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
- 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.
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
- 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
- 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.
*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.
Wondering if you can prepare this and leave it in the fridge over night before baking?
It does release water as it sits. However, I do know others have tried it and didn’t mind the results. I would suggest to look through the comments to see what others recommend.
Yes, you can. I do this routinely, freeze what much of it for later, and it always comes out perfectly!
I have and it turned out fine. I just made this tonight and put it in the fridge uncooked. Will bake it tomorrow night!
I have done this every time I make this lasagna. I never cook the noodles. I just assemble everything ahead and let it sit until I need to cook (either all day or overnight).
I love this recipe and make it often, and my non-vegetarian friends are impressed. I usually make it in a 9×13 pan by using the whole tub (24oz) of cottage cheese and adding a few more veggies (including mushrooms). I always just use store bought pasta sauce. This last time I realized I could save a lot of prep time by shredding the veggies with my food processor before cooking instead of chopping them by hand!
Made this recipient today for my students that are vegetarian.It turned out very good.I didn’t use the food processor for any of it .I made my sauce ,pan fried my vegetables,carrots onions,mushrooms ,peppers and spinach.Used tomato based pasta sauce and cottage cheese with an egg mixed in to bind.Used regular no cook noodles and a lg bag of mozza cheese.It was delicious Tasted like my homemade pizza.Thanks so much for sharing your recipe.
You’re welcome, Pat!
This was absolutely fantastic! I was hesitant at first because I can’t stand the taste, smell, or texture of cottage cheese. But I made the recipe exactly as directed and it was probably the best lasagna I’ve every had. I highly recommend making the sauce instead of using a pre-made one. The fresh basil really elevated this. Everyone loved this lasagna and polished it off in one meal!
I’m delighted you made it anyway, Rachel! Thank you for taking the time to review.
We have been making Veggie Lasagna for the last 3 years as a Christmas tradition! We use this recipe and it always turns out amazing!
Hands down the best lasagna ever, I’ve made this recipe numerous times and always a hit!
I’m a vegetarian but my family eats meat. I make this lasagna every year for Christmas Eve dinner. It’s so good!! My family and I love it!
Made many times. It’s my absolute favorite. I will never make lasagna any other way. Thank you so much. Your recipes never disappoint.
Thank you, Remona!
Well, this WAS delicious, BUT this was a considerably more work than my traditional meat Lasagne. All the veggie chopping. Yikes, especially chopping carrots into small bits, is a lot of work. And I started with baby carrots, yet, still a lot of work.
Also, I followed her idea to sort of whip the cottage cheese, a ton of work there, what a mess. Came out watery, too, SO RUNNY!! why? I will return to using creamy ricotta, no more liquidized cottage cheese for me, I live and learn. DO NOT TRY TO WHIP THE COTTAGE CHEESE, just get creamy ricotta.
I did NOT cook the spinach,nor the zucchini, instead, I just stirred them in with the hot cooked veggies……and both of those veggies were still perfect in the final Lasagne. SO YOU CAN leave out the part about cooking spinach and zucchini if your pan has not enough room.
I did Not add in all these veggies to any chopper, either. One can skip that part if the veggies were chopped well prior to cooking.
I do sort of wished I had cooked the carrots a wee bit longer though..
I also added 1/2 cup of Frank’s hot sauce and Sweet Baby Ray’s hot sauce mixed together to my Lasagne sauce as usual, a ton of parmesan, a bit of caraway seed, (my signature sauce,lol) ripped up fresh sage, ripped up fresh basil leaves, black pepper.. and I sprinkled sliced black olives and stuffed green olives into one (1) layer of the Lasagne while assembling it. And I added egg, parmesan, garlic fresh parsley, into the cottage cheese.
My family said it tasted just like my meat Lasagne, only for the soft crunch of possibly undercooked carrots. It was delicious, but recipe can leave out a few of the steps:
–You do not need to pre-cook spinach Nor zucchini, both of those veggies get so limp they disappear otherwise.
