This post may contain affiliate links. Please read our disclosure policy.
This mini vegetable lasagna is made with tender pasta, a rich cheese filling, and a mix of fresh vegetables all baked together under a golden, bubbly top. It’s hearty, flavorful, and a wonderful alternative to a classic meat lasagna.
Why You’ll Love This Recipe
- Layered Flavor Explosion: Every bite delivers a rich, savory mix of tender vegetables and creamy cheeses.
- Healthy Comfort Food: Packed with vegetables and wholesome ingredients, this lasagna is both satisfying and nourishing.
- Super Simple to Make: Clear, beginner-friendly instructions make this perfect for busy weeknights or any day of the week.
- Scalable & Freezer-Friendly: Easy to double or halve, great for entertaining or meal prep, and freezes beautifully for later.
- Totally From Scratch: No shortcuts or mystery ingredients – just pure, homemade deliciousness you can feel good about.
When I make this vegetable lasagna, I love how such a simple process turns into a meal that feels so satisfying.
The mix of vegetables, sauce, and cheese bakes together into something warm and hearty, and it’s the kind of dish that always makes me glad I took the time to cook for myself.
Enjoy your small vegetable lasagna with a fresh tomato salad, a small loaf of homemade french bread, roasted Brussels sprouts, or single serving zuppa toscana.
Ingredients
If you have any ingredients leftover from this small vegetable lasagna recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: I use extra virgin olive oil for its rich flavor and quality, but a lighter olive oil will also work.
- Zucchini: Acts as a nutritious, low-carb layer. Yellow squash can be used instead. Extra zucchini is great in ratatouille for one, small loaf of zucchini bread, and mini vegetable casserole.
- Red Bell Pepper: Adds sweetness and color. Orange, yellow, or green peppers can be substituted. Leftovers can be used in slow cooker ropa vieja, roasted vegetable salad, or chicken tacos for one.
- Onion: White onion works well, but yellow or red onions can also be used.
- Seasonings: Italian seasoning, garlic powder, salt, and black pepper. If you don’t have Italian seasoning, use a mix of basil, oregano, thyme, or rosemary.
- Tomato Sauce: Use a favorite jarred sauce or make our small batch tomato sauce recipe.
- Ricotta Cheese: Adds creaminess. Cottage cheese can be substituted, or try almond milk ricotta for a dairy-free option. Leftover ricotta is great in spinach manicotti for one and mini baked ziti.
- Mozzarella & Parmesan Cheese: Provide flavor and creaminess. Shred your own cheese for better melting. Both are also delicious in caprese pasta for one, chicken Parmesan for one, and stuffed shells for one.
- Lasagna Noodles: This small batch recipe uses just two. Gluten-free noodles work too. Leftovers can be used in small sheet pan lasagna, lasagna rollups for one, and in single serving lasagna soup.
Recipe Variations
This small batch vegetable lasagna is easy to customize to suit your tastes or dietary needs.
- Gluten-Free: Use gluten-free lasagna noodles.
- Dairy-Free: Swap in plant-based cheese and dairy-free ricotta.
- Protein-Packed: Add baked chicken or 4 ounces of cooked ground beef.
- Low-Carb: Replace noodles with thinly sliced zucchini or eggplant.
- Spicy: Stir red pepper flakes or chopped jalapeños into the tomato sauce.
How To Make Vegetable Lasagna
These photos and instructions help you visualize how to make a small vegetable lasagna. See the recipe box below for ingredient amounts and full recipe instructions.
Before You Begin: Preheat the oven to 425° F (220° C).
- Slice vegetables into 1 to 1 ½-inch pieces. Place on a baking sheet, drizzle with olive oil, and season with Italian seasoning, salt, pepper, and garlic powder. Toss to coat.
Pro Tip: Cutting vegetables the same size ensures they cook evenly. Smaller pieces may burn, while larger ones may stay undercooked.
- Roast vegetables for 25 minutes.
- Mix roasted vegetables with tomato sauce in a bowl.
- In a small bowl, stir the ricotta with 2 tablespoons Parmesan. Spread 2–3 tablespoons tomato sauce in a lightly greased small baking dish. Line the bottom with two cooked lasagna noodles, letting them hang over the sides.
Pro Tip: Use a 4×6-inch baking dish that has a base area of 24 square inches. You can also use a 5×5-inch baking dish with a base area of 25 square inches or a 6×6-inch dish which will yield a thinner lasagna layer.
