Bubbly, cheesy, creamy, and golden brown vegetarian no boil lasagna makes a fantastic family dinner or hearty meal for feeding a crowd. No time is spent boiling noodles in this easy lasagna recipe, and you can even substitute your favorite seasonal vegetables. It's an excellent option for meal-prep and it freezes beautifully.
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It may be vegetarian, but this no boil lasagna recipe is hefty! Make sure your 9"x13" baking dish has deep sides (at least 2.5 inches) to avoid spillage.
We use regular lasagna noodles (not no-boil) that get soaked in hot water, avoiding having to boil noodles. Ricotta, mozzarella, and Parmesan cheese are used in ample amounts for maximum rich creaminess.
This is a versatile baked pasta recipe with lots of substitution options: swap the spinach with your favorite leafy greens, use cottage cheese in place of ricotta, or use jarred marinara sauce instead of making it from scratch.
For more vegetarian pasta recipes, try my vegetarian pasta bake, caramelized shallot pasta, and pasta with green sauce!
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βοΈ Why This No Boil Lasagna is the Best
- Cheesy, bubbly, creamy, and golden brown goodness; it's a hearty vegetarian lasagna recipe!
- You can swap vegetables seasonally (using 5 cups of your favorite mixtures)
- Easy homemade lasagna recipe with step-by-step instructions and photos to help you along
- Fantastic option for a family dinner or feeding a crowd
- We use regular lasagna noodles but there's no time spent boiling noodles
- Make ahead instructions provided
- Freezer-friendly lasagna recipe
π Ingredient Notes
- Mushrooms - Use your favorite variety of mushrooms. I like the flavor and texture of cremini mushrooms, but any kind will work well.
- Zucchini - Look for plump and firm zucchini. Use them to make my vegetarian stuffed zucchini!
- Garlic - I recommend using fresh garlic for optimal flavor.
- Dried oregano & basil - Gives our lasagna that familiar Italian flavor.
- Tomato paste - The concentrated tomato flavor provides both sweetness and acidity.
- Shredded low-moisture mozzarella - We want to use low-moisture mozzarella to avoid making a watery lasagna.
- Parmesan cheese - For optimal melting, avoid pre-shredded Parmesan cheese if possible, as cornstarch is often added to avoid it from clumping together.
- Whole milk ricotta - Adds thick creaminess
- Dried lasagna noodles - We use regular lasagna noodles for this recipe, NOT no-boil noodles.
π Variations & Substitutions
- Gluten-free lasagna: Substitute gluten-free lasagna noodles for a gluten-free version.
- Make vegan lasagna: Substitute ricotta, mozzarella, and Parmesan cheese with plant-based/vegan products. The meltability of vegan mozzarella and Parmesan really varies, but I like Miyoko's brand.
- Jarred marinara sauce. Substitute the homemade tomato sauce with jarred sauce (you'll need about 4 cups). Or, as an alternative, make my San Marzano tomato sauce or cherry tomato sauce!
- Cottage cheese. For a slightly different texture and flavor, use cottage cheese in place of ricotta.
- Greens. Kale or Swiss chard can be used in place of spinach. Alternatively, frozen spinach can be used, but be sure to drain the excess water before using.
- Vegetables. Swap vegetables using what's in season (measuring 5 cups), like leeks, eggplant, cauliflower, etc.
- Dried herbs. Change up which Italian herbs you use (and the amount). Fennel seeds, marjoram, and rosemary would all be delicious in this Italian pasta dish, or make your own Italian seasoning!
πͺ How to Make Vegetarian No Boil Lasagna
*See recipe card below for printable instructions
Make vegetable filling:
In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add onion and cook until translucent, around 5 to 7 minutes. Add mushrooms and zucchini and cook for 5 minutes, until most of the liquid has cooked off.
Add the spinach, Β½ teaspoon of salt, and black pepper, and cook until lightly wilted, around 2 to 3 minutes. Transfer to a large bowl and set aside.
Make the tomato sauce:
Using the same pan, heat the remaining 2 tablespoons of olive oil. Add garlic, oregano, basil, and red pepper flakes (if using), and cook for 1 minute, until garlic is fragrant. Add tomato paste (save the can) and cook for around 3 minutes.
Add 2 tomato paste cans of water (or 1 ΒΌ cups) and stir until combined. Add crushed tomatoes, 1 teaspoon of salt, and let it simmer for 5 minutes.
Assemble lasagna:
Heat oven to 400 degrees F. Place lasagna noodles in a large baking dish and cover with hot tap water. Let the noodles soak for 10 minutes.
