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Vegetable Lasagna

This zesty vegetable lasagna is a white lasagna variation filled with fresh summer veggies and loads of cheese! It’s so easy to make and oh so delizioso!

Vegetable Lasagna (White Lasagna) #italian #lasagna #pasta

It just dawned on me that we’ve being celebrating Estate d’Italia (Summer of Italy) for over two weeks now without a single pasta dish.


Well I plan to correct that today with a doozy of a pasta recipe, Vegetable Lasagna!

Classic Vegetable Lasagna (White Lasagna) #italian #lasagna #pasta

This white lasagna variation (meaning no red sauce) is filled to the brim with garden-fresh veggies, cheese, cheese, and more cheese.

It is a classic Italian comfort dish with the ability to get anyone to eat their veggies.

Making Vegetable Lasagna (White Lasagna) #italian #lasagna #pasta

I started this vegetable lasagna with DeLallo No-Boil Lasagna Noodles, then layered arugula, sautéed mushrooms and onions, and seared zucchini over the pasta, with dollops of herby ricotta, shredded mozzarella, and nutty parmesan cheese in between.

How to Make Vegetable Lasagna (White Lasagna) #italian #lasagna #pasta

Once baked, the lasagna noodles come out perfectly al dente, and the veggies and cheese mingle together in such a beautiful way, there’s no need for meat or sauce.

In fact, there’s no need for anything else, unless you simply can’t serve dinner without a raw vegetable salad.

Some people can’t…

Fabulous Vegetable Lasagna (White Lasagna) #italian #lasagna #pasta

You can substitute any vegetable you like as a layer in this lasagna recipe. If you’ve got bushels of yellow squash or spinach coming out of your garden (or CSA box) throw them in!

Vegetable lasagna is one of those dishes that is very forgiving of substitutions.

And I’m pretty sure anyone you’ve wronged in the last week, will be very forgiving as well, if you cut them a nice thick piece of your freshly-baked white lasagna recipe.

I would…

Easy Vegetable Lasagna (White Lasagna) #italian #lasagna #pasta

Make sure to follow along on our Instagram Feed to see what we’re doing in Italy this week.

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Vegetable Lasagna

Yield: 8-12 servings

Prep Time: 20 minutes

Cook Time: 50 minutes


  • 9 ounces DeLallo No-Boil Lasagna Noodles
  • 32 ounces ricotta cheese
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • 1/4 tsp. crushed red pepper
  • 1 medium onion, chopped
  • 1 pound mushrooms, sliced
  • 2 Tb. sherry
  • 1 Tb. butter
  • 3 garlic cloves, minced
  • 2 ounces arugula
  • 2 zucchini, sliced lengthwise
  • 4 cups shredded mozzarella cheese
  • 1/2 cup parmesan cheese
  • Salt and pepper


  1. Preheat the oven to 350 degrees F. Spray a 9 X 13 inch baking dish with non-stick spray. Place a large skillet over medium heat and add the butter,onions, mushrooms, and garlic. Saute for 5-10 minutes, stirring occasionally, then add the sherry and cook until all the liquid has absorbed.
  2. Meanwhile mix the ricotta cheese with the dried thyme, oregano, garlic powder, crushed red pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Then once the mushrooms are cooked, scoop them out of the skillet and add the zucchini slices to sear quickly, about one minute per side.
  3. Place 4 lasagna noodles in the bottom of the baking dish, followed by the arugula, one-third of the ricotta, and one third of the mozzarella. Then add another layer of 4 lasagna noodles and top with the mushroom mixture. Cover with one-third of the ricotta and one-third of the mozzarella. Add a final layer of 4 lasagna noodles and top with the seared zucchini slices. Then cover with the remaining ricotta, mozzarella, and the parmesan cheese.
  4. Cover with foil and bake for 30 minutes. Then uncover and move to the top rack. Bake another 5-10 minutes until the cheese on top starts to get a little crispy. Allow the vegetable lasagna to rest at least 15 minutes, then cut and serve warm.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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33 Responses to “Vegetable Lasagna”

  1. Norma | Allspice and Nutmegposted July 9, 2014 at 5:10 am

    I’m loving this lasagna, Sommer. Perfect for a meatless day…or any day.


  2. Melanie @ Carmel Momentsposted July 9, 2014 at 5:14 am

    Yes! I love lasagna with veggies. This looks so tasty. Another great way to use zucchini!
    Love that beautiful plate.
    Hope you’re having a wonderful trip.


