This Vegetarian Thanksgiving Vegetable Lasagna is my cozy, make-ahead centerpiece when I want big fall flavor without the turkey. Layers of roasted squash, mushrooms, spinach, and silky sage béchamel bake into bubbly, golden comfort. Serves 8 to 10 and makes the house smell like a holiday hug.
Why You’ll Love This Vegetarian Thanksgiving Vegetable Lasagna
- Comforting layers with real fall flavor from roasted butternut squash, mushrooms, and herbs.
- Make-ahead friendly so your holiday feels calm and organized.
- Balanced and hearty without meat thanks to ricotta, mozzarella, and parmesan.
- Flexible for guests with easy gluten-free and dairy-free swaps.
- Gorgeous for the table with bronzed, bubbly cheese and colorful veggies.
Vegetarian Thanksgiving Vegetable Lasagna Ingredients & Substitutions
Pantry & Pasta
- 12 lasagna noodles, traditional or no-boil. Sub: gluten-free lasagna noodles.
- 2 tbsp extra-virgin olive oil, plus more for the pan.
- Kosher salt and black pepper, to taste.
Roasted Vegetables
- 3 cups peeled butternut squash, 1/2-inch cubes (about 1 medium, 1.5 lb).
- 8 oz cremini or button mushrooms, sliced.
- 1 large red onion, thinly sliced. Sub: 2 leeks, cleaned and sliced.
- 2 cups baby spinach. Sub: chopped kale or Swiss chard.
- 1 tsp fresh thyme leaves. Sub: 1/2 tsp dried thyme.
Ricotta Layer
- 15 oz whole-milk ricotta. Sub: cottage cheese blended smooth.
- 1 large egg.
- 1/2 cup finely grated parmesan or pecorino.
- 1 tbsp finely chopped fresh sage, plus zest of 1/2 lemon (optional but bright).
- 1 garlic clove, minced.
Sage Béchamel or Sauce
- 3 tbsp unsalted butter. Sub: olive oil or vegan butter.
- 3 tbsp all-purpose flour. Sub: gluten-free 1:1 flour.
- 3 cups whole milk, warmed. Sub: 2% or unsweetened oat milk.
- 1/2 tsp fine salt, 1/4 tsp black pepper, pinch nutmeg.
- 1 tbsp chopped fresh sage. Sub: 1/2 tsp dried sage.
- Swap option: 3 cups marinara if you prefer tomato-based lasagna.
Cheese For Layering
- 2 cups shredded low-moisture mozzarella.
- 1/4 cup extra parmesan for the top.
- Red pepper flakes and chopped parsley for finishing, optional.
Allergy-friendly swaps: use gluten-free noodles and flour for GF, and dairy-free ricotta, mozzarella, and plant milk for DF.
Step-by-Step Instructions to Make Vegetarian Thanksgiving Vegetable Lasagna
Step 1: Roast the vegetables
Heat oven to 425°F. Toss squash, mushrooms, and onion with 2 tbsp olive oil, thyme, salt, and pepper on two parchment-lined sheets. Roast 20 to 25 minutes, tossing halfway, until squash is tender and edges are caramelized. Wilt spinach in the hot pan for 1 minute after roasting or sauté briefly in a skillet with a pinch of salt.
Step 2: Make the sage béchamel
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1 to 2 minutes until it smells nutty. Gradually whisk in warm milk until smooth. Simmer 3 to 5 minutes, whisking, until lightly thick and velvety. Season with salt, pepper, nutmeg, and stir in sage. If using no-boil noodles, keep sauce slightly looser. If using marinara instead, skip this step.
Step 3: Cook or prep the noodles
If using traditional noodles, boil in salted water until very al dente, 6 to 7 minutes. Drain and lay flat on oiled parchment. If using no-boil, skip boiling and add 1/2 cup extra milk to béchamel or a splash of water to marinara for steam.
Step 4: Mix the ricotta filling
Combine ricotta, egg, parmesan, sage, garlic, lemon zest, 1/2 tsp salt, and a few grinds of pepper. Stir until fluffy.
Step 5: Assemble
Lower oven to 375°F. Lightly oil a 9×13-inch baking dish. Spread a thin layer of béchamel or marinara on the bottom. Layer 4 noodles, half the ricotta in dollops, half the roasted veggies, 1/3 of the béchamel or marinara, and 1/3 of the mozzarella. Repeat once more. Finish with a final layer of noodles, remaining sauce, and mozzarella plus parmesan.
Step 6: Bake
Cover with foil tented so it does not touch the cheese. Bake 25 minutes. Uncover and bake 15 to 20 minutes more until bubbling and golden in spots.
Step 7: Rest and serve
Let rest 15 minutes for clean slices. Sprinkle parsley and red pepper flakes if you like. Slice and serve warm.
Tips for Success
- Roast hot for flavor. Deep caramelization on veggies gives that holiday richness.
- Keep sauces slightly loose. The noodles continue to absorb moisture as they bake.
- Season every layer lightly to avoid bland bites.
- Rest before slicing. Fifteen minutes sets layers so they hold together.
- Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 10 minutes to the covered bake time.
Variations of Vegetarian Thanksgiving Vegetable Lasagna
- Mushroom and Spinach Only: Double mushrooms to 16 oz and skip squash for a classic flavor.
- Pumpkin Ricotta: Stir 1 cup pumpkin puree into the ricotta and add extra nutmeg.
- Pesto White Lasagna: Swirl 1/2 cup basil pesto into the béchamel for herby brightness.
