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.
Thanks I really enjoyed it. However, I used Ricotta cheese. I also added some mushrooms and herbs out of my garden. I don’t eat meat so this was perfect.
Thank you for sharing, Anecia!
Hello, can anyone tell me what the ‘s’ stands for? For example 2s(16s)low-fat cottage cheese or 28s diced tomatoes. Really looking forward to trying this recipe but need some help with translation.
Hi Kate, I’m sorry, I don’t know what you mean. For the cottage cheese, it’s 2 cups? Does that help at all. Is the recipe showing completely for you?
Thank you. The recipe came on my screen in an odd way, showing ‘s’ Instead of cups and ounces. I have it now.
This was soo delicious!! Thank you!
You’re welcome, Rahn!
I made this tonight for me and my 10 year old vegetarian daughter we loved it. Thank you so much for sharing. I dont like using meat substitutes so this is perfect . Cant wait to experiment with different veg too.
You’re welcome, Lisa!
I finally decided to take the plunge and become vegetarian! This is my first big vegetarian meal I’ve cooked and it is absolutely delicious, I can’t wait to try out more of your recipes. You have helped me make the change thank you!
A great one to start with! Thank you for your review, Ashley.
This is just a fabulous recipe. I never would have thought of substituting cottage cheese for ricotta cheese. It tastes amazing! I’ll definitely continue to make this version in the future.
After I compiled the lasagna, I let it sit in the fridge for 30 minutes to soak up some of the sauce. I didn’t have any issues with the soup/watery consistency. It was just perfect. Maybe that would be helpful for those who say it came out watery?
That’s great to hear! I’m glad that letting it set for 30 minutes worked so well. I know other readers will find that helpful, Susie!
Can you make this recipe ahead and freeze it? What would the cook time be if you did this?
I haven’t had luck freezing this one, but I know other readers have with success.
I made this but as usual, I added some of my own things. Very good. Recipe is a keeper. First time making and eating veggie lasagna. It was a hit in my house! Thank you! Wish I could post a picture on here.
Thank you for sharing, Lisa!
SO TASTY! Lately I’ve been making the filling from this recipe and instead of layering between lasagna noodles- filling pasta shells to make stuffed shells! One of my very favorite vegetarian meals- thank you for the recipe!
You’re welcome, Katie! Thank you for your review.
Question: If I layer everything up and put it in the fridge to bake when I get home the next day, do you think that would work? I’m hoping to bake this Tuesday so I know this is a bit last minute. It looks amazing!
Hi Ann! I haven’t tried it and would be hesitant to prep it like that. You can always make it and then re-heat it. It may release too much liquid the other way.
I made the lasagna for the second time this evening. Absolutely delicious recipe and one I will keep making :)
Great to hear, Hanri!
Am new to your blog, but the recipes make even a non-kitchen person as me itch to get up and try. Wondering if I could assemble this lasagna ahead of time (may be a night before the d-day and bake it just before mealtime?
I wouldn’t recommend it as it can be watery, but I believe other readers have tried it.
Wow! Such an amazing recipe. First try too. Thank you!!
You’re welcome, Rachel!
So delicious! I added some herbs like rosemary to it and it really made it! Definitely going to make this lasagna again! Thanks for the recipe :))
You’re welcome, Orla!
If I want to do this in a 13×9 pan, is it the same directions?
I haven’t tried it, but I believe other readers have. I recommend searching the comments to see what worked well for them!
I used a 13 x 9 pan, ripped with shredded fresh Parm, and baked uncovered for 40 minutes, with 1/4 turn after 20 min. Totally filled the pan. Let it sit for 20 to 30 min to set.
Grandkids (6 & 8) and I made this for the family last night. Everyone raved about it! One lady, a great cook in her own right, said she’d eaten thousands of veggie lasagnas, including in other countries especially Italy, and this was the best she had ever eaten! This will be our go to recipe for Lasagna! We followed recipe exactly, adding shredded fresh parmesan on top before baking. Baked uncovered for 40 minutes turning 1/4 turn after 20 minutes.
