Fast and Easy Vegetarian Lasagna

Veggie Lasagna

Sometimes you just need something quick and easy to make for dinner. I found this recipe for a quick vegetarian lasagna many years ago from a magazine and have made it so many times I don’t even need to refer to the recipe. It helps that it is so simple and uses items you are likely to have on hand.

I also love to bring this to a party or holiday dinner. Since it is vegetarian it makes a great side dish for a large crowd or the main course for the non-meat eaters in the group. I make it in a 9×13 in baking dish so it serves quite a few people, approx. 20 nice-size servings.

Of course you can modify it in several ways. For example, this recipe uses two jars of vodka sauce but any pasta sauce would work well. Also, once I dressed it up by roasting thin slices of eggplant and zucchini and add them to the layers. Varying the cheese mix and the type of pesto sauce is yet another variation you my want to try.

Make it your own or just follow my recipe. It’s really tasty, fast and easy.


Vegetable Lasagna slice

Easy Vegetarian Lasagna


  • 1 box no boil lasagna noodles
  • 2 - 24 oz jars Vodka Pasta Sauce
  • 1 -24 oz container of Ricotta cheese
  • 1 - 8 oz Jar of Pesto Sauce
  • 1 - 16 oz bag of frozen chopped spinach thawed
  • 1 - 8 oz bag shredded Italian cheese mix


  1. Preheat oven to 350 degrees
  2. Mix the ricotta and pesto together in a bowl
  3. Spray a 13 x 9 pan with cooking spray.
  4. Build the lasagna by first spreading approx 1/2 of one jar of vodka sauce
  5. Layer four noodles on top
  6. Next spread 1/3 of the ricotta and pesto mix
  7. Then 1/3 of the spinach
  8. 1/4 of the shredded cheese.
  9. Layer four more noodles
  10. Pour the 2nd half of the 1st bottle of vodka sauce.
  11. 1/3 ricotta & pesto mix
  12. 1/3 spinach
  13. 1/4 of shredded cheese
  14. 4 more noodles
  15. 1/2 of the 2nd jar of vodka sauce
  16. Remaining ricotta & pesto
  17. Remaining spinach
  18. 1/2 of the remaining shredded cheese
  19. Final layer of noodles
  20. The remaining vodka sauce
  21. Remaining shredded cheese.
  22. Cover with foil (remove for last 10 minutes)
  23. Bake for 35-40 minutes




About Patti Estep

Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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