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.
Updated by Kathryne Taylor on August 29, 2024
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. Iโm sure of it.
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, youโll chop bell pepper, zucchini and carrot into very small pieces and sautรฉ them until theyโre 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 doesnโt get too soggy.
The Best Vegetable Lasagna
Five reasons to love this recipe:
- You can easily adjust the vegetables to suit the seasons or your pantry (see recipe notes).
- The sauce is made from scratch with basic ingredients. It only takes a few minutes to make.
- Use no-boil noodles and you donโt have to bother cooking them. Just layer them up!
- I recommend cottage cheese instead of ricotta, which has more protein and flavor (trust me).
- 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.
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:
- Baked Ziti with Roasted Vegetables
- Lentil Baked Ziti
- Better Broccoli Casserole
- Roasted Veggie Enchilada Casserole
Watch How to Make Vegetable Lasagna
Best Vegetable Lasagna
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
- Preheat the oven to 425 degrees Fahrenheit.
- 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.
- 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.
- 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.
- 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.
- 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 youโll need it later.
- 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 itโs lasagna assembly time!
- 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.
- Top with 3 more noodles, followed by the remaining cottage cheese mixture (weโre skipping the tomato sauce in this layer.) Sprinkle ยฝ cup shredded cheese on top.
- 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.
- Wrap a sheet of parchment paper or foil around the top of the lasagna (donโt 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.
- 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 DeLalloโs 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. Youโll 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 werenโt 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 nutritionistโs advice. See our full nutrition disclosure here.
This is a great recipe! I havenโt made lasagna in years, but have an abundance of summer squash so decided to give it try. We almost couldnโt 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.
Hi Tracy, Iโm so glad you enjoyed it. I promise it does get easier and quicker to assemble with a bit of practice.
Really delicious! Big hit in our household. Recipe was easy to make and directions easy to follow. I donโt 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 itโs shape very well if you allow it to cool down as the recipe states. The recipe indicates 8 slices but youโll want bigger slices, maybe 6.
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.
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 Iโm a teacher. Iโm back at it, making it for a gals retreat. Iโm 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.
Hi Phyllis, I am a vegetarian, so donโt have experience with chicken sausage. I would cook it according to package directions and incorporate into the sauce.
I have made this recipe for several years now. Itโs always a crowd pleaser!
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
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.
Can I assemble the lasagna in the pan, refrigerate, and cook it the following day? Thanks!
Hi Leslie, yes, that will work fine.
This sounds delicious, could I freeze it before baking. If so should I bake it from frozen and for how long. Thanks
Hi Sandy, yes this can be frozen before baking. Defrost in the refrigerator overnight before baking, and it should take the regular time.
Really good. I thought โshort cutsโ with the sauceโcanned tomatoes, no cookingโwould 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.
This is my fav lasagna I donโt miss the meat at all. I was wondering if you know roughly how many calories per serving it is?
Hi Hayley, each recipe has a nutrition information at the end if you click โshow nutrition.โ The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโs advice. For this recipe, the calories show 335 per serving (1/8 slice).
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. Itโs a bit of work however itโs great to make a large batch for leftovers during the week. This will definitely be a staple!
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??
Hi Sharon, this recipe calls for bell pepper, zucchini and carrots.
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 didnโt puree anything as I like the bites of veggies. Iโll be making this many more times. All my friends want this recipe also. Thanks!
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 donโt miss traditional lasagna. Thank you!!!!
Hi Claudia, thank you for your kind words.
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 couldnโt get any spinach, and only blended half the veggies (they were hot and I was running out of time). Still tasted lovely!
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!
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.
This was ABSOLUTELY The Best Lasagne Iโve ever had!!
It was more work than I anticipated but well worth it.
Hi Rene, Iโm so glad you enjoyed it. After you make it a time or two it does get easier to work through all the steps.
I want to serve this at a partyโฆshould I double the ingredients to make in a 9ร13 pan? Looks delicious
Hi Paula, my pan is deeper than a 9ร13 pan, and I have had commenters say they successfully cook this recipe in a standard 9ร13 pan. I would cook in two separate pans if I were to double the recipe. I hope this helps.
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!
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?
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?
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 9ร13 traditional pan. If you pan was smaller, that could also be why it seemed overly full. Iโm still glad you enjoyed it!
Hi Kate โ I donโt know if you get tired of rave reviews, but hereโs 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!
Hi Alison, no, it doesnโt get tiring! It inspires me to keep creating recipes. Thanks for your kind words and Iโm glad your family enjoyed it.