Recipes

perfect vegetable lasagna

Here is a theory: There are two types of picky people, those that are totally fine just never experiencing a life with, I don’t know, tomatoes or bananas or pickles or raisins (yes, I’ve read your comments — all of them) and then there is the kind that finds their epicurean limitations to constrict like an uncomfortable jacket they’d love to shed if they could figure out how. I, a lifelong Picky Person, am the latter. Over the years creating and sharing recipes for this site, I’ve embraced so many things I once thought I didn’t like [insert basically half the ingredients in anything here, ever], but it turned out I just didn’t like the way they were usually made.


And now the time has come for me to get over my lasagna issues. What are you saying? you might ask. There are two lasagna recipes in the archives. You love them both! And it’s true. What I have struggled with is what I’d call The Usual Vegetable Lasagna. I want something as bubbling, bronzed, and brick-like as a classic lasagna should be, but I needed to fix a few things along the way.

– Most vegetable lasagna recipes are meat lasagnas with a footnote that you can just leave the meat out. But I wanted one that celebrated the presence of vegetables, a lot of them. And I wanted us to be able to choose our own vegetable adventure based on what we could get and what we like. Here, I use 4 diced cups of mushrooms, onions, and fennel, plus spinach. In the summer it might be zucchini and eggplant. You pick what you like with sauce, cheese, and pasta.

what you'll needonion and fennelmushroomsadd greenstomato pastea rich tomato sauce

– I know it’s just me, but I find no-boil lasagna noodles too thin and unacceptably bereft of ruffly edges. But I also hate boiling lasagna noodles, which. as we all know, stick to everything and also themselves and you spend a good 15 minutes peeling and tearing them to get them spread in a pan and wondering why you didn’t just make baked ziti, which would never do you like this. I don’t know why it took me so long to just use the lasagna noodles I like and soak them in hot tap water for 10 minutes and letting the rest happen in the oven, but I finally did and will never make lasagna from dried noodles another way again.

– I’ve never liked the texture of baked ricotta. Fresh ricotta is pure bliss, of course, but it gets so grainy and dry when baked with sauce and noodles, I was happy to use a smooth, rich bechamel instead. (Both previous lasagnas are bechamel lasagnas.) But here I experimented with adding some heavy cream to ricotta to keep it from baking up dry and really liked the effect. You may not need or want it here, but if the above mimics your feelings about lasagna, you’re in for a treat.

add the vegetableslayer it upfive layers highoops

– My last quibble with many lasagna recipes is the height. Quite often, hearty lasagna recipes call for less than a pound of noodles, building 4, instead of 5, layers, which settle into a nice but kind of squat lasagna. I’d prefer a full five tiers — a beautiful thing to behold, especially when the top layer is crackly with bronzed melted cheese over a thin slick of garlicky tomato sauce. Well, I learned why. The former fits nicely in a standard 9×13-inch baking dish with 2.5-inch sides. The latter appears to and then your oven floor tells you a different story. So, this is where the story was supposed to end: me muttering under my breath about the burning smell, chalking the lasagna up to a failure. But, I mean, it’s not like it was going into the trash. I waited about 45 minutes to cut into it, which is a great thing to do if you don’t like burning your mouth of food; it also gives the lasagna time to set up. Instead of finding a sloshy mess inside, I found nirvana: no extra liquid, no sog, just a perfectly set up, sky-high lasagna masterpiece. We need this. We want this. We should not compromise. Bake it over a tray to catch drips and you won’t have to, either.

perfect vegetable lasagna

Note: You can watch an Instagram demo of this recipe here.

Previously

Six months ago: Ultimate Zucchini Bread and Black Pepper Tofu and Eggplant
One year ago: Bodega-Style Egg and Cheese Sandwich and Chocolate Puddle Cakes
Two years ago: Slow-Roasted Sweet Potatoes and Korean-Braised Short Ribs
Three years ago: Small-Batch Tiramisu
Four years ago: Miso Black Sesame Caramel Corn and Hot and Sour Soup
Five years ago: Oven-Braised Beef with Tomatoes and Garlic and Pecan Sticky Buns
Six years ago: Chocolate Hazelnut Linzer Hearts and Chocolate Peanut Butter Cheesecake
Seven years ago: Italian Stuffed Cabbage
Eight years ago: Lasagna Bolognese
Nine years ago: Blood Orange Olive Oil Cake
Ten years ago: Best Cocoa Brownies and Chana Masala
Eleven years ago: Chocolate Whiskey and Beer Cupcakes and Crispy Black Bean Tacos with Feta and Slaw
Twelve years ago: Seven-Yolk Pasta Dough and Best Chocolate Pudding
Thirteen years ago: For Beaming, Bewitching Breads

Perfect Vegetable Lasagna

  • Servings: 8 to 12
  • Source: Smitten Kitchen
  • Print

I consider this at its core a classic red sauce and ricotta lasagna recipe, the kind you make for friends and family, the kind you make two of at once so you can freeze the other. If you like your lasagna on the very cheesy side (this is cheesy, but not heavily cheesy), you might increase the mozzarella to 1 1/2 pounds. I buy mozzarella that’s been packaged tightly in plastic, not the kind in water, for baked pastas. For the 4 cups of diced vegetables, use what you can get or what you love. I got about 2 cups from 8 ounces of sliced mushrooms (that I further diced) and 2 cups diced fennel (from a medium bulb). I’d definitely use peppers, zucchini, eggplant, or even broccoli here too.

    Vegetables and sauce
  • 4 tablespoons olive oil, divided
  • 1 large yellow onion, diced small
  • 4 cups small-diced (about 1/2-inch pieces) vegetables (see Note)
  • 5 ounces baby spinach or another green you like, roughly chopped
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves, finely chopped
  • Red pepper flakes
  • 1 teaspoon dried oregano
  • 1 6-ounce can tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • Handful chopped fresh basil (optional)
  • Assembly
  • 1 pound dried lasagna noodles (not no-boil type)
  • 1 pound (2 cups) whole milk ricotta
  • 1/4 cup heavy cream (optional)
  • 1 pound coarsely shredded low-moisture mozzarella
  • 1 cup (4 ounces) finely grated parmesan

Make your vegetable mixture: In a large frying pan, heat 2 tablespoons of the olive oil over medium-high heat. The order you add your vegetables in has to do with what you’re using, but you’ll of course want to add the ones that take the longest to soften first. I cooked my onion and fennel together for 8 to 10 minutes, until lightly browned at the edges, then added the mushrooms and cooked them for 5 minutes, until they’d softened and any liquid that was released had mostly cooked off. I added the spinach in the last minute, just letting it soften. Season each addition with salt and pepper for the best fully-developed flavor. Once vegetables are all tender and well-seasoned, scrape them into a bowl.