–You do not need to puree cottage cheese, it gets too runny, just use smooth ricotta. what a mess,who does that. awful idea. I feel misled by that idea, it was wrong idea. take that part OUT of the recipe.
———You do not need to stuff hot veggies into any mincer after the veggies after cooking them if you chopped them well prior. who has a mincer that big anyway? I skipped that part, all was well.
—————and beware if you are doubling this recipe? it will NOT fit into any of your pans.
——-tell people how to snap off uncooked Lasagne strips on edge of counter is only way to get even edges. I LOVED that you promote using uncooked Lasagne. One can insert ANY type of uncooked Lasagne, does not have to be “oven ready” noodles, any brand will do fine, I stopped cooking Lasagne 20 years ago. Made my hair frizzy…
——————–also, I like a slightly burnt edge to top layer of cheese, so that added yet another 20 minutes of cooking uncovered to achieve that.
OTHERWISE< lovely! LOVED it, delicious! but recipe can leave out many steps. SO Tasty if one adds a bit more spice to it.
Made this for Christmas – lovely. So delicious and we didn’t feel gross after eating. Thank you Kate!
I used carrots, zucchini (planned to add mushrooms but they were rotten in the package)
I actually lightly cooked the tomato sauce (was worried about the garlic being cooked enough) and it was great. Will definitely use this sauce again for other recipes- so easy.
In the end, I had too much veggie/cottage cheese mixture, and a little light on tomato sauce. It all worked out, but might add another14oz can of tomatoes.
The no boil noodles were less substantial, + i maybe miss the bulk of the regular noodles – but the end result was way easier and lighter. Day 2 they were a little gummy – but still delicious.
I’m not a great cook and I love your recipes- have your book. My problem is what temperature to set the oven once lasagna is assembled for no-boil noodles as well as for boiled noodles. Although your recipes has the oven at 425 to roast eggplant it seems too high for final assembled lasagne. Your advice greatly appreciated thank you
Hi Gillian, be sure to follow the directions to cover and then uncover. I hope you try it!
Amazingly I did cover and uncover (feeling accomplished) it was delish
Following was my comment but I think I’ve figured it as I’ll use the oven temp as advised on the noodles box – unless you suggest otherwise – thanks again. I’m not a great cook and I love your recipes- have your book. My problem is what temperature to set the oven once lasagna is assembled for no-boil noodles as well as for boiled noodles. Although your recipes has the oven at 425 to roast eggplant it seems too high for final assembled lasagne. Your advice greatly appreciated thank you
I LOVED the idea of whipping the cottage cheese in the food processor! That way you do not get the results of a puree. My gosh, making it as written was perfect for us! We hate ricotta anyway so this was a perfect recipe for us. Wilting the spinach within the veggie mixture worked out perfectly too. I did not and would not change a thing. Thank you for this recipe. It is one of our go-to recipes and will be for years to come.
That’s great to hear, Shylo!
This is BY FAR the best lasagna recipe I have tried. My husband was a die-hard meat lasagna fan and when I served this one we both agreed it was our all time favorite. We are going 90% meat free so this will make the transition easier for him.
To save on time, I heat up Italissima Tomato Basil sauce and veg it up with some finely chopped kale, finely grated carrot, and chopped garlic. By the time the rest of the ingredients are prepped, it is ready to go for the assembly stage.
I will be checking out your other recipes!
Delicious!! I made this for our family’s Christmas celebration (along with a meat lasagna for the carnivores) and we all loved it. I followed the recipe but next time will try butternut squash and mushrooms just for fun. I made it a few hours ahead of bake time and it was perfect. Thank you!
Great recipe for holiday! Thank you for sharing, Kathy.
Absolutely delicious…!! Thank you.
Yet this webpage is a true nightmare to use, between all the ads, the native ones and banners and all the text ^^. I would prefer something more optimised and straight to the point. Anyway, great job and thank you again!!
I have made this recipe at least two dozen times. It comes our delicious every time!
The only thing I would add to the instructions is that it takes a lot longer to make than one hour.
