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.
Sara
Hi Kate,
This was the first time I made a veggie lasagna and was not sure what to expect, but everyone loved it! The recipe is easy to follow – especially with the video – but it took me approx. 2h from starting to chop the vegetable until it was ready to eat.
Besides the time issue, it was great!
Thank you!
Kate
That’s great! Thank you for sharing, Sara.
Aarti Ramanathan
Hi Kate, I want to make this ahead to serve the next day. I see in the comments that you recommend baking after assembling and reheating when ready to serve. Do you have specific instructions to reheat?
Kate
Hi, You can reheat in the oven or microwave. I don’t have specific reheating instructions, sorry!
Patti P
Hey Sara , in a pinch you can do like I did and I bought the precut veggies at the grocery store they had zucchini, butternut squash , bells and even the onions and it was super fast. :)
Audra
Hi Sara,
The first time I made this recipe, it took me about two hours also. My husband said it was good but asked me if it was worth my effort and time. Yesterday, I made it for what was probably my 5th or 6th time. I prepped the veggies earlier in the day, and in the evening, I had the lasagna in the oven in about 20 minutes. You’ll get faster!
Cheers,
Audra
Kate
That’s awesome! Thank you for sharing, Audra. I appreciate your review.
Carol Stewart
I’ve made this recipe several times now, with minor changes in the types of vegetables I use, and it always comes out great! I find myself craving it a week or so after making it, so this recipe is now on a regular rotation
Emily
I made this tonight exactly as written. I only had a 9X7 dish, but it worked. This is so good! Even my picky kid liked it. This is a keeper for both a regular meal and for company as well.
Jessica
SO good and very easy to customize based on what you have around the house. Never thought to use cottage cheese in place of ricotta but I love that it’s a bit healthier and higher in protein. Thanks for another great recipe, Kate!
Kate
You’re welcome! I’m glad you loved it, Jessica.
Kara
I’ll be making this for the 3rd time tonight. Love the versatility with veggies and I add a little Alfredo sauce in with the red when assembling for creaminess. Hands down, the BEST vegetable lasagna my family and I have ever had!!!
Elisa
Made this for the first time last night – loved it!! My partner and I are trying to incorporate more vegetarian meals into our diet and this recipe will definitely be a part of our regular rotation. Thanks for the great recipe!
Meaghan
I don’t often leave reviews but this is phenomenal. My husband and I have made this a couple times now and love it each time. We are big meat lovers over here and so I was skeptical at first, but it’s a hit!
Kate
I love it! Thank you for your review, Meaghan.
Rebecca
Unfortunately, I didn’t really care for this recipe. I made a triple batch and split it between two 9×13 pans. I didn’t use all of the vegetables I bought because it was going to be way too much. After eating it I just don’t think it’s that tasty. It doesn’t taste anything like lasagna, it’s not very flavorful, and the veggies felt too fresh– like they weren’t cooked all the way. I’ve had veggie lasagnas that I liked and tasted pretty much like a lasagna… not this one.
Sorry Kate! I normally love your stuff but this one did not work for me!
Kate
Hi Rebecca, I’m sorry to hear you didn’t enjoy this recipe. Did you cook your vegetables enough? What kind of vegetables did you use and sauce?
William Washburn
These instructions should be more clear. When I rotated upside down by 180 degrees, the lasagna slipped right out into the oven!
Kate
I’m sorry you hear you didn’t think this was clear. I’m not sure how that came across. Just turn your pan around so front is back. I hope that helps!
GEM
Haha William – so literal! You gave me a giggle (which I read as your intention ).
Jen
This was amazing! I’ve used ricota in the past, but going forward I will only use cottage cheese for the “guts.” The only thing I did differently, besides using a different homemade sauce, was adding parmesan into the mixture. Thank-you for another great recipe! <3
Michelle
This recipe was delicious and flavourful! The few changes I made were I only put grated mozzarella on top (not as a layer in the lasagna) and added an egg to the cottage cheese before blending. Unfortunately I didn’t have fresh basil, so I used dried. Will definitely make this again.
