Best Vegetable Lasagna
Seriously the best veggie lasagna! This meatless lasagna recipe is packed with bell pepper, zucchini and carrots, sautéed 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. I’m 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, you’ll chop bell pepper, zucchini and carrot into very small pieces and sauté them until they’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 doesn’t 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 don’t 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, sautéed 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
- ¼ teaspoon salt
- 5 to 6 ounces baby spinach
Tomato sauce (or substitute 2 cups prepared marinara sauce)
- 1 large can (28 ounces) diced tomatoes
- ¼ cup roughly chopped fresh basil + additional for garnish
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, pressed or minced
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
Remaining ingredients
- 2 cups (16 ounces) low-fat cottage cheese, divided
- ¼ 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 you’ll 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 puréed!), 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 ¼ to ½ teaspoon salt (to taste) and lots of freshly ground black pepper. Stir to combine. Now it’s lasagna assembly time!
- Spread ½ cup tomato sauce evenly over the bottom of a 9” by 9” 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 ¾ cup tomato sauce, then sprinkle ½ cup shredded cheese on top.
- Top with 3 more noodles, followed by the remaining cottage cheese mixture (we’re skipping the tomato sauce in this layer.) Sprinkle ½ cup shredded cheese on top.
- Top with 3 more noodles, then spread ¾ 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 (don’t let it come into contact with the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180° 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 DeLallo’s Whole Wheat Lasagna Noodles (affiliate link) and Whole Foods’ 365 No-Boil Lasagna Noodles. See below for gluten-free suggestions.
Change it up: Feel free to play around with the vegetables here. You’ll want to use about 3 cups chopped veggies total (excluding the onion). Mushrooms or butternut squash might be nice!
Make it gluten free: 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 weren’t done cooking in the time specified here. Reheated leftovers were ok, though.)
Make it dairy free/vegan: 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 nutritionist’s advice. See our full nutrition disclosure here.
I make this recipe regularly! I use ricotta instead of cottage cheese and I keep the veggies chopped to make it chunky. Sometimes I use impossible beef in the red sauce. Delicious
This was amazing! I made it to take to a friend’s, everyone was raving about it. You do need to set time aside to make it, but definitely worth it. Thanks for sharing this recipe.
Do I have to bake this lasagna before I freeze it.
Hi Debbie, I think you will have better results. Let me know what you think when you try it!
Full disclosure…I am not a lasagna lover/eater. But, I have made this 3 times now, and I love this recipe! I added mushrooms for a bit more ‘substance’, and it’s a keeper!
Wonderful to hear, Babs! Thank you for your review.
I followed the recipe exactly. This was delicious, flavorful, light and fresh. I loved making the tomato sauce and using it instead of my own sauce or a jarred sauce. So much better and added to lightness and freshness of recipe especially with the simple ingredients and fresh basil and garlic. It was a huge hit at Easter. I made it for the vegetarians but everyone ate this lasagne. Best lasagne ever! Cottage cheese does enhance the flavor and add protein. This is a favorite in my family. Thank you, Kate, for another perfect recipe that is healthy and delicious!
You’re welcome, Susan! I’m happy you enjoyed it.
I made a full ham dinner for Easter, but I made this lasagna as well. It was a hit! I used an extra clove of garlic, dried basil instead of fresh, crushed tomatoes to save a step. It was a hit! I made an extra one for my daughter to take home (she eats a little meat but mostly eats a vegetarian diet) and her boyfriend decided they should have it weekly. I’ve sent her a link to the recipe, explained the changes I made and I’m really happy they liked it!
This recipe is a household favorite! We love it so much! Since it uses no boil noodles, can it be made/prepped a few days before baking?
Hi Mary, I haven’t had luck. I do know some have tried it and didn’t mind the results.
Made lasagna for the first time today and used this recipe and it turned out absolutely delicious. The only short cut I used was Rao’s marinara instead of making my own and I reduced the cottage cheese and the mozzarella slightly, else kept to the recipe. As an Indian woman more used to conventional Indian cooking for the most part, this was slightly outside the box for me. So glad I did step out though – a keeper recipe for sure
Hi!!
I notice quite a few have included adding butternut pumpkin (which sounds fab) but haven’t added how they cooked this.
Would you suggest baking first or dicing/thin slices and cooking with the carrot etc?
Thanks so very much
You can try cooking it with the carrot. Or roast it before and layer it in. Let me know what you think!
Amazing! This is the best veggie lasagna; loved the spices. My 10 year old LOVED it too! Won’t hesitate to make this for our family again, and definitely a new potluck dish. Thanks for sharing!!
You’re welcome, Syd!
