Vegetable Lasagna With No Boil Noodles

Close up of Cheesy Vegetable Lasagna with no-boil noodles

Site Index Lasagna Pasta

This post may contain affiliate links. See my privacy policy for details.

 This vegetable lasagna with no boil noodles recipe was on the back of a box of lasagna noodles that I picked up the other day, determined to make vegetable lasagna. When it comes to lasagna, a good hearty vegetable is my favorite over all the rest, but it has to be a really good one. This ended up being a fantastic lasagna even though it was my first attempt, a no-boil noodle recipe and a recipe off a box!

Vegetable Lasagna with no-boil noodles
Vegetable Lasagna with no-boil noodles

 No Boil Noodles Vegetable Lasagna

No boil noodles are amazing, I am just going to put that out there.Mike took this vegetable lasagna for lunch the next day and if you follow my blog regularly, that is my success-o-meter when it comes to recipes. If he eats it again, it’s a sure fire hit. I took the basics of the box recipe and of course, made one completely different to suit my tastes.

What are no boil noodles?

No boil noodles are pre-cooked and then dried again to make it easier for them to cook up in a lasagna. They are also thinner than regular lasagna noodles. I find that the no boil noodles hold their shape in a lasagna better than the boiled noodles do. No boil noodles work in recipes that use extra water and sauce, which the noodles then cook in and soak up during the cooking process.

Can I Use Regular Lasagna Noodles Without Boiling Them?

I don’t recommend trying this at all. The really important part is the sauce measurements for the no-boil noodle method, it worked perfectly! When you look at the amount of water and sauce needed for no boil noodles, the amount you would need for regular lasagna noodles would be a soup.

Can You Still Boil the No-Boil Noodles?

No, this isn’t recommended at all. They will fall apart in your lasagna!

Close up of Cheesy Vegetable Lasagna with no-boil noodles

Vegetable Lasagna Tips & Tricks

  • You can sub in whatever you want for vegetables as long as you cook them beforehand. Cauliflower or broccoli chopped up small and roasted would also be amazing!
  • You can use vegetable broth instead of water to boost the flavour.
  • You can add more cheese on top if desired.
  • I add in tomato sauce to the ricotta layer. It does a good job of mimicking the look of ground beef ( if that’s important) but it boosts the flavour of what is honestly a bland layer. I also add spices, which really gives the ricotta layer some taste depth.

Want some more pasta recipes? Try these:

  1. Crockpot Spaghetti and Meatballs
  2. Crockpot Chicken Alfredo Lasagna
  3. Cheesy Beef Lasagna
  4. Baked Lazy Perogy Casserole
  5. 10 minute Eggy Udon Noodles

Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.

Learn to cook like the Kitchen Magpie

Vegetable Lasagna with no boil noodles

 This vegetable lasagna is chock full of oven roasted vegetables, spinach and cheese. It uses no boil noodles which makes for an easy, simple lasagna!
5 from 1 vote
Close up of Cheesy Vegetable Lasagna with no-boil noodles
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Karlynn Johnston


  • 16 oz box of lasagna noodles, no boil
  • 454 grams tub of ricotta cheese
  • 1 tbsp olive oil
  • 680 ml tomato pasta sauce
  • 1 cup water
  • 6 cups chopped vegetables
  • 2 cloves garlic
  • 8 oz shredded 3 cheese blend
  • 1 cup mozzarella cheese
  • 340 gram bunch of spinach
  • 2 tbsp Parmesan herb blend spice


  1. Preheat your oven to 400 degrees for roasting the veggies.

  2. The first step is to soak your lasagna noodles in water while you chop the vegetables; a long plastic container does the trick.  Make sure that they are covered with water.

  3. Chop up your selected vegetables, I used red pepper, mushrooms,carrot, red onion and zucchini. The amount should fill a large baking tray, and it was barely enough! 

  4. Toss the vegetables with the olive oil then roast in the oven at 400 degrees until the vegetables are tender. 

  5. While this is going on, get your spinach ready by either steaming the fresh or squeezing out the defrosted type. Both need the excess moisture removed.  When the vegetables are done, remove from the oven and turn the heat down to 350°F.