Make the sauce: In the same pan, heat remaining 2 tablespoons olive oil. Add garlic, a couple pinches of red pepper flakes and up to a full teaspoon if you want it spicy, and oregano and cook together for 30 seconds to 1 minute, until the garlic is just barely golden. Add tomato paste (save the can) and cook for 3 to 4 minutes, don’t worry if it seems to be drying out. Add two tomato paste cans of water (a total of 1 1/4 cups) and stir up any stuck bits, cooking until smooth. Add canned tomatoes, 1 teaspoon salt and basil, if you’re using it. Simmer mixture together for 4 to 5 minutes; adjust seasonings to taste. You’ll have 4 cups of sauce.

Assemble lasagna: Heat oven to 400 degrees F. Place lasagna noodles in a large bowl or baking dish and cover with the hottest tap water you can get. Soak for 10 minutes. Mix mozzarella and parmesan. Mix ricotta with heavy cream, if you want to keep it as creamy as possible (skip cream if this doesn’t bother you) and season the ricotta with some salt and black pepper.

Coat a 9×13 baking dish at least 2.5 inches deep and ideally 3 inches deep lightly with oil or nonstick spray. Pour 1/3 sauce and spread it evenly. Shake water off noodles and arrange your first layer of noodles, slightly overlapping their edges.

Dollop 1/4 of the ricotta (about 1/2 cup) over noodles and spread it in an even layer with a spoon or spatula. Add 1/4 of vegetable mixture, then about 1/5 of mozzarella-parmesan mixture (just eyeball it). Pour a scant cup (more than 3/4 cup, less than 1 cup) of sauce evenly over cheese. Place next layer of noodles on top. Repeat this process (1/4 of ricotta, 1/4 of the vegetables, 1/5 of the mozzarella-parmesan, scant 1 cup of sauce) three times, using up all but the mozzarella-parmesan mixture and about 1/3 cup of the sauce.

Place final layer of noodles on top, spread the remaining sauce thinly over it and scatter the top with the remaining mozzarella-parmesan mixture.

Bake lasagna: Cover a large tray with foil (for easy cleanup) and place baking dish on top of it. Lightly coat a piece of foil with nonstick spray and tightly cover baking dish with foil, oil side down. Bake with the foil on for 30 minutes, or the pasta is tender — a knife should easily go through. Remove foil (carefully, so carefully) and bake for another 20 minutes, until lasagna is golden on top and bubbling like crazy. Keep it in the oven another 5 minutes for a darker color.

Wait, then serve: The best lasagna has time to settle before you eat it. When it comes out of the oven, it might seem like it’s a sloshy mess, but 45 minutes later (mine is always still very hot, but you might need less time in a cold kitchen) it will be glorious — the excess water absorbed into the noodles and filling, and ready for a relatively clean slice.

Serve in big squares.

Do ahead: Leftovers should stay in the pan. I like to reheat lasagna with the foil off because I like it when the top gets very dark.


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201 comments on perfect vegetable lasagna

    1. Slicey

      There are a lot of covid-19 scams out there right now. Don’t fall for them!

      Walmart has more business than they can handle with online orders and most other stores being closed. They don’t need to bribe you for your business right now. Be smart and stay safe!

  1. Mimi

    If you don’t care for ricotta in baked pasta dishes, maybe try cottage cheese instead. I used cottage years ago when I was out of ricotta and haven’t looked back since. I use full fat, small curd cottage cheese, a pound per 9×13 pan, and it bakes down into this melty, velvety deliciousness. Anyone who tries my lasagnas (heavy on the veggies, like this one) is converted.

      1. Lisa

        So, I made this for the first time yesterday, and it was amazing. Perfect. Delicious. I will make it again and again, as my BF had stars in his eyes as he ate and couldn’t stop exclaiming his delight! I was right there with him. It will be dinner again tonight!
        I followed the recipe pretty much as written, but I added some red bell pepper to the mix of veggies, which we really liked. I went with spicy and made sure I had a big handful of basil for the sauce. I didn’t bother with the cream, as the texture of the ricotta is fine with me.
        It seemed a little difficult to make, and I dirtied a few dishes, but I’m already imagining how it will be easier the next time.
        Thank you for a veggie lasagna recipe that is every bit as good as the traditional meat version! The perfect comfort food at a time when one feels the world has gone a bit mad, and self care is in order…

  2. Alexandra

    Oh, I love this ricotta + heavy cream idea for when you don’t want to make a bechamel! My go-to move for this is to mix marscapone with pesto, but I like this for when I don’t want pesto-y flavors in there.

    1. Elizabeth A VanDuyne

      Just FYI, the Instagram link was not working for me…took me to sports highlights for some reason? But the lasagna looks amazing and I can’t wait to clear out enough time to try it!

    2. David Gossett

      There’s a slight snafu in the recipe — it says “Add tomato paste cans of water (1 1/4 cups)” — but not *how many* cans of water. Given the overall quantity specification (1 1/4 cups, or 10 fluid ounces) not a big deal — but you may want to edit. (I’m guessing 1.5 or 2 cans, but haven’t checked the weight to volume ratio of tomato paste yet…)

  3. Susan

    Thank you for also not committing the cardinal sin of vegetarian lasagnas, REPLACING THE PASTA WITH ZUCCHINI. “PASTA IS VEGETARIAN” I [the very-picky-about-vegetables vegetarian] scream at my computer a few times a year.

  4. This looks delicious. I always put lasagna in loaf pans, making a deeper dish lasagna, and this way, I can make a whole recipe, divide into three loaf pans, and it is a perfect serving for two, with leftovers. The other 2 loaf pans are put in the freezer for quick dinners at another time.

    1. Angela

      I came to say this. Loaf pan lasagna is the best. We have an extra long skinny pan that is exactly one noodle wide (by 1.5 long, I think) and it is perfect.

    2. WOW! I LOVE the loaf pan idea! Even to bake several at a time… (and not to freeze). Think of all those layers and extra crispy edges! Thank you! You’re my hero! :)

    3. Susan

      This is genius! As a family of 2 empty nesters, I am still trying to figure out how to cook the food we liked as a family of 4, without having to eat leftovers many days in a row!

    4. jenny also

      yes, Yes, YES! to the loaf pan suggestion. So deep, so customizable (mushrooms for the adults but not the kids). As an added benefit my loaf pans have glass tons so I don’t have to mess with the foil.

  5. swarmofbeasts

    Oh my god, this is the vegetable lasagna I’ve been waiting over ten years for. (I’d say my whole life, but I was happy with meat lasagna until I stopped eating meat!) I can’t wait to make this.

  6. Gail

    Deb, just when I thought I couldn’t possibly love you more, you perfectly described my feelings about lasagna AND food fussiness. It’s not that I don’t like some foods, I just don’t like it when they’re poorly treated. I had exactly the same thing happen to my veggie lasagna a couple of weeks ago and waited until it cooled down for the kids and oh my goodness it was perfect and now I want more lasagna!

