Vegetarian Lasagna and Pasta Recipes

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Classic Cheese Lasagna

Yunhee Kim
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Pasta, in its many shapes and sizes, makes a wonderfully versatile platform for vegetarian meals. Find recipes for traditional favorites like cheese lasagna, macaroni and cheese, and spaghetti with tomato sauce, as well as seasonal delights like pumpkin ravioli, fresh pesto, and mushroom linguine. From quick family meals to dinner parties, you'll find vegetarian pasta recipes for every occasion.Ricotta, mozzarella, and Parmesan cheeses are layered with fresh lasagna noodles in this vegetarian main dish. You can use dry lasagna noodles and purchased marinara sauce as a time-saver if you prefer.

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One-Pan Orecchiette with Chickpeas and Olives

Alpha Smoot
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Chickpeas and olives add texture and flavor to this one-pan wonder.

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Spicy Orecchiette with Broccoli

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Garlic and red-pepper flakes provide an excellent complement to steamed broccoli in this quick vegetarian meal. If orecchiette isn't available, use any other short pasta shape, such as penne or rotelle.

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Baked Ravioli

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Purchased ravioli is at the base of this easy baked pasta dinner that kids will love. Vary the kind of ravioli you use (cheese, spinach, pumpkin ...) to introduce endless variety to the dish.

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Goat Cheese and Sun-Dried Tomato Pasta

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Sun-dried tomatoes, toasted almonds, goat cheese, fresh parsley, and red-pepper flakes provide a mouthwatering combination of flavors and textures in this quick pasta dish. In place of the parsley, you could also use basil, arugula, or spinach.

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Zucchini Lasagna

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Thanks to no-boil noodles, this vegetarian lasagna takes just 15 minutes to assemble. A creamy, slightly tangy mixture of reduced-fat cream cheese and ricotta cheese is spread between layers of oregano-seasoned zucchini.

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Gemelli with Yellow Squash, Peas, and Basil

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Yellow squash, frozen green peas, and fresh basil make a bright, summery combination. Top each serving with grated Parmesan or crumbled goat cheese.

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Lighter Sesame Noodles

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Using less peanut butter and oil and adding broccoli and red bell pepper lightens up this recipe and adds bright color to the mix. Toasted sesame oil and minced garlic add depth to the flavor of the peanut sauce coating whole-wheat spaghetti noodles.

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Linguine Arrabbiata

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A fiery dose of crushed red-pepper flakes give this pasta dish its name, which means "angry" in Italian. A simple and flavorful tomato, garlic, and white-wine sauce provide a base for the spicy seasoning.

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3-Ingredient Fettuccine Alfredo

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There's no cream in this creamy white sauce -- just generous amounts of butter and Parmesan cheese. Serve this simple, rich pasta dish with a green salad.

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Asian-Style Pasta

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Steamed eggplant, snow peas, red bell peppers, and wide ribbons of pasta are tossed with a creamy ginger-garlic peanut sauce. If you like, add cubes of broiled tofu to this dish.

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Linguine with Asparagus and Egg

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A poached egg and grated Parmesan on top of tender steamed asparagus make a light, pretty vegetarian meal. The egg yolks serves as a rich sauce for the pasta.

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Pasta with Roasted Summer Vegetables and Basil

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Summer squash, red onions, garlic cloves, and cherry tomatoes become sweet and tender when roasted at 450 degrees. Add some warmed chickpeas to this pasta dish to give it a boost of protein.

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Baked Ziti with Crunchy Italian Salad and Garlic Bread

José Manuel Picayo Rivera
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A soul-satisfying dinner of three-cheese baked ziti, garlic bread, and green salad with red-wine vinaigrette only takes 40 minutes, start to finish. Feel free to add soy sausage or thawed frozen spinach to the ziti mixture.

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Gnocchi with Kale

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Lemon zest adds brightness to hearty sauteed kale in this satisfying vegetarian dish. Follow the accompanying recipe for simple homemade gnocchi, or purchase frozen gnocchi if you're in a hurry.

