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
- Author: Cookie and Kate
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (plus 15 minutes cooling time)
- Yield: 8 servings 1x
- Category: Entree
- Method: Baked
- Cuisine: Italian
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 12 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.
valerie
Delicious… All made from scratch, even the 17 year old anti veggie boy took a second serve!
Kate
Win! Thank you, Valerie. I appreciate the review.
Katie
Would this be a good recipe to freeze?
Kate
I haven’t tried freezing all my recipes, but I have heard from other readers this freezes well!
Anjali
Made this last night with my dad and it turned out perfect!
Kate
Great! Thank you, Anjali.
Denise
Made this tonight and it was delish! I am a new vegetarian and love your cookbook and blog. Thank you!
Kate
You’re welcome, Denise!
Mike
Loved it! All that vegetable-loaded cheesy deliciousness. Spouse thought the carrots were still a bit too al dente even after the “2nd cut”, so next time I’ll go with shredded carrots that will virtually dissolve. I think we’d add a layer of quartered canned-in-brine artichoke hearts during the layering next time, and there will definitely be a next time on this recipe. Thanks Kate!
Kate
Thanks for sharing, Mike!
jen
This recipe is definitely one for the books!!! Didn’t have to modify a thing. So delicious!!!
Kate
Thank you, Jen!
Robin
Hi! Is it possible to use regular Lasagna noodles that need to be boiled? I already have some at home. And would I boil them as normal and just start assembling everything or would these type of noodles affect the recipe? Thanks!
Kate
You can use those! Follow my suggestions on prepping the GF no bake noodles. It should be very similar.
HA
I’m struggling to search comments so I apologize if this is a duplicate, but I am making this tonight. It sounds and looks amazing. I have eggplant on hand, as well as a few turnips and carrots…beets…from our CSA. I know you said we could sub veggies, without omitting the onion, so I’m curious what you think would be best. Or could I try all without overwhelming the whole thing. I hate when people make a recipe and change it up, THEN rate it, so I want to keep it as close to your original as I can :)
Kate
Yes, you can sub vegetables that you like! I’m not sure how beets would work. But, eggplant and carrots would be delicious together.
Marianne
This is truly best lasagne I’ve ever had. Entertained 8 guests they loved it
Def use the homemade tomato sauce it makes a big difference from bottled sauce. Tastes fresher.
Kate
Wonderful, Marianne!
Susan
Didn’t miss the meat! I will make this again.
Kate
Wonderful, Susan!
Nadine
Best veggie lasagna indeed….. thank you!!
Kate
You’re welcome!
Jody
Is it possible to make and freeze this lasagna recipe? Thanks!
Kate
I don’t try to freeze all my recipes, but I believe other readers have had success freezing this recipe. You can look through readers’ comments to get tips! :)
Heather
Going to make this for my Daughter. Was wondering can you freeze what’s left over
Kate
I don’t try to freeze all my recipes, but I believe other readers have had success freezing this recipe. You can look through readers’ comments to get tips! :)
Heather
Going to make this for my Daughter tomorrow. Can you tell me if it’s ok to freeze the left overs for her
Kate
I don’t try to freeze all my recipes, but I believe other readers have had success freezing this recipe. You can look through readers’ comments to get tips! :)
Leslie
This looks great. I am going to make it this weekend. There’s only two of us and I don’t want to freeze any. Do you think I could just use a loaf pan and cut the recipe in half?
Kate
Sorry I didn’t get to this until now. How did it go, Leslie?
Mallory
Hey! Love his recipe so much it’s a staple for us, but I always make it in an 8×8 because for the life of me I can’t find a 9 in pan! Would you give me a link to the one you have? It would be greatly appreciated!! Big fan.
Kate
Yes! Checkout my shop page. You will find it there: https://cookieandkate.com/healthy-kitchen-essentials/
Dena Englander
So I tried tripling it to make everyone their lasagna of choice (one kid without vegetables, one white noodles). I should have measures the cheese sauce and tomato sauce better, but it still turned out delicious! I ended up cooking the tomato sauce and it is so much better than jarred! This will be my new go to sauce, I am whipping up a big pot of it today!
Kate
Wonderful, Dena! Thank you for sharing.
