Epic Vegetable Lasagne (Full Recipe & Video)

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This Veggie Lasagne is loaded with a delicious vegetable pasta sauce, a smooth and creamy spinach ricotta layer, and copious amounts of cheese!

How to make Vegetable Lasagne (Full Recipe & Video)

Servings: 8

Course: Dinner / Main Course

Cuisine: Italian

Prep Time: 30 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 35 minutes Calories per serving: 606kcal


  • 8×12″ Baking Dish (or similar size)
  • Large Mixing Bowl & Hand Mixer (for spinach ricotta)
  • Large Pot & Wooden Spoon (for veggie sauce)
  • Fine Cheese Grater (for parmesan)
  • Serving Spoon
  • Spatula
  • Sharp Knife & Chopping Board


Spinach Ricotta

  • 3x 9oz/250g tubs of Ricotta
  • 1x 9oz/250g tub of Mascarpone
  • 10.5oz / 300g Frozen Spinach, thawed (weighed whilst frozen – see notes)
  • 1 cup / 80g freshly grated Parmesan
  • 1 Egg
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/8 tsp Ground Nutmeg

Veggie Sauce

  • 4 cups / 1kg Tomato Passata (pureed/strained tomatoes in the US)
  • 4 cups finely diced Veggies, here I used mushrooms, red pepper, courgette/zucchini & aubergine/eggplant (see notes)
  • 2 ribs of Celery, finely diced
  • 2 small/medium Carrots, finely diced
  • 1 large White Onion, finely diced
  • 3 cloves of Garlic, finely diced
  • 1 small bunch of Fresh Basil, finely diced
  • 2 tsp Dried Oregano
  • 1/2 tsp EACH Salt, Sugar, Chilli Flakes, or to taste
  • 1/4 tsp Black Pepper
  • Olive Oil, as needed


  • 12oz / 350g Fresh Lasagne Sheets (see notes)
  • 3 cups / 300g Mozzarella, shredded
  • 1/2 cup / 40g freshly grated Parmesan


  1. Veggies: Add a drizzle of oil to a large pot over medium heat and add mushrooms, courgette/zucchini, aubergine/eggplant, and red pepper. Fry until soft right through and starting to char, then remove to a side bowl. Add a drizzle more oil then add carrot, celery, onion, and garlic. Continue frying until they soften/begin to brown then add back in your fried veggies and mix everything together.
  2. Veggie Sauce: Pour in tomato passata, swill out the jar/cartons with 1 cup/250ml water and pour that in too. Add basil and oregano, then add sugar, salt, chili flakes, and pepper (all to taste). Allow the sauce to simmer on low for around 20-25mins, or until it turns nice and thick. If it’s too watery just continue simmering for another 5 or so mins (see video for ideal texture).
  3. Spinach Ricotta: Meanwhile in a large mixing bowl add ricotta, mascarpone, egg, parmesan, salt, pepper, and nutmeg. Combine with a hand mixer until smooth, then fold in thawed spinach with a spatula until evenly incorporated.
  4. Lasagne: In an 8×12″ baking dish (or similar size) add a couple of spoonfuls of veggie sauce to the base of the dish. This is so the pasta doesn’t stick to the bottom. From there your layers will go as follows: Pasta Sheets, Veggie Sauce, Spinach Ricotta, and Mozzarella. The last layer will be Pasta sheets, then Spinach Ricotta, then Mozzarella and Parmesan to top. That’s 4 layers of pasta, 4 layers of Veggie Sauce (including the very bottom layer), 4 layers of Spinach Ricotta, and 4 layers of Mozzarella.
  5. Bake & Serve: Pop in the oven at 350F/180C for 30-40mins or until crispy and deep golden on top. Allow resting for 10mins before serving (this is important or it will be too liquid). Serve up and enjoy!

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About the Author: Chris Collins

An avid traveler who is passionate about exploring new cultures and destinations. As much as he loves to explore the world, he is equally concerned about maintaining his health and personal development.

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