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.
This is a great recipe! I haven’t made lasagna in years, but have an abundance of summer squash so decided to give it try. We almost couldn’t stop eating when we tested it before I froze it. Amazing – 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, I’m 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 don’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 it’s shape very well if you allow it to cool down as the recipe states. The recipe indicates 8 slices but you’ll want bigger slices, maybe 6.
has anyone used the marinara sauce instead of the tomatoes?
Yes i have and it was great!
This vegetable lasagna sounds absolutely incredible — a perfect balance of tender zucchini, sweet bell peppers, and carrots sautéed 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 I’m a teacher. I’m back at it, making it for a gals retreat. I’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.
Hi Phyllis, I am a vegetarian, so don’t 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. It’s 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.
Thanks for answering that! Was just going to ask the same thing!
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 “short cuts” with the sauce—canned tomatoes, no cooking—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.
This is my fav lasagna I don’t 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 “show 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. 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. It’s a bit of work however it’s great to make a large batch for leftovers during the week. This will definitely be a staple!
I have not made vegetarian dishes before – 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 didn’t puree anything as I like the bites of veggies. I’ll 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 don’t 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 – it really was phenomenal!
I tried to follow the recipe to a T, but couldn’t 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 I’ve ever had!!
It was more work than I anticipated but well worth it.
Hi Rene, I’m 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 party…should I double the ingredients to make in a 9×13 pan? Looks delicious
Hi Paula, my pan is deeper than a 9×13 pan, and I have had commenters say they successfully cook this recipe in a standard 9×13 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!
I made this last night for dinner and it was absolutely delicious!
Just Great
Thank you
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 9×13 traditional pan. If you pan was smaller, that could also be why it seemed overly full. I’m still glad you enjoyed it!
I appreciate your reply so much. Thank you! The lasagna was a hit at our family’s Thankdgiving weekend gathering!
I would like to use frozen spinach instead of fresh. Is this acceptable?
Yes, you will just want to defrost and squeeze on the extra moisture.
Hi Kate – I don’t know if you get tired of rave reviews, but here’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!
Hi Alison, no, it doesn’t get tiring! It inspires me to keep creating recipes. Thanks for your kind words and I’m glad your family enjoyed it.
Can you freeze this a few weeks prior to eating?
Hi Jennie, yes you can freeze. Defrost in refrigerator overnight and then bake as directed.
HI
I loved the recipe..and I made it before, but I’m realizing that you don’t say at what temperature to bake the lasagna. I must have baked it at 350 …but can you please recheck the recipe and see if I’m missing something here (I know the vegetables are initially baked at 425, but that’s only to roast them). I noticed no one else seemed to remark about this. Hopefully you get back to me by tomorrow (Oct 24, 2025) as I am making this again for my company ….cause it was THAT GOOD!
Hi Nikki, the first step says preheat the oven to 425, and I keep it at that temperature for the assembled lasagna as well. I hope this helps!
Do I need to double this recipe for a 9 by 12 pan?
Hi Maureen, I have had commenters say they used the same amount of ingredients for a traditional 9×13 pyrex. My 9×9 pan is quite deep. If you double it, you may find you have more ingredients than will fit. You don’t want to overfill the pan, or it may spill over in the oven. I hope this helps.
looking forward to making this! I usually purchase full fat cottage cheese and wondering if that would be ok to sub for the low fat?
Hi Mikal, yes if that is what you have on hand, it should be fine.
This was delicious. We are vegetarian and love finding recipes like these. This will become a favourite.
Soooo good! I am not a big fan of lasagna but let me tell you this is delicous. Made it for a friend who had just had surgery and of course I had to taste it before I gave it away. Really pleased with the results. Great flavor, a lot of steps but fairly easy and I used TJ’s no Bake lasagna noodles.
Will this work in a 9 by 13 pan?
Yes, I have had many readers share they use a glass Pyrex 9×13 with no issues following the same cooking temperature and time.
Can I use full fat cottage cheese in this dish?
Yes, that will turn out fine.
Hi, just a question, I’ve made this twice and both times the lasagne has had way too much liquid once cooked. Any recommendations?
The flavour is great :)
Hi Maaike, what kind of tomatoes were you using? What kind of vegetables did you choose? These are the main sources of liquid in the recipe.
This recipe looks great. I plan on cooking it for a family gathering and need eight solid portions. I’m a bit curious of getting nine portions out of a 9 x 9″ dish – it seems a bit small for eight portions.
Any advice? I’m contemplating doubling the recipe just to be safe, but maybe I’m missing something?
Hi James, the pan is very deep, so cutting it into about 3×3 pieces is a good size serving. I have also had commenters say they have made it as directed in a 9×13 Pyrex pan with good results. I hope this helps.
