Vegetable Lasagna

Try this delicious recipe for Vegetable Lasagna made with spinach and mushrooms. It is packed with flavor and can be a great make ahead dish for parties or busy evenings.

Prep Time: 30 minutes
Cook Time: 1 hour
Serves: 8 – 10


Lasagna Noodles – 1/2 of a 16oz package (9 strips)
Salt – to taste
Spaghetti Sauce – 26 oz
Olive Oil – 4 tsp, divided
Frozen (or fresh) Spinach – 16 oz, chopped
Mushrooms – 8 oz, sliced thick
Green Chili – to taste, finely chopped
Garlic – 2 cloves, finely chopped
Italian Seasoning
Garlic Powder – to taste
Crushed Red Chili Pepper – to taste
Ricotta Cheese – 15 oz
Shredded Mozzarella Cheese – 2 cups
Shredded Parmesan Cheese – 1 1/2 cups
Fresh Basil Leaves – handful, chopped
Italian Parsley – 5 sprigs, chopped finely
Egg – 1 (optional)


1. Boil Lasagna noodles according to package directions (usually 10-11 minutes) – do not over cook!
2. Remove from hot water and lay them out flat, side by side on a piece of foil.
3. Heat 2 tsp of Olive Oil in a medium non-stick pan.
4. Add 1 tsp of Italian Seasoning.
5. Add Green Chilies, Spinach, Salt, Garlic Powder and mix well. Cook for 4-5 minutes.
6. Remove spinach into a bowl and add 2 tsp Olive Oil in the same pan.
7. Add chopped garlic to the oil before it heats up.
8. Once Oil is hot, add Mushrooms and salt and stir fry them for 2-3 minutes.
9. Remove from heat to prevent further cooking.
10. In a medium mixing bowl, add Ricotta Cheese, chopped Basil & Parsley, Garlic Powder, Italian Seasoning, Crushed Red Chili Flakes and Salt. Mix well and taste to adjust any spices or salt.
11. Add Egg (optional) and mix well.
12. Fold in 1 cup each of Mozzarella and Parmesan Cheeses.

Preheat Oven to 350 degrees Fahrenheit.

13. Spray the bottom and sides of a 9″ x 13″ baking pan with cooking oil.
14. Cover the bottom of the pan with few spoons of Spaghetti Sauce – just enough to coat.
15. Layer 3 noodles next to each other on top of the sauce.
16. Lightly coat the top of noodles with a little more sauce.
17. Spread 1/2 of Ricotta Cheese mixture on the noodles.
18. Layer Spinach on top of cheese mixture.
19. Place 2nd layer of noodles on top of the spinach (side by side).
20. Lightly spread sauce on the noodles.
21. Spread remaining cheese mixture on top of the sauce.
22. Arrange Mushroom slices on top of the cheese mixture.
23. Layer final 3 noodles over the mushrooms (side by side).
24. Spread remaining sauce over the top.
25. Sprinkle remaining Mozzarella and Parmesan Cheeses over the top. Optional – sliced black olives can be sprinkled on top of cheese.
26. Cover and Bake for 50 minutes at 350 degrees Fahrenheit.
27. Remove cover and Broil on high for 5 – 10 minutes until cheese is golden brown. Keep a close eye on the broil process!
28. Allow the Lasagna to rest for 15 minutes before cutting. Garnish with chopped parsley and remaining Parmesan cheese.
29. Serve with garlic bread and salad for a complete meal.

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70 thoughts on “Vegetable Lasagna

  1. can i use the normal baking tin and layer it with foil and then bake the noodles into it…….i dnt have that white oven proof tray….

  2. Hi… I always luv this recipe… its a total hit at home! This time I am making it for my mom in law as she is intrigued by how much everyone likes it… My question is how long can I freeze it after I assemble it and is there anything in particular that I should do for freezing it?

  3. Awesome Awesome…..I tried this in our potluck party..frnds loved it….so did i……thanks you guys……you two are awesome….:)

  4. Came out really well. Thank You for this well-thought and detailed recipe. my lasagna noodles were a little crisp but may be that’s how it is supposed to be? I havent had lasagna at restaurants, so don’t know the authentic taste. Well, I guess this is the best recipe anyway 🙂

    I skipped mushrooms, added carrots, zuccini, red and green bell peppers and onions.

  5. Hi Hetal and Anuja
    I am cooking it today for the third time and last two times was a hit. My husband loves different varieties and different cuisines and your website is very helpful.
    I even cooked this when i invited my frens over and this was their fav food, i got lot of appreciations too. Great job!
    thanks again 🙂

  6. Hii hetal..hii anuja…im in a fix…could u pls tell me if Pasta Zara’s Lasagne Gialle requires pre-cooking or is it the instant variety….i picked it up as it did not say ‘instant’ on the cover…i have a party this sunday and i wanted to try this..pls pls help

  7. hii …sounds yummy..however im not sure how im supposed to broil..what is it im supposed to do…i have never done it before…could you pls help!!!