- Dairy-Free: Use almond ricotta, vegan mozzarella, and oat milk béchamel with olive oil.
- Gluten-Free: GF noodles and a 1:1 GF flour in béchamel work beautifully.
Serving Suggestions: What to Pair with Vegetarian Thanksgiving Vegetable Lasagna
- Crisp salad with apple, shaved fennel, and maple mustard vinaigrette.
- Roasted Brussels sprouts with cranberries and pistachios.
- Garlic green beans with lemon.
- Warm ciabatta or rosemary focaccia for swiping up sauce.
- Fall pours: Pinot Noir, Barbera, or a dry sparkling cider.
Storage & Reheating Instructions
- Refrigerate: Cool, cover, and store up to 4 days.
- Freeze: Wrap tightly in two layers up to 3 months. Thaw overnight in the fridge.
- Reheat slices: 350°F for 15 to 20 minutes, covered. Microwave works in a pinch at 70 percent power.
- Reheat whole: 350°F covered 30 to 40 minutes until hot in the center.
Memories Made Around the Table
The first time I made this for Thanksgiving, my uncle who swore he needed turkey went back for seconds before the bird was carved. The roasted squash and sage made the whole kitchen smell like the holiday we all love, and no one missed a thing.
FAQs
Can I make this lasagna fully ahead?
Yes. Assemble, cover tightly, and refrigerate up to 24 hours or freeze up to 3 months. Bake from chilled, adding about 10 minutes to the covered time.
Do I have to pre-cook the noodles?
No. Use no-boil noodles and keep the sauce slightly looser so there is enough moisture to soften them in the oven.
What can I use instead of butternut squash?
Delicata, kabocha, or even sweet potato cubes roast beautifully and bring similar cozy sweetness.
How do I keep the lasagna from being watery?
Roast veggies hot to drive off moisture, keep sauces velvety not thick, and let the baked lasagna rest 15 minutes before slicing.
Can I use marinara instead of béchamel?
Absolutely. Use about 3 cups marinara. The flavor will be brighter and more tomato-forward but still delicious.
Final Thoughts
This Vegetarian Thanksgiving Vegetable Lasagna layers familiar comfort with festive fall flair. Prep it ahead, savor the aroma as it bakes, and watch it bring everyone to the table with happy, hungry smiles.
Vegetarian Thanksgiving Vegetable Lasagna
Equipment
- 1 9x13 inch baking dish lightly oiled
- 2 Sheet pan lined with parchment
- 1 Saucepan medium
- 1 Whisk
- 1 Large Pot for boiling noodles (if using)
- 1 Aluminum foil for covering
- 1 Mixing Bowl
- 1 Chef's knife and cutting board
Ingredients
Pantry & Pasta
- 12 lasagna noodles traditional or no-boil
- 2 tbsp extra-virgin olive oil plus more for the pan
- Kosher salt and black pepper to taste
Roasted Vegetables
- 3 cups butternut squash peeled, 1/2-inch cubes (about 1 medium, 1.5 lb)
- 8 oz mushrooms cremini or button, sliced
- 1 large red onion thinly sliced
- 2 cups baby spinach
- 1 tsp fresh thyme leaves
Ricotta Layer
- 15 oz whole-milk ricotta
- 1 large egg
- 0.5 cup parmesan or pecorino finely grated
- 1 tbsp fresh sage finely chopped
- 0.5 lemon zest only, optional
- 1 clove garlic minced
Sage Béchamel or Sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk warmed
- 0.5 tsp fine salt
- 0.25 tsp black pepper
- 1 pinch nutmeg
- 1 tbsp fresh sage chopped
- 3 cups marinara sauce optional swap for béchamel
Cheese For Layering
- 2 cups low-moisture mozzarella shredded
- 0.25 cup parmesan for the top
- Red pepper flakes and chopped parsley for finishing (optional)
Instructions
- Heat oven to 425°F. Toss squash, mushrooms, and onion with 2 tbsp olive oil, thyme, salt, and pepper on two parchment-lined sheets. Roast 20 to 25 minutes, tossing halfway, until squash is tender and edges are caramelized. Wilt spinach in the hot pan for 1 minute after roasting or sauté briefly in a skillet with a pinch of salt.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1 to 2 minutes until it smells nutty. Gradually whisk in warm milk until smooth. Simmer 3 to 5 minutes, whisking, until lightly thick and velvety. Season with salt, pepper, and nutmeg, then stir in sage. If using no-boil noodles, keep the sauce slightly looser. If using marinara instead, skip this step.
- If using traditional noodles, boil in salted water until very al dente, 6 to 7 minutes. Drain and lay flat on oiled parchment. If using no-boil noodles, skip boiling and add 1/2 cup extra milk to béchamel or a splash of water to marinara for steam.
- Combine ricotta, egg, parmesan, sage, garlic, lemon zest, 1/2 tsp salt, and a few grinds of pepper. Stir until fluffy.
- Lower oven to 375°F. Lightly oil a 9x13-inch baking dish. Spread a thin layer of béchamel or marinara on the bottom. Layer 4 noodles, half the ricotta in dollops, half the roasted veggies, 1/3 of the béchamel or marinara, and 1/3 of the mozzarella. Repeat once more. Finish with a final layer of noodles, remaining sauce, and mozzarella plus parmesan.
- Cover with foil tented so it does not touch the cheese. Bake 25 minutes. Uncover and bake 15 to 20 minutes more until bubbling and golden in spots.
- Let rest 15 minutes for clean slices. Sprinkle parsley and red pepper flakes if you like. Slice and serve warm.