      1. Marcie

        Sadly it isn’t the source of the water, it is the pipes in your house or building. Many communities have replaced their water pipes but from the street in to your home haven’t been replaced. San Francisco is the same way – excellent tap water but old pipes in homes still mean lead is a problem. And there is no safe level of lead exposure. Even in 2020, plumbing fixtures can still contain lead.

        1. Gail

          I’ve read this too, and sadly no longer use hot tap water (to speed up pasta cooking time, etc, or to drink). I read the book Never Home Alone by Rob Dunn recently, and though he is generally happy with the idea of us sharing our home with lots of invisible microbes (they’re good for us mostly, and do important work in our homes!), hot water in pipes is one thing he does say we need to be careful about. Even hot water coming out of old shower heads! I am not a germophobe and generally pretty lax about cleanliness and my house/children and the latest freakout of the day about Things that Might Harm our Family!, but Dunn convinced me about this one. (It’s a fun read, too!) https://www.amazon.com/Never-Home-Alone-Millipedes-Honeybees/dp/1541645766

    1. Kate

      But if ” boiling water does not remove lead but can actually increase its concentration,” as the article says, what should we realistically do if we need hot water for cooking?

      Being in Milwaukee, I’m concerned about this as well. We are fortunate enough to be homeowners and installed a whole house filter. But ultimately my take would be . . . yes, use filtered water for drinking and definitely baby formula . . . but the amount absorbed by pasta is far less than the whole amount you’re pouring out of the faucet.

      1. Laura

        As a Michigander and physician (cue Flint water crisis reference), I feel pretty well-equipped to chime in as a reliable source on this one. Using cold tapwater that you then heat is different than using hot tapwater. It’s all about how the temperature affects the way the water interacts with contaminants in the pipes. Think back to high school chemistry (or dissolving sugar in water when you make simple syrup); solute dissolves more readily at higher temps. Hot tapwater can “pull” out more contaminants from the pipes’ lining into the water, which is why we recommend against consuming hot tapwater.

        That said, we all know that Deb’s recipe strategies are genius, that she’s extremely smart and well-read, and that her heart is always and forever (and ever! and ever!) in the right place. And, unless you’re regularly consuming hot tapwater, the risk from a single steep here is rather minute. But, there’s also an easy side-step: heat cold tapwater until about 120-125 degrees F (maybe the point at which it starts to steam vigorously?), take the pot off the heat, dump in your noodles for their 10 min soak, and follow all of Deb’s cues from there.

  7. Elaine

    I have everything I need to make this, except I only have the no boil lasagna. I don’t want to go back to the store. But I will if I have to. So, will it be awful if I just proceed with the inferior no-boil noodles? My Valentine loves lasagna.

  8. H

    Saw this on Facebook while I was trying to figure out dinner so it became my project for the night. It is SO GOOD. I made it with 2c mushrooms and 2c eggplant. The ricotta mixed with heavy cream is genius. Only suggestion I was unable to follow was waiting 45 min to dig in.

  9. Susan

    I’ve always wanted to do a vegetable lasagna but I chicken out when my husband side-eyes me; he’s a meat lover. So I’ve always gone halves-ies using meat and vegetables when I make it. It stretches the meat filling that way, too. I chop up frozen broad beans, zucchini, peas, mushrooms and onion to mix in the meat and let it all sort of stew together with a little sauce. I add wilted spinach to the ricotta with parmesan and mozzarella. I’ve always wanted to try it with a béchamel sauce, but I chicken out on that, too because I like a thick layer. I’ll definitely try your ricotta/cream mixture next time. I usually make one meat/veg layer and one cheese layer ..because I’m lazy. I go crazy with sauce in-between and serve some on the side as well. I love it lasagna!

    1. BR

      Who gives a fuck what your husband wants. You’re the one fucking cooking it. He can make his own goddamn lasagna or get the fuck out of the house

        1. BR

          Ok, let me try again… step 1: make the lasagna, ANYWAY YOU LIKE. Step 2: Get a big ass bottle of wine. Step 3: eat your lasagna & drink your wine, keeping that shit all to yourself. Step 4: if that mortherfucker wants any of your lasagna, he can fuck off and make his own

  10. Your comment at the start about the two types of peoples really reminds me of every time someone asks me what food I don’t like. I can definitely say I have eaten lasagnas that I don’t like (Oh you call this mountain of cheap cheese and tomato paste lasagna…), but that doesn’t mean I don’t like lasagna. So I class myself as a picky eater regarding quality, but I don’t think there is a single fruit or vegetable I won’t eat.

  11. Emily

    If you live in Europe then a good substitute for the cheesy part of this is fresh mozzarella cooked in crème fraiche until the mozzarella breaks down and you have a (somewhat) uniform white sauce. I always add a bit of pesto to that as well. Then the rest of the recipe is about the same. I usually add chickpeas for protein and use whatever veggies I have in the fridge.

  12. Carla Cameron

    Hi Deb,

    I love the look of this. I think this would be really really great with a mix of wild mushrooms and the veggies that you mentioned. Instead of a marinara sauce I think I’ll make a sauce from the jarred roasted red pepper I have in the fridge. I’m going to make it for myself for dinner on my birthday.

  13. Truesy

    If you are not using hot tap water, what temperature should it be heated to? I prefer to heat water with an electric tea pot so I don’t waste water running it down the drain waiting for it to get hot enough.

    Thanks so much for the recipe. I have had so many bad lasagna dishes but this looks yummy!

    1. Ellen

      I’d be interested in your recommendation here, too! (I have a kettle with different temperature settings, so I might just set it to the lowest setting, given that hot tap water isn’t that hot…) Unless you think boiling water would be a good idea?

  14. Mary

    I cannot wait to make this! We are having a family dinner this week and my daughter-in-law wants to have an Italian dinner. I’d like to make this ahead of time and freeze it. Can it be frozen before baking, or should I bake it and then freeze it?
    Thank you!

    1. Michelle

      I just put this in the oven for the third time in the last two months. It’s so good. My people didn’t realize imeatless. A tip though – use parchment between the top of the lasagna and the foil. No oiling, no sticking, and you can compress the lasagna a bit before popping it into the oven.

  15. I find that I’m a lasagna snob…lol. I haven’t boiled lasagna noodles in years, and I find it’s a waste of time. I know that results in having to cook things longer, but I don’t mind – it’s always worth the wait. I cover with foil for 55 minutes and then take the foil off and let it really golden up for 10 or 15 min more. I always use a baking sheet underneath, as yes, it does tend to boil over. I do more layers than it calls for. We use whole wheat noodles, and layer in between. i.e. – a layer for sauce, noodles, layer for cheese, noodles, etc. Ending with sauce and cheese on top – usually 2 1/2 boxes for 2 pans. I also use a combination of cottage and ricotta, probably for the dryness issue, but also for cost. I always cook two pans because we had 7 kids. One pan was never enough. Now we all want leftovers for lunch, lol. Needless to say, they are heavy pans! We have tried veggie lasagna several times, and haven’t quite got the sauce right (we like the white sauce with veggies), we like more of a garlicky Alfredo taste. Anyway – this is wordier than I meant. Thanks for sharing your great recipes!!

