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.
Best lasagna recipe ever! Honestly I would rather have this over my meat lasagna…. And it’s good too, but this…. Delicious!
I’m glad you love it, Anne!
I made the vegetarian lasagna. Absolutely delicious. I didn’t process the vegetables in Food Processor. I Just added them in. And I used smooth ricotta. I loved making and and my boys loved it too. Thank you
Thank you, Vanessa! I appreciate your review. Excited you loved it!
My extremely picky eater LOVES this lasagna! We find it is even better the next day.
Loved the recipe. Used 2 eggs with my cream cheese (made out of homemade cottage cheese). This helped the lasagna to set better.
Thank you for sharing how you made it, Sam!
Omg I just went meat free and this was the best lasagna I have ever made. Thanks for sharing
I’m glad you enjoyed it, Pat! I appreciate your review.
Made this twice now, a reliable favorite and even my sister loved it and she’s a little bit picky, so thanks for this awesome recipe!!
I followed the recipe exactly, & it is GORGEOUS – my new fave. Thank you for sharing this! I love your enchiladas recipe too <3
You’re welcome, Tiger! Thank you for your review.
Can this be assembled the day before?
Hi Carolyn, I don’t recommend it as it can get watery and impact your results. It does make great leftovers!
I made this last night for my bible study and it was absolutely delicious! My hubby even enjoyed it and he is not a fan of vegetarian meals.
That’s great he enjoyed it too, Megan! I appreciate your review.
Has anyone ever tried to freeze and reheat this recipe? We love this and was hoping to double it to freeze a batch.
Hi Dana, Others have froze it and didn’t mind the results. I do find it releases some water when frozen.
I have frozen and left out the night before when I want to eat it. Reheated in the oven and found it was even nicer!
Becky!! Thank you! Do you mean you defrosted it in the refrigerator the night before then cooked as instructed?
Can you advise how to make this a day ahead?
Thanks!
Thank you for this amazing recipe! I used won ton wraps to save calories. I was lucky to have homemade tomatoes, basil, zucchini & onion. I will be repeating this recipe
I made this months ago anticipating company and froze it uncooked. Finally cooked it and it was amazing!!!! Delicious! I had ricotta cheese to use up and also used cottage cheese. Also precooked the lazagna noodles Al dente. Doubled the recipe bc that’s what I do! Lol
Truly very tasty! Definitely am remaking this again! Ty for sharing this!
I’m glad you hear it turned out well after you froze it! I appreciate you sharing.
This is so good. I had a zucchini from my garden I wanted to use and came across this recipe. Best lasagna recipe I’ve tried. My only change was I used ricotta since I didn’t have e cottage cheese but sure the original was is just as good
I rarely make vegetarian dishes but this is definitely a favorite. I also added mushrooms. I was skeptical about the cottage cheese but I will definitely be doing that again, it’s genius and so delicious. I made this into 4 small pans to give to a couple of friends going through some rough times and they each asked for the recipe. The leftovers were equally as good. This will be on our regular meal rotation for sure! I also made this a day before baking and just drained most of the liquid off of the veggies and had no issues.
I made this for dinner today for my partner who usually isn’t a lasagne fan, but he loved it! He said it was amazing. We are such a fan. I didn’t process the vegetables as I like it chunky. Added a bit of parmesan on the top. We had seconds of course, and I literally could eat this every meal of the day.
Hooray! That’s great to hear, Natasha. Thank you for your review.
This is truly the BEST lasagna, hands down. I got the recipe from my nephew’s wife. They have 3 young children and she says this is a regular on her dinner menu. I have made it several times and it always turns out delicious, no matter what veggies I use. I am experimenting with different brands of no-boil lasagna noodles to find one that I am happy with. Some are better than others, but I haven’t found the perfect one yet. I was wondering if I could use fresh lasagna noodles? Thank you so much for your wonderful recipes
I have often used plain ordinary Lasagne noodles, and put them, uncooked, into my Lasagne. No one knows.