No matter how fast I work, or how many steps I do simultaneously, I have never been able to complete this recipe in less than 2.5 hours. (Plus 15 min cooling time.)
However, this recipe is great for freezing and having it available for a quick meal.
A hands-down 10 out of 10!
What am I doing wrong?
Thank you for your feedback! I think oven and baking container can impact time. I find having all my ingredients out before I get started cooking helps with total time. I hope that helps!
can this be frozen for use later? do you cook it first or freeze it then bake?
Fantastic recipe! Thank you for sharing!
You’re welcome, Liz! Thank you for your review.
Made this tonight. So good! Although I must be the slowest chopper on the planet, my prep time was closer to an hour than 30 minutes. Worth it though :-)
Would this recipe be ok to freeze? If so, at what point would you suggest freezing?
Hi! I know others have tried it and didn’t mind the results. I find it does release some water. Let me know if you try it!
Hi, just wondering if I need to drain the cottage cheese before it goes into the food processor? This is my first time using cottage cheese and I’m intimidated lol
Hi, no need to unless you find it really watery. Some brands and fat levels can vary.
Am waiting for this to cool so haven’t tried yet, but have to say that this ended up overflowing the 9×9 for me and has resulted in a huge mess in my oven. Also took far longer to cook than indicated. Don’t think it’s even done but can’t watch it make more of a mess. Have had great success with other lasagna recipes that I will now go back to :(
I’m sorry to hear that, Amy! Thank you for taking the time to provide feedback.
What a fantastic veggie lasagna recipe. Made almost exactly as the recipe with veg substitutions – butternut squash, onion, zucchini and onion (in lieu of original recipe). Plus home made pasts with semolina flour – single recipe. Absolutely delicious. This will be a staple. Fran
This really is the best veggie lasagna! I always make more sauce than the recipe states cause it’s so delish. My one complaint is the prep time is at least an hour by the tine you chop, cook and process all the ingredients not 30 minutes as the recipe says. Don’t get me wrong it is well worth the time as it has become one of my go to recipes.
Don’t fine chop by hand. Pulse the veggies in the food processor. So much quicker.
Great idea! Will try next time!
Can you freeze this recipe?
Hi Nikki, I would suggest checking the comments to see what others have recommended. I haven’t had much luck.
With the great reviews this lasagna gets I expected to love it. I followed the recipe exactly. I was surprised that I didn’t enjoy this lasagna at all, so much so that I threw out the leftovers. The sauce isn’t simmered like most sauce recipes, just raw tomatoes mixed with spice so I’m thinking maybe that’s why I didn’t like it? Also thought the red pepper was a bit overpowering. If I tried this recipe again I would replace the red pepper and carrots with mushrooms and green pepper and use a prepared sauce. Thank you for posting it! Most people seem to love it.
I’m sorry you didn’t love it, Carol. I appreciate your feedback.
Wondering if I can use prepared dairy free sour cream instead of making my own?
Try my Best Vegan Lasagna
Did you mean non dairy cottage cheese? As far as I can recall there is no sour cream in the ingredients.
Can this be made and frozen in individual portion sizes? Thankyou! I have made this delicious recipe on many occasions with ricotta cheese but I always have too much left over and would like to bake it for a monthly meal prep!
If you are to freeze it, that is what I recommend.
Excellent! I did have to switch out the tomato sauce (too acidic).
I used a vodka sauce instead and didn’t even cook the noodles first (my new cheat -it’s awesome!). I used an 11×7 pan and it worked perfectly. The veggie part was so flavorful and it made the perfect amount for 2 people with leftovers.
Alan T Hill
My one star rating is just because I’m feeling generous today. This is an enormously time consuming recipe to put together and takes literally hours to do so. Very disappointing. will never5 make again.
Hi Alan, I’m sorry to hear you are frustrated. I appreciate your feedback.
LIFE CHANGE! Sounds exaggerative but it’s true. My husband requests this over meat lasagna – which really is saying a lot. So much more flavor than a regular lasagna. We make this at least 3 times a month! Thanks for another amazing recipe Kate!