    1. deb

      You linked to a lasagna with a bechamel, wine, no-boil noodles, and no tomato sauce. I mean, maybe it’s good but I wouldn’t call them similar. (Please note that I always credit sources and inspiration on SK and always have.)

  16. Lucy Lehman

    Deb,
    Here’s how to make lasagna noodles not stick together after boiling: Drain, put back in pot. Fill pot with cold water, drain again, and repeat rinse once more.
    Then, when you drain them, leave the noodles in the colander and place the colander over your cooking pot to catch any drips. The noodles will not stick together, and are easy to work with. (You’ve removed the starch, which acts like glue.) Then every recipe is easy.

  17. Katie

    I have deep loyalty to your previously posted lasagna’s (especially the bolognese one, which is insanely amazing). One of the reasons I love them so much is that I feel like I also am constantly disappointed by ricotta, though I’ve never had it fresh before, so maybe that’s why? Excited to give this one a try!

  18. Lisa Bruno

    Question: this recipe looks amazing and I love the suggestion of making two and freezing. Is the previously-frozen lasagna watery when it defrosts? At what step do you freeze it – before or after cooking? Thank you! Can’t wait to try this.

    1. deb

      You can freeze it before or after. I usually recommend on pasta bakes freezing it before, but since these noodles are uncooked (vs. pasta bakes with already cooked noodles), it might be a little awkward and the noodles might break. It shouldn’t be watery. Or, it might seem it while baking (as this one does too) but it should absorb back in as it rests before you cut it.

  19. Ellen

    I usually beat an egg (or sometimes two) into my ricotta, which also works to make it creamier. I don’t usually buy heavy cream, so this works well for me.

  20. Sandy G

    Years ago Cooks Illustrated had a lasagna recipe that soaked no boil noodles in hot water before baking. I think they taste the closest to homemade. But I see that Deb doesn’t agree and now I’m thinking I should soak regular noodles. I also make Deb’s homemade ricotta and thin with milk or cream. Going to try this recipe!

  21. LitProf

    Thank you for making our Valentine’s Day dinner so wonderful! Followed the recipe exactly and 4 adults and 3 kids devoured it! Deb, you’re invited to every party I throw.

  22. ageice

    “…and wondering why you didn’t just make baked ziti, which would never do you like this” had me giggling over my coffee this morning. You’re one of only two recipe mavens whose accompanying stories I make a point to read along with the recipe (Joy the Baker is the other). Thank you for keeping it real always!

  23. Lisa

    Deb!! You hit the nail on the head with all my lasagna quibbles! And I currently have a fridge full of shrooms, fennel & spinach! Totally making this! However,I have one comment to add to this perfection—have you not seen the new extra deep Pyrex dishes?! They are beyond brilliant & precisely what you need to overcome scrubbing your oven floor! If I could, I would send you a set! They were on sale at Costco recently. They are worth seeking out! Ask your sweetheart to get you a set for Valentine’s Day!😉😁

  24. Kim

    Looks so yummy! Love the freedom to add whatever veggies are on hand!! I am definitely going to try this!!
    Re: pre- cooking noodles-
    I have always made my lasagna with regular whole wheat noodles and have never pre-cooked them. Or pre-soaked them.
    I typically let the assembled dish sit awhile in the fridge before cooking, and often not.
    It always bakes up perfectly.

  25. Sarah

    This looks so great!! As a vegetarian, I’ve been trying to be better about having more protein in my main dishes so I’m not hungry 2 hours later. Any suggestions on what you think would work best here? I was thinking maybe black beans or white beans (I feel like tofu wouldn’t go). Thanks!

    1. Slicey

      Actually, I think Tofu would be great mixed in with the ricotta cheese layer. Especially if you also add in a beaten egg and a dash of nutmeg. I think you could use either silken or firm tofu here.

      If you want a TON of protein, you could try adding cooked lentils to the tomato sauce layer or cooked, smashed chickpeas or white beans to the ricotta layer.

      If you just want a regular amount of vegetarian protein, just bump up the green veggies with some combination of protein-heavy veg like: shredded brussels sprouts, green peas, asparagus, artichoke, spinach, or broccoli. Per cup, the green peas are going to contain the most protein outside of legumes.

  26. Kathy D

    I only read lasagna recipes as a voyeur, because my Italian grandmother taught me how to make lasagna, and that is how I’m always going to make it. But I have made a few adjustments over the years. If you live in an area where you can easily buy fresh pasta sheets, those work well. I hate boiling lasagna noodles, and I don’t care about the ruffles. The fresh sheets just go right in. If you do use fresh pasta sheets, though, run a knife through in a few spots so that steam can escape. I also always put an egg or two in the ricotta, to help it hold together, along with some garlic, oregano, basil, salt and pepper. (I don’t change much else – my grandmother would not approve!)

  27. Marion

    I just have to make sure that you all have seen Paris Hilton cooking lasagna in her new video. Well worth the watch–it’s on YouTube.

    Deb, you should really do your own video–don’t forget the dog, the driving gloves, and your hair all over the place ;)

    I will be making this next weekend–thanks for the tip on soaking the noodles!

  28. Anna

    This was great! I used onions, zuchinni, and spinach. This was my first time making lasagna, and it turned out great! Waiting for 45 minutes really helps it solidify and come together.

    1. Having done 1/3 of the total amount, due to the ambiguity you mention and my own follow-up failure to do math on the repeated layers, I can confirm that it’s 1/3 cup of sauce in the bottom on the pan. I think mine will still taste fine, but with more sauce in the bottom it’s extra soupy and I had to skimp on sauce in the layers.

  29. Kara

    Soaking the noodles really works! This made making it much less of a hassle. I loved it and will use this method for all lasagnas now.

  30. erineaguayo

    I registered for a lasagne pan when I was engaged 13 years ago, and ended up buying it myself when no one else sent it to my eagerly outstretched arms. It’s a straight-sided, three-inch high marvel of engineering and product design. It’s come in handy many times, but now I know it was waiting for this recipe. I can’t wait to unite them.

  31. lax2cdg

    I just can’t stop staring at that perfectly set up square of deliciousness. Must. Make. This.

    Also, I like to say that I am not a picky eater. But I am. And you captured the kind I am! “[T]he kind that finds their epicurean limitations to constrict like an uncomfortable jacket they’d love to shed if they could figure out how.”

    Sigh.

    1. 2b

      You’re right that the instructions omitted words as to the number of cans of water, but it specifies 1.25 cups. When Deb answered an earlier question about this, she said two cans of water. That would be 1.5 cups (12 ounces from filling a 6-ounce can twice), not 1.25 cups. Then again, I am not sure the 2-ounce difference is going to make or break the sauce or the lasagne.

