Name: Easy Vegetarian Lasagna Recipe with Zucchini & Mushrooms
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 oven-ready lasagna pasta (hydrate for best results); 4 cups béchamel sauce – see recipe here; 4 cups fresh tomato sauce – see recipe here; 12 slices zucchini; 200 g Portobello mushroom; 1 cup shredded mozzarella; ½ cup grated Parmesan cheese; ½ cup fresh parsley, to garnish; Salt and pepper, to taste

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When my sister went vegetarian, I saw it as the perfect excuse to get creative in the kitchen and make this Vegetarian Lasagna Recipe. Why not turn her favorite combo—zucchini and mushrooms—into something that could stand tall and proud next to any traditional lasagna? The result: a layered beauty that’s not just “good for a vegetarian dish,” but flat-out delicious. Honestly, it’s become such a hit that even the meat-lovers at the table happily dig in (and sometimes forget there’s no meat at all).

She was happily surprised, too. She told me that whenever she orders veggie lasagna at a restaurant, it never tastes like the real deal. Sometimes they skip the pasta, sometimes no béchamel, and worst of all—hardly any cheese, which she absolutely loves. That’s why this recipe has become our family’s go-to: it checks all the boxes. In fact, I can’t get away with making just a small dish anymore—I have to bake a big one because everyone wants a slice. My nephew even declared this his favorite version of lasagna, meat or no meat!

This Vegetarian Lasagna Recipe is all about big flavor and cozy comfort. Think creamy béchamel, tangy tomato sauce, ribbons of zucchini, and juicy mushrooms coming together in a way that feels both indulgent and fresh. Call it a meatless lasagna recipe, a healthy veg lasagna recipe, or simply the lasagna you’ll crave on repeat—it’s all of the above.

So, ready to layer up some love? Keep reading, because I’m about to show you how to whip up this veggie lasagna recipe easy style—no compromises, just cheesy, saucy goodness.

Table Of Contents

Recipe at a Glance
What You’ll Need for this Vegetarian Lasagna Recipe
Prep & Cook
Secrets from Our Kitchen to Yours
Serving Suggestions
Put Your Spin on It
Tasty Thoughts
Common Questions
Nutrition Notes
Keep Cooking with Us

Why You’ll Love This Recipe

Meatless meals that don’t feel like “less.” This lasagna is as hearty and satisfying as its meaty cousin.
Layers of flavor: zucchini, mushrooms, béchamel, and fresh tomato sauce make a dreamy team.
Perfect for gatherings: a vegetarian dish that everyone at the table will enjoy.
Make-ahead friendly: assemble in advance and bake when you’re ready.

Recipe at a Glance

Main stars: zucchini & mushrooms
Flavor profile: creamy, tangy, cheesy, cozy
Cook time: about 30 minutes in the oven
Why it works: sautéing the veggies first keeps them flavorful and prevents watery lasagna layers.

What You’ll Need for this Vegetarian Lasagna Recipe

1 oven-ready lasagna pasta (hydrate for best results)
4 cups béchamel sauce – see the recipe here
4 cups fresh tomato sauce – see the recipe here
12 slices of zucchini
200 g Portobello mushroom
1 cup shredded mozzarella
½ cup grated Parmesan cheese
½ cup fresh parsley, to garnish
Salt and pepper, to taste

Pro tip 👉: A rectangular casserole dish – this one on Amazon works beautifully for lasagna layers and a good skillet – I recommend this non-stick pan for perfectly sautéed veggies

Prep & Cook

“Don’t let the steps scare you — I just broke it down so it feels like I’m right there with you in the kitchen. It’s faster (and tastier!) than it looks.”

Step 01

Get a skillet with a little bit of extra virgin olive oil and sauté the zucchini. Add just a tad of salt—remember, the sauces and cheese will bring plenty of flavor later.

Now do the same with the mushrooms. A little salt and pepper, nothing more. Keep it light.

Step 02

Hydrate pasta sheets in fresh water for about 2 minutes.

Step 03

Spread fresh tomato sauce across the bottom of a rectangular casserole.

Add a layer of pasta.

Step 04

Add zucchini slices.

Step 05

Spread a spoonful of béchamel before the next pasta layer.

Add pasta, cover with béchamel.

Step 06

Sprinkle mozzarella over this layer.

Add the mushrooms and more mozzarella.

Step 07

Add pasta, cover with fresh tomato sauce.

Step 08

Repeat zucchini + mozzarella + mushrooms if your dish is deep enough.

Step 09

Finish with tomato sauce, then béchamel, and grated Parmesan on top.

Bake at medium-high (375°F / 190°C) for about 30 minutes until golden at the edges.

Step 10

Garnish with fresh parsley and serve hot.

Secrets from Our Kitchen to Yours

Always sauté the veggies first. It keeps the lasagna from turning into a watery mess.
Use oven-ready pasta sheets but give them a quick dip in water. It makes layering smoother and cooking more even.
This recipe proves that even meatless meals can feel indulgent and comforting.

Serving Suggestions

Pair this vegetarian lasagna recipe with:

A crisp green salad with lemon vinaigrette
Garlic bread (because carbs love carbs)
A glass of red wine for cozy dinner vibes

Or, make it part of a bigger spread:

Lasagna Bolognese for the meat-lovers
Cucumber and Tomato Couscous Salad for something fresh and bright
How about an easy, fast, and tasty Lemon Mousse for dessert?

Lasagna Bolognese Recipe Featured 03 — **Lasagna Bolognese**

Lemon Mousse Featured Image 03 — ***Lemon Mousse***

Put Your Spin on It

Add roasted red peppers or eggplant for more veggie power.
Try swapping mozzarella for smoked provolone for a deeper, richer flavor.
For a lighter version, cut down on the béchamel and use extra tomato sauce.

Tasty Thoughts

Lasagna night doesn’t have to mean meat overload—and this recipe proves it. The zucchini and mushrooms bring so much character that you won’t miss a thing. It’s the kind of dish that gets everyone reaching for seconds, vegetarians and meat-lovers alike.

And let’s be real: pulling this vegetarian lasagna recipe out of the oven feels like a victory every single time. Golden, bubbly edges? Check. Cheesy pull? Check. Compliments from the table? Oh, absolutely. So go ahead, layer it up, and let this lasagna take center stage at your next dinner.

Common Questions

Can I make this vegetarian lasagna recipe ahead of time?
Yes! Assemble it earlier in the day, keep it in the fridge, and bake when ready. Just add 5–10 minutes to the baking time.

Can I freeze this vegetarian lasagna?
Absolutely. Bake it first, let it cool, then wrap tightly and freeze. Reheat covered until hot through.

What other vegetables work well here?
Eggplant, spinach, or even roasted butternut squash make delicious swaps.

Can I prepare the sauces in advance?
Definitely—and it’s actually recommended. Make the béchamel and fresh tomato sauce ahead of time, store them in the fridge, and then simply assemble the lasagna when you’re ready. It makes the process faster and easier.

Nutrition Notes

Curious about calories or carbs for this vegetarian lasagna recipe? You’ll find a rough nutrition estimate in the recipe card below. Just keep in mind, it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to check with a registered nutritionist.

? You’ll find a rough nutrition estimate in the recipe card below. Just keep in mind, it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to check with a registered nutritionist.