Thank you for sharing, Lin!
This is my go-to recipe after a trip to our local farmers’ market – I’ve made it at least five times and it has come out perfectly each time. As long as you drain the tomatoes appropriately and sauté the vegetables as instructed, the end result is not watery at all. I have successfully used both Jovial brown rice lasagna noodles and Explore Cuisine green lentil lasagne noodles, and I use ricotta cheese instead of cottage cheese (just a personal preference). For my fellow gf cooks – with the brown rice/lentil noodles, a quick 2-minute soak in hot water before assembly does help with a perfect consistency post-bake (although it’s not critical). Thanks for a wonderful recipe!
This is a great go-to! Thank you for sharing, Charlotte!
I made the vege lasagna with green beans, broccoli, red bell pepper and mushrooms. I also added blended ground beef into sauce. Turned out awsome!
Thank you for sharing!
Had a great success making this lasagna many times but decided to try and make it vegan and gluten free this time. I used brown rice gluten free lasagna noodles and made your vegan sour cream and it came out amazing.
That’s great! I know this will be helpful to other readers. I appreciate your review, Karin.
Loved making this! It was a hit with my family and visiting bro and sister in law and niece. Question though – how would you adjust this for a 9×13 pan instead of 9×9? It came out a little flat following the recipe and wondering if I should triple the ingredients?
Hi Kam, I’m not sure how it would work in a 9×13 without trying it. However, I know some readers have and commented about their experience! Check out the comments for their recommendations.
Excellent recipe! I added about 1/4 cup of Parmesan to the cheese/ vegi mixture (instead of salting that part) as well as a sprinkling on top. Delicious!
Thank you for sharing, Andrea!
I made this last week for my non vegetarian husband and I (and made him meat on the side!). I too found that it was very liquidy on first cutting into it – which didn’t affect the taste at all, but was a bit messy. However, once I had let it completely settle(after draining the excess liquid) and ate it again the next few days it was absolutely perfect so I assume that I just wasn’t patient enough before first serving it! I omitted garlic as my husband has an allergy. I also topped with some oat milk béchamel, and more tomato sauce before baking the final left overs – delicious! I am slowly working my way through your recipes and loving it. (As does my own dog Cookie who is the ultimate crumb eater too). A beautiful lasagne!
I’m sorry you found it watery! Did you notice your vegetables watery/wet when you were done cooking them? I find sometimes they may need to be cooked longer, or even drained if you have a batch of watery vegetables.
Just made this today for the family
All loved it very tasty and filling
Thank you
Gary
You’re welcome, Gary!
Turned out perfectly! Thank you so much. I always know your recipes will be delicious and your instructions will make sense. Even though I was a little out of my comfort zone doing all that food processing, it was fun! Feels great knowing we’re eating all those fresh veggies. You make me feel like I can cook!!
I’m glad you thought it was fun!
Love this recipe! Have been looking for a good veggie lasagna and this does not disappoint! I also used ricotta cheese and it was amazing. Has anyone ever made this and frozen it? If so, how long/what temp did you cook on the day you were ready to eat?
Hi Ashely! I suggest searching the comments to see what people recommend with freezing this. I didn’t have luck as it became watery for me.
let me tell you how good this was. my carnivorous brother, who HATES veggies, loved this, and never once said like he always does with my cooking: hmmmm needs meat. thanks! this is going into my regular rotation. smashing success!
Hooray! I’m glad he loved it. Thank you, Sarah.
This is an amazing recipe, comes out perfect and everyone loves it.
Thanks for sharing, Mandy!
My family loved this recipe. Its amazing and very easy to make. I did use canned spaghetti sauce and I also did not use the food processor for the veggies, I cut them very small.
Thanks for sharing, Julie!
Can you freeze the veggie lasagna before baking?
I haven’t tried it. I know some have frozen once baked. I didn’t have luck, however. Mine got really watery.
I love all of your recipes, but I especially love this one. I make this usually once a week for my wife and I. Thank you! I also use ricotta instead of cottage cheese.
Thank you for sharing, Antoni!