Maggie
I made this lasagna tonight as we had a guest for dinner who was vegetarian. Honestly, it was fabulous. It was a hit with everyone! Packed with flavour. This is one I will for sure be making again. Thank you Kate. Your recipes continue to inspire me to cook healthy and to explore the world of vegetarian cooking. Awesome.
Kate
You’re welcome, Maggie! Thanks so much for your review.
Gina de
I made this for my Mom when she was visiting and she ate it 3 days in a row! She loved it, as did I. My only adjustment was to include eggplant as well as the other veggies. Good recipe! Makes plenty (we got a good 6 large sizes portions out of one dish) .
Kate
Yes, makes a lot! I’m glad you liked it, Gina de. I appreciate your review.
Varshini
This recipe resulted in an INCREDIBLE lasagna! I am just started my first full time job in a big city and cooking intricate meals (such as a lasagna!!) has kind of scared me; however, this recipe was easy to follow and came out delicious. Thank you thank you Kate!!!
Kate
Congratulations on the new gig and trying something new in the kitchen too! I’m glad this one worked well for you.
Nancy P Sutton
Hey Kate!! Love your recipes!! I’ve made two of your salads, arugula and watermelon salad and one with kale, apple, goat cheese, dried cranberries and toasted pecans. Everyone LOVES those. A question about the veggie lasagna: Can it be made ahead of time and frozen?? I bought all my ingredients for a dinner party and the party was postponed until next month! Thanks for your advice!
Kate
Hi Nancy! I’m happy to hear it. I don’t freeze all my recipes, but I believe other readers have had success with freezing it. Let me know what you think!
Aoife Spillane-Hinks
I was in search of a comforting meal after a rough week, and by chance I came across this recipe. It was wonderful! I also included some mushrooms, and replaced half of the cottage cheese with ricotta for a bit of decadence. I will definitely be making this again. Thank you, Kate!
Kate
I’m so happy to hear it, Aoife! Thanks for your review.
Andrea Bond
I never leave comments on blogs but this is literally the best lasagna I have ever had! Even my non vegetarian husband went back for seconds! Thank you, I will definitely be making this again!
Susan R Parker
This is a fantastic recipe. I’ve made it 3 times, tweaking it each time. I added some vegetarian ground to the tomato sauce for added protein and everybody raved about it. I’ve used sweet potato once and it was also great. I also added 1/2 ricotta and 1/2 cottage cheese with homemade lasagna noodles and it was incredible.
Susan R Parker
I’ve also frozen different batches. If using no-cook noodles, you must cook the lasagna first. You can freeze it uncooked if using regular cooked noodles (don’t recommend with homemade noodles). The best results I found were with baking the lasagna before freezing.
Kate
Thanks for sharing your variation, Susan! I love you have made it more than once and are changing it up. Thanks for your review!
Susan
My vegetarian friends were impressed and w all enjoyed…
YUMMY!
Thank You!
Susan
Susan
Had to use regular lasagna as I use glycemic pastas. Partial cooked drained and well and finished the cook process in the oven.
Susan
Kate
Thank you, Susan for sharing! I appreciate the review.
Susan
I kind of like texture with the veggies..any issue with not chopping in the food processor? Cut mine small enough, but they look so yummy and pretty.
Susan
Maggie Burnett
This was delicious! A 9×9 pan was too small- I used a 9×12. I used mushrooms instead of carrots. Next time I’ll add some Parmesan cheese.
Kate
Thank you, Maggie!
shona bland
Oh my! This is bloody awesome, I made it veggie and gluten free and it’s the best lasagna I’ve ever eaten and I’ve had a few in my time ;) I now have a very happy boyfriend too who is ridiculously fussy!! Thanks
Kate
Hooray!! All is well when everyone loves it. Thank you, Shona!
Liz
So much flavour, loved this! Currently packing away for lunches for the week. Delish!
Kate
Yes, great lunch option! Thank you, Liz.
Allison
Made this recipe over the weekend and it was super yummy! I love how when you write your recipes Kate you add notes when to wash a dish or when not to when you are going to use it more than once. Greatly appreciated.
Kate
I’m glad you find that note helpful, Allison! I appreciate your comment and review.
Hilary
Is this ok to freeze after assembly or would it need to be cooked before freezing?
Kate
Hi Hillary! Great question. Although I don’t freeze most of my recipes but I believe readers have tried this both ways with success. Hope this helps!
