Vegetarian No Boil Lasagna

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 and healthy lasagna recipe, and you can even substitute your favorite seasonal vegetables. It's an excellent option for meal-prep and it freezes beautifully.

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.

It's 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, and use jarred marinara sauce instead of making it from scratch.

For more vegetarian pasta recipes, try cheesy broccoli pasta bake, caramelized shallot pasta with greens, and vegetarian one pot pasta.

Jump to:

• ⭐️ Why This Lasagna is the Best
• 🍅 Ingredient Notes
• 📝 Variations & Substitutions
• 🔪 How to Make Vegetarian No Boil Lasagna
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• 🍝 More Pasta Recipes
• Vegetarian No Boil Lasagna Recipe

⭐️ Why This 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

🍅 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 stuffed zucchini boats with rice or death by chocolate zucchini bread.
• 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.

📝 Variations & Substitutions

• Gluten-free version: Make with gluten-free lasagna noodles
• Make vegan: 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).
• 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 substitute!

🔪 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, ½ 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 ¼ 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. Coat a 9"x13" baking dish (at least 2.5 inches deep) with non-stick cooking spray.

Pour ⅓ 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 ¼ of the ricotta over noodles and spread it evenly using a rubber spatula. Add ¼ of the vegetable filling and spread it on top of ricotta. Sprinkle about ⅕ 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 (¼ of ricotta, ¼ of the vegetables, ⅕ of the mozzarella-Parmesan, 1 cup of sauce) three times, using up everything but the mozzarella-Parmesan mixture and around ⅓ 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.

👩🏼‍🍳 Expert Tips

• Storage: Cover leftovers 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 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 shaved 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.

💬 Frequently Asked Questions

🍝 More Pasta Recipes

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