Hi Kate, Thank you for all your wonderful recipes. This is one of my favorites, and make it probably way too often, not that anyone complains. I always used Ricotta until this recipe and really like the cottage cheese instead. Healthier and it really does add flavor. This is my go to site whenever I need a recipe.
You’re welcome, Jennifer! I’m happy you are loving the recipes. I appreciate your comment and review!
I made this recipe last night. It is delicious! My only issue is that whenever I cook with zucchini, there is always water at the bottom of the pan. The lasagna was slightly watery, and I would love to add an ingredient that will soak it up. Do you have any suggestions?
Hi Bethany! You want to let it cook long enough that the water evaporates. Or if you are afraid of over cooking, you can always drain the excess moisture. I hope that helps!
This is an amazing recipe. Thanks so much for sharing it.
You’re welcome, Elaine!
I doubled this recipe to make for my four adult kids and they devoured both! I fooled them into thinking it was meat by adding Boca veggie crumbles. They could not tell at ALL. This is the best vegetable lasagna recipe I have ever had. Plan to use the veggie mix to stuff pasta shells next. Thanks
You’re welcome, Joli!
Hi, for the mozzarella cheese, is it 2 cups or 8 oz? Thanks!
Hi Amy! 2 cups (16 ounces) low-fat cottage cheese, divided
Okay, an 8 oz package of shredded mozzarella is 2 cups. I figured it out as I was cooking :) I made this for a family gathering, and it was gobbled up! Will definitely be making again. Whenever someone asks me for vegetarian recipe recommendations, I give them your site!
Made this lasagna last week. It was fantastic. I also gave the recipe to a friend who said it was also GREAT! Someone left a comment about cooking with zucchini. She said that it was watery when she finished baking the lasagna. If you pre-cook your veggies this will not happen. I use zucchini a lot and like eggplant and mushrooms it tends to hold water. Pre-cooking with eliminate this issue.
Thanks again for this fantastic recipe!
Thank you for sharing, Susan! And yes, cooking your vegetables before hand will help with the water. Thank you for your review!
I loooooove this recipe! I make it a couple times a month. Thank you!
You’re welcome, Alyssa! I love that it’s a favorite. Thanks for your review!
I’ve never made a lasagna and this recipe was my first one. It turned out so delicious, very flavorful, hearty and not watery one bit. I didn’t have time to make the marinara sauce from scratch so used sauce from the jar. Also used green instead of red pepper. Will definitely make this one again as it’s a fantastic way to get your veggies in and you dont even miss the meat.
I’m glad you loved it, Margie!
Hi! So excited to try this! I have a very small food processor. I use it more as a chopper. It gets the job done, but I’m wondering if there’s an alternative to using it? Or should I mix everything in a bowl and use my small processor for a little bit at a time?
Also, I have a 8×8 baking dish. Wondering if I should split between two or use 13×9 cake pan.
Thanks!
I know some have chopped the ingredients really really small and that seems to work ok. Let me know! You could use either, it’s just a matter of layering. So make sure you have enough even layers following my guide.
I love all Cookie and Kate’s recipes, especially when I’m craving something nutritious and light. I’m giving this five stars, but I did botch the execution. I suggest omitting the carrot and substituting it with something else. You can probably understand why I’m saying no to carrot based on my second sentence. I had a bit of unwelcome crunch. I might try flame-roasted red peppers next time to really make that flavour sing. Great recipe!
I’m glad you love my recipes! I’m sorry you didn’t love the carrot! Try to cook it for a little longer next time. Or, you can omit/replace it too. :)
Really great! Will be my go to veggie lasagna recipe for sure! Used both zucchini and yellow squash, and roasted the vegetables for more flavor (400 degrees for about 30 min) until caramelized and tender. Used 10 oz. package of frozen spinach (cooked and drained really well) instead of fresh as I wanted more spinach.
Hooray! I love hearing that. Thanks for sharing your method, Kirstyn!
The best vegetarian lasagna ever! Texture and flavour superb – certainly a regular for me / thank you.
