When you crave comfort food, few things satisfy quite like a hearty plate of lasagna. Just thinking of layers of pasta dripping with cheese might be enough to calm hunger pangs before you even take your first bite. For our vegetarian friends (and everyone else looking to take a welcome break from meat), we compiled 16 different types of our favorite vegetarian lasagna recipes. All of them are brimming with ingredients like butternut squash, sautéed shiitake mushrooms, juicy tomatoes, sweet kabocha, and planks of zucchini that boast a ton of flavor—and they're all meat-free! Even staunch carnivores will want seconds.
Here are our favorite vegetarian lasagna recipes to make your meal planning a breeze.
Vegan Skillet Lasagna
The Recipe: Vegan Skillet Lasagna
The Hero Ingredient: Veggies. Laura Wright of The First Mess filled her vegan lasagna recipe with carrots, zucchini, and cooked lentils.
Pro Tip: Wright 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," she says.
Why We Love It: Wright says the dairy-free combo of her Vegan Skillet Lasagna 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."
Simple Vegetarian Skillet Lasagna
The Recipe: Simple Vegetarian Skillet Lasagna
The Hero Ingredient: Cheese. This extra-cheesy recipe calls for mozzarella, provolone, and parmesan.
Pro Tip: "To bulk up the sauce, I used a mix of zucchini, mushrooms, and lentils," says recipe creator Tieghan Gerard of Half Baked Harvest.
Why We Love It: This super simple and delicious lasagna recipe requires no boiling or layering of lasagna noodles. It can be made in under one hour and is "actually a pretty healthy, veggie-filled meal," Gerard says.
Red Pepper Ricotta Zucchini Lasagna
The Recipe: Red Pepper Ricotta Zucchini Lasagna
The Hero Ingredient: Ricotta. According to recipe creator Aida Mollenkamp of Salt & Wind, ricotta makes this lasagna extra indulgent.
Pro Tip: "This, a glass of crisp white wine, and a good group of friends, and you're pretty much winning at vacation," Mollenkamp says.
Why We Love It: Oftentimes, low-carb dishes don't actually fill you up, but this vegetarian lasagna is hearty enough to ensure your stomach isn't rumbling an hour or two later.
Pumpkin Sage Lasagna Roll-Up Pull-Aparts
The Recipe: Pumpkin Sage Lasagna Roll-Up Pull-Aparts
The Hero Ingredient: Pumpkin and sage. "The sweet creaminess of pumpkin, in this case, kabocha, with crispy sage leaves is where it's at," says Stephanie of I Am a Food Blog. She explains that kabocha is similar to pumpkin in texture and flavor but is a bit sweeter, giving your lasagna that extra flavorful flair.
Pro Tip: Kabocha can be difficult to cut, so allow extra time for the prep work.
Why We Love It: This lasagna is fall flavors at their very best.
Roasted Tomato Paleo Vegetarian Lasagna
The Recipe: Roasted Tomato Paleo Vegetarian Lasagna
The Hero Ingredient: Roasted tomatoes. You'll be wanting to put them on everything after you make this.
Pro Tip: Recipe creator Claire Thomas of The Kitchy Kitchen recommends Kite Hill's dairy-free, almond milk ricotta.
Why We Love It: "This recipe is a collaboration of creatives in the Paleo, vegetarian, and clean-eating scene," explains Thomas. Pulling together delicious contributions from a number of sources, Claire created her Roasted Tomato Paleo Vegetarian Lasagna dish that she says gets the "ICBIP" (I can't believe it's Paleo) stamp of approval.
Butternut Squash Lasagna with Shiitake Mushrooms
The Recipe: Butternut Squash Lasagna with Shiitake Mushrooms
The Hero Ingredient: Extra cheese. Heidi of Foodie Crush puts a twist on a Butternut Squash Lasagna recipe from celebrity chef 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.
Pro Tip: According to Heidi, the secret flavor in this lasagna is blitzed almond amaretti cookies processed into the butternut squash purée.
Why We Love It: It's cheesy, melty, and full of comfort. What's not to love?
Acorn Squash Lasagna
The Recipe: Acorn Squash Lasagna
The Hero Ingredient: Roasted acorn squash. "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.
Pro Tip: You can use your favorite meat or tomato sauce in this recipe.
Why We Love It: This cozy recipe is the epitome of fall.
Zucchini Lasagna with Vegan Ricotta
The Recipe: Zucchini Lasagna with Vegan Ricotta
The Hero Ingredient: 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 nourishing dish from Camille Styles.
Pro Tip: 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."
Why We Love It: This is a vegan recipe even your non-vegan friends and family will love.