Mary
This was absolutely delicious! I made for family meal for Easter. I doubled (almost) the recipe and made in a 9×13 pan. It was a big hit, and was all gone, and only one person is a vegetarian. I have a 3 year old autistic grandson, who generally does not eat much of anything, and he ate and ate on this, and loved it.. He kept calling it pizza, (which he normally doesn’t eat ). That made me very happy. Thank you!
Kate
I love that! Thank you for sharing, Mary.
Mary
Similar to other comments, I rarely leave reviews but I feel I should for this one. Really great recipe, and really easy to make. Thank you for sharing.
Kate
Thank you, Mary! I’m delighted to hear that.
Greta
I made this lasagne for my family and they loved it! I am going to make it again for a neighbor as part of a meal train. I plan to make it a day ahead of delivery. Should I cook the veggies and assemble the lasagne and then refrigerate till delivery unbaked? Or should I bake it the day ahead and then give directions to reheat the next day? Thanks!
Kate
Hi! I suggest reheat instructions as it can release water as it sits unbaked. I hope they love it!
Rosie
Ok this was seriously the best lasagna recipe I have ever had. I LOVE how everything is made from scratch including the sauce! I used gluten free ocean ready Barilla lasagna noodles and it came out perfect. My whole family loved it even my daughter who loathes vegetables. Thank you for sharing!
Kate
Thank you for sharing, Rosie! I’m delighted you loved it.
Tia Burton
This was my first vegetarian recipe ever made. I felt I needed more tomato base to cook the lasagne a little better. However, my husband loved it and commented that it wasn’t too cheesy or oily and the flavours were divine. I would definitely recommend this recipe.
Kate
This is a great first one to make! I’m happy you enjoyed it, Tia. Thank you for your review!
Tita Mahoney
Hi Kate: I found your recipe and tried it using the vegetables I had on hand which included mini colored peppers, onions, carrots, chard, spinach, zucchini. I filled a shallow baking pan with the vegetables and drizzled with olive oil, roasted at 400 degrees til slightly carmelized and soft.
These I mixed with the cottage cheese pulsing a few times but leaving them chunky. Made 1 1/2 your recipe to fill a 13×9 pan, sprinkled parmesan over the layers as they were made and baked as directed. It was a huge hit with our family and delicious. Thank you for sharing. Tita
Kate
I’m glad you were able to enjoy this lasagna with what you had on hand, Tita. I appreciate your review.
Amy M
So delicious! I followed the recipe exactly except I prepared a few hours before I baked. It was the best veggie lasagna I have made!
Kate
I love that! Thank you for sharing, Amy. I appreciate your review.
Pavithra
Hi Kate,
Can i assemble this lasagna, refrigerate and bake it the next day? I made it earlier and i loved it. Planning on making this for my friends coming over for brunch.
Kate
Hi! I find it tends to release water. But, you can try it. Let me know what you think!
Mallory
I love to recipe and make it all the time is it possible to freeze it? If so should I freeze it baked or unbaked?
Kate
Hi Mallory! I haven’t got it just right yet to say the best method. But, I know others haven’t minded it frozen once baked.
Virginia Rego
Picking up on Sara’s comment about the time, it took me 3 hrs from start to out of the oven; however, with times and not much else going on I enjoyed the afternoon activity! I put on my talk show radio (The Debaters on CBC) and chopped and cooked.
I doubled the recipe, and think that I may have mixed up some of the layering (got distracted by the radio show), but am optimistic that it will still be delicious when it comes out of the oven.
Donna G Van Eerden
Made this dish over the weekend for dinner and it was delicious! I followed the recipe exactly, using jar marinara and Whole Foods Yellow Lentil and Brown Rice – Gluten Free Lasagne – No Boil. Oh my goodness! I ate this for lunch and dinner until it was completely gone in two days. =)
Kate
I’m delighted you loved it and it worked so well for you, Donna. I appreciate your review.
