This post may contain affiliate links. Please read our disclosure policy.
Want a comforting meal without making a huge pan of lasagna? This Mini Vegetable Lasagna recipe is for you! It has all the flavors you love – tender veggies, creamy ricotta cheese, and melted mozzarella – in perfect individual portions. It’s the taste of homemade lasagna, but easier to make and enjoy.
Enjoy your delightful, small vegetable lasagna with a vibrant and fresh Tomato Salad, a slice of warm, freshly-baked French bread, some perfectly roasted Brussels Sprouts, or a comforting, hearty bowl of Zuppa Toscana. These are all fantastic options to complement your meal!
Why You’ll Love This Small Lasagna Recipe
- Flavorful: Each layer is a blend of savory vegetables and cheese that will dance on your tastebuds.
- Nutritious: This is a guilt-free indulgence packed with vitamins and minerals.
- Easy to Make: With straightforward steps, this recipe is ideal for weeknight dinners.
- Doubles Well: Need more? The recipe easily doubles for entertaining or meal prep.
- Homemade Goodness: Made entirely from scratch, so you know exactly what you’re eating.
What Is A Vegetable Lasagna?
Simply put, it’s a lasagna that uses layers of assorted vegetables instead of meat, making it a fantastic option for vegetarians and veggie lovers alike.
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 in this vegetarian lasagna as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use lighter olive oil instead.
- Zucchini: Zucchini serves as a low-carb, nutritious layer in this lasagna. You can also use yellow squash as a substitute. If you’ve got leftover zucchini, consider using it in a single serve Ratatouille, a small loaf of Zucchini Bread, and in a mini Vegetable Casserole.
- Red pepper: Adds color and sweetness. Red peppers are generally sweeter than green peppers but feel free to use orange, yellow, or green bell peppers instead. Leftover red bell peppers can be used in a mini Slow Cooker Ropa Vieja or in a Chicken Tacos.
- Onion: White onions are a good choice here, but you can also use yellow or red onions for a different flavor profile.
- Seasonings: Use Italian seasoning, garlic powder, salt, and black pepper. The main herbs found in Italian seasoning are basil, oregano, thyme, and rosemary. If you don’t have Italian seasoning, use one or two of these herbs instead.
- Tomato sauce: Use your favorite brand of jarred tomato sauce or make your own with our small batch tomato sauce recipe.
- Ricotta cheese: This adds creaminess to the dish. Cottage cheese is a common substitute, or for a dairy-free option, try almond milk-based ricotta. If you’ve got leftover ricotta, consider using it in Spinach Manicotti and Baked Ziti.
- Mozzarella cheese and Parmesan cheese: These two kinds of cheese add flavor and creaminess to the dish. Feel free to add more than called for in the recipe, especially if you’re a big cheese lover, like me! I recommend shredding your own cheese rather than purchasing bagged pre-shredded cheese. The cheese will melt better when freshly shredded. Pre-shredded cheese contains preservatives that help to keep the shreds of cheese from clumping in the bag. This means that the cheese doesn’t melt as well. These two cheeses can also be used in Caprese Pasta, Chicken Parmesan, and Stuffed Shells.
- Lasagna noodles: Only two are used in this small batch recipe. You can go for gluten-free noodles if that better suits your diet. Leftover lasagna noodles can be used to make a small batch Sheet Pan Lasagna, Lasagna Rollups, and in Lasagna Soup.
Recipe Variations
Feeling adventurous? Or perhaps you have specific dietary needs? Either way, this small batch vegetable lasagna recipe is versatile enough to adapt to your personal preferences.
- Gluten-Free: Swap out the standard lasagna noodles for gluten-free noodles to make this dish celiac-friendly.
- Dairy-Free: Use plant-based cheese alternatives and a dairy-free ricotta substitute to cater to a dairy-free diet. Kite Hill is a popular brand of almond ricotta.
- Protein-Packed: Consider adding some grilled chicken strips or 4 ounces of cooked ground beef to boost the protein content.
- Low-Carb: Replace lasagna noodles with thinly sliced zucchini or eggplant for a keto-friendly option.
- Spice It Up: For an extra kick, toss in some red pepper flakes or chopped jalapeños into the tomato sauce.
These variations add more dimensions to your lasagna, making it perfect for different occasions and adaptable to various dietary requirements.
How To Make Vegetable Lasagna
These step-by-step 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.
- Heat the oven to 425° F (220° C).
- Slice the vegetables roughly the same size and place them on a baking sheet. Drizzle with olive oil and add Italian seasoning, salt, pepper, and garlic powder. Use your hands and toss the vegetables to ensure they are all coated with the oil and seasonings.
Pro Tip: Cut the vegetables roughly the same size so they cook evenly and at the same time. Between one to one and a half inches is a good size. If the vegetables are much smaller, they will cook faster and may burn, while larger pieces won’t cook through.
- Place the vegetables in the oven and roast for 25 minutes. While the vegetables are roasting, cook the lasagna noodles according to package directions.
Pro Tip: To prevent the noodles from sticking after they are drained, add 1 teaspoon of olive oil to the pasta water.
- Transfer the roasted vegetables to a bowl and stir in 1/2 cup of tomato sauce.
- In a separate small bowl, stir the ricotta and 2 tablespoons of the Parmesan cheese together.