2 carrots, 1 bell, 1 zuc, 8 oz shrooms, 6 oz spinach produced 150% of required amount. Whew! Needed more cheese to cover, also. Well, this veggie lasagna is massive and will feed our family of 2 for a week. I like the complexity of the veggies. I can see how this adapts to squash seasons. I used a 9×12 pan.
So good! Love this recipe. To make it faster next time around, I chopped a second batch of veggies (thick slice in food processor) & spinach, sealed it in a labelled bag for the freezer, then doubled and measured out 2nd batches of the marinara, cottage cheese and mozzarella putting each in labeled freezer bags. It’s all in the freezer for next time. If I’d had enough noodles I would have put together a 2nd lasagna to freeze. I can’t wait to make your other 2 vegetarian lasagna recipes!
This recipe is a keeper, it is a great casual meal. I love it because it is not too rich and cheesy, and I do not feel ‘heavy’ after eating it. I have made it a handful of times now, using mushrooms, carrots and zucchini. Blending some of the cooked veggies into the cottage cheese as Kate directs really lightens this up. The cooked veggies provide awesome flavor! I am a big fan of ricotta, but for a lighter lasagna I use and love the cottage cheese. I actually prefer the no boil noodles over traditional lasagna noodles, the lasagna seems to hold together better. My 12yo son is a vegetarian, this is a great kid friendly vegetarian meal. My carnivore husband really likes it too. Thanks Kate!
Thank you for sharing how you like to make it, DT! I appreciate your review.
Have made and loved this recipe many times. For those asking about making ahead. What I did was make the sauce and veggie mixture ahead and placed in refrigerator. When ready to cook all I needed to to was assemble with the no boil noodles. I cooked a little longer (about 20 min covered and 20 min uncovered in my oven) and it turned out perfectly. Thanks Kate :)
So freaking good and love how veggie-packed it is! Love it so much.
I’m glad you loved it, Brittany! I appreciate your review.
Very very nice my go to always
Making this for a sick friend, so my question is would it be suitable to make and cut into individual servings and freeze?
Hi Sarah, I’m sorry for my delay. What did you decide to do? Yes, individual serving would be best.
Has anyone played around with replacing the mozzarella in this recipe? I’m trying to use what I already have instead of buying more. I have shredded Parmesan and shredded Mexican manchego on hand. Both are soft and mild, so think they would be decent replacements for the mozzarella. But I’m feeding a crowd, so I’m a little nervous to experiment.
To make this more weeknight-friendly, I would like to try this with store-bought tomato sauce. Is there a brand that you think would go best with this recipe? I typically use RAOs for my meat lasagna. Thanks!
Yes, that one would work great! I hope you love it.
Can you freeze this recipe for baking later on or you can’t freeze with the no boil lasagna noodle?
Hi! I haven’t had much luck with it yet. However, Others have and didn’t mind the results.
I don’t have access to gluten-free noodles where I live so could I use zucchini noodles instead? Hope to hear back from you soon.
Hi Lily, unfortunately that won’t get you the best results. Sorry!
Hi Kate! Question- Can I substitute arugula for the spinach in the mix? Random but I have a whole pack I want to use up :) Thanks!
Sure, let me know what you think!
This was amazing! Love the texture and freshness of everything.
I’m happy you enjoyed it, Vimala! I appreciate your review.
This by far is the best begetable lasagna I have tasted. I get rave reviews to everyone I serve it to.
I do not process the vegetables. I tend to like them a little more rustic cut.
Thank you, thank you. Super good!!!
Hooray! I love to hear that, Danielle. I appreciate you taking the time to review.
What is meant by “low fat” cottage cheese? There are a number of different levels of fat ie 1%, 2%, 4%. Does it matter which is used? I’m guessing that dry curd and non-fat cottage cheese are not options. Thanks.
Hi, You can use what you prefer. 2% would be a good option! I’ve also made it with 4%, just more watery. I hope you enjoy it!
Can you use ricotta instead of cottage cheese? Is one better than the other?
Hi Nadine! I prefer cottage cheese, but you can use ricotta if you like.
This recipe is impossible to make from start to finish in 60 minutes for the average cook in the average kitchen.
Hi Rob, I try to be as accurate as I can be with cooking time. I appreciate your feedback and I hope you try it!
Made this recipe for the first time tonight. It was completely delicious. My husband and I ate half the pan in one sitting. Adding it into our regular recipe rotation!
This was soooo yummy! I was a bit skeptical about the fine chop on the veggies not to mention cottage cheese but it was so delicious. Really rich, full flavor. I added a small sweet potato and it was great. A little labor intensive with all the chopping and blending, but well worth it. Will make this again!
