This best vegetable lasagna is the ultimate comfort food, packed with vibrant veggies, creamy layers, and gooey cheese. It’s a hearty, nourishing dish that’s perfect for family dinners or meal prepping for the week.
Loaded with wholesome ingredients like spinach, zucchini, and carrots, this recipe doesn’t just taste amazing, it’s a celebration of plant-powered goodness!
We first made this lasagna for a weekend potluck, and it quickly became a crowd favorite. What we love most is how versatile and satisfying it is. Whether you’re feeding vegetarians or just looking for a healthier twist on a classic, this recipe delivers big on flavor and nutrition.
Let’s dive into how to make this easy, veggie-packed lasagna your new go-to dinner idea!
Ingredients for the best vegetable lasagna
When it comes to making a truly delicious vegetable lasagna, fresh and wholesome ingredients are key. Here’s what you’ll need:
- 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
- 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
- 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
Note: No-boil noodles make this recipe quick and easy, but feel free to use regular lasagna noodles if that’s your preference—just cook them first.
How to make this easy vegetable lasagna
Don’t let the layers intimidate you! This veggie lasagna recipe comes together easily with some simple steps. Let’s make it together:
1. Preheat the oven
Start by preheating your oven to 425°F. This ensures it’s ready to bake your lasagna to perfection.
2. Cook the veggies
In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the carrots, bell pepper, zucchini, onion, and ¼ teaspoon of salt. Sauté until the veggies are golden and tender, about 8–12 minutes. Stir in handfuls of spinach a little at a time, cooking until it all wilts, about 3 minutes. Remove from heat and set aside.
3. Make the tomato sauce
Drain the liquid from the diced tomatoes using a fine colander. Add the drained tomatoes, basil, olive oil, garlic, ½ teaspoon salt, and red pepper flakes to a food processor. Pulse about 10 times until it reaches a spreadable consistency. Set aside.
4. Blend the cottage cheese
In the same food processor, blend 1 cup of cottage cheese until smooth (about 1 minute). Transfer to a large mixing bowl.
5. Prep the veggie mixture
Add the cooked vegetables to the food processor and pulse 5–7 times until finely chopped (but not puréed). Combine the veggies with the blended cottage cheese, the remaining 1 cup of cottage cheese, ¼ teaspoon salt (or to taste), and freshly ground black pepper. Stir well.
6. Layer the lasagna
Spread ½ cup of tomato sauce evenly over the bottom of a 9×9-inch baking dish. Layer 3 lasagna noodles on top. Spread half the cottage cheese mixture over the noodles, followed by ¾ cup tomato sauce and ½ cup shredded mozzarella. Repeat with another layer of noodles, the remaining cottage cheese mixture, and ½ cup mozzarella. Finish with a final layer of noodles, ¾ cup tomato sauce, and the remaining mozzarella.
7. Bake
Cover the dish with parchment paper or foil (avoid touching the cheese) and bake for 18 minutes. Remove the cover, rotate the pan, and bake for another 10–15 minutes until the top is bubbly and golden.
8. Cool and serve
Let the lasagna rest for 15–20 minutes to set before slicing. Garnish with extra fresh basil, serve, and enjoy!
Tips from our test kitchen
- For even more flavor, try roasting the vegetables before adding them to the lasagna.
- Don’t skip the resting time! This step helps the layers stay intact when slicing.
- If you don’t have cottage cheese, ricotta works beautifully in this recipe, too.
- Make this dish gluten-free by using gluten-free lasagna noodles.
Variations, leftovers, and storage
This vegetable lasagna is easy to customize! Add mushrooms or eggplant for extra veggies, or swap spinach for kale.
For a dairy-free option, use plant-based cheese and cashew cream in place of cottage cheese.
Leftovers? Store slices in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F or in the microwave until warmed through. You can also freeze individual portions for up to 3 months.
Nutrition facts
We love how this lasagna is packed with nutrients thanks to all the veggies! Here’s a quick look at the nutrition per serving (estimate):
- Calories: 360
- Protein: 20g
- Fat: 14g
- Carbohydrates: 38g
- Fiber: 5g
Frequently asked questions
Can I make this lasagna ahead of time?
Absolutely! You can assemble the lasagna up to a day in advance, cover it tightly, and refrigerate. When ready to bake, add 5–10 minutes to the covered baking time.
What other veggies can I use in this recipe?
Feel free to get creative! Mushrooms, eggplant, or even butternut squash would be great additions.
Can I substitute ricotta for cottage cheese?
Yes, ricotta is a fantastic substitute if you prefer its creamier texture.
How do I keep the lasagna from being watery?
Be sure to drain the diced tomatoes thoroughly and sauté the vegetables to remove excess moisture.
This vegetable lasagna is proof that comfort food can be both nourishing and satisfying. Loaded with vibrant veggies, creamy cottage cheese, and melty mozzarella, it’s a dish your whole family will love.
We’d love to hear how it turns out for you—leave a comment, share your photos, or tag us on social media!
Ready for more veggie-packed inspiration? Check out our other lasagna recipes for even more delicious ideas.
Happy cooking!
Best Vegetable Lasagna
Ingredients
- 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
- 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
- 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
- Start by preheating your oven to 425°F. This ensures it’s ready to bake your lasagna to perfection.
Cook the veggies
- In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the carrots, bell pepper, zucchini, onion, and ¼ teaspoon of salt. Sauté until the veggies are golden and tender, about 8–12 minutes. Stir in handfuls of spinach a little at a time, cooking until it all wilts, about 3 minutes. Remove from heat and set aside.
Make the tomato sauce
- Drain the liquid from the diced tomatoes using a fine colander. Add the drained tomatoes, basil, olive oil, garlic, ½ teaspoon salt, and red pepper flakes to a food processor. Pulse about 10 times until it reaches a spreadable consistency. Set aside.
Blend the cottage cheese
- In the same food processor, blend 1 cup of cottage cheese until smooth (about 1 minute). Transfer to a large mixing bowl.
Prep the veggie mixture
- Add the cooked vegetables to the food processor and pulse 5–7 times until finely chopped (but not puréed). Combine the veggies with the blended cottage cheese, the remaining 1 cup of cottage cheese, ¼ teaspoon salt (or to taste), and freshly ground black pepper. Stir well.
Layer the lasagna
- Spread ½ cup of tomato sauce evenly over the bottom of a 9×9-inch baking dish. Layer 3 lasagna noodles on top. Spread half the cottage cheese mixture over the noodles, followed by ¾ cup tomato sauce and ½ cup shredded mozzarella. Repeat with another layer of noodles, the remaining cottage cheese mixture, and ½ cup mozzarella. Finish with a final layer of noodles, ¾ cup tomato sauce, and the remaining mozzarella.
Bake
- Cover the dish with parchment paper or foil (avoid touching the cheese) and bake for 18 minutes. Remove the cover, rotate the pan, and bake for another 10–15 minutes until the top is bubbly and golden.
Cool and serve
- Let the lasagna rest for 15–20 minutes to set before slicing. Garnish with extra fresh basil, serve, and enjoy!
Notes
– Protein: 20g
– Fat: 14g
– Carbohydrates: 38g
– Fiber: 5g