- Spread 2-3 tablespoons of the tomato sauce on the bottom of a lightly greased small baking dish. Line the bottom of the dish with the noodles so that the noodles 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.
- Top the noodles with the vegetables and sauce mixture.
- Spoon the ricotta over the vegetables and top with half of the mozzarella cheese.
- Fold the noodles over the vegetable/cheese mixture.
- Top with the remaining tomato sauce, mozzarella, and Parmesan cheeses, and place the baking dish on a rimmed baking sheet to catch any possible spills.
- Bake for 30 minutes or until the cheese has melted.
Expert Tips
- Want to make an even smaller vegetable lasagna? Divide the full recipe between two 10-ounce ramekins. This way you’ll get two meals with the same amount of effort and you can freeze one of the lasagnas to enjoy at a later date.
- Make a vegetable lasagna with white sauce by substituting store-bought Alfredo sauce or 3/4 to 1 cup of homemade Alfredo sauce for the tomato sauce.
- Let the lasagna rest for 10 minutes before eating. This will help the cheese set so that it slices cleanly.
How To Store, Reheat, And Freeze Vegetable Lasagna
Storing Leftover Lasagna:
Keep your remaining vegetable lasagna fresh by sealing it in an airtight container. Place it in the fridge, and it will stay good for up to 4 days.
Reheating Instructions:
Ready for round two? You’ve got options! Oven method: Preheat your oven to 350°F, place the lasagna in an oven-safe dish, and loosely cover with foil. Heat for about 15-20 minutes. For a quicker option, microwave it for approximately one minute or until warm.
Freezing Your Lasagna:
Got too much goodness on your hands? No problem, this dish is freezer-friendly! Seal it in an airtight container and pop it in the freezer. It will keep well for up to 3 months.
Thawing and Reheating Frozen Lasagna:
Plan ahead by thawing your frozen lasagna in the fridge overnight. When you’re ready to dig in, let it sit at room temperature for about 30 minutes before cooking. Then, bake according to the original recipe instructions.
Frequently Asked Questions
For this mini vegetable 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
These baking dishes can be viewed on our Store page.
Yes, use vegan cheese and pasta.
Yes. Feel free to get creative with your favorite vegetables.
Yes. Assemble the lasagna in advance, but do not bake. Cover and store in the refrigerator for up to 4 days before baking. You can also freeze the unbaked lasagna for up to 3 months.
When you are ready to bake, allow the lasagna to come to room temperature, then bake as directed in the recipe.
Absolutely! If you’d like to make a second vegetable lasagne, just double the ingredient amounts in this recipe and use two 4×6 inch or two 5×5 inch baking dishes.
If doubled, the lasagna can also be baked in a 9×5 inch loaf pan, a 6.5×6.5 inch baking dish, or a 6×8 inch baking dish.
These baking dishes can be viewed on our Store page.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
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 (about 5 ounces), cut into 1 to 1 ½-inch pieces.
- 1 small red bell pepper (about 4 ounces), cut into 1 to 1 ½-inch pieces.
- ½ cup thickly chopped onions (about 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 (store-bought or homemade), 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 the baking sheet.Drizzle with olive oil and add Italian seasoning, salt, pepper, and garlic powder. Use your hands and toss the vegetables to ensure they are all coated with the oil and seasonings.Pro Tip: Cut the vegetables roughly the same size so they cook evenly and at the same time. Between one to one and a half inches is a good size. If the vegetables are much smaller, they will cook faster and may burn, while larger pieces won't cook through.
- Place the vegetables in the oven and roast for 25 minutes. While the vegetables are roasting, bring a large pot of water to a boil. Add the lasagna noodles to the boiling water and cook for 6-8 minutes, until al dente, stirring to prevent sticking. Drain and set the noodles aside.
- Remove the vegetables from the oven and transfer them to a bowl. Stir in ½ cup of tomato sauce.
- In a separate small bowl, stir the ricotta and 2 tablespoons of the Parmesan cheese together.
- Spread 2-3 tablespoons of the tomato sauce on the bottom of a lightly greased small baking dish. Line the bottom of the dish with the noodles so that the noodles 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 thinner lasagna layers.
- Top the noodles with the vegetables and sauce mixture.
- Spoon the ricotta over the vegetables and top with half of the mozzarella cheese.
- Fold the noodles over the vegetable/cheese mixture.
- Top with the remaining tomato sauce, mozzarella, and Parmesan cheeses, and place the baking dish on a rimmed baking sheet to catch any possible spills.
- Bake for 30 minutes or until the cheese has melted.
- Remove from the oven, cover and let the lasagne rest for 10 minutes before slicing.
Notes
- Want to make an even smaller vegetable lasagna? Divide the full recipe between two 10-ounce ramekins. This way you’ll get two meals with the same amount of effort and you can freeze one of the lasagnas to enjoy at a later date.
- Add meat to the lasagna by cooking 4 ounces of ground beef, ground turkey, or ground pork and adding it to the vegetables and sauce.
- Make a vegetable lasagna with white sauce by substituting store-bought Alfredo sauce or ¾ to 1 cup of homemade Alfredo sauce for the tomato sauce.
- Let the lasagna rest for 10 minutes before eating. This will help the cheese set so that it slices cleanly.
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.