9 dish which is plenty to go around.
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Ingredients for Veggie Lasagna
- 2 cups tomato pasta sauce
- 28 ounce (1 lb. 12 oz./794 g.) can of whole, peeled, plum tomatoes, diced, without liquid (or you can leave the liquid but there might be leftover sauce)
- 1 medium zucchini, shredded (2 cups)
- 1 32 ounce (907 g.) container of ricotta cheese
- 11 oz. fresh baby spinach, sauteed with 2 tablespoons olive oil and a pinch of salt
- 8 ounce Crimini (Baby Bella) mushrooms, sliced and sauteed with 1 tablespoon olive oil and a pinch of salt
- 2/3 cup fresh grated Parmesan cheese
- 1 1/2 teaspoons dried oregano (or you can substitute 2 tablespoons chopped fresh oregano)
- 9 lasagna noodles (I make the whole 16 ounce package just in case there are broken noodles and there will be some leftovers)
- 3 cups shredded mozzarella cheese
- Salt and pepper to taste
- Optional: fresh chopped basil or Italian parsley to garnish
Kitchen Tools Needed for Veggie Lasagna
- 13 in. x 9 in. x 2″+ baking pan (heat safe to 400 degrees)
- square spatula for serving
- large pot for boiling pasta noodles
- 2 large mixing bowls, 1-2 mixing bowls
- large skillet for sauteing spinach
- medium skillet for sauteing mushrooms
- aluminum foil
- baking or offset spatula
The inspiration to make this Veggie Lasagna comes from my Sister-in-Law, Nicole, she always makes a killer vegetable lasagna often with veggies from her garden.
I also took some inspiration from this Vegetarian Lasagna from Betty Crocker. I grew up with the classic Betty Crocker cookbook, so many good family favorites in there!
This recipe requires an 8 hour time for it to set. You can bake it right away but it does taste much better when the ingredients have had time to marinate together.