    1. Hi Liji,

      Broiling means that heat (high or low) comes only from the top. It is used to quickly brown food. There should be a button that says “Broil” on your oven.

  8. hi hetal,

    i love ur all d recipes. i would like to know lasagna without spinach or mashroom as in my family no one like both of them. so please if u can give some more option.


  9. I don’t have a porcelain dish so I want to use my pyrex but the problem is that it is not broiler safe, so can I leave the lasagna to bake more or do I have to put it under broil?

    1. Hi Shantha,

      You could uncover it and bake it more…it should start to brown the cheese. The broiler just works faster.

  10. hi hetal,
    I want to try this dish but is it neccessary to add all kinds of cheese or can use any one of it
    does it makes any change in taste plzz let me knw

    1. Hi Deepa,

      In my opinion, all the 3 cheeses are necessary for this dish. They all provide different textures and flavors. For example, if you use only the mozzarella, it will be very stringy. Only the Parmesan, and it will be crumbly and not enough bulk. Only the ricotta, very dry.

  11. Hi,

    Recipe looks great. Do you have any recommendation for subsituting Parmesan cheese. Can I just use more of Shredded Mozzarella Cheese and omit Parmesan cheese altogether. Also, how can I make spagetti sauce at home? and if yes, then what is the recipe.
    Thanks in advance.

    1. Hi Veena,

      Yes, you can just use more mozzarella cheese instead of Parmesan (though Parmesan does add a little different flavor).

  12. Hey Guys,
    Thanks for the awesome recipe… I tried this for the first time at a friends place for a Potluck even… Everyone loved it and craved for more.. Excellent stuff that you guys always put up! Thanks a lot again 🙂


  13. Hello Hetal and Anuja,

    Thanks for this recipe! My husband and I made this lasagna twice, first with mushrooms, and then with zucchini. Both times it came out delicious!

    1. Hi Savita,

      In most countries, with the exception of India, eggs are considered a part of a vegetarian diet. However, they are not “vegan”. Like we have said in the video, you can definitely omit the egg if you like.

  14. hi hetal/anuja
    I tried this recipe yesterday.It was bit dry but the taste was very nice.will try to make it perfect next time.I also added soya granules for added protein.yum yum.

  15. Have one more question…you are folding a cup each of mozz and parm cheese in ricotta…and 1/2 cup of mozz on the top finally…but ur recipe here says mozz – 2 cups and parm 1.5 cups…am i missing something or the cheese usage is based on the individual?

    1. Hi Renu,

      The remaining cheeses are to be sprinkled over the top (not just 1/2 cup), however, as you said, the amount of cheese you use is entirely up to your preference.

      1. Hey Hetel…I did this for fathers day and it was great….it had more moisture in it though but it was yummy…

        for ppl who think are afraid of making this first time and turn out soggy…one suggestion is to make ahead of time and leave it outside or put in refrigerator and reheat when u want to serve…it will make perfect cuts without falling apart..

  16. Hello Hetal/Anuja,

    Tried ur tiramasu and it was yummy.
    i am planning to make lasagna and invite some friends over…hoping that i dont make any mistake and get it right.
    just want to know if i can make ahead the prep work and keep in refrigerator the previous and bake it the next day for lunch. Will it work out without becoming soggy?

    1. Hi Renu,

      You can definitely make the lasagna ahead of time and keep it in the fridge. It will not become soggy. Please note that it make take longer to bake.

  17. Hi hetal
    I made lasagna today everything was fine but it was little dry I don’t know why? I followed the way u did..any idea ?I could not figure it out:-(

  18. Hi Hetal & Anuja,

    I made this last night and it turned out great!! It was so good that you cant tell there is no meat in it. It is very filling, and great !! Thanks to both of you for all the hard work and great recipes !!


  19. Hey thanx for thz one…
    can u pls pleaseeeeeeeee add some chinese recepies also…like dry chilli chicken, chicken manchurian,

    i lovvvvvvvvvvvveeeee ur site!