I love to hear that, Ali! Thank you for taking the time to review.
Love love love this lasagna! I’ve never frozen it before and want to this time. Should I bake it before freezing it or after? Thanks!
Hi! I haven’t had the best luck with this one frozen yet. But others haven’t minded it baked again once frozen.
After a cancelled party where I was bringing the vegetable tray, I found this recipe to help use the vegetables. It is excellent! I used “store bought” marinara which made the recipe quick to put together.
I used some of the vegetables listed but did add broccoli and cauliflower.
I’m glad you came cross this recipe, Betty! I appreciate your review.
Definitely the best lasagna recipe EVER! Usually I wing it, but wanted to follow a recipe to make some for a friend. As usual, you always come through with the best recipes. I added some brown lentils which worked well too. Thank you so much!
I’m delighted you love it, Elise! I appreciate your review.
I want to make this but only have an 8by 8 dish. Are there any adjustments I need.
Hi Margaret, you won’t need as much of the filling. Let me know what you think!
I absolutely love this recipe and have made it probably 10 times. it’s always a huge hit for meat lovers and vegetarians alike. one thing I will say though is the first few times I made this recipe i was finding myself short on the sauce even when made as per instructions, not a big deal though as it’s super easy to just make double batch!
I love you have made it so many times, Bron! Thank you for your review.
I was hired to make a vegetarian lasagna for 10, and I used this recipe X2. The client emailed me after saying “Oh my gosh. That was the best lasagne we have ever had. Absolute perfection. Thank you so much.” And she’s a boomer, so ♀️
I am making this for tomorrow’s dinner. Should I bake today and reheat or can I assemble today, refrigerate and then bake tomorrow? Which do you recommend?
Thanks
Hi! Sorry for my delay. What did you decide to do?
Hi Kate,
I’m super excited to make this recipe today! Wow, what great reviews! One question, can I skip the food processor so the veggies can have more texture and also save dishwashing time? What do you think?
Sorry for my delay! I like the texture best processed, but you can try it. Let me know what you think!
Absolutely the best veggie lasagna around. I swap in ricotta per my personal preference. My spouse thinks many lasagnas are boring but he raves about this one.
Kate – I’m planning to make a couple batches for my freezer before my baby arrives next month. Any advice on freezing? I will be using mini 8.5×6 inch pans.
Hi! I haven’t had the best luck freezing. But, I do know people don’t mind once baked, frozen, thawed and rebaked. You could store in individual servings.
Delicious!!! We loved it and it will be made many more times in this house. I did use ricotta cheese since its what I had & I added broccoli, but this is the best lasagna I ever made.
So glad I came across your recipe! Thank you for sharing.
Wonderful to hear, Alexx! Thank you for your review.
Found this recipe about a year ago when we started making a bigger effort to reduce meat dinners. We love it – even the children. I haven’t changed the recipe as it’s perfect but sometimes I add extra cottage cheese when I’m in the mood. Have made it for vegetarians and they always ask for the recipe.
Can this be made one day ahead?
It makes great leftovers!
Um this was beyond amazing. I’m almost worried I discovered it and how much lasagna I’m going to eat in the near future.
I’m glad you loved it, Ekta! Thank you for your review.
I tried the recipe with gluten free noodles and it was absolutely delicious!!! Will definitely be making this lasagna again. However, I have some leftover filling and I am not sure what I can do with it. Do you have any simple recipes/ideas for reusing the leftover filing? :)
Hi! You could do some lasagna roll-ups, stuff shells or add to eggs! I’m glad you loved it.
Same here..this was sooo delicious and great meal… thanks so much for sharing it…
Just one change that I did was instead of cottage cheese i used soya chaap stick finely cut and the result was fingerlicious.
Thank you for sharing, Navneett! Thank you for your review.
This was so good! Not heavy like so many lasagnas are. I made a triple recipe, did have to refer over and over to make sure I didn’t skip any steps. Everyone loved it!
The Best Vegetable Lasagna recipe was delicious! The entire family enjoyed it. Will make again. Thanks Kate
Great to hear, Sherri! I appreciate your review.
Tasty recipe and fairly quick and easy to make. Will make it again :)
That’s great to hear, Alyce! I appreciate your review.
Can you make this ahead…would it be best cooked and reheated or assembled and cooked a day or two later? What about freezing it? (I’ve been assigned veggie lasagna for a group get away:)
Hi! I find it’s great leftover. Others have froze it and didn’t mind the results.
This is the best lasagna I’ve ever eaten!
I’ve been making a simplified version of this for a few years now, meat lovers always love this! It’s my go to for when we have company!
I’m happy you have been loving it, Kelsey! I appreciate your review.