Ilyssa
I literally never post comments on recipes I try out because I’m either left disappointed or not totally blown away. That was NOT the case for this recipe; I love this lasagna!! My boyfriend requests it every week! I use half mozzarella, half parmesan but other than that I don’t alter the recipe one bit. Thank you so much for this delicious recipe
Kate
I love that it’s a weekly request! Thank you, Llyssa for sharing and for your review.
Catherine Helyar
hi kate,
I’m excited to try your recipe!
For gluten free lasagna noodles I use Catelli’s sans gluten free lasagna pasta noodles. They make great pasta!
Kate
Thanks for sharing your gluten-free favorite! I will have to check that brand out.
L
This absolutely delicious. Cooking the veggies beforehand takes out all the leakage ;)
I was skeptical but am obsessed- I’m not even a big lasagna fan but this recipe changed me! Amazing.
Kate
I’m glad you are obsessed! Thanks for sharing and for your review.
Khrystyna
Thanks a lote for the recipe!
It was quite fast and easy to make, but soooo yummy at the same time
Kate
Love to hear that! Thanks for your review, Khrustyna.
Valerie
Made this for the second time tonight! It is absolutely delicious. I added 2 layers of beefles ground beef to give it a meaty quality for my carnivorous guests. I couldn’t ask for a better lasagna recipe!
Kate
Thanks for sharing, Valerie! I appreciate the review.
Heather
Best Vegetable Lasagna – this truly is amazing! It’s our go-to recipe for winter comfort food and we also serve it to guests.
However, I am vegetarian and wonder if you have a recommended protein to add that won’t change the wonderful texture?
Kate
Hi Heather! I’m really glad you like this recipe. There is protein in both the grain of the noodle and cheese. If you feel like you need more, you could look to possibly add some lentils? However, I haven’t tried it with this recipe.
Marisa
I just made this recipe and I loved it!!! so good!!! I added mushrooms and some left over sweet potato I had in the fridge, and I used crushed tomatoes instead of diced tomatoes for the sauce. It was really delicious! Definitely I will be making this again. I don’t think I’ve made a recipe of yours that I haven’t liked. Thank you!
Kate
Hooray! I’m so happy to hear you love this and other recipes, Marisa.
shelley
Wow delicious! I’m not a huge veggie lasagna fan because it’s usually mostly mushrooms and spinach, but this is so flavourful and I love the cottage cheese instead of ricotta! This will definitely be made again :)
Kate
Great to hear!
Shobhana Srikant
Just baked the lasagna. Thought I’d make ahead for the guests tomorrow. I saw ealier that it was fine to refrigerate after completely baking it. What temperature and time should I reheat it for prior to serving it? Your answer will really help.
Thank you.
Kate
Hi! You can reheat individual pieces in a microwave. I haven’t reheated the full dish after preparing it, but you could search the comments to see what other readers have done. Sorry!
Sarah
Made this tonight and it was so flavorful and the texture was perfect! The marinara sauce was so yummy…I am going to make it again for pasta. Thanks for helping me to impress my date!
Kate
I bet you impressed your date all on your own, Sarah! But, I’m happy you like this. Thanks for commenting and for your review!
Anita
Hi. I’d like to try this vegetarian lasagna. But I’m a little skeptical about puréeing the veggies. Seems like they are chopped pretty small to begin. Have you ever Not puréed them?
Kate
Hi! The puree helps with the overall texture/consistency and helps with baking volume. It really worked best flavor and baking when pureed. Thanks for the question, Anita!
Marjanne
Hi Kate,
I just made this Lasagna today and it was really good,easy to make and very tasty!!the the only thing i have to change was the onion i used some mushrooms instead,
Thanks.
Marjanne
Kate
Wonderful! Thanks, Marjanne.
Melissa
Made this last night for dinner. DELICIOUS! I failed to focus on the pan size (9X9) before I started and I only have an 8×8 or a 9×13. I went with the 9×13 and added extra noodles. Because of this change, I was short on sauce. Next time I will make a bit more sauce since I prefer using the larger pan size. This was the creamiest most delicious veggie lasagna I’ve ever made. Thank you!!
Kate
Thank you, Melissa for sharing!
Heather
Does this freeze well?
