0 from 84 votes
Easy Vegetarian Lasagna Recipe (No Ricotta!)
This vegetarian lasagna is the real deal—classic marinara, creamy bechamel, layers of savory veggies, and major crowd-pleasing power. With over 20 5-star reviews and easy-to-follow directions, I guarantee you'll come back to this foolproof lasagna recipe again and again!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 441 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
Lasagna Veggies
- 1 Tbsp olive oil 15 mL
- 1 eggplant diced
- 1 zucchini diced
- 1 red bell pepper diced
- 1 handful spinach roughly chopped
- 2 cloves garlic minced
Bechamel Sauce
- 2 cups milk low-fat or whole, 470 mL
- 4 Tbsp unsalted butter 56 g
- ¼ cup all-purpose flour 30 g
- ½ cups grated Parmesan cheese 30 g
- ¼ tsp each salt and pepper
Remaining Ingredients
- 12 oz box no boil lasagna noodles
- 1 24 oz jar marinara sauce click for homemade recipe, 680
- 2 cups shredded Mozzarella cheese 200 g
Instructions
- Veggies: Heat 1 Tbsp olive oil in a large saute pan over medium heat. Add 1 eggplant, 1 zucchini, and 1 red bell pepper, cooking until veggies are soft, about 10 minutes. Add 1 handful spinach and 2 cloves garlic (minced) and cook, stirring constantly, until wilted down, about 1 minute.
- Bechamel: Heat 2 cups milk in the microwave for about 2 minutes until warm. Melt 4 Tbsp unsalted butter in a heavy-bottomed pan over medium heat. Whisk in the ¼ cup all-purpose flour, cooking and stirring until the mixture is slightly golden brown and no longer smells like raw flour, about 2 minutes. Slowly whisk in all of the milk, stirring well to combine evenly. Bring the mixture to a simmer and cook until thickened, about 5 minutes. Remove from heat and stir in ½ cup grated Parmesan and ¼ tsp each salt and pepper.
- Assemble: Preheat oven to 350°F (175°C). Spread ½ cup of marinara onto the bottom of a 9x13-inch casserole dish. Layer in ⅓ of the lasagna noodles.Then layer - ⅓ of the bechamel, half of the veggies, ⅓ of the cheese, and 1 cup of tomato sauce. Top with ⅓ of the lasagna noodles.Repeat for the second layer - ⅓ of the bechamel, the second half of the veggies, ⅓ of the cheese, and 1 cup of tomato sauce. Top with ⅓ of the lasagna noodles.For the top - Spoon on the remaining bechamel and tomato sauce, then sprinkle on the remaining cheese.
- Bake: Covered tightly with aluminum foil and bake for 45 minutes until bubbling at the edges. Remove foil, increase temperature to 400°F (204°C), and continue cooking until the top is golden brown.
- Rest: Allow lasagna to sit uncovered on the counter for 15 to 45 minutes before serving to help layers firm up and avoid a soupy mess.
Cup of Yum
Notes
- This lasagna can be frozen before or after cooking! Here's a reader note on what worked well for her:
- "As a tip to anyone who makes this, make two and freeze the second. We prepped everything in the pan, then covered it with plastic wrap and foil before popping the whole thing in a 2-gallon freezer bag. It froze and reheated super well. Just be sure to add additional time since, you know, it’s frozen."
Nutrition Information
Serving
1serving
Calories
441kcal
(22%)
Carbohydrates
59.1g
(20%)
Protein
15.1g
(30%)
Fat
16.8g
(26%)
Saturated Fat
7.4g
(37%)
Cholesterol
48mg
(16%)
Sodium
577mg
(24%)
Potassium
460mg
(13%)
Fiber
6.6g
(26%)
Sugar
12.1g
(24%)
Calcium
208mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 441
% Daily Value*
| Serving | 1serving | |
| Calories | 441kcal | 22% |
| Carbohydrates | 59.1g | 20% |
| Protein | 15.1g | 30% |
| Fat | 16.8g | 26% |
| Saturated Fat | 7.4g | 37% |
| Cholesterol | 48mg | 16% |
| Sodium | 577mg | 24% |
| Potassium | 460mg | 10% |
| Fiber | 6.6g | 26% |
| Sugar | 12.1g | 24% |
| Calcium | 208mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.