In a medium bowl, combine mozzarella and Parmesan cheese.
Coat a 9"x13" baking dish (at least 2.5 inches deep) with non-stick cooking spray.
Start layering the lasagna: pour β cup of tomato sauce into the prepared dish and spread it evenly across the bottom. Gently shake water off noodles and arrange the first layer of noodles, slightly overlapping the noodle edges.
Add ΒΌ of the ricotta over noodles and spread it evenly using a rubber spatula. Add ΒΌ of the vegetable filling and spread it on top of ricotta. Sprinkle about β of the mozzarella-Parmesan mixture on top of vegetables, then add about 1 cup of tomato sauce and spread it evenly over the cheese.
Assemble your next layer of noodles on top. Repeat the same process (ΒΌ of ricotta, ΒΌ of the vegetables, β of the mozzarella-Parmesan, 1 cup of sauce) three times, using up everything but the mozzarella-Parmesan mixture and around β cup of the tomato sauce.
Place the last layer of noodles on top, spread the last of the sauce on top, and sprinkle the remaining mozzarella-Parmesan cheese mixture on top.
Bake lasagna:
Cover a large baking sheet with foil and place baking dish on top of it. Lightly coat a piece of foil with non-stick cooking spray and tightly cover baking dish, sprayed side down.
Bake with the foil on for 30 minutes. Remove foil and bake for another 20-30 minutes, until lasagna is golden and bubbly on top.
Wait 45 minutes (it's worth the wait and you don't want a watery mess!), then garnish with fresh parsley (if using), slice and serve.
π©πΌβπ³ Expert Tips
- Storage: Cover leftovers and store in refrigerator for up to 5 days.
- How to reheat: Cover baking dish with foil and place in a preheated 375 degree F. oven for 25-30 minutes, until heated through.
- How to freeze: The easiest way to freeze homemade no boil lasagna is to wrap individual slices in foil and place in a freezer-safe container. Store in the freezer for up to 3 months. To thaw, place in refrigerator overnight.
- Make ahead: Let vegetables and tomato sauce cool, then assemble lasagna and refrigerate overnight. Let sit at room temperature for 30 minutes, then follow baking instructions below.
- Easy cleanup. Be sure to place lasagna on a foil-lined baking sheet to avoid spillage in the oven and make for easy cleanup.
- Let it rest. Wait the full 45 minutes (it will still be plenty hot when you cut into it) to let your lasagna settle, preventing watery slices.
- Spray foil with cooking spray to prevent it from sticking to the cheese.
- Serve lasagna with fennel salad and sourdough discard focaccia for a satisfying dinner.
- For optimal melting, avoid pre-shredded Parmesan cheese, as cornstarch is often added to avoid it from clumping together.
- Test lasagna for doneness by sticking a butter knife into the center for a few seconds. Check the knife to see if it's warm/hot in the center.
π¬ Frequently Asked Questions
Yes, regular lasagna noodles don't have to be boiled. In this recipe, we soak the noodles in hot water for 10 minutes which softens them initially. Additionally, while the lasagna is baking, the moisture from the vegetables, cheese, and sauce soften them further.
No-boil noodles work well if you have a very saucy (wet) lasagna recipe that will cook them well while in the oven.
Yes! Soaking lasagna noodles instead of boiling them is a true kitchen hack, saving you from having to turn on another burner and heating up your kitchen that much more.
If you end up with watery lasagna, either you didn't drain your lasagna noodles well, or you need to let the baked lasagna sit longer before cutting into it. The good news is, once you place it in the fridge, any water will become absorbed after several hours.
π More Pasta Recipes
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Vegetarian No Boil Lasagna Recipe (with regular noodles)
Equipment
- 1 9"x13" baking dish (with deep sides)
- 1 large skillet
Ingredients
- 4 Tablespoons extra-virgin olive oil, divided
- 1 yellow onion, diced
- 8 ounces cremini (or button) mushrooms, diced
- 1 medium zucchini, diced
- 5 ounces baby spinach, roughly chopped
- 1 Β½ teaspoons salt, divided
- ΒΌ teaspoon black pepper
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- pinch of red pepper flakes (optional)
- 1 (6-ounce can) tomato paste
- 1 (28-ounce can) crushed tomatoes
- 1 pound shredded low-moisture mozzarella
- 1 cup grated Parmesan cheese
- 1 pound (2 cups) whole milk ricotta
- 1 pound dried lasagna noodles (not no-boil type)
- fresh parsley (optional garnish)
Instructions
Make vegetable filling:
- In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add onion and cook until translucent, around 5 to 7 minutes. Add mushrooms and zucchini and cook for 5 minutes, until most of the liquid has cooked off.