- Spoon the vegetable mixture over the noodles.
- Top with the ricotta mixture and half of the mozzarella.
- Fold noodles over the filling.
- Top with the remaining tomato sauce, mozzarella, and Parmesan. Place the baking dish on a rimmed sheet pan to catch spills.
- Bake for 30 minutes, or until the cheese is melted and bubbly.
Expert Tips
- Make a Smaller Portion: Instead of baking one larger lasagna, divide the ingredients into two 10-ounce ramekins. This gives you two individual lasagnas, enjoy one now and freeze the other for later.
- White Sauce Option: Swap the tomato sauce for ¾ to 1 cup of homemade Alfredo sauce.
- Rest Before Serving: Let the lasagna sit for 10 minutes so the cheese sets and slices neatly.
Frequently Asked Questions
For this mini lasagna recipe, we use a 4×6-inch baking dish that has a base area of 24 square inches.
Other alternative baking dishes:
5×5-inch dish
6×6-inch dish (this will yield a thinner lasagna)
6-inch round dish
Yes! Assemble the lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if needed.
Place leftovers in an airtight container and refrigerate. It will stay fresh for up to 4 days.
For the best results, reheat in the oven at 350°F for 15–20 minutes, covered loosely with foil. For a faster option, microwave for about 1 minute or until warmed through.
Absolutely! Seal it tightly in an airtight container and freeze for up to 3 months.
Common choices include zucchini, spinach, mushrooms, bell peppers, and onions, but you can use almost any vegetable you like.
Double the ingredients and use either two 4×6 inch baking dishes, two 5×5 inch baking dishes, one 9×5 inch loaf pan, a 6.5×6.5 inch baking dish, or a 6×8 inch baking dish.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini vegetable lasagna recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Vegetable Lasagna
Equipment
- 5-inch baking dish or 4×6-inch baking dish
Ingredients
- 1 small zucchini (5 oz), cut into 1 to 1 ½-inch pieces.
- 1 small red bell pepper (4 oz), cut into 1 to 1 ½-inch pieces.
- ½ cup thickly chopped onions (¼ of a small yellow onion)
- 1 tablespoon olive oil
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- 2 lasagna noodles
- ¾ cup tomato sauce -divided
- ¾ cup ricotta cheese
- 3 tablespoons Parmesan cheese -divided
- ½ cup shredded Mozzarella cheese
Instructions
- Heat the oven to 425° F (220° C).
- Place the chopped zucchini, red peppers, and onions on a baking sheet. Drizzle with olive oil, then season with Italian seasoning, salt, pepper, and garlic powder. Toss to coat.Pro Tip: Cut vegetables into 1 to 1 ½-inch pieces so they cook evenly. Smaller pieces may burn, while larger ones may not cook through.
- Roast the vegetables for 25 minutes. While roasting, bring a pot of water to a boil. Cook lasagna noodles for 6–8 minutes, stirring to prevent sticking. Drain and set aside.
- Transfer roasted vegetables to a bowl and stir in ½ cup tomato sauce.
- In a small bowl, mix ricotta with 2 tablespoons Parmesan.
- Spread 2–3 tablespoons tomato sauce in the bottom of a lightly greased small baking dish. Line with noodles, letting them hang over the sides.
- Add the vegetable mixture over the noodles.
- Spoon ricotta mixture on top, then sprinkle with half the mozzarella.
- Fold the noodles over the filling.
- Top with the remaining tomato sauce, mozzarella, and Parmesan. Place the dish on a rimmed baking sheet to catch spills.
- Bake for 30 minutes, until the cheese is melted and bubbly.
- Remove from oven, cover, and let rest 10 minutes before slicing.
Notes
- Make a Smaller Portion: Instead of baking one larger lasagna, divide the ingredients into two 10-ounce ramekins. This gives you two individual lasagnas, enjoy one now and freeze the other for later.
- White Sauce Option: Swap the tomato sauce for ¾ to 1 cup of homemade Alfredo sauce.
- Rest Before Serving: Let the lasagna sit for 10 minutes so the cheese sets and slices neatly.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi,will this work with the no-boil lasagna noodles? Maybe if the amount of the tomato sauce is increased? TIA
Yes.
Terrific recipe.