Lori
I signed up to take a meal to a new mom in our church. I had planned to bake a spaghetti casserole. . . until I found out she was a vegetarian. I have no vegetarian main dishes in my repertoire, so to the internet I went. This recipe was one of the first ones that came up. What a hit! I made 1 1/2 recipes and put them in 2 8×8 pans, one for the new mom and one for us. My husband and I both loved it. The only thing I did differently was to add a little basil and garlic to the veggie/cottage cheese mixture since I used bottled marina sauce and I thought it needed a little more flavor. I also baked them every bit of 40 minutes. This recipe is a keeper. It will be especially good this summer as I am always looking for ways to use the vegetables from my husband’s garden. Thanks! (I also may come back to your website find some more recipes. You piqued my interest. :)
Kate
You’re welcome! I’m delighted you came across this one and really enjoyed giving it to her and now have a new one for your menu! I appreciate the review, Lori.
Patrick
Just to say this is so awesome I used your recipe with a variety of vegetables as available and my whole family loves it. (When they discovered it wasn’t ricotta they didn’t “like” it as much but I only switched it back to 1/2 ricotta one time and I’ve made this probably 8 times and I’ve used cottage cheese every time without telling. They love it!
I have a question. Can I build it and then refrigerate it overnight before cooking?
Kate
Hi Patrick! I’m glad you love it. I haven’t tried it, but others have and didn’t mind the results. I find it does release some water and have a more watery result when baked. Let me know what you think if you try it!
Iris
Good evening, I’ve made this dish several times. Each time it tasted great! But it has a lot of liquid every time. What am I doing wrong? Please help make a great dish with less liquid. Thanks
Kate
Hi Iris, I’m sorry to hear that! Are you cooking your vegetables long enough to get the water out of them? If you are using more vegetables than suggested, that can impact your results as well.
Karie
This was absolutely delicious. Thank you for taking the time to make this and your clear directions.
The ONLY thing I’d tweak at all is I used twice the amount of the Marina sauce (I used your recommended recipe for the sauce).
Absolutely it was perfect in the timing of cooking it. Bravo bravo!!!
Beryl
Cooking this tonight, smells delicious, havn’t even assembled it yet, will let you know how it turns out
Jacquie
Going to try this today! Can it be frozen? What would those instructions look like? Cook, cool then freeze or freeze then cook? Thanks
Kate
Hi! I don’t have a technique finalized just yet, but I believe others have done it and not minded the results. I would suggest frozen once cooked, completely cooled.
Anne Stuhlman
We made this as a veggie option for our Lutheran school’s hot lunch. It was a hit! The school had parents calling for the recipe because their kids loved it so much. It has become a regular item on the menu. It is very easy to make in large batches, super healthy, and tasty. Thanks, Kate, for another great veggie-filled recipe!
Tara McCullers
This was ridiculously good! I followed the recipe pretty closely and it tasted so fresh I think, large in part, due to the homemade tomato sauce with fresh basil. I do think with some short cuts including ones Kate suggested you could really have this be a pretty quick meal. I didn’t food process the veggies and wondering if it would have been just as good skipping processing the cottage cheese too. Thanks for this. Can’t wait to make again and perfect freezer meal.
Janet Ross
I made the vegetarian lasagna today and it was stupendous! Really, really delicious. I used the sheet noodles and they worked great. Thank you for sharing your wonderful food.
Kate
You’re welcome, Janet! Thank you for your review.
Mary
could you specify reheating instructions – 325 for 30 min from cold? loosely covered or uncovered? making to take out of town
Kate
Hi Mary, I don’t have specific reheating instructions, sorry. I would advise to watch the top so it doesn’t get over done if reheating in the oven.
Ana
Very tasty and so packed with veggies!
Kate
I’m glad you enjoyed it, Anna! Thank you for your review.
Dan
Made this for our family. It was the best veggie lasagna I’ve ever had! Thank you so much.
Shelley Mikolainis
This was fantastic. 5 stars. Everyone loved it. I used Paul Newman’s Marinara sauce and added fresh basil. Used lactose free ricotta in place of cottage cheese. Also I always use fresh lasagne noodles now never the box type. I find they taste so much better. A definite make again.
Annie
Just an observation, in addition to my earlier five-star rating: that 28-oz can of tomatoes plus the other sauce ingredients makes closer to 4 cups of sauce than 2.
But: sauce is good!!!
Kate
Thank you for sharing, Annie!
