A Hearty, Cheesy & Flavor-Packed Classic!

There’s something so comforting about a homemade vegetarian lasagne—layers of rich tomato sauce, creamy béchamel, perfectly roasted vegetables, and gooey melted cheese. It’s hearty, satisfying, and packed with flavor, making it a perfect dish for both vegetarians and meat-lovers alike!

This recipe is my go-to when I want a meal that’s wholesome, filling, and bursting with fresh ingredients. It’s perfect for family dinners, meal prepping, or when you want to impress guests with a classic Italian favorite—minus the meat!

Questions I Often Get Asked About This Recipe

Q: Can I make this ahead of time?

Yes! You can assemble the lasagne a day in advance, cover it tightly, and refrigerate it until you’re ready to bake. It actually tastes better the next day as the flavors meld together!

Q: Can I freeze vegetarian lasagne?

Absolutely! Freeze it before or after baking. If freezing before baking, assemble it in a freezer-safe dish and cover it well. If freezing after baking, let it cool completely before wrapping and storing for up to 3 months.

Q: Do I need to cook the lasagne sheets first?

If using oven-ready lasagne sheets, you don’t need to cook them. If using regular pasta sheets, boil them for a couple of minutes less than the package instructions before layering.

Q: Can I add other vegetables?

Of course! This recipe is very adaptable. Mushrooms, spinach, zucchini, eggplant, or even butternut squash all work wonderfully.

Q: How do I prevent a watery lasagne?

• Roast or sauté the vegetables first to remove excess moisture.
• Let the lasagne rest for 10-15 minutes after baking—it will firm up and slice beautifully.

What You Need to Make Vegetarian Lasagne

For the Vegetable Filling:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup mushrooms, sliced
• 1 can (14 oz) diced tomatoes
• 1 cup tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt & pepper to taste

For the Béchamel Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• ½ teaspoon nutmeg
• Salt & pepper to taste

Other Ingredients:

• 9 lasagne sheets (oven-ready or pre-cooked)
• 2 cups ricotta cheese (or cottage cheese)
• 1 egg (optional, for binding)
• 1 cup grated mozzarella cheese
• ½ cup grated parmesan cheese

How to Make Vegetarian Lasagne

Step 1: Prepare the Vegetable Filling

1. Heat olive oil in a large pan. Add the onion and garlic, sautéing until soft.
2. Add the bell pepper, zucchini, and mushrooms, cooking for about 5 minutes.
3. Stir in the diced tomatoes, tomato sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.

Step 2: Make the Béchamel Sauce

4. In a saucepan, melt butter over medium heat. Stir in the flour, cooking for 1-2 minutes until golden.
5. Slowly whisk in the milk, stirring continuously until thickened.
6. Add nutmeg, salt, and pepper, then remove from heat.

Step 3: Assemble the Lasagne

7. Preheat oven to 375°F (190°C). Grease a baking dish.
8. Layer 1: Spread a thin layer of tomato sauce at the bottom.
9. Layer 2: Add a layer of lasagne sheets.
10. Layer 3: Spread half of the vegetable filling.
11. Layer 4: Spoon over some ricotta cheese and drizzle with béchamel sauce.
12. Repeat the layers, finishing with béchamel sauce on top. Sprinkle mozzarella and parmesan cheese.

Step 4: Bake & Serve

13. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until golden and bubbly.
14. Let it rest for 10 minutes, then slice and serve!

Tips for the Best Vegetarian Lasagne

✔ Roast or sauté your veggies – This prevents a watery lasagne and enhances flavor.
✔ Don’t overdo the sauce – Too much liquid makes it soupy. Keep layers balanced.
✔ Let it rest before slicing – This helps the layers set and makes serving easier.
✔ Use fresh herbs if possible – They add a wonderful depth of flavor.
✔ Make it extra cheesy – Add a layer of fresh mozzarella for a gooey, indulgent touch!

Reader Reviews

🌟🌟🌟🌟🌟 Samantha L. – “This was the best vegetarian lasagne I’ve ever made! The béchamel sauce made it so creamy and rich.”

🌟🌟🌟🌟 Daniel P. – “Delicious! I added some spinach, and it turned out amazing. Definitely making this again!”

🌟🌟🌟🌟🌟 Jessica T. – “The flavors were perfect, and my family didn’t even miss the meat! Love how easy this was to make.”

🌟🌟🌟🌟 Mike R. – “Took a bit of time but totally worth it. I made it ahead for a dinner party, and everyone loved it!”

🌟🌟🌟🌟🌟 Olivia S. – “So cheesy and flavorful! I used gluten-free pasta, and it worked great. A new favorite!”

Printable Recipe

Vegetarian Lasagne

Yield: 8

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

This vegetarian lasagne is packed with roasted vegetables, a creamy béchamel sauce, and layers of gooey cheese. A hearty, flavorful, and comforting classic!

Print

Ingredients

• For the Vegetable Filling:
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup mushrooms, sliced
• 1 can (14 oz) diced tomatoes
• 1 cup tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt & pepper to taste
• For the Béchamel Sauce:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• ½ teaspoon nutmeg
• Salt & pepper to taste
• Other Ingredients:
• 9 lasagne sheets (oven-ready or pre-cooked)
• 2 cups ricotta cheese (or cottage cheese)
• 1 egg (optional, for binding)
• 1 cup grated mozzarella cheese
• ½ cup grated parmesan cheese

Instructions

Step 1: Prepare the Vegetable Filling

1. Heat olive oil in a large pan. Add the onion and garlic, sautéing until soft.
2. Add the bell pepper, zucchini, and mushrooms, cooking for about 5 minutes.
3. Stir in the diced tomatoes, tomato sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.

Step 2: Make the Béchamel Sauce

1. In a saucepan, melt butter over medium heat. Stir in the flour, cooking for 1-2 minutes until golden.
2. Slowly whisk in the milk, stirring continuously until thickened.
3. Add nutmeg, salt, and pepper, then remove from heat.

Step 3: Assemble the Lasagne

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. Layer 1: Spread a thin layer of tomato sauce at the bottom.
3. Layer 2: Add a layer of lasagne sheets.
4. Layer 3: Spread half of the vegetable filling.
5. Layer 4: Spoon over some ricotta cheese and drizzle with béchamel sauce.
6. Repeat the layers, finishing with béchamel sauce on top. Sprinkle mozzarella and parmesan cheese.

Step 4: Bake & Serve

1. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until golden and bubbly.
2. Let it rest for 10 minutes, then slice and serve!

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If You Enjoyed This Recipe, Please Share!

If you loved this vegetarian lasagne, please share it! Post it on social media, pin it on Pinterest, or send it to a fellow pasta lover. There’s nothing better than spreading the joy of homemade comfort food! I’d love to see your creations—tag me if you try it!