      When I make it, I’ll split the difference and cut Deb some slack — posting great recipes all the time earns her a few missed words here and there when they don’t affect the end result.

  32. Samantha B

    I once had someone suggest using a mixture of feta and mozzarella with fresh basil, salt, and pepper instead of ricotta in stuffed shells. I liked it so much that I use this mixture instead of ricotta in my lasagna, too.

    I’ll try your recipe, but the second time, I might switch back to feta and mozzarella.

  33. eljahn

    I am so excited for the dry-ricotta fix! We made this last night for our big dinner and it was FANTASTIC! Did zucchini, shrooms, and greens with an onion for the veg. Loved it. Thanks again!

  34. Francesca

    in italy we only use bechamel with lasagne.. you can use oil instead of butter if you want to make it less heavy!!
    I don’t like baked ricotta, too…

  35. DAWNA EASTMAN-GALLO

    I will need to try this. I love the idea of vegetable lasagnas, but am often disappointed with undercooked veggies (eggplant particularly). For years, I have been making a heavily modified version of a Bon Appetit veg lasagne with layers of carrot/ricotta, spinach/ricotta, eggplant and a bright tomato sauce. I make a huge batch, doing each part over a couple of days. It’s yummy, but sounds quite different than this one.

  36. Pippa

    I made this tonight with cottage cheese – thanks for that tip, it worked really well! I so rarely make lasagne because it’s so much work … this was still quite a lot of work. Also the lasagne-sheet soaking really didn’t work for me, they stuck together like superglue by the end, so the top layer was really ugly. But I’ve spotted a tip here for avoiding this, if I make it again… though I may just use them uncooked…

  37. Toria

    This is truly excellent! Also, in case anyone else has a local supermarket that only stocks no-boil lasagne sheets in the dry section, but has fresh lasagne sheets, the fresh sheets work great here. (I left the foil off & reduces the cooking time to 30 minutes total – result was golden, crispy, bubbly deliciousness.)

  38. Mariko

    Thank you Deb for another amazing recipe! This came out perfectly and was a great weekend project.

    Quick note – I think there’s a typo in the instructions for the sauce: “Add tomato paste cans of water” should read “Add 2 tomato paste cans of water,” I think?

  39. barb

    I saw this recipe on Friday and decided it would be perfect for a group we had at a ski weekend, and it was amazing! I followed the recipe exactly except I did skip the ricotta & heavy cream, it just seemed…. decadent maybe? I did stir up the ricotta to give it more of a whipped texture which seemed to work. I used mushrooms and a red bell pepper. Rave reviews from the ski weekenders! Would definitely make again!

  40. Jill

    This really was perfect! I’ve been trying to avoid beef and this was honestly tastier than a meat lasagna. Received rave reviews and ate much more than I probably should have. What a great idea to add the heavy cream to the ricotta- I really think it made a difference. Thank you Deb!

  41. Ooooh, that first photo of square brick of lasagna is so enticing!

    I make my lasagna in my crockpot so I can use dry noodles right out of the box! I shortcut whenever I can to avoid cooking parts of recipes on stove and then baking.

    My recipe is vegetarian with chard or spinach and then mushrooms. Really no need for meat with all the sauce/cheese/pasta yumminess.

  42. Louise Cleary

    Oh how I can’t wait to try this! Question: I have looked EVERYWHERE for red pepper flakes (you tend to use them a lot, Deb) but can’t find them anywhere… Are they called anything else? They’re not dried chilli flakes are they?

  43. For a wintery version we added black kale instead of spinach along with diced carrots, leeks, fennel, zucchini and root parsley. Leafy brassica work astonishingly well in lasagna, and I can also imagine using regular kale or even collard greens.
    What a genius idea to pre-soak the pasta – then there needs to be less liquid in the filling, but it’ll still cook! I’m usually faced with the dilemma of having sufficiently soft pasta with a too liquid filling or too al-dente pasta with the perfect filling.

  44. Lily

    Wanting to make this ahead for 4yo and me next week while husband is out of town. Think I can put the same amount in 2 8x8s instead? (doubt the two of us can polish off a 9×13)

  45. Agreed! Did you take a peek at Ina Garten’s Roasted Vegetable Lasagna (which uses goat cheese!!) Using homemade instead of storebought sauce, it’s pretty close to perfection – even for the zucchini and eggplant haters out there. And I live with 3 of them.

  46. Two typos that confused me and seem to be confusing others too. Starred words are missing. “Add *two* tomato paste cans of water (1 1/4 cups) and stir up any stuck bits, cooking until smooth.” “Pour 1/3 *cup* sauce and spread it evenly.” Thanks Deb!

  47. Patt Brower

    Last night’s dinner and 2 more in the freezer. What a winner. I used fennel and zucchini, king oyster mushrooms and the mix of greens out of the garden instead of spinach. Loved it. The only fault I see is the “2 hour” time. Maybe I’m just slow, but even with mis en place, it was 1/2 hour to cook the veggies, 1/2 hour to cook the sauce, 1/2 hour to assemble and then 40-50 minutes to bake, then 45 minutes to set. So it was a late dinner, but really enjoyable.

  48. Yet Another Anna

    My own lasagna dilemma was finally resolved when I realized that what I wanted was a rather soupy skillet lasagna. Lots of gravy, in other words. With a hefty pinch of sugar, extra fennel, freeze dried basil (shelf stable!) and sweet Italian sausage crumbled in it. With Campanelle pasta, because it’s small enough to scoop with a spoon or stab with a fork, and ruffly and substantial enough to seem like regular lasagna noodles.

    I serve mine with a blop of pureed cottage cheese and mozzarella melted over each serving.

    Took me FOREVER to figure this one out, but now that I have, I can move on to trying to figure out whatever it is I actually like about some other dish.

  49. Monica

    I don’t know whether this makes me a smitten superfan, but I think you previously had at least *three* lasagna recipes. My favorite is this one: https://smittenkitchen.com/2007/01/baklasagne/

    I like how you adapted it from 101 cookbooks…I want to say I appreciate the simplicity of it, but that seems an odd claim given the homemade noodles and sauce. Out of the oven, it just seems a straightforward and lighter lasagna than the usual.

    I make this sauce at least once a month for spaghetti and the recipe is our special occasion lasagna. Thank you. :)

  50. KelseyC

    I won over 4 skeptics including my 6yo son with this veggie lasagna recipe last night! I’m actually not a huge vegetables person myself, but I’ve had a veggie lasagna before that I loved and have always wanted to recreate, and then this recipe addressed all the things I usually hate about lasagna so it was a win win! I went all out and did a mix of broccoli, cauliflower, zucchini, yellow squash, and bell pepper for my 4 cups (8 actually since I doubled and froze one, and then kept the spinach and onion in the recipe as well) and it was fantastic. I think the only other change I made was to add one egg to the doubled ricotta/cream mixture.
    I did find in my standard 9×13 pan I only had enough noodles for 4 layers, buuuut I may have been placing them wrong? My very slightly smaller/deeper aluminum pan for the one I froze worked perfectly for 5 layers.