Kate
I haven’t tried it but I believe others have had success!
Laura
This was so delicious!! I’d never even tried vegetarian lasagna before but decided to make it for a family dinner, as we have a vegetarian in the family. I doubled the recipe and my only regret is that there aren’t more leftovers.
I did make few modifications though, I used my own tomato sauce that I’d made from my garden tomatoes. Also, I had already cooked the noodles by the time I found this recipe so to cut back on the liquid I used used half dry curd cottage and half regular cottage cheese. Worked wonderfully, will definitely be making this again, thanks so much for the tasty recipe!
Kate
Thank you for trying it, Laura! I appreciate the review.
Alex
The recipe specifies 30 minutes cooking time. However, it also says 30 minutes of baking alone, plus 12 minutes to cook the vegetables plus extra time for the spinach, so in total there are at least 45 minutes cook time for the recipe as its written.
Kate
Hi Alex, I’m sorry for the confusion. The full details are Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour (plus 15 minutes cooling time). Hopefully that makes more sense. :)
Michelle Genung
I enjoyed this lasagna recipe very much. I chose to use ricotta instead of cottage cheese. I also added mushrooms. I don’t have a food processor so used a hand-held blender. I think the results turned out very well. What I like about this is that it is so much lighter then my other traditional meat sauce lasagna recipe. The simplicity of the sauce really helps the flavor of all the fresh vegetables shine through. Thanks!
Kate
Great to hear, Michelle! I appreciate you taking the time to comment and review.
Donnavy
I don’t have a food processor any tomato sauce you recommend to use?
Kate
You will really want to make sure the vegetable are chopped small. Muir Glen® Organic is a good brand overall.
Georgia
I want to limit the amount of meat we eat, so I am looking for vegetarian alternatives to meat-based recipes. Well, from now and on this lasagna is going to be my go-to!I loved it!! It was delicious , and not hard to make. Even my carnivorous husband said it was the best lasagna he ever had. 5 stars from us!!!
Kate
Great to hear Georgia! Thanks so much for sharing and for your review.
Sarah
This looks great! If I want to double the recipe and bake it in a bigger pan, does that change the cooking time required for the recipe? Also, I don’t have a food processor, does this recipe work without one?
Kate
The cooking time might vary. Start on the lower end and then increase a few minutes as a time based on doneness. Hope this helps!
Sasha
This was really good. I followed the recipe except that I didn’t have time to use the blender for the cottage cheese or the veggies and it still turned out really tasty. Thank you for the wonderful recipe. I’m always a bit nervous to try new recipes but your recipes always turn out great!
Kate
I’m happy to hear that! Thank you, Sasha for sharing your method and providing a review. :)
Sasha
HAve you ever tried using dried basil in the sauce instead of fresh? Sometimes I find it hard to find fresh basil. I’d like to make this again and just wondering if you have ever tried it with dry basil. Thanks :) going to try the eggplant one from your cookbook next! I’m looking forward to it!
Jackie
could I make this the day before?
Kate
Sure! I believe other readers have done with it baked or not baked. You can always search the comments to see what worked best!
Kaylyn Wang
Amazing recipe! Next time I might try substituting some cheese for some more veggies (because I blended mine in with the cheese and it was great.
Kate
Thanks for sharing, Kaylyn!
Elyse Young
Delicious! I will definitely make this again.
Charlotte
I made the veggie lasagna – absolutely delicious! Only change I made was I used bok choy instead of spinach. What was really pleasing was all the measurements and instructions were “right on” and it turned out exactly like the picture you show. Great for lunch or dinner – will definitely make it again – it is so tried and true! Thanks!!!!
Kate
Thank you for sharing! Bok choy sounds like a interest addition, but happy it worked well for you! I appreciate you taking the time to review, Charlotte.
Jill
Hello Kate. I have the spinach and eggplant lasagna (a recipe from your cookbook) prepped and ready to pop in the oven. I then came to the site to check some of your other lasagna recipes as I was a tad uncertain which temperature to bake the lasagne at. Am I correct in assuming I should bake this lasagna at the same 425 degrees I used to roast my eggplant (as the recipe states no temperature change)? 425 seems a bit high to me for a lasagna but I am hoping it will be fine as it is covered for part of the time. Just wanted to ask to as some of your other readers might also be unsure. Thanks!
