Best Vegetable Lasagna

Seriously the best veggie lasagna! This meatless lasagna recipe is packed with bell pepper, zucchini and carrots, sautรฉed until golden on the edges.

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Seriously the best vegetable lasagna recipe! This vegetarian lasagna is packed with fresh veggies and spinach. #vegetarian #lasagna #veggies

I set out to create the best vegetable lasagna recipe. Here it is! This vegetarian lasagna is cheesy (of course), and loaded with vegetables, spinach and a simple tomato sauce.

If you have any meatless-meal skeptics in your life, this lasagna will change their mind. Iโ€™m sure of it.

vegetable lasagna ingredients

This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook. I love those less-conventional vegetarian lasagnas.

Yet, I wanted to offer a classic vegetable lasagna suitable for holidays and weeknights, and this is it. The tomato sauce is the same across all three recipes, but the vegetables vary.

For this recipe, youโ€™ll chop bell pepper, zucchini and carrot into very small pieces and sautรฉ them until theyโ€™re nice and golden on the edges. That caramelization brings out so much more flavor. Then, add spinach to the skillet and cooked it down for a few minutes so it doesnโ€™t get too soggy.

sautรฉed vegetables

The Best Vegetable Lasagna

Five reasons to love this recipe:

  1. You can easily adjust the vegetables to suit the seasons or your pantry (see recipe notes).
  2. The sauce is made from scratch with basic ingredients. It only takes a few minutes to make.
  3. Use no-boil noodles and you donโ€™t have to bother cooking them. Just layer them up!
  4. I recommend cottage cheese instead of ricotta, which has more protein and flavor (trust me).
  5. You can even make this recipe gluten free and/or vegan. See the recipe notes for details.

The end result is a super flavorful, nutrient-dense, veggie-packed lasagna. This lasagna might not be the quickest weeknight option around, but it is a reasonably simple recipe that will absolutely satisfy your comfort food cravings.

vegetable, spinach and cottage cheese mixture

Enjoy, and please let me know how this recipe turns out for you in the comments! Your feedback is so important to me.

Craving more vegetable-packed casseroles? Here are more of my favorites:

how to make lasagna

Watch How to Make Vegetable Lasagna

This amazing veggie lasagna recipe will please the carnivores in your life! It's cheesy, delicious and loaded with vegetables and spinach.

My favorite vegetable lasagna recipe, made with zucchini, bell pepper, carrots and spinach! No one will miss the meat in this #vegetarian #lasagna.

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Best Vegetable Lasagna

  • Author: Cookie and Kate
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour (plus 15 minutes cooling time)
  • Yield: 8 servings
  • Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 1438 reviews

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Seriously the best veggie lasagna! This lasagna recipe is packed with bell pepper, zucchini and carrots, sautรฉed until golden and tender on the edges. Recipe yields one 9-inch lasagna, enough for 8 slices.

Ingredients

Veggies and spinach

  • 2 tablespoons extra-virgin olive oil
  • 3 large carrots, chopped (about 1 cup)
  • 1 red bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 medium yellow onion, chopped
  • ยผ teaspoon salt
  • 5 to 6 ounces baby spinach

Tomato sauce (or substitute 2 cups prepared marinara sauce)

  • 1 large can (28 ounces) diced tomatoes
  • ยผ cup roughly chopped fresh basil + additional for garnish
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, pressed or minced
  • ยฝ teaspoon salt
  • ยผ teaspoon red pepper flakes

Remaining ingredients

  • 2 cups (16 ounces) low-fat cottage cheese, divided
  • ยผ teaspoon salt, to taste
  • Freshly ground black pepper, to taste
  • 9 no-boil lasagna noodles*
  • 8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
  3. Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.
  4. Meanwhile, to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes.
  5. Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have a little over 2 cups sauce). Rinse out the food processor and return it to the machine.
  6. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because youโ€™ll need it later.
  7. Transfer the cooked veggies and spinach mixture to the bowl of the food processor. Pulse until they are more finely chopped (but not purรฉed!), about 5 to 7 times, stopping to scrape down the sides as necessary. Transfer the mixture to the bowl of whipped cottage cheese. Top with the remaining cottage cheese, then add ยผ to ยฝ teaspoon salt (to taste) and lots of freshly ground black pepper. Stir to combine. Now itโ€™s lasagna assembly time!
  8. Spread ยฝ cup tomato sauce evenly over the bottom of a 9โ€ by 9โ€ baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread half of the cottage cheese mixture evenly over the noodles. Top with ยพ cup tomato sauce, then sprinkle ยฝ cup shredded cheese on top.
  9. Top with 3 more noodles, followed by the remaining cottage cheese mixture (weโ€™re skipping the tomato sauce in this layer.) Sprinkle ยฝ cup shredded cheese on top.
  10. Top with 3 more noodles, then spread ยพ cup tomato sauce over the top (you may have a little sauce leftover) to evenly cover the noodles. Sprinkle evenly with 1 cup shredded cheese.
  11. Wrap a sheet of parchment paper or foil around the top of the lasagna (donโ€™t let it come into contact with the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180ยฐ and continue cooking for about 10 to 15 more minutes, until the top is turning spotty brown.
  12. Remove from oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Sprinkle additional basil over the top, then slice and serve.

