Easy Veggie Lasagna Recipe

When you think of lasagna, the image that likely comes to mind is layers of pasta, melted cheese, and rich meat sauce. But this version flips the script—and in the best way. By bringing together sweet roasted butternut squash, earthy mushrooms, and briny Botija olives, this veggie lasagna crafts a flavor profile that’s surprising, sophisticated, and deeply satisfying. The squash adds natural sweetness and creamy texture, the mushrooms deliver that “meaty” bite that meat eaters crave, and the olives plug in bursts of salty-savory depth. The result is a dish that feels indulgent yet anchored in vegetables, making it perfect for weeknight dinners or weekend gatherings where you want something special without the usual heaviness.

What makes this lasagna stand out is its balance—not just of flavors but of intention. Rather than hiding vegetables, it highlights them as the stars. The mushrooms are sautéed with spice, the butternut is gently cooked and mashed, and the olives are dehydrated for concentrated flavor. The pasta layers still remain, giving the dish comfort and familiar structure, but the supporting cast shifts the focus toward plant-rich meals. Whether you’re vegetarian, flexitarian, or just looking to reduce meat, this recipe shows you don’t have to compromise on taste or texture.

Beyond the ingredients, the presentation and approach elevate it further. The golden squash, dark mushrooms, and black-olive flecks create a visual drama that invites you to dig in. It’s also a statement that lasagna can evolve: it can be lighter, vegetable-rich, and still crowd-pleasing. So if you’ve been looking to refresh your lasagna repertoire—or convert the classic into something more modern and vegetable-driven—this unexpected veggie lasagna is exactly the kind of recipe you’ll turn to again and again.

Press play to see how to make Mary the Paleo Chef’s (@paleochef) take on vegetarian lasagna. Just note: she’s stepping outside of her Paleo wheelhouse with this one, given the noodles.

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Veggie Lasagna

Recipe Ingredients

• 1 box lasagna noodles
• 1 to 2 tablespoons ghee
• 1 ½ pounds butternut squash
• ½ pound mushrooms
• 1 jar Botija olives, pitted and dehydrated
• 1 teaspoon plus extra red pepper flakes
• 1 teaspoon plus pinch cinnamon
• Pinch salt
• 1 tablespoon olive oil
• Pinch fresh basil, chopped

How to Make Veggie Lasagna

1. Cook lasagna noodles according to package instructions. Drain and set aside.
2. Divide ghee between two pots and heat stove to medium.
3. Add squash to one pot and mushrooms and olives to the other.
4. Add 1 teaspoon red pepper flakes to mushroom-olive mix and 1 teaspoon cinnamon to squash.
5. Mix and cover each pot and let sit 3 to 5 minutes.
6. Uncover squash first to stop cooking.
7. Transfer warm mushroom and olives, including any liquid, to a food processor. Add a pinch of salt and process.
8. Mash butternut squash. Add pinch of cinnamon.
9. Drizzle and coat olive oil onto a baking dish.
10. Add a layer of noodles in the bottom of the dish.
11. Spread on a layer of squash. Drizzle more olive oil on top and add another layer of noodles.
12. Spread on a layer of mushrooms and olives.
13. Repeat with another layer of squash.
14. Top with pinch of red pepper flakes, to taste.
15. Bake at 350 degrees for 20 minutes.
16. Slice into rectangular servings and finish with a drizzle of olive oil and a sprinkling of chopped fresh basil. Enjoy!

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Veggie Lasagna Nutrition Facts

*Estimated per serving (recipe yields 6 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1/6 of lasagna
Calories	≈ 350 kcal
Protein	≈ 10 g
Carbs	≈ 50 g
Sugar	≈ 5 g
Fiber	≈ 4 g
Fat	≈ 11 g

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Veggie Lasagna Variations & Tips

• Swap the noodles: Use gluten-free lasagna noodles or thinly sliced zucchini/eggplant in place of the pasta for a lighter version.
• Add leafy greens: Stir in chopped kale or spinach into the mushroom-olive layer for extra color and nutrients.
• Cheese alternative: For a creamy, dairy-free twist, drizzle cashew-cream or use dairy-free ricotta between layers.
• Spice it up: Add ½ teaspoon smoked paprika or ¼ teaspoon cayenne pepper when sautéing mushrooms to give the dish subtle heat.
• Change the olive type: Substitute the Botija olives with Kalamata or Castelvetrano olives for a different briny punch.
• Roast the squash differently: Instead of stovetop mash, roast the butternut squash until caramelised for deeper sweetness.
• Make ahead & freeze: Assemble the lasagna, cover tightly, freeze it before baking, then bake straight from frozen adding an extra 10–15 minutes.

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Best Veggie Lasagna Pairings

• Simple arugula salad: Toss baby arugula with lemon vinaigrette and shaved Parmesan to cut through the richness of the lasagna.
• Roasted Brussels sprouts: Serve alongside crisp roasted Brussels sprouts with a balsamic drizzle for earthy complement.
• Garlic-herb bread: Offer warm slices of crusty garlic-herb bread or grain-free bread to soak up the lasagna juices.
• Light white wine: A crisp Sauvignon Blanc or dry Riesling pairs beautifully with the squash’s sweetness and olive’s brine.
• Herbaceous side dish: Serve with lemon-thyme roasted green beans for fresh greenery to balance the meal.
• Comfort-food finish: For dessert, pair with a light fruit sorbet (such as pear or mango) to refresh the palate after the savory dish.

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When to Make Veggie Lasagna

• Vegetarian dinner night: Make this lasagna the star of your meat-free evening—guests won’t miss the meat at all.
• Holiday side dish alternative: Use this veggie lasagna as a substantial side or main on festive occasions where you want something different from turkey or roast.
• Meal-prep for the week: Bake a large pan, portion into containers, and reheat during the week for convenient and flavorful lunches or dinners.
• Potluck or gathering: Bring this dish to a get-together with family or friends—the unexpected butternut-mushroom-olive combo will stand out.
• Comfort-food Sunday: Bake it on a relaxed weekend evening, set the table family-style, and enjoy leftovers the next day.
• Meat-less Monday solution: Make this the go-to dish for your meatless Monday; hearty, filling, and satisfying without relying on meat.

Video credits
Produced and Directed by: Liza Glucoft
Director of Photography: Naeem Munaf
Editor: Nelsen Brazill