This was outstanding. Everyone from my 2 yr old to my 70yr old mother in law loved it. Chopping the vegetables ahead of time cuts down the prep time considerably.
Hooray! I’m excited it was a hit.
This recipe was so good!! It turned out really delicious and it was full of veggies . My kids didn’t feel it and loved it. Thanks so much
You’re welcome, Sara! Thank you for your review.
This recipe looks so delicious. However, because of health issues, I have to limit my use of salt. If I significantly reduced the salt in this recipe, do you think it still would be good enough for neighbors?
Hi! I prefer the recipe as written, but omit if you need to.
I made this last week and froze it. It did not get runny for me. It came out perfectly. Instead of chopping carrots I used a grater. I added lightly sautéed mushrooms as well. I wish I had doubled the sauce because leftovers were a tad dry. Jar sauce worked ok but I loved the taste of the recipe sauce. All in all a great recipe…loved it! Great recipe!
Thank you for sharing, Kathy!
I added more seasoning than recommended— it was very delicious. I don’t fancy cooked carrots, but I still loved this dish and wouldn’t modify the recipe.
Perfect for Meatless Monday.
Made this tonight and even my son who hates lasagne gobbled it up. Delicious! My husband ate 4 pieces :-) The only changes I made were: I used ricotta cheese instead of cottage and our favorite jar of sauce instead of making homemade. Just added some fresh basil to the sauce. Very time consuming, but we’ll with it for a delicious homemade dinner!!
I love to hear that, Christine! Thank you for your review.
Thank you for the recipe, I had to switch things up a bit based on what I had. I used the regular noodles, though I probably boiled them for about 5 min and the noodles were still pretty small when I layered, I used 12 noodles total four per layer. I didn’t want to overcook them bc I wanted them to absorb the moisture from the mixture to grow so it wouldn’t be so wet. I cooked it covered ended up being about 40 min then another 10 uncovered
You’re welcome! Thank you for sharing how you made it, MK.
I made this with slices of zucchini in place of noodles. It’s great and low carb. Yea.
Loved your lasagne recipe. No more making a béchamel sauce for me!!! Did quite a bit of switching up with what I had and also felt no need to food process anything – used passata instead of tinned tomatoes, left veg chunky, used ricotta and feta in the veg mix and only added grated cheese on top. Butternut squash instead of courgettes, cavalo nero instead of spinach. Thanks again for yet another great recipe.
I’m so happy to hear you enjoyed it, Anna!
can this be frozen for use later?
Hi! I believe others have tried it and didn’t mind the results.
This was absolutely easy and tasty. I am not a big fan of cottage cheese, but blending/whipping it made an impression on me. My family and I enjoyed our dinner tonight. Thank you for the recipe.
Wonderful to hear you enjoyed this lasagna! I appreciate your review.
This lasagna was so delicious!!! I‘ve been looking for a great veggie lasagna with solid protein for ages and this was it! Every step was easy and well worth the time. I upped the ingredient amounts a bit and did a 9×13 pan (baked covered for 25 min and uncovered for 15) and I’m glad i have more of this to enjoy. The sauce was surprisingly easy and quick to put together, I’ll definitely use it for other pasta dishes in the future. I love ALL of Kate’s recipes but this will definitely make it into the favorites rotation.
Hooray! That’s great to hear, Mary. Thank you for your review.
Do I peel the zucchini?
Hi Ann, no need to peel.
Katie, Thank you for the recipe which I am making for family event. Would I be able to prepare ahead of time (day before) and refrigerate. Cooking it the next day…wasn’t sure with the no-boil noodles?
Hi Dinah, I find it can release moisutre. However, I believe others have tried it and didn’t mind the results.
I don’t consider myself a skilled cook (at all!), but this tasted like a 5-star dish even when I made it. Even my non-vegetarian friends loved it. I definitely put my food processor through its paces to make this lasagna, but so worth it!
Hooray! I’m glad you made it and enjoyed it, Carolyn.
This lasagna came out so delicious!