  51. Sarah

    I made this last night for my family, which includes two vegetable-skeptic kids. Big hit! For veggies, I used mushrooms and spinach, and also threw in some zucchini. Added some citric acid to brighten up the canned tomatoes. And thank you so much for the brilliant new way to deal with sticky lasagna noodles!!! I will never boil them ever again. Made your foccacia (another favorite) as a treat to go along with it. Happy family. :) Thank you, thank you!

  52. Jennifer

    Made this last night and it was a hit. First time I have ever made vegetable lasagna and not had it turn out a watery mess. After I cooked the vegetables, I put them in a colander while I made the sauce, which I believe helped to reduce wateriness even more The soak noodle technique is so helpful. And I loved this quickie sauce. Thanks for this recipe.

    1. Stephanie

      Straining the vegetables in a colander is a great idea! I squeeze water out as I added to the lasagna but your idea makes way more sense…lol

  53. How would you substitute canned whole peeled tomatoes for crushed tomatoes? Would 2 tins of whole peeled tomatoes blended be about the right amount? I never have crushed tomatoes but always keep canned whole peeled tomatoes.

    1. Patt Brower

      I’d use the same size can. Either squish the tomatoes with your hands or plop them in a bowl, cut them into smaller pieces with a pair of scissors and use an immersion blender to lightly crush them without making a complete puree.

    2. Patt Brower

      I’d use the same size can. Either squish the tomatoes with your hands or plop them in a bowl, cut them into smaller pieces with a pair of scissors and use an immersion blender to lightly crush them without making a complete puree.

      1. Chelsey

        Hi, Deb,

        My husband requested this recipe and wants to stock our freezer with it so he can bring it to work (he’s a ED doctor so no remote work for him…). All the stores are out of lasagna noodles. Would fresh lasagna noodles work or manicotti noodles?

        Thank you!

    3. deb

      Use a 28-ounce can and either use kitchen shears to chop them up in the can or you can try you luck with an immersion blender — chopped small is good here, but not pureed.

  54. lenah spring

    Still a bit confused about the “Add tomato paste cans of water (1 1/4 cups)” direction despite non-Deb commenters trying to clarify, so would love it if this could be corrected/explained in the recipe! I accidentally bought a 28oz can of crushed tomatoes at the store instead of the whole tomatoes I needed for another recipe, so making this seems fated, so could you please help with what this means? I’m fine with adding 1.25 cups (or 1.5 cups as another commenter said) of water at that point, but don’t want to mess this up!

  55. David

    Made this tonight and it was a big hit. (Used fennel and a variety of mushrooms, per the note). I think that next time I’ll add an egg to the ricotta, per recipes I’ve made in the past. And more parmesan to the mozzarella. But those are quibbles. The one thing I’ll note is that to make 5 layers, per the recipe, I ended up using closer to 1⅓-1½ pounds of lasagna noodles, not 1. (I made two to of these and froze one; I used most of a third box of lasagna noodles, which luckily I had in the cabinet, for the end of the 4th layer of noodles and the 5th layer.)

  56. Kate

    I just made two of these, one for a new mom friend and one for my own family. It is delicious–I love the flavor of the vegetables and the creaminess of the ricotta + cream. Unfortunately, I interpreted “Pour 1/3 sauce” on the bottom as 1/3 cup. Looking back at the recipe, it’s pretty clear and I should have trusted my instincts that it looked scant as I ended up with a crispy and inedible bottom layer. Great recipe though!

  57. I made this yesterday and it was a huge hit! I used mushrooms and broccoli. I didn’t have any ricotta on hand so I made a half batch of bechemel from Deb’s bechemal lasagna recipe and it was just perfect! One thing I noticed in the assembly – should it be 1/3 “cup” of sauce in the bottom of the baking dish instead of 1/3 of the sauce?

  58. Dana

    This was so good. I used a veggie mixture of mushrooms, squash, and red bell pepper. I am always worried that vegetarian food will be bland but this was an exceptional recipe and will now be my go to lasagna.

  59. Rachael

    This was terrific! In addition to adding cream to ricotta I also added 10 oz frozen spinach which I had wrung the moisture out of. I used this rather than adding the fresh spinach to the vegetables. I used a mix of red peppers, zucchini, onions, and lots of mushrooms. Was best tomato based lasagna I have ever made!

  60. Kelly

    This was really good – thank you for the recipe. I doubled it so I could freeze half in anticipation of a baby in May. My lasagna noodles must have been much thicker than yours, because once I put the second layer down on the first lasagna, I realized I already used more than half. Therefore, I increase the amount of filling in subsequent layers and didn’t have full 3rd and 4th pasta layers. But it still came out great! I might also 1.5x or double the vegetables next time. It tasted great as is, but I would do that just to feel less guilty about all of the cheese (which I definitely thought was enough)!

  61. Lea

    This Is a Major Success. My 3 years-old not food motivated, she won’t even finish a piece of cake, yet she asked for a second portion. I forgot to throw the spinach with the veggies so they went in the tomato sauce instead. I can’t make much of a difference I guess.

  62. Patricia

    Oh that sounds great! We are big vegetable-lasagna-lovers and I definitely will try your take on it.
    A tip about your noodle problem: have you ever tried fresh noodles? At least here in Germany you can get fresh lasagna plates in the refrigerates section of many supermarkets. And they are delicious.

  63. Rachel

    This really was perfect! I used onion, small diced zucchini, red bell pepper and baby spinach. Soaking the noodles is a game changer, as is the cream in the ricotta! We loved it. Can’t wait to try it with different veggie combos. Thank you for this recipe!

  64. Patt

    Add on to my earlier comment – We had company over and last night I just reheated the frozen lasagna from the other day. Not only was it even better than the first day, it wowed the company. Easiest dinner ever and so tasty!

  65. Rachel

    This is the vegetable lasagna I didn’t know I needed! I used equal parts mushrooms, carrots, and broccoli, and kale instead of spinach and it was delicious. The addition of the heavy cream to the ricotta really did make this so creamy. I’ve never had a lasagna recipe, but I do now.

  66. Tonya H

    This recipe is perfection! I used mushrooms and zucchini, in addition to the onions and spinach. My family loved it. I will forever more let future lasagnas rest for 45 minutes.