Alissa
This was absolutely delicious! The best lasagna I’ve ever made. You know it’s a win when a 2 year old likes it too. I actually made this in a 9×13 without adding anything except more noodles (3 layers of 5 noodles) and the quantity was good if you don’t like your lasagna too saucy. I’m definitely gonna make it again, and will add a small can of tomato sauce to see how that works out. Thank you for a delicious recipe!
Kate
I love it! Thank you for sharing your feedback, Alissa.
Stephanie
AMAZING recipe! Everyone loved it – definitely a keeper!! Thanks for posting!
I added some Parmesan to the cottage cheese and an egg white. Other than that, followed to a tee!
Emily
This definitely took at least 2 hours to make… The baking/cooling time alone is an hour. If I had looked at the recipe a little closer when choosing, I probably would’ve chose a different one because of the time issue.
I subbed the zucchini for some mushroom, omitted the carrot, and added riccota cheese to the mix and it turned out really tasty!
Kate
Hi Emily, I’m sorry to hear you were disappointed by the timing. I try to be as accurate as I can, but I know it can vary based on everyone’s timing to cut, cook, assemble, etc. I’m glad you enjoyed the end result!
Vicki McKernan
LOVED the flavor of this lasagna! However, I would love a little more noodle. I used the no boil kind but they seemed thin. Can I used two of them in a layer instead of just one?
This is great lasagna that vegetarians and non-vegetarians could love . Well-done!
Kate
Hi Vicki, I would suggest trying a different brand if you found them to be thin. That hasn’t been my experience. I’m not sure doubling the noodle layer will result in it to bake correctly.
Jenifer
My family doesn’t like onion, will it ruin the consistency if I leave them out?
Kate
Hi! You can omit if you like and add some more carrots. The onion helps with the overall flavor, but if your family isn’t a fan you won’t miss it. I hope ti’s a hit, Jenifer.
Colleen
I have never left a review before, but felt I had to with this one. My husbands spag bol has always been our family favourite, but looking to get more veggies into our kids I googled and found this recipe and thought I’d give it a go. Silly move, now the kids ask for this over the spag bol every time! I often make 2 on the weekends now and they’ll even take it cold for school lunches, thank you so much for sharing, looking into your other recipes now, take care
Vicki McKernan
For more of a noodle, could you put two noodles instead of one of the no bake type? This recipe is great by the way!
Kate
Hi Vicki! I don’t think it’s going to get enough liquid to the noodles to cook them. Let me know if you try it.
Jan
Love the recipe, can this lasagna be frozen?
Kate
Hi! I’m glad you love it. I know others have done it and not minded the results. Let me know what you think!
Margaret
I made this recipe as is and refrigerated it for 24 hours uncooked.
Baked the next day in preheated 425°oven for 20 minutes then turned it 180° and baked uncovered for another 13 minutes. Cooled for 15 minutes and it was perfect!
Kate
That’s great! I’m happy to hear it worked for you that way. I appreciate your sharing and providing a review, Margaret!
Janeen
Made a double recipe of this for dinner tonight- added lots of mushrooms for texture and ‘meatiness’, made a bechamel with almond milk to sub for the ricotta. FABULOUS! The family loved it! The pan was nearly licked clean! Thanks for the recipe, it’s definitely a keeper!
Kate
Mushrooms are a great option here! Thank you for sharing, Janeen.
Dalene
Delicious!!!
Elaine
This is our absolute favorite lasagna recipe. Our go-to when we have friends over for dinner and just want to pop something in the oven.
Kate
I love that! Thank you for sharing, Elaine.
Bernadette Rountree
Hi Kate. I tried this and it was delicious. I used mushrooms instead of zucchini and I used ricotta. Next time I’ll try it with cottage cheese. It was even better reheated. Thanks.
A. Hill
Has anyone tried this recipe with ricotta? Curious if it comes out well with that instead of the cottage cheese.
Kate
Hi, it will be delicious too. I just prefer cottage cheese here.