1) I couldn’t find no-boil lasagna so I used normal ones: boiled for 4 min, baked at 425 for 40 min covered, 10 min uncovered, then broil for a couple minutes to get those burnt cheese spots that I love :) I let it rest for 20 minutes, but could have rested it for longer to let it set up more
2) after baking, I topped with fresh basil, red pepper flakes, Italian seasoning, and cracked pepper
3) the recipe did take a long time (~2 hours prep) but I was double and triple checking all the steps because they were a bit confusing to me. Now that I know how it’s done, I think the prep time will decrease drastically next time I make it
4) the lasagna definitely was at the limit of fitting in the 9×9 pan, I recommend putting a sheet tray underneath while you bake to catch any drippings
Thank you for sharing how you made it, Emma!
I made it per the recipe and my wife and I liked it. I didn’t think it took that long—if I am going to zip the veggies later I don’t feel the need to cut them that small. Only comments we had was that it could use a bit of a kick. I might put a little extra red pepper in it or maybe fennel could be nice. I might also sautee the tomato sauce with a bit more garlic. Overall very enjoyable
As everyone else has already said, this lasagne was outstanding. I don’t even like cottage cheese, but I trusted and followed the recipe. Something about whipping it makes it… divine. A delicate version of lasagne with exquisite flavor. Definitely will be making again. And again…
Great to hear, Sandi! I appreciate your review.
I’m a meat lover. 21 days in January we (my church) go on the Daniel Fast every year. I made your recipe (3x) for our church. It was so good. Everyone loved it, (including the meat lover) I’m making it again on March 21for our Bible study group. I used all colors of bell peppers, all kinds of squash, did not use no-boil noodles, cottage cheese. The only problem I had, was a watery sauce.
Nelly N. Mbotela
I made this as my first lasagna ever and omg, it was so yummy! Restaurant quality. This is definitely on the list of my favorite meals 5/5. Thank you for sharing this meat free alternative.
Our family favorite!! Great for holidays and parties, especially if you need a meat free dish for guests! I use my favorite store bought sauce to cut out some of the work. If making ahead, cook it and then reheat.
I love to hear that, Ellen! Thank you for your review.
This recipe is delicious. I have a 17ish x 10ish (4.5 qt) pan that I used and doubled the recipe. I baked it for a little over an hour at 375 because of the size and it turned out perfect. I served it to 6 hungry friends (none of us are vegetarian) and everyone seemed to love it. They also commented that it seemed “light,” but not in a bad way. My favorite part is the cottage cheese veggie filling, so much better than the normal lasagna filling.
Wow this lasagne is delicious.we are all meat eaters in our family but we all really loved it. In fact my great granddaughter is not a good eater but she couldn’t eat enough of it. We have never seen her eat so much. Thank-you for such a lovely recipe
Great to hear, Margery! I appreciate your review.
This lasagna was okay, but I have to say the carrots ruined it for me. Maybe they needed to be sautéed even longer to make them softer (they weren’t crunchy in the lasagna, but definitely identifiable bits). I’m a big carrot fan in general, but I didn’t think the flavour fit in with the lasagna. Other than that, the recipe went well.
Based on your notes, I switched out the bell pepper, carrots and zucchini for a carton of mushrooms and 1 yellow squash and extra spinach. I also used a jar of marinara and had a little bit leftover in the jar when done putting everything together.
Although a little watery, the end result was delicious, and I was surprised it didn’t need a full hour to cook.
I was frustrated with the print version (5 pages without the notes?!). There were a lot of details that could’ve been left out because they had already been covered in your blog portion. Other reviewers suggestions show how to speed things up …there’s no way it takes the average home cook 30 mins of prep time for your basic recipe.
Loved this recipe. I made it last night for my family and they loved it. I used a 9×13 pan as that is all i had. I added grated Pecorino Romano cheese on top when i served it. It was delicious!! Thank you for such a wonderful recipe. Definitely will be making it again.
I’m glad you loved it, Natalie! I appreciate your review.
Love this recipe! Have made it a handful of times and it’s always great! I make it in a 9×13, and sometimes toss in extra veggies if I have some I need to use up.