  6. To prepare the ricotta mixture, take the whole tub and mix in some spinach, 1/2 cup to a cup depending on your tastes.  Add in 1/4 cup of the tomato sauce. Then add 2 tbs of a Parmesan herb spice which makes it tastier than this layer usually is, sometimes this layer gets bland, but not when you spice it up!

  7. Take the pasta sauce and in another bowl combine it with a cup of water. Then on the bottom of a 9x13 pan pour and spread out 1/2 a cup of the mix. 

  8. Drain the noodles and then put your first layer on. Don't be afraid to do them patchwork, they do not fit perfectly. I used 4 across the width and one laying at the bottom and this used up the entire box of noodles. 
  9. Add another half a cup of sauce on top. 

  10. Use 1/3 of your roasted veggies on top of that sauce.
  11. Dab on a 1/3 of the ricotta mixture on top of those veggies. I then put a small layer of the 3 cheese blend (Saporito parmesan/reggiano/romano) on top of the ricotta layer.

  12. Repeat the layers until you have only the top layer of noodles then pour the remainder of the sauce on top. 

  13. Cover with tinfoil and bake in a 350 degree oven for approximately 45 minutes or until the noodles are tender. 

  14. Remove from the oven and top with the mozzarella cheese then return the pan uncovered to the oven for another 10-15 minutes, until the cheese looks melted and slightly bubbled.

  15. Let it sit for 5-10 minutes, then slice and serve.

Nutrition Information

Calories: 555kcal, Carbohydrates: 70g, Protein: 30g, Fat: 20g, Saturated Fat: 10g, Cholesterol: 62mg, Sodium: 856mg, Potassium: 1029mg, Fiber: 8g, Sugar: 4g, Vitamin A: 10960IU, Vitamin C: 30.4mg, Calcium: 499mg, Iron: 7mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!



Save Your Favorite Recipes!
Create an account and save recipes

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Lasagna Pasta

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Margaret Carter says

    I would make this with with a white sauce , have been looking for a vegetable lasagna , this recipe looks good .

  2. npierce says

    I made this tonight for a family gathering and it was a HUGE hit!  Everyone loved it, even my kids ate it!  This will be in our regular rotation now.  Thank you so much!

    • thekitchenmagpie says

      @npierce Glad you liked it!! It’s so easy and awesome. I’ve made it for my open houses too, when we have people over, it stays well in the oven and everyone loves lasagna. 

  3. cheap health insurance says

    Nicely presented information in this post, I prefer to read this kind of stuff. The quality of content is fine and the conclusion is good. Thanks for the insurance

  4. Ghostbuster Slot says

    I wonder how much time you spend behind all this amazing things….

  5. Connecticut says

    Looking Awesome Recipe. Thanks for that Ingredients. I shall try it. Maybe this will be the best.

  6. cash for damaged cars says

    Delicious Recipes. great tips Thanks.

  7. Wave59 says

    Some vegetables can be consumed raw, some may be eaten cooked, and some must be cooked in order to be edible. Vegetables are most often cooked in savory or salty dishes. However, a few vegetables can be used in desserts and other sweet dishes, such as pumpkin pie and carrot cake. A number of processed food items available on the market contain vegetable ingredients and can be referred to as “vegetable derived” products. These products may or may not maintain the nutritional integrity of the vegetable used to produce them.

  8. Charlynn says

    This looks so good! I’ll have to try it soon. Another great way to cook the spinach is to put it in a colander, then pour a kettleful of boiling water over it-cooks it to just the right doneness for a lasagna or a casserole.

    • Karlynn says

      Charlynn, I not only love you for that idea (which is fantastic and brilliant and I will never do spinach another way again), but miss you too! How are things back East?

  9. Cymantha says

    I have tried this veggie lasagna as well. It was delicious! I tell you great minds think alike.

Leave a Comment or Recipe Tip

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.