Notes

*Lasagna noodle recommendations: I like to use DeLalloโ€™s Whole Wheat Lasagna Noodles (affiliate link) and Whole Foodsโ€™ 365 No-Boil Lasagna Noodles. See below for gluten-free suggestions.

Change it up: Feel free to play around with the vegetables here. Youโ€™ll want to use about 3 cups chopped veggies total (excluding the onion). Mushrooms or butternut squash might be nice!

Make it gluten free:ย Substitute gluten-free lasagna noodles. Choose no-boil (oven ready) noodles if possible; if not, cook them according to package directions. (Fair warning, I tried using DeBoles brand of no-bake lasagna noodles and they werenโ€™t done cooking in the time specified here. Reheated leftovers were ok, though.)

Make it dairy free/vegan:ย Double the recipe for my vegan sour cream (also available in my cookbook, page 217) and use 2 cups instead of the cottage cheese. Skip the step where you would blend the cottage cheese and just barely blend the spinach/veggies into the sour cream. Omit the mozzarella and use all of the tomato sauce for the final layer. Serve the lasagna with a dollop of additional sour cream on top or, better yet, my basil pesto.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโ€™s advice. See our full nutrition disclosure here.

Kate and Cookie

HELLO, MY NAME IS

Kathryne Taylor

I'm a vegetable enthusiast, dog lover, mother and bestselling cookbook author. I've been sharing recipes here since 2010, and I'm always cooking something new in my Kansas City kitchen. Cook with me!

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Comments

  1. Tracy

    This is a great recipe! I havenโ€™t made lasagna in years, but have an abundance of summer squash so decided to give it try. We almost couldnโ€™t stop eating when we tested it before I froze it. Amazing โ€“ a bit of work, but suspect it will be easier the more I make it. Used Zucchini, Yellow Squash, Mushroom and carrots along with the onion. I also used 1/2 cottage cheese and 1/2 ricotta since I had already purchased it.
    Will try with just the cottage cheese next time. I used regular noodles, cooked, and it worked perfectly after letting it set for 20 minutes or so. Excited to add this to my menu for when I have guests.

    1. Cookie and Kate

      Hi Tracy, Iโ€™m so glad you enjoyed it. I promise it does get easier and quicker to assemble with a bit of practice.

  2. Sandra

    Really delicious! Big hit in our household. Recipe was easy to make and directions easy to follow. I donโ€™t care much for zuchinni so subbed mushrooms instead. After making it, I think zuchinni would have been fine as the flavors meld and no one vegetable stands out. It holds itโ€™s shape very well if you allow it to cool down as the recipe states. The recipe indicates 8 slices but youโ€™ll want bigger slices, maybe 6.

  3. Mr jery

    This vegetable lasagna sounds absolutely incredible โ€” a perfect balance of tender zucchini, sweet bell peppers, and carrots sautรฉed until their edges turn golden, then layered into a creamy, cheesy bake. I love recipes that celebrate vegetables without overcomplicating things, and this one looks comforting, flavorful, and perfect for sharing with family.

    Thank you for sharing such a simple yet delicious-sounding dish.

  4. Phyllis Doerr

    Amazing recipe! I made it last winter, doubled the recipe and froze half of it in single servings so I could have it for lunch at school since Iโ€™m a teacher. Iโ€™m back at it, making it for a gals retreat. Iโ€™m thinking about adding a thin layer of sauted chicken sausage. Any guidance for this addition?
    Thanks for sharing simply wonderful recipes. Love your website! First place I go when seeking a great recipe.

    1. Cookie and Kate

      Hi Phyllis, I am a vegetarian, so donโ€™t have experience with chicken sausage. I would cook it according to package directions and incorporate into the sauce.

  5. Lauren

    I have made this recipe for several years now. Itโ€™s always a crowd pleaser!

  6. Rachael Harpur

    Hi I am confused regards the cheese quantity, as it says 160z 2cups of cottage cheese and also 8oz , 2 cups of mozzarella, could you clarify please?
    thanks Rachael

    1. Cookie and Kate

      Hi Rachael, cups measure volume, and ounces here are by weight, which is why the 2 cups is not the same number of ounces for both ingredients. This is why most of the world uses metric measurements! I include both cups and ounces here because it can be labeled both ways on product packages.

  7. Leslie

    Can I assemble the lasagna in the pan, refrigerate, and cook it the following day? Thanks!

    1. Cookie and Kate

      Hi Leslie, yes, that will work fine.

  8. Sandy

    This sounds delicious, could I freeze it before baking. If so should I bake it from frozen and for how long. Thanks

    1. Cookie and Kate

      Hi Sandy, yes this can be frozen before baking. Defrost in the refrigerator overnight before baking, and it should take the regular time.

