When you’re craving comfort food, few things satisfy quite like a hearty plate of lasagna. Layers of pasta dripping with cheese and bolognese sauce start satiating hunger before you even take your first bite. But not everyone who loves to eat lasagna has the same dietary restrictions—some are vegetarian, vegan, or gluten-free. For our vegetarian friends (and everyone else looking to take a welcome break from meat), we’ve put together 10 of our favorite vegetarian lasagna recipes (and a few vegan ones too).
Brimming with ingredients like butternut squash, sautéed shiitake mushrooms, juicy tomatoes, sweet kabocha, and planks of zucchini, these meat-free dishes boast plenty of flavors. No one will be missing the meat in these lasagna recipes—and we can guarantee that even staunch carnivores will be coming back for seconds. Get ready to indulge with these vegetarian lasagna recipes that are packed with addictive flavor.
Vegan Skillet Lasagna With Homemade Almond Ricotta
Laura of The First Mess says this dairy-free concoction is the best lasagna she’s ever made. “The natural richness from almonds and olive oil certainly helps with this one,” she explains. “There’s also tons of flavor from those dollops of pesto and some good marinara. It’s deeply comforting and familiar, but without the ‘time to go to bed’ vibe afterward.” She filled hers out with carrots, zucchini, and cooked lentils, but she suggests switching things up with small dices of mushrooms, leeks, bell peppers, green garlic, or even lightly mashed chickpeas. “This recipe is a blank canvas of undeniable goodness that makes you feel good too,” she assures.
Simple Vegetarian Skillet Lasagna
For a lasagna recipe that’s just about as simple as it gets, try this one-skillet dish that requires no boiling or layering of lasagna noodles. The straightforward recipe from Tieghan of Half Baked Harvest is made in under one hour and is “actually a pretty healthy veggie-filled meal,” she says. “To bulk up the sauce, I used a mix of zucchini, mushrooms, and lentils.”
Red Pepper Ricotta Zucchini Lasagna
Pumpkin Sage Lasagna Roll Up Pull Aparts
“I love the classic combo of pumpkin and sage together,” confesses Stephanie of I Am a Food Blog. “The sweet creaminess of pumpkin, in this case, kabocha, with crispy sage leaves is where it’s at.” She explains that kabocha is similar to pumpkin in texture and flavor but is a bit sweeter, giving your lasagna that extra flavorful flair.
Roasted Tomato Paleo Vegetarian Lasagna
“This recipe is a collaboration of creatives in the Paleo, vegetarian, and clean-eating scene,” explains Claire of The Kitchy Kitchen. Pulling together delicious contributions from a number of sources, Claire created a dish that she says gets the “ICBIP” (I can’t believe it’s Paleo) stamp of approval.
Butternut Squash Lasagna With Shiitake Mushrooms
Heidi of Foodie Crush puts a twist on a recipe from Giada De Laurentiis. “My twist on Giada’s tastiness is to load up on the cheese and goo factor by adding ricotta to the mozzarella and parm mix and then heft it up by adding a few layers of sautéed shiitake mushrooms,” she says.
Acorn Squash Lasagna Recipe
“To up the cozy, I decided to squash-ify my lasagna with some roasted acorn squash, which is sweet, nutty, and perfectly melty after a quick oven roast,” says Stephanie from I Am a Food Blog.
Zucchini Lasagna With Vegan Ricotta
“Thin planks of zucchini take the place of half of the lasagna noodles, and the ricotta is a non-dairy mixture of blended zucchini, walnuts, lemon juice, herbs, and tofu” in this healthful dish from Camille Styles. If you’re not a tofu fan, Styles says not to worry, as you’ll hardly taste it here. “The tofu just creates a ricotta-like texture,” she explains. “The whole thing is vegan if you stop there, but it’s delicious (and still very healthy) with a bit of melted cheese on top.”
Butternut Squash and Sun-Dried Tomato White Lasagna
Half Baked Harvest‘s Tieghan insists this special recipe is sure to win over just about everyone. “There are layers and layers of cheesy, butternut squash goodness, and I’m not sure it gets better when it comes to a white lasagna,” she asserts. “The base of the lasagna is made up of roasted butternut squash and ricotta cheese. I added in sun-dried tomatoes, one, because I love them, and two, because I think they add such a delicious sweet flavor, plus a nice pop of pretty red color too.”
Vegetarian Lasagna Minis
“For me, it’s all about the corner piece,” admits Claire of The Kitchy Kitchen. “That crunchy, gooey, crispy awesomeness can be had by everyone at the table, not just a lucky four, when you bake them in a muffin tin at high heat. The great thing about this recipe is that you can do it with any type of lasagna. And if you just want to make an old-fashioned lasagna, this recipe works great as well.”
4 Cheese and Mushroom Rolled Lasagna
Who doesn’t love lasagna? “Really the only thing not to love about it is how it presents in the dish, but this rolled version solves all of that, says Holly Erickson of The Modern Proper of this scrumptious four-cheese and mushroom rolled lasagna. “It’s beautiful, earthy, comforting, and simple, exactly what I’m looking for in my homemade Italian food.”
One-Pan Zucchini and 3-Cheese Lasagna
“This lasagna is made with fresh tomatoes, plenty of zucchini, garden herbs, and a mix of fresh ricotta, mozzarella, and parmesan cheese, says Tieghan Gerard of Half Baked Harvest. “This one pan dinner is ready within an hour, and is the perfect way to use up all that summer zucchini!”