Cheap Easy Vegetarian Lasagna Recipe for Quick Meals

Lasagna is a beloved comfort food classic, but it can sometimes feel a little intimidating or expensive to prepare—especially if you’re aiming for a vegetarian version that’s both satisfying and affordable.

If you’re on the hunt for a cheap, easy vegetarian lasagna recipe that doesn’t skimp on flavor, look no further! This recipe uses simple pantry staples and fresh veggies to create layers of rich tomato sauce, creamy cheese, and tender pasta sheets.

Perfect for weeknight dinners, meal prepping, or feeding a crowd, this lasagna strikes the right balance between hearty and wholesome without breaking the bank.

Whether you’re a seasoned vegetarian or just want to add more meat-free meals to your rotation, this recipe is approachable and adaptable. Plus, it’s a great way to sneak in extra veggies while keeping things deliciously cheesy and comforting.

Ready to dive in? Let’s explore why this recipe is a must-try for your next dinner.

Why You’ll Love This Recipe

This vegetarian lasagna is an all-around winner because it’s:

• Budget-friendly: Uses affordable ingredients like canned tomatoes, frozen spinach, and basic cheeses without compromising taste.
• Simple to prepare: No fancy cooking techniques or hard-to-find ingredients—just straightforward layering and baking.
• Versatile: Easily customizable to your favorite veggies or whatever you have on hand.
• Comforting and filling: The perfect combination of creamy ricotta, tangy tomato sauce, and melted cheese keeps everyone happy.
• Great for leftovers: Tastes even better the next day and freezes well for future meals.

Ingredients

• 9 lasagna noodles (regular or no-boil)
• 2 cups ricotta cheese (or cottage cheese as a budget alternative)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 (24 oz) jar marinara sauce or homemade tomato sauce
• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 medium zucchini, thinly sliced
• 1 medium carrot, grated
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried Italian seasoning
• Salt and pepper, to taste

Equipment

• Large pot for boiling noodles
• Large skillet or frying pan
• 9×13 inch baking dish
• Mixing bowls
• Wooden spoon or spatula
• Measuring cups and spoons
• Aluminum foil

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with a bit of olive oil or nonstick spray.
2. Cook the lasagna noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
3. Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until translucent and fragrant, about 3-4 minutes.
4. Add the shredded carrot and sliced zucchini to the skillet and cook for another 5 minutes until tender. Stir in the drained spinach and cook for 1-2 minutes more. Season with salt, pepper, and Italian seasoning. Remove from heat.
5. Mix the cheese filling: In a bowl, combine the ricotta cheese with half of the Parmesan and a pinch of salt and pepper. Stir until smooth.
6. Assemble the lasagna: Spread about 1/3 cup of marinara sauce on the bottom of the baking dish. Layer 3 noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the sautéed vegetables, then 1/3 of the remaining sauce, and sprinkle 2/3 cup of mozzarella. Repeat these layers once more: noodles, ricotta, veggies, sauce, mozzarella.
7. Finish with the last 3 noodles. Spread the remaining sauce over the top and sprinkle with the rest of the mozzarella and Parmesan cheese.
8. Cover with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 10-15 minutes, or until the cheese is bubbly and golden.
9. Let it rest for 10 minutes before slicing. This helps the lasagna set and makes serving easier.

Tips & Variations

“For extra flavor, add a pinch of red pepper flakes to the tomato sauce or a dash of nutmeg to the ricotta mixture.”

• Use no-boil noodles to save time—just increase the baking time by 10 minutes and check for tenderness.
• Add mushrooms or bell peppers to the vegetable mix for more variety and nutrition.
• Swap ricotta for cottage cheese to reduce cost without losing creaminess.
• Try vegan cheese alternatives if you want a dairy-free version.
• Make it gluten-free by using gluten-free lasagna noodles.

Nutrition Facts

Serving Suggestions

This vegetarian lasagna pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette or balsamic glaze. Garlic bread or a simple bruschetta is also a great side to soak up any extra sauce.

For a refreshing contrast, consider serving with a chilled cucumber and tomato salad.

If you want to round out the meal with a delicious dessert, check out our Lemon Straws Recipe for a light, citrusy finish.

Conclusion

Making a cheap, easy vegetarian lasagna doesn’t mean sacrificing flavor or comfort. This recipe is a perfect example of how simple ingredients and straightforward steps can create a meal that’s hearty, wholesome, and budget-conscious.

With layers of creamy cheese, fresh vegetables, and rich tomato sauce, it’s a dish that satisfies all cravings while being kind to your wallet.

Whether you’re cooking for your family, meal prepping for the week, or hosting friends, this lasagna is sure to impress. Plus, it’s a wonderful base recipe to customize according to your tastes and pantry supplies.

For more delicious and approachable recipes, don’t forget to explore our collections like Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or our savory Instant Pot Rabbit Recipe for when you want something different.

Happy cooking!

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