Thanks! That does help!
The vegetable lasagna sounds delicious. For years I made lasagna without meat, but in its place I put in smashed tofu and spinach, along with the standard noodles, cottage cheese , mozzarella cheese and marinara sauce. For at least 15 years my family never knew. It was requested at every family gathering.
I also have made lasagna without cheese because my one grandchild is lactose intolerant.
I am eager to make your recipe :)
Hello, most recipes I have read usually recommend roasting the zucchini prior to use. Just wanted to make sure with this recipe the zucchini and spinach when baked should not cause the lasgana to be watery? Also what are your recommendations if I wanted to add ricotta with the cottage cheese. Thanks
Hi Bijal, in this recipe there is no need to roast the zucchini prior to use. You can substitute ricotta, I find I prefer the richer, creamier taste of cottage cheese. The ricotta texture becomes more dry in the oven. I hope this helps.
I have chosen this recipe for a family dinner and will be serving 12. Would you suggest doubling the recipe and using a 9 x 13 pan? If not, please advise.
Thank you.
Hi Lori, I would cook in two separate pans.
Thank you
Love this recipe! I made it in a 9×12 in pan and it worked well. Just wondering what pan you use…brand, depth?
Thank you!
Hi Jana, my 9×9 pan is 2.5 quarts, and most 9×13 dishes are about 3 quarts. I have many say they follow the same instructions for cooking in a 9×13 pan.
Hello from Scotland !!
Just made this for my family and this is just the best veggie lasagna I have ever tasted. I love your recipes but this was so good I had to comment
As a rule I don’t make lasagna and I never order it in restaurants because I am always disappointed by overly wet tasteless layers.
You are a genius to mix cottage cheese in with the vegetable layer instead of layers of sauce, it just makes the texture more interesting.
I did half cottage cheese and half quark and mixed up the veg a little and it was just amazing. Thanks for including oz measurements as I struggle with properly measuring cups. Just brilliant.
Hi I doubled and assembled this to have for Thanksgiving Eve dinner. I froze it. Would you guide me how to bake it ? How long should I thaw it before baking ? Also, would you suggest side dish for this lasagna to serve with. I always enjoy your recipes. Thank you.
Hi Hazel, I would thaw overnight in the refrigerator. I love this with my simple green salad.
Hi! If I use fresh noodles, should I cut the cooking time? Any other adjustments I need to make?
Thanks!
Hi Elana, I don’t think using fresh noodles will require adjusting the cooking time. It needs to cook until it is at least 165F in the center, which is the recommendation for all casseroles.
There’s a mistake in the otherwise great recipe that I’ve made vegan with vegan ricotta and mozzarella cheeses. The recipe call for 8 ounces (2 cups) of mozzarella. 2 cups is 16 ounces so the recipe listing should be corrected.
Also, no-boil lasagna noodles tend to dissolve when leftover lasagna is reheated. They’re also not as flavorful as regular lasagna noodles.
Absolutely the most Scrumdiddlyumptious!
Lasagna Recipe ever posted!
I always double the recipe to make 2 at a time so i can pay one forward & share with others!
Its the 5th time making the SUPERB, FAB duo!
5+ Star ranking
Thank you Kate
Hello I made this but added the diced tomatoes mixture to the cottage cheese mixture and veggies by accident. How do I proceed?
Hi Sue, you can salvage it, you just won’t have the distinct layers like lasagna. This is recipe that gets easier once you’ve been through it once.
I’ve made this a dozen times and often offered a meat version at the same time. Consistently, my guests prefer this recipe to the meat versions. I dint eat meat but I always cook with others in mind. I have a dinner party next week and I’m considering only making this recipe (and doubling!)
Nice recipe….but can I just say it should read lasagnE not lasagnA. It’s in the plural! Alternatively you can call it a pasticcia di lasagne (ie a pudding/cake made of lasagne sheets! Eileen xx
To die for!!! Best lasagna I’ve ever had or made! I do not like cottage cheese at all but you could not even notice it in the dish. I also cheated and used a jar of Trader Joe’s creamy tomato basil sauce which made it even easier. I will be craving and making this dish often!
I plan on making this tomorrow. Can I use two cups of homemade Mariana sauce instead of your sauce in the recipe? My Mariana doesn’t have basil in it so should I blend in the fresh basil?
Hi Deena, you can use your homemade marinara in the recipe. I do recommend adding in basil for the flavor if you have access to it!
I am going to make this for company who is vegetarian and gluten free. Do you have a substitution suggestion for the wheat noodles?
You can use regular lasagna noodles.
Thank you for the best veggie lasagne I have tried. My husband loved it too. Now if only I could find away to do away with the cheese…
Hi Anne, I have a vegan lasagna recipe if you’re looking for one without cheese!