  20. Hey guys,
    Made this yesterday.. it came out really well… but i thnk i screwed up a little bit, i used the instant lasagne sheets and some of the corners were not covered by sauce.. so the topmost layer was hard.. :(.. but yeah, since it was my 1st time now i kno where i went wrong. wonderful recipe.. me and my husband loved it.. i like all ur recipes, plannin to try tiramisu in a day or two.. :)thanks.. 🙂

  21. Sounds and looks scrumptuous!
    I am inviting friends for dinner this weekend and would like to make this dish. However, one of them does not eat mushrooms, could you please suggest any other ingredient instead of mushrooms.
    Regards – Amrita

    1. Hi Amrita,
      Here are a few other options:
      chopped zucchini
      chopped yellow squash
      thinly sliced carrot
      Sliced Onions
      chopped broccoli

      and ofcourse, if you are non-vegetarian, you have the option of making it with ground meat.
      Hope that helps 🙂

    1. Hi Tina,

      Absolutely. You might want to add just a tad bit more sauce so that it does not dry up. The lasagna also freezes well.

  22. Hi.. This recipe just turned out fantastic!! Can I use paneer instead of ricotta cheese? And also, for how many days can it be kept in the fridge?

    1. Hi Shaina,

      You could possibly use paneer if you make it fresh and use it as soon as you drain out the whey. Otherwise, it tends to be a little dryer than ricotta cheese so it will not form a nice layer but be crumbly. The lasagna will keep in the fridge for about a week. It can also be frozen and re-baked for use later.

  23. Tried this recipe for a lunch – It was amazing – I followed the given recipe to T and it turned out awesome and was an instant hit…thank you ladies….

  24. Hi,

    I coincidently found out about your site, and was so happy about it. All the recipes that I have tried have turned out so well! I have never tried making Lasagna at home, and am looking forward to it, after reading your recipe, but could u suggest me another option to replace the mushroom, as am allergic to it.


  25. hi , name is payal.before i cant find our any indian cooking show,suddnely i find on the google.such great i m happy bcz now u help me.your recipe help me.thanks.

  26. Awesome recipe. I made this 3 times and all the times it has turned out great.
    thanks for this website itself. verygood help for students like us in USA.

    Vikrant Bharadwaj.

  27. I made the lasagna recipe yesterday August 29, 09. This was a surprise for my wife and 2 guests. Everyne said only one thing…..BEST LASAGNA EVER!!!

    I have become a fan of this website and enjoy cooking for my wife. i have not told her of this website and keep surprising her!@!!! thank you so much

  28. Hi
    this is really good!!

    Can you Please post the recipe for Continental Pasta; made wid white sauce. Actually i know the recipe but it makes the Pasta soggy
    It wud be great if u People could help!!

  29. Hi Anuja & Hetal,

    This is an excellent recipe.Thanks a lot. Could you please tell me how to make garlic bread at home?

    Thanks again.

  30. Hey,

    That looks like a wonderful recipe. However, i don’t have a Oven at home. Just a simple microwave for heating/defrosting.

    Any alternative to cook Lasagna without a Oven? Like in microwave or pan?

    Thanks so much.

    1. Hi Richa,

      Since everything but the egg is cooked in the lasagna, you can cook it in the microwave. The only thing you will miss is the slightly browned edges and it may not dry out as much from the inside.

      1. Thanks, Hetal.

        Are there any chances of it turning soggy in Microwave? It happens with quite a no of items if I try to cook them in Microwave or Re-heat Pizza for that matter.

        How about using Press cooker (w/o a whistle) for Lasagna like we do our cake back home in India in unavailability of Oven?

        1. Well, lasagna is not supposed to be crispy (like pizza crust) so it won’t really get soggy in the microwave. The oven dries the sauce out a bit so that may be the main thing you would notice. Sorry, have never used a pressure cooker to make a cake so am not sure if it would work for lasagna. Besides, it would be somewhat difficult to get rectangular lasagna noodles into a round pressure cooker :).

  31. Hi ABC,

    Sorry to hear that the lasagna did not turn out well. It may have to do with the thickness of the pasta sauce. If you try next time, bake it uncovered (without the cheese topping) to let more of the moisture evaporate. The last ten minutes or so, sprinkle the cheese on and let it melt.

  32. Hi,

    I tried out this recipe but turned out very bad,it was very watery……….it dint turn out as u showed up in the video……..dont know what went wrong….I did exactly as what you guys showed in the video….

  33. Hi Siya,

    You have t cover it so that the lasagna has a chance to heat all the way through without drying up in the hot oven. You can definitely use foil if you don’t have a pan with a lid. Foil is safe to use in a regular oven but not in a microwave.

  34. why do we need to cover it? can we cover it with just foil if we dont have thoes fancy pan? is foil safe in the oven? i am new in this country so just wondering..

  35. Great recipe! I like the way u present, normally its rare to find a really good presentation in our Indian restaurants. Also u guys give really good tips. Keep it up!
    Thnx for the recipe.

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