Sonny McAllister
I’m a big fan and your recipes are my “go to first”. I often use the 2X function and never ran into the problems I did today with your Best vegetable Lasagna. It would be so helpful if you would note that when the recipe calls for a cup of cottage cheese or 1/2 cup of sauce it should be noted that measurement also needs to be doubled. It should also be noted that doubling the recipe requires a 9×12 at least. Doubling all the vegetables and cheese actually makes too much of the mixture. Despite all this the taste was awesome but there’s a lot of mixture left over. Going to save it to spoon over cooked broad noodles..
Kate
Hi, I’m sorry that it didn’t work perfectly. Doubling lasagna isn’t an exact 1:1 unless splitting it into the size of dish originally noted. I appreciate your feedback, Sonny.
Elizabeth Solverson
The absolute best veggie lasagna I have tried!
Kate
Thank you for your review, Elizabeth!
Elaine
I hate cooked spinach. Is it ok to substitute basil instead?
I haven’t made this yet but hope to today.
Thank you!
Kate
You can omit and try another vegetable if you like instead.
PJ
Hello. This was delicious! Question: for the 3 cups of vegetables total (excluding onion), do you mean 3 cups precooked or 3 cups after cooking? I measured out 3 cups of *cooked* veggies to mix into the cottage cheese, but it seemed like too much, like the cottage cheese got lost. I also food processed the veggies before cooking, so skipped the second go in the food processor. My knife skills are nonexistent. Thanks for the recipe!
Kate
Hi, the amount is chopped before cooking. I hope that helps! Looks like you had too many vegetables. I’m glad you were still able to enjoy it.
Shweta Dahiya
Thanks for the recipe. What can I replace spinach with?
Kate
Kale could work, or omit and add extra veggies. I hope you love it!
Ash
WOW this is so delicious and easy to make! I’ve never bothered to make a cashew sauce myself and it was SOO worth it. Can’t wait to share and make again
Marie Lacroix
It’s cooking in the oven right now! I didn’t find precooked lasagna and I have a clingy 9 month old with me so I spent the entire afternoon making these…AND I DIDN’T EVEN DO THE MARINARA SAUCE MYSELF.
Well, I know your recipes are always on point so it’s worth it :)
Kate
Thank you, Marie! I’m happy you enjoyed it.
Candice
This is so yum the kids love it!
Can I freeze it?
Kate
Hi! I know others have froze it and didn’t mind the results. I do find it’s best right away, but can be an option to freeze.
Kristine Paul
Absolutely amazing. Definitely the best vegetarian lasagna I’ve had. I subbed roasted red pepper in place of the red pepper and as I don’t have a food processor and like my veggies a little chunkier, did it that way. I also used my own tomato sauce. This is so moist and flavourful. The carrots definitely add a sweetness as does frying the veggies together. I’ve shared with two friends (both the lasagna and the recipe) so that they can continue spreading the good word. Will definitely be checking out more of your recipes. Keep up the good work.
Kate
I’m glad you agree this one is the best, Kristine! Thank you for your review.
Robin
Your ingredients state “grated” cheese. The video and assembly instructions show “shredded”! Which is it?
Kate
Hi, they can be one in the same. Follow the images for guidance.
Barbara Szubra
Can you freeze your lasagna ?
Kate
Hi Barbara, I don’t have my tips and tricks down just yet. But, others have froze it and didn’t mind the results.
Jacalyn
I enjoy cooking.I read recipes like others read novels.Your best ever vegetable lasagne May really the yummiest bestest.I make it over and over again cause I can’t find a better recipe.Thank you
Vi
I have just cooked a variation of your recipe (did not have zucchini, so used an eggplant, used frozen spinach as there was no fresh one at home, plus did our preferred mix of spices), and it looks amazing! I cannot wait for the family to get back home so we could taste it :)
Gisele
If I want to make this ahead of time and freeze it, should I bake it before freezing and then reheat or freeze before I bake? Thanks!
Kate
Hi, I think this would be best baked, cooled completely then frozen would work best.
A.F.
I made this recipe for the first time tonight and it came out great! I followed the instructions to the letter, and it was creamy and rich and delicious. I didn’t quite have the right size of pan (8″ x 8″ instead of 9″ by 9″) so I had to leave it in a little longer than the recipe stated, but it still came out just fine. Recommend!