  9. Heather

    Really good. I thought โ€œshort cutsโ€ with the sauceโ€”canned tomatoes, no cookingโ€”would matter. They did not. This was delicious. I also learned that cottage cheese run through a food processor is delightfully smooth and creamy! Thanks for the recipe.

  10. Hayley

    This is my fav lasagna I donโ€™t miss the meat at all. I was wondering if you know roughly how many calories per serving it is?

    1. Cookie and Kate

      Hi Hayley, each recipe has a nutrition information at the end if you click โ€œshow nutrition.โ€ The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโ€™s advice. For this recipe, the calories show 335 per serving (1/8 slice).

  11. Rosina Kowalczyk

    I was craving lasagna and came across this recipe and it was SO good! I subbed gluten free rice noodles and used ricotta instead of cottage cheese and it was delicious. Itโ€™s a bit of work however itโ€™s great to make a large batch for leftovers during the week. This will definitely be a staple!

  12. sharon

    I have not made vegetarian dishes before โ€“ am having company for dinner and want to make your vegetarian lasagne. My guest cannot eat mushrooms or leafy greens, what would you suggest??

    1. Cookie and Kate

      Hi Sharon, this recipe calls for bell pepper, zucchini and carrots.

  13. Deborah

    This is the first time making a vegetarian lasagna. All I can say is wow. The flavours and vegetables make this a wonderful recipe. I didnโ€™t puree anything as I like the bites of veggies. Iโ€™ll be making this many more times. All my friends want this recipe also. Thanks!

  14. Claudia

    Hello, greetings from Los Angeles!!! I bought your cookbook about 5 years ago, and it changed my life and the lives of others around me. I make your recipes, and they are always a hit. The roasted lasagna recipe is extremely delicious!!!!! I donโ€™t miss traditional lasagna. Thank you!!!!

    1. Cookie and Kate

      Hi Claudia, thank you for your kind words.

  15. Namita M Joshua

    Amazing! I made this as a vegetarian option for a church lunch. I noticed that several people who usually eat meat, chose this instead of the meat lasagne because of how good this was. Thank you for this recipe โ€“ it really was phenomenal!

    I tried to follow the recipe to a T, but couldnโ€™t get any spinach, and only blended half the veggies (they were hot and I was running out of time). Still tasted lovely!

  16. Alison Guida

    Hi, just wondering aabout the vegetable measurements. The recipe states 3 large carrots and says that this is about 1 cup. It would have to be more than 1 cup surely. Overall the recipe suggests 3 cups of veges not including the onion. Is this correct or does it not matter to have more? Thanks!

    1. Cookie and Kate

      Hi Alison, 3 cups of vegetables plus the onions is about the right amount, but I do find it is a forgiving recipe if you have a little more.

  17. Rene DeCausey

    This was ABSOLUTELY The Best Lasagne Iโ€™ve ever had!!

    It was more work than I anticipated but well worth it.

    1. Cookie and Kate

      Hi Rene, Iโ€™m so glad you enjoyed it. After you make it a time or two it does get easier to work through all the steps.

  18. Paula Barnes

    I want to serve this at a partyโ€ฆshould I double the ingredients to make in a 9ร—13 pan? Looks delicious

    1. Cookie and Kate

      Hi Paula, my pan is deeper than a 9ร—13 pan, and I have had commenters say they successfully cook this recipe in a standard 9ร—13 pan. I would cook in two separate pans if I were to double the recipe. I hope this helps.

  19. Larry Culbertson

    I have been making this delicious lasagna for years. Everyone always returns for seconds. I make my own noodles, spinach lasagna sheets. Thanks for sharing again!

  20. Lori

    Hi! I made this recipe last night, but froze it for the weekend. It looks amazing, but it filled my pan right to the very top! I think my medium zucchini is bigger than your medium zucchini! How many cups of zucchini would you actually be using?

  21. Lori Henderson

    Hi! I made this recipe last night, but froze it for the weekend. It looks amazing, but it filled my pan right to the very top! I think my medium zucchini is bigger than your medium zucchini! How many cups of zucchini would you actually be using?

    1. Cookie and Kate

      Hi Lori, it should be about a cup of zucchini. They do come in a lot of different sizes. What size pan are you using? That can make a difference as well. I bake mine in a deep 9X9 ban, but I have heard it also scales well to a 9ร—13 traditional pan. If you pan was smaller, that could also be why it seemed overly full. Iโ€™m still glad you enjoyed it!

  22. Alison

    Hi Kate โ€“ I donโ€™t know if you get tired of rave reviews, but hereโ€™s another one for this lasagna. I have been a huge fan for years, but we just tried this recipe after my insanely picky 14 year old agreed to eat any lasagna I made. He ate it all. Love the whipped cottage cheese. Every element of this was soooo good. Thank you for sharing your talents with folks like me who enjoy healthy, delicious, vegetarian food at home!

    1. Cookie and Kate

      Hi Alison, no, it doesnโ€™t get tiring! It inspires me to keep creating recipes. Thanks for your kind words and Iโ€™m glad your family enjoyed it.