Kate
Correct! 425 degrees for the recipe in the book. See step 12 so the lasagna doesn’t burn. Hope this helps!
Etowns
Lovely idea and lovely lasagne!! Mine turned out good for 4 portions, I would’ve added a little more of the drained pasta sauce just to make it a little more moist.
Thanks for the recipe!
Kate
You’re welcome! Thanks for sharing and for your review.
Krista
Delicious! Used mushrooms instead of carrots and store bought marinara sauce. So much flavor! Will definitely make again.
Kate
Thank you, Krista for sharing your variation!
Bonnie
This is the best lasagna I’ve made with or with out meat! I’ve been trying out of a lot of your recipes recently and I’m really enjoying eating my way through your website!! Thanks so much!
Kate
Hooray, Bonnie! I’m happy to hear that. Thanks so much for sharing.
Kara Shell
I’ve made this twice now and it’s delicious once again! I may add more spinach next time but overall I wouldn’t change a thing! So glad I found this recipe.
Kate
I’m happy you found it too, Kara! More spinach sounds great!
Nicole
Made this tonight for my family, 4 kids aged 8-15 and it was a huge hit! Love the texture and the flavours, this will be made again.
Thank you Kate.
Can’t wait to try your other recipes.
Nicole
Kate
That’s wonderful, Nicole! I really appreciate you taking the time to review.
GP
Hi. The sauce is not made from scratch. How would I make it with raw tomatoes. Canned are expensive where I live (mexico)
Kate
You could buy fresh tomatoes and bake them. Although, I haven’t tried that. You can always substitute 2 cups prepared marinara sauce instead. Hope this helps!
Kristina
Great recipe! It was delicious and I will definitely make it again.
Kate
Great to hear, Kristina!
Miriam L
I made this with my 12 year old daughter and it turned out delicious. I used organic marinara sauce instead of making my own because I have a 7 month old baby and just didn’t have the time. But everything else was exactly like the recipe and doing the marinara sauce from the bottle was so easy and it still turn out absolutely delicious. Another thing I did was use regular lasagna pasta not the no-bake kind. All you do is use the lasagna and not about a quarter to half a cup of water in the pan around the edges of the lasagna before baking the water helps the lasagna noodles bake it took about 1 hour and total nothing was burned and everything was cooked perfectly
Kate
I’m glad this turned our perfectly, Miriam! I appreciate the review.
Michele
Can this recipe be frozen? If so, would you still use no-boil noodles? Planning ahead for thanksgiving weekend! Would love to have frozen food ready to go :)
Kate
Hi Michele, I do believe others have have had luck freezing this recipe as is!
Reina
Indeed the best lasagna I’ve made! My husband loved it too! I told me he couldn’t wait to eat it again the next day. I used half ricotta and half cottage cheese and it was perfect! I also added some sundried tomatoes. Can’t wait to make this again!
Kate
I love to hear that, Reina!! Thank you for sharing. It make awesome leftovers.
Ellpell
Making this for Thanksgiving day friends and family. If I freeze it after baking, how should I reheat the dish if it is frozen in an aluminum roaster pan? Low and slow in the oven? Don’t want it to dry out or burn during the reheating process. Have some great Classico Roasted Garlic jarred sauce to use in it also, cannot wait to try it myself! Gave it a five star, I can tell from the ingredients and the comments this one is a winner!
Kate
I’m glad you like it! A great thanksgiving option for sure. I don’t freeze all my recipes, but do know from other readers this freezes well. I recommend checking the other comments to see what has worked for others. Happy Thanksgiving!
Sarah Yee
I am going to make this recipe for the second time in a week tonight. It’s SOOOOfriggingn good! I’ve also just made the pasta sauce alone and used it on pasta. I’ll be coming back to this site often.
Kate
I’m glad you love it so much! Thanks for sharing and coming back to the blog, Sarah.
Daniel-rory Bridge
Best veggie lasagne I’ve ever had
Kate
Wonderful!
Sable
Thanks so much for this recipe! Best lasagna ever. I love that the veggies are thrown in the food processor to make them super tiny. You get all the flavor without the big chunks.
Mixing the veggies in with the ricotta or cottage cheese mixture is perfect. If you like it a little cheesier I would use a bit more mozzarella. This is definitely a favorite!