  67. Patricia

    Yum yum yum! Made this tonight for dinner.
    Smell in the kitchen was wonderful when it was baking
    My vegetables were onion, zucchini, eggplant, mushrooms and spinach. I only added a little cream to the ricotta. My pasta sheets didn’t need soaking, they worked well, perhaps different brand than yours.
    So delicious. Best bit? The crunchy top

  68. Kim Watt

    Made this last night for dinner & was blown away how good it was & how quick it came together. I make a lot of baked pastas in the fall/winter and lasagna is usually so time consuming I rarely make it. Used a pound of mushrooms (half button /half baby portobellos) for the vegetables. I ended up with closer to 5 cups of diced vegetables but I think with the higher water content of the mushrooms I needed a bit more volume. I added a few scraps of nutmeg to the ricotta with the cream. I had to make an emergency cheese substitution as my husband at some point ate an eight ounce brick of mozzarella one night for dinner (yes I am slightly concerned) and used a 12 ounce package of preshredded Italian cheese blend (Provolone , Asiago & Parmesan) that I had laying around with 8 ounces of brick mozzarella and the Parmesan. And will definitely do so again. Absolute winner.

  69. Andrea

    Lasagne is one of my favourites and being a vegan it becomes so difficult to find the right kind of recipe and that’s when my close friend forwarded your recipe dear Deb. I am so thrilled to try this recipe at home. The more the vegetables the more excited I get I should say. The art of boiling Lasagne noodles is well explained and the sauces are mouth-watering even to read.

  70. sophielegarrec

    The first lasagna I’ve ever made, and it was SO good. Thank you so much for the recipe! I skipped the heavy cream because I’m not a fan, and it worked out superbly. For the vegetable filling: zucchini, mushrooms, baby spinach – yum. I saved some for lunch today and will have some left over for next week, as well- actually really looking forward to my lunch break for once, lol!

  71. AJ

    I can’t wait to make this! Totally agree about the ricotta – I much prefer to use cottage cheese in lasagna. It puts the “light” in delightful. :) Looking forward to making this with my toddler. Thank you!

  72. Catherine Brown

    Delicious! Used fennel and mushrooms, I didn’t have the recommended depth of pan, so I split the recipe in two 9″ x 9″ pans and it fit nicely. I found it a tad dry, I think the next time, I would cook the noodles, or add a bit more sauce. Maybe the pans I used contributed to this.

  73. Katie H

    This is truly the perfect lasagna. I followed the directions exactly and had no trouble at all. The noodles cooked perfectly and letting it sit for at least 30 min before eating is key!

    I will say the exactly amounts of ricotta, sauce, cheese, and vegetables for each layer is somewhat hard to follow, and I was sort 1 noodle. BUT, if you just eyeball it, you’re fine.

  74. Rachael

    This was THE BEST veggie lasagna I’ve ever made. I used mushrooms and bell peppers. It was the most delicious dish I’ve made in a while. Thank you so much for this recipe! For good reason, you’ve been my favorite food blogger for many years.

  75. Michele

    As to the noodles, I’ve had great results with standard lasagne noodles without either boiling or soaking – I just add about 1/2 extra liquid (tomato sauce, broth, whatever) and tack about 15 minutes onto the covered baking time (so, 45-50 min). Works every time :)

  76. bitchincamero

    This was fantastic! I used Trader Joe’s Lasagna. Don’t do this. No ruffle edges which makes it stick together a lot. This is one of the first lasagnas I’ve had that doesn’t feel super heavy or like you want to die afterward. We used shiitake mushrooms and a rather large eggplant and it made a heaping 4 cups. We got about 10 servings. Highly recommend!

  77. harlond

    I followed the recipe, except my little local grocery store didn’t have spinach. They had fava bean greens so I substituted that instead. (I couldn’t find a single recipe on the web for fava greens lasagna, but it works.) Came out great, very tasty and satisfying.

  78. Wendy

    I made this for my family of 5 – they all loved it! Out of all of the veg lasagna recipes I’ve made, this is the best! The little tweaks Deb made with the ricotta, veggies and noodles took a little more time but made a difference in the final product and taste. Leftovers – cold or reheated – perfect! I’m sure it would have been something nice to freeze but it was all gone! The only thing I would say is that when prepping the noodles with hot water ( I used my kettle on lower temp setting vs. hot tap water), after the 10 minute period, pull them out and place on parchment paper layered not touching so they don’t stick.

  79. S

    I made this lasagna and am really enjoying it. The pasta/ sauce/ cheese/ vegetable proportions are well-balanced and it’s filling without being greasy or heavy. I used a mix of eggplant, mushrooms, and bagged mixed greens (mostly collards) and they held up well in the filling – which wasn’t too watery either. The dry pasta soaking technique is also easier than boiling and separating noodles and the cooked texture is good. It’s still a bit of work to prepare but I expect I’ll be making this again and probably try some variations.

  80. Shannon

    Made this for the second time tonight with a different veg mix (cauli, zucchini and carrot) and just as fantastic as the first time! I loosen the ricotta up by mixing in some hot water instead of the cream and works really well. I’m so happy to find this recipe and finally crack the mystery of a great veg lasagna!

  81. evl

    O.M.G. This IS perfect! I use crimini mushrooms, butternut squash, and one seasonal vegetable (asparagus, eggplant, cauliflower) and even my meat-and-potatoes husband doesn’t miss the meat. Since it’s usually just the two of us for dinner, I make the lasagna in 3 disposable loaf pans and freeze two. The
    frozen-defrosted-reheated ones taste just as good as the one we eat “fresh”
    and they slice more easily. I have discarded my 8 other veggie lasagna recipes
    now that I’ve found perfection. Thanks, Deb!

  82. Stephanie Cochran

    I made this a few nights ago and it’s probably veggie lasagna attempt #17 for me…not even kidding! Since cutting meat out almost 20 years ago, I’ve never found a veggie lasagna that hits the spot the way traditional meat lasagna does. THIS IS IT!!! I served it to a large dinner party of meat eaters and they all raved about it. This is the last veggie lasagna recipe you will ever need!

  83. Rachel

    I don’t usually comment on these things, but wanted to say: make this!

    I was grumbling as I put this in the oven as I had stuffed up somewhere along the way so ended up with too many noodle sheets and not enough tomato sauce or cheese for the top layers. I had to improvise by adding some extra pasta sauce from a jar and spreading the cheese thinly on top and was annoyed that all my hard work was for nothing…

    Moral of the story though, my Imperfect Lasagne still turned out freaking delicious! It worked somehow, and though I will strive for perfection next time, this is still the best lasagne I’ve ever made. Thank you Deb :)

  84. Erica

    For the first time in my entire (fifty year) life I made a delicious lasagna! I always felt like not-having a go-to lasagna recipe was a big hole in my repertoire of meals, but no more! I subbed cottage cheese for the ricotta because, although I live in Ohio amid news reports that dairy farmers are dumping milk, there was no ricotta at the store. It was fine, lovely, and now I have lovely dinner and / or lunch to look forward to as I return to distance-teaching tomorrow. The whole week just got better! Thank you, Deb, from the bottom of my heart.