You’re welcome, Lorraine!
Hello, love your website. Delish looking and oh so pretty all your dishes. Veggie lasagna is one dish I make now and then, and LOVE to add so many things, I grate my zucchini and carrots. So many, particularly children don’t seem to want chunks if picky. So this sneaks them in pretty well. I also love mushrooms and celery added. For those very picky eaters, I have blended the sauce to HIDE all the veggies and mushrooms and chunks, then they think it grand enough for their taste. I too love the texture and flavor of light cottage cheese to this dish as well instead of ricotta and egg mixture some use.
Thanks for sharing your great meals and ideas. Avid reader, Gemze
Thanks for sharing your approach, Gemze!
Made this recipe but blended tofu instead of the cottage cheese and used Violet Life mozz! Yum!
That sounds interesting! Thanks for sharing, Tara!
We are meant eaters. I made this the night my vegitarian friend was coming for dinner. We are won over, would take this over a meat lasagna any day. I make it just as you say no changes and it is great every time.
That’s great, Bobbie!
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2019 for people who are trying to make more meat-free meals (everyone has to start somewhere). I would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Just be sure to follow my sharing policy here: https://capital-fly.pro/cookie-and-kates-photo-and-recipe-policy/%3C/a%3E%3C/p%3E
Hi Kate,
I was wondering if I can use regular lasagna noodles for this recipe instead of the no boil?
Thanks
So, this wasn’t a TOTAL hit for us. The zucchini was overpowering, and we’re not huge fans. But beside that, it was really delicious! I’ll definitely make it again, but only with the veggies we really love :)
I assembled it in the morning in a 9×13 and baked it at 350 for 45 minutes, with two minute broil, like my normal lasagna. I used canned crushed tomatoes to make the sauce. It turned out perfectly and not at all runny.
Such a great way to get in veggies! My 12-month-old ate almost 1/4 of it himself
I’m sorry to hear that! You can always change out the zucchini for another vegetable. Thanks for sharing, Kaitlin!
The weather is starting to cool off in the PNW and I’m excited to make this! I was thinking about making an extra and freezing it – have you tried that/does it work well?
I didn’t have luck, but I know other people said it was fine for them or they didn’t mind the semi watery texture. I appreciate your review, Sarah!
Lin, Did you still bake at 425?
Just made this and popped it in the oven. Some things I noticed and made changes too was the sauce. I felt it was little watery and laking in flavor. I threw it on the stove for ten minutes added some additional seasons and asiago cheese and some soy ground meat. I also added a pinch of sugar to help balance the acidity. Everything else tasted amazing when throwing this lasagna together. I’m super expectant that this recipe will be a new fav.
I’m not trying to be rude but I’ve just cooked this (I’m exhausted) and I truly think I might hate this. This is NOT the best veggie lasagna I’ve definitely had way better. This was tedious and bad, I felt the portion sizes of cheese and sauce weren’t enough for the layering. Because I didn’t have much sauce left over for the top layer, my noodles got dry on top and started curling. I was so worried about it coming watery I strained everything as told. Mine didn’t come out watery, it almost came out on the dry side. The noodles feel about 90% cooked. The most important thing is the flavor is not good in my honest opinion. I don’t understand who could think this is good? I’m not trying to be rude but this is literally something you bite into and then think “what?…” The vegetable medley ended up taking a lot of the carrot flavor, it kind of tastes like stewed carrots and mushed up basil. I think the seasonings are lacking as well. I spent SO much time on this I hate it. I don’t need anyone to say sorry lol, it is what it is. I just think people thinking about cooking this should see my experience. This has crazy good reviews, so I trusted it would be amazing. It’s not. If you want, try it and decide for yourself. But I recommend you try elsewhere. Nothing against the blogger, just this recipe.
I’m sorry you aren’t excited about this recipe. Thanks for your feedback, Kandice.
I have tried several different veggie lasagna recipes in the past, but this one rules them. Very creamy and smooth. Excellent flavor, and the vegetables while present are not overpowering of the classic lasagna taste. Thank you for sharing