Spicy Kale Lasagna
The Recipe: Spicy Kale Lasagna
The Hero Ingredient: No boil noodles. These noodles are specially made to rehydrate while in the tomato sauce, which seriously cuts down on your prep time.
Pro Tip: According to Sonja and Alex of A Couple Cooks, this is a great recipe to try if you're feeling iffy on kale as the bitterness of the vegetable is covered up. "Since kale is a fairly tough leafy green, boiling it first ensures that no chewy bits make their way into your lasagna," they recommend. "After you’ve boiled the kale, make sure to wring out all the water so your lasagna isn’t too wet."
Why We Love It: The spicy red pepper flakes add a ton of flavor to a healthy dish while the homemade tomato sauce is easy and satisfying to make.
Butternut Squash and Sun-Dried Tomato White Lasagna
The Hero Ingredient: Butternut squash. Gerard of Half Baked Harvest insists this special recipe is sure to win over just about everyone. "There are layers and layers of cheesy, butternut squash goodness," she asserts.
Pro Tip: The base of this lasagna is made up of roasted butternut squash and ricotta cheese, but Gerard added in sun-dried tomatoes for a delicious sweet flavor and a pretty color pop.
Why We Love It: This lasagna is the perfect blend of summer and fall flavors, making it an ideal transition dinner between the seasons.
Vegetarian Lasagna Minis
The Recipe: Vegetarian Lasagna Minis
The Hero Ingredient: Artichoke hearts. The unexpected ingredient adds some heft to the meatless lasagna.
Pro Tip: According to Thomas of The Kitchy Kitchen, 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."
Why We Love It: "For me, it's all about the corner piece," admits Thomas. "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."
Favorite Vegan Lasagna
The Recipe: Favorite Vegan Lasagna
The Hero Ingredient: Hummus. It's a stand-in for the traditional ricotta and adds a creamy texture and big flavor.
Pro Tip: According to Sonja and Alex of A Couple Cooks, you can make a pretty convincing Parmesan substitute with two common pantry staples. Just blend cashews with garlic powder for the perfect vegan topping.
Why We Love It: Going vegan doesn't mean you have to ditch all of your favorite comfort foods. This take on a traditional lasagna doesn't sacrifice big flavor.
The Recipe: Mexican Lasagna
The Hero Ingredient: Black beans. They add protein and fiber to this dish to keep you full and satisfied.
Pro Tip: Sonja and Alex of A Couple Cooks recommend a minimalist approach when making this recipe. "When you are layering this vegetarian lasagna, make sure not to overstuff the layers! Overstuffed layers make for a mess when trying to eat the lasagna," they say.
Why We Love It: This recipe brings Mexican flavor to a traditional Italian dish, and we are here for it.
Spinach Lasagna Rolls
The Recipe: Spinach Lasagna Rolls
The Hero Ingredient: Cottage cheese. It adds creaminess to the dish without making it too heavy or rich.
Pro Tip: Making lasagna rolls over a traditional lasagna makes it easier to serve and more fun for kids. "I guarantee you will never go back to making regular lasagna again after trying these Lasagna Rolls," Krista of Joyful Healthy Eats says. "They’re packed with delicious filling, wrapped in thick lasagna noodles, topped with less marinara sauce, and slight amounts of cheese for the ultimate topping."
Why We Love It: There's only 10 minutes of prep time before sticking this dish in the oven for 40 minutes, so it's perfect for busy weeknight dinners.
Vegan Sweet Potato Lasagna
The Recipe: Sweet Potato Lasagna
The Hero Ingredient: Tofu ricotta. "It’s creamy, lemony, herby, delicious, and a convincing dupe for the real thing," Dana of Minimalist Baker says. "Trust me on this one – you need this in your life."
Pro Tip: This recipe doesn't call for a tomato sauce, but Dana encourages readers to add a homemade pesto to the dish that still keeps the recipe to only 10 ingredients. "It not only adds a burst of vibrant green color, but also a punch of herby-garlic flavor that finishes the dish perfectly (in my humble opinion)," Dana says.
Why We Love It: This is one of those amazing healthy vegan recipes that feels like straight-up comfort food. Plus we're always happy to add more sweet potatoes to our diets.
White Pesto Spinach Lasagna
The Recipe: White Pesto Spinach Lasagna
The Hero Ingredient: The homemade bechamel. Gerard of Half Baked Harvest says it's extra creamy and easy to make. "I used a mix of melty Raclette and nutty parmesan cheese, and seasoned it with a little garlic and oregano," Gerard says. "Beyond good."
Pro Tip: If you can't find Raclette cheese in your local shop, Gerard recommends substituting fontina, mozzarella, or provolone cheese instead.
Why We Love It: This lasagna can be made ahead and frozen, so it's perfect for entertaining. Just pop it in the oven before your guests arrive.