This tasty no boil vegetarian lasagna is made with no cook noodles, and plenty of flavorful roasted veggies. It comes together in no time, and it’s perfect for a sit-down family meal, or to bring to any get together.

This recipe is packed with delicious grilled eggplant, portabello mushrooms, zucchini, peppers, tomatoes, roasted garlic, and flavorful Parmesan and mozzarella cheese.

The no boil in the title means that we use no cook noodles, which mean that they’re lasagna noodles that you don’t need to boil before using. They’re a fantastic time saver, since you can just pop the no cook noodles directly from the package into the lasagna. Love it!

This vegetable lasagna with no boil noodles is a great dish to serve as a main with a starter appetizer of Acti-Fry air fryer pickles, and an easy dessert of thumbprint cookies with icing. Yum!

No Boil Vegetarian Lasagna Recipe

This is a great treat if you’re looking for a no meat lasagna recipe that’s packed with flavor, but made easy with no bake noodles!

What you’ll need

• 16 ounce box oven ready lasagna noodles (this Barilla Oven Ready Lasagna is gluten free, too!)
• 32 ounce jar tomato pasta sauce
• 15 ounce jar ricotta cheese
• 2 eggs
• 4 cups shredded mozzarella
• 2 cups Parmesan cheese, shredded
• 4 squash (green and yellow)
• 1 eggplant
• 1 poblano pepper
• 1 large red onion
• 3 tomatoes
• 3 bulbs of garlic
• 10 stalks fresh kale
• 6 large portabella mushroom caps
• 1/4 cup olive oil

How to make this veggie lasagne with roasted veggies and no bake noodles

Cut squash, eggplant, bell peppers, poblano peppers and red onions into 1 inch slabs.

Cut tomatoes in half lengthwise.

Leave kale, garlic bulbs and mushrooms whole.

Toss all veggies in large bowl in 1/4 cup olive oil, salt and pepper to taste.

Place kale on grill on medium heat. Turn continuously, and cook for 2 minutes. Kale should be lightly charred, but not burnt. Set kale aside.

Place squash, eggplant, bell peppers, poblano peppers, tomatoes (cut side up) and red onions in middle of grill. Place garlic bulbs on the edge of grill. Cook veggies until lightly charred and beginning to get soft. Set garlic bulbs aside.

Preheat oven to 350 degrees.

Let veggies cool a few minutes, and then chop into 1/2 inch cubes.

Chop the kale finely.

Cut the tops off the garlic. Remove the cloves and mash or chop finely.

In a medium bowl, mix ricotta, eggs, Parmesan, finely chopped kale, and garlic.

In a 9″ x 12″ pan, layer as follows: 1/3 of sauce, 1/4 of noodles, 1/2 veggie mixture, 1/4 of noodles, ricotta mixture, 1/4 of noodles, 1/2 veggie mixture, 1/4 of noodles, 2/3 of sauce, mozzarella cheese.

Bake, uncovered, at 350 degrees for 45 minutes. Let set 10 minutes, and your no boil lasagna is ready to eat!

Can you use regular lasagna noodles without cooking them first?

No. This recipe doesn’t have enough liquid to make regular lasagna noodles soft while cooking. You’ll need to use oven ready, no bake noodles to ensure your lasagna noodles are soft and delicious

How long do no boil lasagna noodles take to cook?

Most recipes that use no boil lasagna noodles let the lasagna cook, in sauce, for at least half an hour. This yummy lasagna rollup recipe from Amandas Kitchen just dips the no boil noodles in water before rolling (but then bakes them in sauce for 40 minutes).

Do no boil lasagna noodles work?

Yes! Absolutely, we cook with no boil lasagna noodles all the time!

However, since no boil lasagna noodles are basically just regular noodles that have been cooked and dehydrated, you need to make sure that they’re cooked in a sauce that can add moisture back into them. They do need moisture, just less of it than regular lasagna noodles.

The trick is that you do need to let them bake in a sauce that has some liquid, for at least half an hour, like in this vegetable lasagna with no cook noodles.

Did you try our no boil vegetarian lasagna with roasted vegetables? What did you think? Rate it in the recipe below!

Continue to Content

No Boil Vegetarian Lasagna with Roasted Vegetables

Yield: 12

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

This tasty no boil vegetarian lasagna is made with no cook noodles, and plenty of flavorful roasted veggies.

Print

Ingredients

• 16 ounce box oven ready lasagna noodles
• 32 ounce jar tomato pasta sauce
• 15 ounce jar ricotta cheese
• 2 eggs
• 4 cups shredded mozzarella
• 2 cups Parmesan cheese, shredded
• 4 squash (green and yellow)
• 1 eggplant
• 1 poblano pepper
• 1 large red onion
• 3 tomatoes
• 3 bulbs of garlic
• 10 stalks fresh kale
• 6 large portabella mushroom caps
• 1/4 cup olive oil

Instructions

1. Cut squash, eggplant, bell peppers, poblano peppers and red onions into 1 inch slabs.
2. Cut tomatoes in half lengthwise.
3. Leave kale, garlic bulbs and mushrooms whole.
4. Toss all veggies in large bowl in 1/4 cup olive oil, salt and pepper to taste.
5. Place kale on grill on medium heat. Turn continuously, and cook for 2 minutes. Kale should be lightly charred, but not burnt. Set kale aside.
6. Place squash, eggplant, bell peppers, poblano peppers, tomatoes (cut side up) and red onions in middle of grill. Place garlic bulbs on the edge of grill. Cook veggies until lightly charred and beginning to get soft. Set garlic bulbs aside.
7. Preheat oven to 350 degrees.
8. Let veggies cool a few minutes, and then chop into 1/2 inch cubes.
9. Chop the kale finely.
10. Cut the tops off the garlic. Remove the cloves and mash or chop finely.
11. In a medium bowl, mix ricotta, eggs, Parmesan, finely chopped kale, and garlic.
12. In a 9″ x 12″ pan, layer as follows: 1/3 of sauce, 1/4 of noodles, 1/2 veggie mixture, 1/4 of noodles, ricotta mixture, 1/4 of noodles, 1/2 veggie mixture, 1/4 of noodles, 2/3 of sauce, mozzarella cheese.
13. Bake, uncovered, at 350 degrees for 45 minutes.
14. Let set 10 minutes before cutting.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 427Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 72mgSodium: 884mgCarbohydrates: 39gFiber: 7gSugar: 12gProtein: 25g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information should only be used as a general guideline.