Kate
You’re so welcome, Sable!
Sasha
This really was divine! Although I appreciate your trying to make it as easy as possible, I felt it benefited from a long-simmered tomato sauce rather than an instant one, and I upped the veges, but it was absolutely delicious and it will be something I make endlessly..
Kate
Thanks for sharing, Sasha!
sharlyn a spates
Absolutely Delicious! Worth the extra steps. Thank you Kate for another great recipe.
Kate
I’m really glad you thought it was really worth it, Sharlyn! Thanks for your review.
Nitin Garg
A great recipe! Made our Thanksgiving special, thanks a lot for sharing!
Kate
You’re welcome!
Marina
This was delicious! It took a bit of time to put together, but I will definitely make it again. Thanks for the great yummy recipes. My all time favorites are the vegetarian chili, lentil and the Mexican Quinoa soups. I need to branch out and try some of your other recipes.
Kate
I’m so glad you thought it was worth it, Marina! Thanks for the review.
Sammy B
I’m not a very good cook, but I made this tonight and it was a hit!! Thank you Kate for this bomb recipe XX
Kate
I’m glad this one worked out so well for you, Sammy! Thanks so much for your review.
Makenzie
Delicious and freezes well, too! So glad I stumbled across your website :)
Kate
Thanks for sharing!
Gayle
Delicious. Way simpler if you skip all the food processing steps – they’re unnecessary. I just mixed in the ricotta (or cottage) cheese directly into sauté pan once veggies were finished cooking and then spooned it into layers as directed. Don’t bother with the extra steps! I also doubled the number of carrots and used 8 oz frozen spinach instead of fresh (easier). I don’t think it would have enough veggies for our taste as written. And another simplifying step (working mom!) – we just used Raos spicy sauce. I recommend using more than the recipe calls for. Yum yum yum.
Kate
I’m glad that worked for you!
Lynn Parker
Just adore this recipe. I roasted my vegetables rather than saute them (cause I just love roasted veggies) and added a log of herbed goat cheese to the ricotta to spice up the cheese taste. Love the no-boil noodles!!!! Your recipes are just the best. Lynn
Kate
Thanks so much, Lynn!
Emma B
Loved this! I’ve been looking for a good, simple veggie lasagna recipe for a while. I’m based in France where cottage cheese is hard to come by so I replaced it with crème fraiche which gave a nice creamy sauce.
Kate
Thanks for sharing, Emma! I appreciate your review.
Ness
This was delicious! A total hit at our vegetarian friendsgiving! I enjoyed making it and the instructions were very easy to follow. Thank you very much! Next time I’ll try it vegan.
Kate
I love that you had a vegetarian Friendsgiving! Thanks for letting me know it was a hit, Ness.
Sarah
Hi Kate,
I recently made this lasagna for my boyfriend and I and it was delicious! I made one pan for dinner that evening and assembled another and froze for later. Any recommendations for cooking the frozen lasagna? Defrosting in the fridge the night before perhaps?
Thanks!
Sarah
Kate
Hi Sarah! I’m glad you loved it. I haven’t froze this one, but I would recommend thawing it and then baking as directed. Keep an eye on it though!
Christina
I loved your recipe and so did my husband when he tasted the lasagne! I couldn’t make myself substitute ricotta for cottage cheese, sorry!
I used “Rana Lasagne Sheets”. They come pre-boiled in packs of six sheets. I highly recommend them. I found them refrigerated, next to the cheese section of Publix grocery store.
Also, I did not have time to make the marinara sauce. I used “Muir Glen Organic Tomato Basil” pasta sauce (no sugar added).
I will make your recipe over and over again!! Absolutely delicious!
Maybe, I’ll try to make the marinara myself and use cottage cheese! If I do, I’ll make sure to let you know.
Kate
I’m so happy to hear that! Store-bought works too and I do really like that brand myself. Thank you for taking the time to comment and review, Christina!
heidi fernandez
this lasagna is truly the “best vegetable lasagna”!!…i enjoyed the prep as much as i enjoyed eating…LOVE your recipes Kate!
Kate
I’m happy you agree, Heidi! Thanks so much for your review.
KayLeigh Lopez
HELLO!