Kate
Thank you for sharing, A.F! I’m delighted you enjoyed it.
Bee
After reading the comments & recipe several times, I banged out this lasagna in 45 min. I used jarred tomato puree which had basil in it, adding olive oil, garlic powder & s&p. I had 4 little zucchini but no carrots, so chopped those, removing seeds & tossed them into a hot pan to cook while prepping the rest. Since the veg were going in the processor anyway, no need for perfect chopping. I used a 9×13″ pan and did an extra layer of noodles with about a half cup extra sauce. It was delicious & my family loved it.
Kate
I’m happy you tried it and loved it, Bee! I appreciate you taking the time to review.
Jennifer
I’ve made this 3x now. The 2 bf time I made it, my hubby tried it! To my superior, he loved it. So I made it again delicious
Kate
That’s great, Jennifer!
Elaine
Hi Kate, I Luved this recipe! I added 1 teaspoon of dried basil, 1 teaspoon dried oregano & 1/2 teaspoon dried parsley to my veggies when cooking. I used mushrooms instead of Zucchini. Used Cento Pasta Sauce in a jar which I always love. Everything else I followed from the recipe and so grateful. Thanks so much!
Kate
You’re welcome, Elaine!
Barb
Hi from Whistler, BC! When my family comes to visit and stay for extended weekend time together I make this delicious Vegetarian Lasagna in advance. It is perfect for everyone in the group – and the vegetarians especially appreciate it! I always try to make extra – 1 large dish for the family and a smaller one for a future meal. Thanks for the great recipe – so easy to follow!
Kate
Thank you for sharing, Barb! I’m happy this works well for you in advance and is a hit with everyone.
Louanna
This is my daughters favourite veggie lasagna – she’s requested it to be made as a pasta bake – wish me good luck!!!
Sarah
Hi Kate, can i just say thanks for an awesome recipe! Im always on the hunt for new dishes. I have a partner who has major food sensitivity issues with food due to an illness, so it’s nearly impossible to find a dish that doesn’t upset his stomach. Makes my heart ❤️ happy when he really enjoys a meal without issues.
This was even loved by my son! So a major winner here.
All i changed was i added mushroom and only had a leek on hand so substituted that for the white onion.
Thank you again
Kate
Your’e welcome! I’m glad this works well for your partner.
Tabitha
I love this recipe. This is now my go to for lasagna recipe. Thank you for sharing.
Kate
You’re welcome, Tabitha!
polly
this was fairly simple and tasted really nice ! good recipe and will use again :)
RK
I tried your recipe to make lasagna for the first time and I am glad it came out delicious, everyone loved it! Thank you for sharing this recipe. I used brown rice no boil lasagna sheets which took longer about 50 min to cook.
Kate
That’s great! I’m glad you enjoyed it.
Annie
Thank you so much for this recipe! It is delicious, nutritious and well balanced. I had gestational diabetes when I was pregnant and found that the protein in the cottage cheese helped to control my blood sugar levels rather than a carb heavy lasagna!
This is now a regular in our house!
Kate
I’m glad you found something that helped and were able to enjoy this! Thank you for sharing, Anne.
J F
Hi Kate,
I have made this 2 times now and it is great. I just changed out the red pepper for broccoli ( the wife don’t like peppers), and use a canned sauce instead of making the sauce. We won’t be buying ready made frozen Veg lasagna for a while.
Thanks and have a great day
Jim
Kate
I’m glad you enjoyed it, Jim! I appreciate your review.
Madison
I’ve made this multiple times and love it! Can you make ahead and freeze it? Bake it first and then freeze?
Kate
Hi! I don’t have my go-to freeze method just yet. But, I do know others have enjoyed this frozen once baked and cooled.
Amy
This was a perfect meal to take a friend who eats vegetarian and just had a baby! I doubled the ingredients so I could make one for them and another for my family. We have to eat gluten free and since I was almost out of gf lasagna noodles I opted to mix everything with par-cooked gf penne. It was DELICIOUS!!! Thank you for the amazing recipe. It’s a keeper!