I stopped boiling Lasagne noodles about 15 years ago because all the steam made my hair frizzy and the boiled noodles tend to release water when frozen. so I quit boiling all brands of Lasagne noodles and have had NO problems, and I now prefer the Al dente way the uncooked plain ordinary noodles come out. Just a slightly wee bit firmer, which I like. Still plenty soft, for sure but never ever mushy. Never mushy if you do not boil the noodles.
Note: I DO cover and coat the noodles with sauce, not a lot, nope, but the noodle does have sauce all over it from end to end, so that might be required, good luck.
This was DELISH! Whole family loved it. Thank you, Kate!
You’re welcome, Jessica! I appreciate your review.
Can’t wait to try it it sounds great
I hope you love Pam!
Defrost it on the bench or in the fridge overnight, no need to zap!
Thank you for this great recipe! The lasagne turned out super delicious. After chopping the veggies I left them as they were, without putting anything into the blender. Yummy!
Great to hear, Bee! I appreciate your review.
Hi, Kate,
Just wanted to let you know that your recipe inspired me to make my first vegetable lasagna. Thanks!
I used the same vegetables as in your recipe, but I omitted putting them in the food processor, and the cottage cheese. My kids loved it!
can this be done in a slow cooker?
Hi, This recipe isn’t meant for the slow cooker. Sorry!
I made this lasagna (gluten free version) and my friends loved it! Would like to make it ahead to serve the next day. Can I prep and then cook the next day or is it better to cook immediately and heat up the next day?
Hi Donna, It can release moisture as it sits so I’m not sure it’s the best option. Let me know if you try it!
This was sooo yummy. For veggies I used broccoli, carrots and onion. It was perfect. I think the homemade sauce really makes this recipe. Thanks!
You’re welcome! Thank you for your review, Paige.
The only lasagna recipe that you will ever need! Easy to make and tastes out of this world Thank you!
You’re welcome, Gabriele! I appreciate your review.
Could you also have a toggle to change to metric units please?
This would be so helpful!
love the idea of using cottage cheese here and no béchamel! my entire family LOVED it!
Can you freeze this recipe?? It’s so good, would love to have a quick weekend dinner to throw in the oven! Thanks!!
Hi Danielle, I know others have froze it and didn’t mind the results.
Can this be frozen before baking.
Hi Finoa, I think it would be best once cooked. If you try it, let me know!
Just wondering if you can freeze this lasagne after assembly Wanting to do some prep for thanksgiving weekend
Hi Deana, I haven’t tried it. Sorry!
This is the most delicious lasagne I’ve ever had!!!! Even after freezing it’s still hands down the best recipe for lasagne.
Hooray! That’s great to hear, Erin. I appreciate your review.
This was amazing! I followed the directions exactly (except I broiled it at the end) and it turned out fabulous.
I used mushrooms; zucchini, pepper, and broccoli along with the onion. I also used green lentil no-boil noodles (all they had) and they worked out great!
Will snack on this all week. Thanks, Kate!
Thank you for sharing, Sarah! I appreciate your review.
So delicious! Have made it a few times now and it’s always so good and just use the veggies I have on hand. This time it was sweet potato, carrot and bell pepper and it turned out so good :)
My husband and I love this recipe! The only thing I did differently was I used regular lasagna noodles. I just soaked the noodles while I prepared everything else and baked the lasagna a little longer. It was excellent. Thank you so much.
I recently made the lasagna from your cook book with aubergine and cottage cheese. It was delicious and next time I am going to use other vegetables. I really enjoy preparing, cooking and eating the recipes from your cook book so a big thank you.
Can I freeze it?
Before or after I cook it?
Hi Amanda, I believe readers have tried it once baked. Let me know what you think when you try it!
Just made this lasagna and OMG it smells amazing. I also added yellow squash and mushrooms for extra flavour. Actually quite simple and easy to make and have never used cottage cheese but from what i can smell right now as it is cooking I think I’m in heaven!
I hope you loved it! Thank you for taking the time to review, Jody. I appreciate you taking the time.
The instructions aren’t completely clear. Are we to cook the lasagne at 425 for 30 minutes? (18 covered and 12 not)
Hi! You bake first for 18 minutes and then for 10-12 more minutes with cooling 15 to 20. The full time will depend on the individual’s oven. I hope you try it!