  3. Julie @ Table for Twoposted July 9, 2014 at 6:18 am

    Seriously love this idea of using vegetables instead of pasta for the layers!!


  4. Tieghanposted July 9, 2014 at 6:51 am

    I love summer lasagnas like this. Perfect for a cozy, but still lite summer meal!


  5. Jenny @ The Peachy Pairposted July 9, 2014 at 7:09 am

    That looks so good! Now if I could just get my husband on board with mushrooms….


  6. Marlyposted July 9, 2014 at 7:30 am

    What a perfect summer meal for a family gathering. I’m just imaging the great leftovers we’d have to enjoy all week too!


  7. TidyMomposted July 9, 2014 at 7:37 am

    This looks fabulous Sommer!


  8. Shainaposted July 9, 2014 at 7:38 am

    This looks incredible and is the perfect way to deal with the influx of summer squash. I can’t wait to try it.


  9. Amandaposted July 9, 2014 at 7:48 am

    Such a delicious looking lasagna!


  10. Mariaposted July 9, 2014 at 7:53 am

    I want this for dinner!


  11. Aprilposted July 9, 2014 at 8:04 am

    Could you substitute cream cheese for Ricotta like you do in your other Lasagne?


    • Sommer — July 9th, 2014 @ 11:29 am

      Hey April, you definitely could! ;)


  12. Alexis @ Upside Down Pearposted July 9, 2014 at 9:55 am

    This looks super delicious and like a great way to get your veggies!! I always get an influx of vegetables from my parents as they have a huge garden and I usually can’t eat them fast enough. I’ll have to try this out once the garden gets going!


  13. Brenda @ a farmgirl's dabblesposted July 9, 2014 at 3:16 pm

    Looks beautiful – and I love the arugula in it!


  14. Kellyposted July 9, 2014 at 5:11 pm

    YUM! This looks and sounds delicious, Sommer!


  15. Aimee @ Simple Bitesposted July 9, 2014 at 7:29 pm

    Love summer lasagna!! Yours is the prettiest.


  16. Gabyposted July 9, 2014 at 8:17 pm

    This looks like my kind of dinner, love those summer veggies!


  17. Bri | Bites of Briposted July 10, 2014 at 6:03 am

    I love this lasagna. Who needs meat? Summer veggies are the perfect thing for a fresh and lighter lasagna. Your instagram is making me insanely jealous ;)


  18. Christine at Cook the Storyposted July 10, 2014 at 7:35 am

    This is such a beautiful lasagna!


  19. Lori @ RecipeGirlposted July 10, 2014 at 2:49 pm

    I’m totally making this for my family this summer!


  20. Maryposted July 11, 2014 at 5:02 am

    Hey, this looks great! I like that it is truly a Vegetable Lasagna with herbs and plenty of vegetables.


  21. Marla Meridithposted July 11, 2014 at 12:56 pm

    LOVE this creative pasta dish :)


  22. Laura (Tutti Dolci)posted July 11, 2014 at 10:40 pm

    I love all the veggies in this – and I really love all the cheese!


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  24. Cathyposted July 13, 2014 at 6:39 am

    Can I use spinach instead of arugula?


    • Sommer — July 13th, 2014 @ 12:43 pm



  25. Erinposted September 20, 2014 at 4:01 pm

    Is it okay to prep it one day and cook it the next day?


  26. Kia Mackeyposted December 2, 2014 at 10:54 am

    This looks absolutely delicious. I am definitely adding this to my list of recipes to try.


  27. Kandyposted December 20, 2014 at 10:48 pm

    Wondering if just the zucchini could be used in place of the pasta and if so would you lightly salt it and let it sit for a bit then rinse and pat dry to get rid of most of the moisture in the zucchini? thanks!


    • Sommer — December 20th, 2014 @ 10:56 pm

      HI Kandy! I’ve never made it that way, but would love to hear how it turns out if you try it. Thanks!!


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  29. Jennaposted June 22, 2015 at 7:53 am

    This looks so good, can’t wait to try it!



  30. Donnaposted November 12, 2015 at 4:19 pm

    I made this for dinner this evening and it is DELICIOUS!

    I made a few adjustments to accommodate our “tatstes.”  
    I used spinach instead of arugala.
    In the spinach layer I also added sliced roma tomatoes . . for a pretty red color. . .
    Instead of using sherry with the mushrooms I added a tablespoon of heavy cream

    I cooked it for 40 mintues, covered, then 10 minutes uncovered.

    I was worried it would be very dry, but it wasn’t and well worth making again!



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