Claire
The only way to improve this recipe is to use thinly sliced sweet potato instead of lasagna noodles. It is, also, very easy to throw in whatever veggies are in the fridge. I didn’t have spinach but used swiss chard. More bitter and needed a little more salt but still lovely.
Ramya S
Thanks you Kate. I made this dish for dinner yesterday using your recipe. Excellent recipe, tasted delicious. Easily the best lasagna I have ever tasted, this recipe goes into my family treasures.
Tay
I will start this review off by saying that I am not a vegetarian, but I decided to do a “vegetarian week” this week, meaning I wouldn’t eat any meals with meat, as I am trying to live a healthier lifestyle. I knew that in order for this to work successfully, I would need to have my meals planned and have some filling options. On Sunday, I planned every day out and purchased my ingredients. On Monday, I made Cookie + Kate’s “Better Broccoli Casserole.” I found it to be slightly time-consuming to make, but it was delicious and well-worth the effort. On Wednesday, I opted to make the Best Vegetable Lasagna. It was absolutely phenomenal! My mom loved it as well! We, both, agreed that we would probably add mushrooms next time. The only downside was the time that it took to prepare. However, I was prepared for this as I had thoroughly read the comments before opting to make it. Next time, I will probably make this on a weekend as I found that it’s not practical for me to make this after work because I have other commitments. I didn’t process the cottage cheese or the vegetable mixture and it was SO good layered without doing this step. I had purchased the ingredients with the intent to make a homemade marinara sauce, however, after chopping all of the vegetables, I realized I was tired and wanted to speed things along, lol. So I found some tomato and basil sauce in the pantry, heated it and added garlic and several seasonings to it so it wouldn’t taste so pre-made. I like how every layer of this was seasoned. Excited to find more Cookie + Kate recipes to enjoy in the near future!
Kate
Thank you for your detail! I’m delighted you tried so many of my recipes that week.
Jean
This is the first time I’ve made a vegetable lasagna that stayed solid when I served it from the pan. Cooking the veggies first and then combining them with the cottage cheese made the difference! Will definitely make this again.
Kate
Wonderful to hear, Jean! Thank you for sharing.
Suzie
What a delicious recipe, this is a keeper. First making seemed to take along time, but second and third making was easy. Thankyou, will pass it on
Jean
This recipe looks great! I’d like to make enough for a 9″x13″ pan as I don’t think the 9×9 will be enough and I don’t have two 9x9s. Any chance you have the amounts for a 9×13? Or should I just multiply the ingredients by 1.5? Thank you!
Stephanie
Hello! This recipe is fun, easy, and just delicious! I followed it to the letter, and it came out perfectly. It’s also very pleasant to make at every stage in that it is pretty, with all the vegetable colors, and surprising — whipping cottage cheese! And it’s easy to assemble. The proportions are right on. Everything works. The result: a child who normally doesn’t like lasagna LOVED it. My husband, too, commented for hours afterwards that this was an amazing dish. Served with a simple salad, it was really perfect. Someone had commented that it took them a long time, so I kept that in mind and focused on chopping my veggies quickly. The chopping took me 20 minutes.From start to finish, I would say the timing estimates given by Cookie and Kate were pretty spot on, although I used a jarred sauce. But really, kudos on a very useful and practical recipe that will become a staple.
Kate
I’m happy you liked it, Stephanie! Thank you or your detailed comment and review.
Connie
Oh man! This was so good! I didn’t blend the veggies and used pumpkin squash, 3 diff peppers, mushrooms, garlic and onion along with snap pea micro greens.I made a “meat sauce”using jar sauce and quinoa crumble for the “meat” I also made the vegan sour cream (2 tbsp) of nutritional yeast and combined half of it w/ store bought pesto (didn’t have the ingredients to make it from scratch). Topped w/ plant bases parm and oh man! We ate the whole dish! I’ll dbl it next time because it was a real hit! Thx so much for this! I’ve been craving lasagna since I stopped eating meat and this hit the spot! It was pretty quick & easy!
Katy
Honestly this is the best lasagna we’ve ever made! It’s packed full of flavor and absolutely delicious! Great way to get all your veg, this is definitely getting added to our lineup.