  85. janeannechovy

    This was so delicious, but the soak in hot tap water (my pipes are fine–we had them all redone in a big remodel 20 years ago) didn’t soften the noodles much. Then, they expanded during baking, making the lasagna wavy on top. My next go-round was a meat lasagna with the same noodles (Barilla), and I followed the package instructions and boiled them for 8 minutes. They were still very al dente and absorbed plenty of moisture from the sauce, but didn’t deform as much in the oven, making for a neater appearance. They were also enough wider and longer after boiling that each layer had just three noodles. The 1-lb box had 18 noodles, so there were a full six layers.

  86. Donna Barton

    is the temp to cook it 400? it doesn’t specify other than to put that temp for the noodle prep.

    Thank you!🙏🏼

  87. Stephanie

    Love his recipe. Could you advise me on what to do if I accidentally bought the no boil type lasagna noodles? Thanks!

      1. Grace

        Delicious! The tip to let the lasagna set after pulling out of the oven is so helpful, as well as mixing heavy cream into the ricotta!

        I used no boil noodles as I already had a bunch on hand, and it worked perfectly – just skipped the soaking step mentioned in the recipe. However, next time I’d add an additional 1/2-3/4 c water to the sauce just to ensure out leftovers aren’t dry.

  88. Renee

    So, I just made this, and while I had to be a little creative with getting the lasagna noodles into my Corningware oval bakers, it tastes *perfect* and it helped me use up all of these leftover vegetables. I used zucchini, white button mushrooms, spinach on its last legs, a bunch of chard stems minced super small, and some walla wallaby’s sweet onions leftover from my CSA box. And while I forgot to season between veggie batches, the result is just lovely and it doesn’t taste overly slimy or too cheesy, which has been the sin of every other vegetarian lasagna I’ve ever had. Thank you, Deb!

  89. Rizza

    Amazing recipe! Followed it exactly using only mushrooms for the vegetables. Everyone loved it and it’s the one leftover I haven’t gotten sick of eating.

  90. Nikki

    I made this for the first time yesterday to help clean out my refrigerator and pantry. After gathering my random veg (zucchini, mushrooms, bell pepper, swiss chard stems, and one sad parsnip) I had over 6 cups, so I scaled everything up and used a 12×16 roasting pan. I used a pound of lasagna noodles along with a half box of no-boil noodles found in the back of the pantry, mixing them together in layers. And even though I didn’t follow the recipe as written, and it was not pretty to look at while assembling, this was THE BEST vegetable lasagna I’ve ever made. It was very difficult not to dig in right away, but waiting the 45 minutes really made a huge difference.

  91. Marie

    The recipes says there’s a note about the vegetables but I don’t see the note. I thought you were going to give suggestions on what kind of vegetables to use. Did I miss it?

    1. deb

      The note is above the recipe:

      For the 4 cups of diced vegetables, use what you can get or what you love. I got about 2 cups from 8 ounces of sliced mushrooms (that I further diced) and 2 cups diced fennel (from a medium bulb). I’d definitely use peppers, zucchini, eggplant, or even broccoli here too.

  92. Annie

    I made this last night and it was FANTASTIC. My husband and his buddy, both die-hard meat eaters, LOVED it, and it was such a fun one to make! THANK you for always creating recipes that are delicious and work every time.

  93. Amy

    I could only get 4 layers of noodles out of my one-pound box, following the directions to overlap the edges a bit…I was supposed to get 5 noodle layers, right?

        1. deb

          Definitely 1 pound? Sorry, I don’t mean to insult your intelligence or label-reading, I’m just trying to figure it out in case anyone else has this problem. :)

          1. Grace

            I had the same issue – I started with 4 noodles in a layer, but that left about an inch of empty pan at each end of the noodles, so I broke another noodle into quarters to fill the space. Worked great until the end when I realized I was only able to do 4 layers. In your pictures, it looks like you’re able to lay your noodles horizontally in your pan, so maybe you have shorter, wider noodles? Mine only fit the long way in my 9×13 pan.

            1. deb

              Different kinds of noodles. Some are wide, intended to be horizontal. Some are long, intended to go the long way. I just grab whatever the store has but it should all work out. If it doesn’t fit the pan, it’s either the pan size (less likely) or the noodle size. Was it definitely a 1-pound box? Not all brands come in 1-pound boxes anymore.

              1. Grace

                I’m ALMOST certain it was a one-pound box. My pan is a hair over 9×13 (not sure if that’s standard), so that may be the issue. I will say that it all worked out because I was playing a risky game knowing my pan was likely too shallow for the lasagna. So when I ended up with only four layers of noodles it fit in the pan a lot better. It was still amazingly delicious. I’m making it again tomorrow (definitely have a one-pound box this time) and I’ll even out the filling layers to compensate for only four noodle layers. I expect it will be delicious again.

  94. Deb Boyce

    I was disappointed. For the number of layers in the lasagna, I found that the amount of the various filling layers (ricotta, sauted vegetables, etc) could have been doubled. It just seemed to be mostly noodle. With the amounts given, if I made it again, I would cut the number of layers in half. I had the same experience when I made the lasagna bolognese….

  95. Marnie

    Made this last night and it is SO GOOD! I’ll be using the cream + ricotta trick from now on. My 9×12 isn’t deep enough so I used a 10×13 and spaced the noodles way out – 3 or 4 noodles per layer. I will definitely make it again in the big pan with more veggies and more sauce. I’ll also use this tomato sauce recipe for other dishes, it is so flavorful!

  96. Tina

    I wanted the comfort of lasagna without the heavy meat and this was a really good vegetarian lasagna!

    Here are my notes: I used about 5 oz mushrooms, 2 bell peppers, and 1 med zucchini ended up with closer to 5 cups of veggies (instead of 4) with no issues. I used 5 oz frozen spinach. I mixed my ricotta with whole milk instead of cream and added a sprinkle of parsley.

    My dish was only 2″ deep so I made 4 layers instead of 5 and adjusted the ratio of ingredients per layer. I used 5 noodles per layer, cutting the 5th and laying it perpendicular to the others. For 4 layers, I was left with 2 unused noodles out of the 1-lb box.

    Let it rest *at least* 30 mins out of the oven. I would definitely make this again.

  97. Kalisha Bowry

    I made this yesterday and it was a huge hit. Now that it is cold outside I am looking for these warm yummy dishes. Thank you!
    Side note: I used half the sauce (2 cups) and it was store bought. We liked how it tasted.

  98. Karen

    Perfect indeed! We used this recipe yesterday for a non-traditional Thanksgiving vegetable and turkey sausage lasagna. We followed recipe exactly but added about 3/4 lb crumbled turkey sausage (1/2 sweet, 1/2 spicy cooked on stovetop). We layered in cooked sausage following each vegetable layer. Soaking noodles worked well for us—we used tips from others using almost boiling water and laying noodles out on parchment. Look forward to making again as vegetable only.