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Simple Meatless Lasagna (No Eggs)

on July 11, 2022
last updated February 5, 2025
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This Simple Meatless Lasagna is hearty, cheesy, packed with veggies, and requires no egg. A family favorite meal that will keep you full and satisfied.
meatless lasagna fresh out of the oven

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!

baked meatless lasagna garnished with basil

Meatless Lasagna Ingredient Highlights


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.

ricotta, olive oil, salt, garlic, mushrooms, marinara, Italian blend cheese, spinach, pepper, lasagne noodles, onion, parmesan

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


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.

adding lasagne to boiling water to cook
Cook your lasagna noodles first.

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).

cooking spinach, mushrooms, onions, and garlic in olive oil, salt, and pepper
Sauté the mushrooms, spinach, onion, and garlic in olive oil, salt, and pepper for about 15 minutes until most of the liquid releases.

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.

adding layer of marinara sauce to bottom of baking dish
Coat the baking dish with a thin layer of marinara sauce.

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.

A layer of cooked lasagna noodles on top of marinara.
Start with a layer of cooked lasagne noodles.
Thin layer of ricotta spread over lasagne noodles in a baking dish.
Spread a thin layer of ricotta on top.
Layer of cooked vegetables on top of layer of ricotta in meatless lasagna.
The cooked veggies come next. Add half now.
Layer of marinara sauce on top of cooked vegetables in vegetarian lasagna.
Pour an even layer of sauce on top of the vegetables.
An even layer of shredded cheese on top of vegetables in lasagna.
Next, sprinkle on a layer of cheese.
Second layer of cooked noodles in vegetarian lasagna without eggs.
Add another layer of noodles and repeat.

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.

adding layer of parmesan cheese to top of meatless lasagna
Finish off the top of your lasagna with a layer of Parmesan 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).

serving a slices of meatless lasagna on white plates

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meatless lasagna fresh out of the oven

Easy Cheesy Meatless Lasagna (No Eggs)

5 from 8 votes
Marley Goldin
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This Easy Cheesy Meatless Lasagna is hearty, cheesy, packed with veggies, and requires no egg. A family favorite meal that will keep you full and satisfied.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 servings

Ingredients
 
 

  • 9 standard lasagna noodles*
  • 2 tablespoons olive oil
  • 8 ounces baby bella or white button mushrooms
  • 1 large yellow onion
  • 2 cups fresh baby spinach
  • 4 cloves garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 24 ounces marinara or spaghetti sauce
  • 15 ounces whole or part-skim ricotta
  • 8 ounces shredded Italian cheese blend
  • ¼ cup grated Parmesan cheese
  • ¾ ounces fresh basil (optional for garnish)

Instructions
 

  • Preheat your oven to 375°F and cook lasagne noodles according to the directions on the box. Strain your pasta and set it aside to cool (see first note below).
    9 standard lasagna noodles*
    adding lasagne to boiling water to cook
  • Dice your onion, chop your mushrooms, and mince your garlic. Add them to a large saucepan with the spinach, olive oil, salt, and pepper over high heat, stirring occasionally, until all of the liquid evaporates (about 15 minutes).
    2 tablespoons olive oil, 8 ounces baby bella or white button mushrooms, 1 large yellow onion, 2 cups fresh baby spinach, 4 cloves garlic, ½ teaspoon salt, ½ teaspoon pepper
    cooking spinach, mushrooms, onions, and garlic in olive oil, salt, and pepper
  • Add about 2 tablespoons of sauce to a 9×13-inch casserole dish and spread it out evenly to form a thin bottom layer of sauce.
    24 ounces marinara or spaghetti sauce
    adding layer of marinara sauce to bottom of baking dish
  • Place 3 noodles on top in a single layer.
    A layer of cooked lasagna noodles on top of marinara.
  • Then, spread about 1/2 of your ricotta across the top of the noodles.
    15 ounces whole or part-skim ricotta
    Thin layer of ricotta spread over lasagne noodles in a baking dish.
  • Next, add roughly 1/2 of your cooked veggies, and another thin layer of sauce.
    Layer of cooked vegetables on top of layer of ricotta in meatless lasagna.
  • Top with a thin layer of Italian blend shredded cheese.
    8 ounces shredded Italian cheese blend
    An even layer of shredded cheese on top of vegetables in lasagna.
  • Repeat steps 4 through 7, using up the ricotta and cooked vegetables.
  • After your second layer of shredded cheese, add a third layer of lasagna noodles, a fourth layer of sauce, and a final layer of shredded cheese. Top it off with the Parmesan cheese.
    ¼ cup grated Parmesan cheese
    adding layer of parmesan cheese to top of meatless lasagna
  • Bake for 25-30 minutes until the cheesy top starts to brown. Option to garnish with fresh basil. Enjoy!
    ¾ ounces fresh basil

Pro Tips

  • *The width of your lasagna noodles may vary slightly depending on the brand. Most brands will only require 9 noodles (three for each layer), but some are not as wide and may require 4 noodles per layer (12 total). 
  • 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.

Video

Course Dinner
Cuisine Italian
Diet Vegetarian
Keyword Cheese, Meatless Lasagna, Mushrooms, Onion, Pasta, Vegetarian Lasagna, Waste Reduction
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8 thoughts on “Simple Meatless Lasagna (No Eggs)”

  1. Samantha McDowell

    5 stars
    We love this lasagna recipe- very yummy! And we sometimes double the amount of veggies. But am I right I’m thinking that you only use 9 lasagna noodle because you have 3 layers- each layer using 3 noodles…?

    1. Hi Samantha! So glad you love!! Yes, you are correct. 9-12 noodles depending on the brand of noodles you buy (some are slightly wider than others!) I’ll make a note to make sure that’s more clear 🙂 thank you so much for taking the time to leave your feedback 🙂

      1. 5 stars
        Oh, and one more thing I noticed since I made the recipe again today

        You mentioned in step 9 doing a third layer of sauce, but doing a second layer is never noted in the instructions because for the second layer your have us repeat steps 4-7 but sauce is in step 3 ☺️- hope this makes sense