Simple Meatless Lasagna (No Eggs)

Looking for a hearty, crowd-pleasing vegetarian dinner? This Simple Meatless Lasagna is deliciously filling, feeds the whole family, and requires no meat or eggs.

With three types of cheese and packed full of vegetables, this meatless pasta dinner is a classic family favorite (along with my Vegetable-Loaded Baked Ziti). Nothing too fancy here, just a darn good classic that’s sure to bring comfort with each bite.

As a mom juggling her time with a love for great food, I appreciate any little shortcut or time saver to simplify a recipe without compromising on taste. After testing lasagna without the egg, I’ve realized I’m just as happy with the flavor and texture without it.

And in this economy?? 🤪 Omitting the egg not only saves on time and minimizes the amount of ingredients needed, but it’ll save you some money, too!

Meatless Lasagna Ingredient Highlights

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You’ll only need 9-12 whole lasagne noodles (depending on the brand). You can opt to get the oven-ready kind!

This meatless lasagna is a great opportunity for a clean-out-the-fridge meal! I’ve made this same lasagna with tons of different veggies that I need to use up before they go bad.

Some of my favorite alternatives to mushrooms in this dish are red and/or green peppers, yellow squash, zucchini, and eggplant. I’ve also switched up spinach for kale, arugula, and Swiss chard with great success.

My preference is a yellow onion, but you can also use Vidalia, sweet onions, or red onions. I usually use Rao’s marinara sauce but use your favorite!

Wither whole milk or part-skim ricotta work, but whole will definitely give you a richer, more velvety texture.

Why No Egg?

Lasagna recipes often call for an egg to mix with the ricotta to stabilize it. While this does make more even, sturdy layers in your lasagna, I can confidently say that it brings little change to the actual taste.

I leave the egg out simply because I find it unnecessary. A rustic lasagna is still a very delicious lasagna! When, I started this blog I made you a promise: if I can simplify a recipe without compromising on taste, I will!

Meatless Lasagna Tips and Tricks

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Cook the Lasagne First

The first step is to cook the lasagna noodles al dente according to the directions on the box.

Alternatively, if you don’t want to boil your lasagne, you can soak it in hot water for about 30 minutes. You can also opt for the “oven-ready” noodles to save on time (and water!).

Once I strain the pasta water, I like to spread my noodles out on a baking sheet in a single layer, so they cool quickly and don’t stick to one another.

Cook Down the Veggies

This step is vital to getting a meatless lasagna that is not too watery! Add the onion, mushroom, spinach, and garlic to a large saucepan and saute in the olive oil, salt, and pepper.

Cook the vegetables over high heat, stirring frequently, until the liquids release and evaporate (about 15 minutes).

Layer the Bottom with Sauce

Start by adding a very thin layer of marinara or spaghetti sauce to the bottom of your casserole dish. This will ensure that the noodles don’t overbake and get hard.

It will also make slicing and removing your lasagna from the casserole dish easier, creating a non-stick layer at the bottom.

Meatless Lasagna Assembly

After your thin layer of sauce, add a layer of cooked lasagne noodles. You should be able to fit 3-4 noodles easily in your dish (depending on the pasta brand).

Next, add roughly half of the ricotta cheese. Then, add half of your cooked vegetables. Lastly, another layer of sauce.

Repeat this exact pattern twice before moving on to your top layer. You should use up all of the ricotta and veggies in your two bottom layers.

Finish Off with Parmesan

After two packed layers, finish off with a third layer of pasta, then more sauce. Now it’s time to make your extra cheesy top coating.

Add the rest of the shredded cheese on top and then fill in the gaps with grated Parmesan until the top layer is completely covered with cheese.

How to Properly Store and Reheat Vegetarian Lasagna without Eggs

This is a hearty casserole that’s meant to feed a crowd, so you may find yourself with leftovers. The great news is, that this meatless lasagna will last 3-5 days in an airtight container in the refrigerator.

You can also opt to freeze the leftover lasagna for up to 3 months. Allow it to thaw overnight in the refrigerator before reheating.

To reheat, you can use the oven (preferred method) or the microwave.

The best way to reheat meatless lasagna is to preheat the oven to 350°F and cover with aluminum foil. Bake for about 30 minutes or until heated all the way through (time will vary depending on the amount).

You can also just microwave individual portions on high for about 2 minutes (make sure the very center is hot).