Barbara Wheatcroft
Made this today and I have to say it’s delicious and once I got my head around the method it was so easy to make and will probable be a bit quicker next time.
Will definitely be making this again
Thank you for sharing
Laura
If you were to freeze this for later consumption would you bake it or leave it unbaked before freezing?
Kate
Hi Laura, I don’t have my method down just yet, but I recommend freezing once it’s been baked.
Donna
Made this last night for dinner tonight. Unfortunately I missed the part about cooking ahead and reheating. Hope it works out ok! :)
Kate
How did it turnout? I hope you enjoyed it!
Shukla Minnie
I am planning to make it tomorrow, however I only have ricotta cheese , can I substitute instead of the cottage cheese?
Kate
Hi Shukla, Yes ricotta can work as well. I just prefer cottage cheese here.
Pree Singh
Good Afternoon Kate! Am I able to make this the night before and not bake it until the following night?
Thank you
Kate
Hi Pree, I find it can release water as it sits. I prefer it baked right away, but others haven’t minded the results. It can just be more mushy.
Patti
This was really, really good. I had seconds. My kitchen looked like a disaster because I don’t cook a lot and I’m a hot mess. TY for a yummy recipe!! Next time I will have a 9×9 dish too:) hmmm what to make next from your site…
Kate
That’s great, Patti! Thank you for your review.
Karne
Hi Kate, I wanted to ask, I don’t normally used ready made noodles, so I was wondering if there isn’t more liquid, do the noodles cook okay and is it moist enough? I mean, it looks so easy and delicious, maybe it just looks too easy to be that yummy …LOL
Kate
Hi! You can use regular noodles, just follow my notes on the gluten free noodles. I hope you love it!
Stephen Baker
I added some cooked corn which gave an interesting texture contrast. Kroger’s oven ready worked great, with a cup of milk added just before cooking. 50 minutes at 375, removed the foil and another 15 to brown.
Nancy
If you drain the veggie mixture overnight, you then can assemble the lasagna and store it to bake later. I double the tomato sauce and don’t purée the vegetables as I like the texture. I have made this for my family and for friends to rave reviews.
Kate
Thank you for sharing, Nancy!
Carly
This was phenomenal! My veggie-hating son ate this without complaint and even asked me to send it in a thermos to school tomorrow for lunch! Incredible flavor. Made sure to get the veggies nice and carmelized.
Ileana
This was so good…the whole family loved it! Thank you! I made the filling the day before and then assembled it all the following day. I used 2 bottles of spaghetti sauce because we love it extra saucy.
Nina
My family loves this recipe and I’ll take a cottage cheese lasagna over ricotta every time. I also like that there’s plenty of room to customize. I made the sauce with strained tomatoes from the Italian market and pesto instead of scratch, and it turned out great. The first time I used the marinara, and that was also great.
I suggest leaving the whipped cottage cheese in the bottom of the blender and then just dumping the veggies on top. Only a couple steps saved but still a win.
One small argument – lasagna pans and noodles are not designed for 9×9. For those who are with me on this, the recipe works fine with 9×13, and I shuffled the layers to accommodate 12 noodles.
Chrissy
Making this for the first time today. I have a bumper crop of fresh tomatoes this year and wondered about substituting the fresh for the canned. is there anything special you need to do to the tomatoes when using fresh? Haven’t tasted it yet but looks and smells delicious!
Kate
I haven’t tried it so I can’t say for sure, Chrissy. Sorry!
Gaby
My daughter is a vegetarian so I am always on the lookout for tasty and healthy recipes. I have made this lasagna a few times now and it always turns out great. I have made it with the marinara sauce from your recipe but the last time I tried it with homemade lentil bolognese to up the protein and it was also delicious. It also freezes really well. She is leaving for university next week and she asked me to make her a big batch that we can freeze in portions because it is the meal she will miss the most when she leaves home. Thanks so much for the amazing recipe!
Kate
What a great idea, Gaby! Thank you for your review.
Pam Gordon
This was wonderful- worth all the time it took to prepare! Great way to use up those garden vegetables! Even the meat eaters loved it! Will definitely make again!
Kate
I love it! Thank you for your review, Pam.