Delicious! I make lasagnes for people through the site Lasagne Love, this is the first time I made a vegetarian lasagne. I made an extra one for my family. It tastes so good! Thank you!!!!
You’re welcome, Joan!
Not gonna lie, Im not a fan of cottage cheese, and when I smelt the mixture before layering, I was like oh no, this is going to be bad. Its currently in the oven now, I’m hoping it turns out. Super easy to make though.
What did you think? I hope you were able to enjoy it!
Best lasagna recipe, we used eggplant and mushrooms and it was delicious, definitely making this again.
That’s great to hear, Sharney! Thank you for your review.
Love this recipe! I make double batches and freeze some for easy use later. My husband had a heart attack and needs to eat more plant based and less animal based. He and my son love this and do not miss the meat. I use our favorite jar sauce, Rao’s. Chopping the veggies fine makes a huge difference.
Making this on Wednesday for our Rosh Hashanah Dinner to break the fast. It sounds delicious!
So are you cooking the lasagna at 425º – essentially leaving the oven on after you roast the eggplant?
Hi! Yes, keep the oven temperature the same. I hope you love it!
The lasagna was delicious – as are most of your recipes! In fact, I am making your tomato soup for our dinner tonight.
This lasagna was a hit! I served it at a dinner party, and the vegetarians and meat eaters equally enjoyed it. Like some others, I elected to finely chop but not process the veggies because I like a chunkier filling. I also substituted part skim ricotta for half of the cottage cheese because I prefer some of the creaminess that ricotta imparts. I’m sure this recipe could be modified in small ways and hold up. I think the fresh tomato sauce with basil makes this dish— lighter and fresher tasting than most jar sauces and so easy! Thanks again.
can you double this recipe and put in a regular lasagna 9 X 13 pan?
I would suggest placing a baking pan under it, but that may work. Let me know what you think!
Best lasagna recipe – hands down! Even my voracious meat eaters did not miss the meat and said they prefer this to my regular lasagna recipe. It takes a minute to put together – but it’s WORTH EVERY SECOND!
I’m delighted it was a hit, Jess! Thank you for your review.
I made it gluten free with the no boil lasagne noodles and it was amazing! really tasty – highly recommend.
Made this tonight exactly as you instructed and it was AMAZING! My husband said it was one of the top three meals I’ve ever made, that’s high praise! Was worried how the cottage cheese substitution for ricotta would come out, but it was so awesome and made me feel less guilty about indulging in a second helping. Will absolutely be making this again! Thanks for sharing, Kate :)
Hooray! I’m glad he loved it too.
I simplified the recipe b y a lot. Did not do any of that food processor stuff. Used roasted eggplant and spinach with no back noodles. YUM
I made this lasagna awhile back and it was a huge hit! I’m planning meals to make ahead of time for a friend who will be having surgery. Can I freeze this and reheat?
Hi! I’m glad you loved it, Ellen. I know others haven’t minded it frozen. I do know it does release some moisture. I would suggest freezing in portion sizes so it can be pulled out that way. I hope that helps!
Since I’d already purchased the veggies I went ahead and made a triple recipe, one in a large dish and one in a much smaller dish. I froze both unbaked then took out the smaller one today, defrosted it and baked it. It came out pretty good! The larger one I’ll bake then cool and chill before cutting into portions to re-freeze for my friend so she can heat in the microwave. Today’s guest loved it as did we. Thanks for your reply even though I went ahead with my own. Next time will try freezing portion sizes before baking it.
I’m efficient & proficient – this recipe took 2.5 hours from start to plate.
It’s really very good, the salt / pepper is to taste – but what is written should be considered as the bare minimum.
Very good – would make again!
I really like this recipe…but I spent ages chopping the veggies into nice little cubes, only to find out I pulse them later in the food processor! So first tip…read the whole recipe before starting, second tip…no need to make perfect little cubes of veggies! Other than that it’s delicious! Perfect for “meat-free monday” and also using up lots of random veggies in your fridge.