I have news. I am vegetarian but try to eat as plant based as possible… my boyfriend, however, is not. He is a meat eating man and doesn’t want any of my substitution-shenanigans. I made this lasagna for dinner last week and this man asked for a SECOND helping AND took some to work the next two days. It was absolutely delicious.
Kate
That’s a win! I love it. Thanks for sharing, KayLeigh.
Laura
This was wonderful! My first introduction to your site and I’ll be back for sure. This came together quickly and even my veggie-hating kiddo went back for seconds.
Kate
I love it! Thanks for sharing, Laura.
Darcy
I did a CTRL-F for “overnight” and “refrigerate” to see if this recipe if fine to make the day before. I saw a lot about freezing but not refrigerating overnight. Is that okay to do? I am hosting a party for around 20 folks and have a toddler and two dogs so trying to do as much prep the day before as possible. TIA.
Kate
I believe some have had good luck with that, although I haven’t tried it. Thanks, Darcy!
Lucy
I used an organic marinara sauce instead of the canned tomatoes. I really like the method used in this recipe for the layers. I added a bit of good quality parmesan to the sauce and extra the red pepper flakes. Didn’t have fresh basil, dried was fine. Subbed about an eighth of a cup of red wine for some marinara. SUPERB! Best veggie lasagne I ever made.
Kate
Love it! Thank you, Lucy.
Cheryl
I want to serve this recipe as part of my family Christmas dinner.
Do you feel this is a make ahead dish to save time?
Thanks
Kate
Hi Cheryl! I believe others have made this ahead and it’s turned out nicely. Take a look through the comments to see what readers recommend!
Jason
Seriously the best veggie lasagna. Thank you.
Kate
I love that you agree, Jason!
Linda
Can I make this ahead of time and refrigerate before baking?
Kate
I believe others have tried it! I recommend searching the comments to see what has worked well for other readers.
Jason
I made this for my partner and I and we had days of yummy lasagna. I also just shared it with my entire workforce. We are doing something called health for the holidays and today I thought I would share this recipe. So be prepared for more Napa county employees to come looking for your recipes :)
Kate
Thanks for sharing the love, Jason! I appreciate the review.
Hannah
Made this a while ago and loved it! Planning to make it again, but wondered how I would go about it if I wanted to use zucchini for the noodles? I know the cooking time might vary, and wanted a more experienced opinion!
Kate
That’s an interesting thought! I would be hesitant as zucchini releases a lot of water. Without trying this method, I’m not sure. I would see how to get some of the water from the zucchini perhaps.
Katrina Whitley
Can I put everything together and then place in the fridge until I’m ready to bake? Or…mix all the ingredients together so they’re ready to go and place in the fridge until I’m ready to put it all together to bake?
Kate
I believe others have tired that in the past and it has worked well.
Jen
Absolutely delicious and worth the time to chop and assemble. I highly recommend not skipping out on fresh cheese as it truly makes a difference. Thank you for always providing delicious, vegetarian meals; my kids thank you :)
Kate
You’re welcome, Jen!
Connie Mason
Can you make this a day ahead and then bake?
Kate
I believe others have tried it and it’s worked well. Although, I haven’t personally tried it.
Amber H
I made this yesterday for our Christmas meal, let me just say it really was delicious (eating leftovers now!) and even the meat eaters had to try some! They loved it too. I made the recipe as is but added a little extra cheese. I highly recommend making the homemade sauce, it had so much fresh flavor. Somehow my prep time took almost an hour, not sure why but give yourself the time just in case. Due to that I may not make this very often but it was worth it. Thanks Kate for this great recipe!
Kate
You’re welcome, Amber! I’m glad you thought it was worth it.
Lynda
I’ve made a lot os lasagne and can say this is a great recipe! I loved the whipped cottage cheese with the veggies. I used several peppers, zucchini, and carrots. I will omit the carrots next time, but everything else really worked well! Thanks!
Kate
I’m glad you loved it, Lynda! You can always use a different vegetable that you like or increase one of your favorites. Thanks for the review!
Pik Ying
We had it for Christmas Eve dinner, and it was delicious. Everyone dug in and loved it. It was surprisingly easy and fun to make! I would DEFINITELY use this recipe again for next Christmas Eve dinner and any other special occasions.
Kate
A great recipe for special occasions! Thanks, Pik!