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Roasted-Vegetable Lasagna

Yunhee Kim
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Homemade fresh noodles make this lasagna worthy of a special occasion. Tucked between the pasta layers are roasted eggplant, zucchini, and red onions.

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Pasta with Lentils and Arugula

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Caramelized onions and arugula provide a lively contrast of sweet and peppery flavors in this pasta dish. Fresh diced tomatoes add color.

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Spaghetti with Tomatoes and Tarragon

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A barely-cooked tomato sauce seasoned with shallot and tarragon makes a fresh and flavorful topping for spaghetti. If you don't care for tarragon, use basil or Italian parsley instead.

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Creamy Fettuccine with Two Cheeses

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Pecorino Romano and Parmesan cheeses blend with half-and-half to make an easy, rich sauce for fettuccine or any other pasta shape you choose. Serve as a side dish or add vegetables to make this a complete meal.

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Asparagus, Snap Pea, and Avocado Pasta

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Combine blanched asparagus and snap peas, avocado, and fresh mint, parsley, or basil to create a symphony of flavors and textures in the key of green. Garlic and Parmesan or Pecorino Romano cheese boost the flavor quotient.

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Pumpkin Pasta

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Canned pumpkin puree and jarred sun-dried tomato pesto create an easy sauce for gemelli pasta and sauteed kale. This vegan main dish is topped with sliced almonds and baked until golden.

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Macaroni and Cheese

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A combination of cheddar, fontina, Gruyere, and Parmigiano-Reggiano cheeses makes this vegetarian macaroni and cheese fit for a special occasion. This recipe can be baked in individual ramekins or in one large casserole dish.

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Manicotti with Tomato Sauce

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Sun-dried tomatoes, nonfat ricotta, parsley, and basil make a healthy and flavorful filling for stuffed pasta. To make the manicotti shells more pliable without overcooking, pour boiling water over them and let soak for 15 minutes.

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Mexican-Style Lasagna

Christina Holmes
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Corn tortillas replace the lasagna noodles in this crowd-pleasing bean and cheese casserole. Make the delicious green sauce by pureeing cilantro, scallions, and baby spinach in a food processor.

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Cold Soba Salad with Feta and Cucumber

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Japanese buckwheat soba noodles take a trip to the Mediterranean when you add parsley, cucumber, lemon juice, and crumbled feta. This chilled pasta salad makes a great addition to the picnic basket.

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Gnocchi with Summer Vegetables

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Saute zucchini or yellow squash with halved grape tomatoes to make a fresh, quick sauce for frozen gnocchi. Stir in basil, grated Pecorino Romano, and lemon juice just before serving.

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Whole-Wheat Spaghetti with Vegetables and Peanut Sauce

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It takes only 20 minutes to whip up this easy vegetarian main dish of whole-wheat spaghetti, snow peas, carrots, and tofu coated with a sweet and tangy Asian-style peanut sauce.

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Pasta e Fagioli

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This Italian-American classic combines small pasta shapes, such as ditalini, with canned tomatoes and diced celery, carrots, and onion to make a thick stew. Save your Parmesan rinds in the freezer to add flavor to broths like the one here.

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Spinach Manicotti in Creamy Tomato Sauce

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Lemon zest and Parmesan give a flavor boost to the ricotta-spinach filling of this stuffed pasta. A splash of cream enriches the marinara sauce.

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Baked Mushroom Linguine

Maria Robledo
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Dried porcinis or chanterelles, along with fresh sauteed button and shiitake mushrooms, add layers of flavor to the rich cream sauce in this baked pasta. This recipe serves 10 to 12 people, making it perfect for holiday dinners and potlucks.

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Fettuccine with Spinach Pesto

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Use frozen spinach in place of the traditional fresh basil to make this easy, mild-tasting pesto. Lemon zest gives the sauce a refreshing edge.

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