- Add the spinach, Β½ teaspoon of salt, and black pepper, and cook until lightly wilted, around 2 to 3 minutes. Transfer to a large bowl and set aside.
Make the tomato sauce:
- Using the same pan, heat the remaining 2 tablespoons of olive oil. Add garlic, oregano, basil, and red pepper flakes (if using), and cook for 1 minute, until garlic is fragrant.
- Add tomato paste (save the can) and cook for around 3 minutes. Add 2 tomato paste cans of water (or 1 ΒΌ cups) and stir until combined. Add crushed tomatoes, 1 teaspoon of salt, and let it simmer for 5 minutes.
Assemble lasagna:
- Heat oven to 400 degrees F. Place lasagna noodles in a large baking dish and cover with hot tap water. Let the noodles soak for 10 minutes.
- In a medium bowl, combine mozzarella and Parmesan cheese.
- Coat a 9"x13" baking dish (at least 2.5 inches deep) with non-stick cooking spray. Pour β cup of tomato sauce into the prepared dish and spread it evenly across the bottom.
- Gently shake water off noodles and arrange the first layer of noodles, slightly overlapping the noodle edges.
- Add ΒΌ of the ricotta over noodles and spread it evenly using a rubber spatula. Add ΒΌ of the vegetable filling and spread it on top of ricotta. Sprinkle about β of the mozzarella-Parmesan mixture on top of vegetables, then add about 1 cup of tomato sauce and spread it evenly over the cheese.
- Assemble your next layer of noodles on top. Repeat the same process (ΒΌ of ricotta, ΒΌ of the vegetables, β of the mozzarella-Parmesan, 1 cup of sauce) three times, using up everything but the mozzarella-Parmesan mixture and around β cup of the tomato sauce.
- Place the last layer of noodles on top, spread the last of the sauce on top, and sprinkle the remaining mozzarella-Parmesan cheese mixture on top.
Bake lasagna:
- Cover a large baking sheet with foil and place baking dish on top of it. Lightly coat a piece of foil with non-stick cooking spray and tightly cover baking dish, sprayed side down. Bake with the foil on for 30 minutes. Remove foil and bake for another 20-30 minutes, until lasagna is golden and bubbly on top.
- Wait 45 minutes (it's worth the wait and you don't want a watery mess!), then garnish with fresh parsley (if using), slice and serve.
Video
Notes
- Storage: Cover and store in refrigerator for up to 5 days.
- How to reheat: Cover with foil (in baking dish) and place in a preheated 375 degree F. oven for 25-30 minutes, until heated through.
- How to freeze: The easiest way to freeze homemade lasagna is to wrap individual slices in foil and place in a freezer-safe container. Store in the freezer for up to 3 months. To thaw, place in refrigerator overnight.
- For optimal melting, avoid pre-shredded Parmesan cheese, as cornstarch is often added to avoid it from clumping together.
- Test lasagna for doneness by sticking a butter knife into the center for a few seconds. Check the knife to see if it's warm/hot in the center.
- Recipe adapted from Smitten Kitchen.
Lisa
Awesome lasagna recipe!! Totally worth the effort and now we have several pieces in the freezer ready to go. Thank you!
MaryAnne
So happy that you loved it, Lisa! It's one of my favorite recipes on my site, and I've got several pieces in my freezer, too! π
Jamie
This vegetarian lasagna was so delicious and flavorful! I love all the vegetables used in here too.
MaryAnne
Thanks, Jamie! Yes, it's definitely loaded with veggies!
Tayler
I made this lasagna for dinner last night and it was fantastic! Definitely going on our regular rotation!
MaryAnne
So happy to hear that, Tayler! It's definitely worth the effort, and it always freezes really well, too. π
Tavo
I loved this lasagna! I made it yesterday and it was delicious! I love that it was full of veggies!
MaryAnne
Fantastic, Tavo! Thanks for leaving a review!
Sara Welch
This was everything a gourmet meal should be, and then some! Turned out perfectly hearty and delicious; the perfect comfort food, indeed!
MaryAnne
Thanks so much, Sara! I agree that it's the perfect comfort food! π
Kathleen
Oh my, this lasagna looks marvelous! Love how easy it comes together and that it is packed with such great flavors.
MaryAnne
Thanks, Kathleen!