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.
Serena
Hi there,
Is this suitable for home freezing?
Kate
Hi Serena, I know others have froze it and haven’t minded the results. Let me know what you think!
Alicia Rampal
OMG the best
My husband and kids 6 & 4 gobbled it up.
Will definitely be a new favourite and a great way to get vegies into the kids
Kate
I’m glad it was a hit, Alicia! I appreciate your review.
Janie
Hi! If I were to freeze this, should I bake it first and then freeze it, or just assemble and then freeze? Thanks!
Judi
Hi Serena: I make a veggie lasagna that is very similar to this recipe (ie mushrooms instead of the red pepper) and it freezes very well.
Gwen
WOW! This is the BEST veggie lasagna I have EVER made/eaten. I have never made my own tomato sauce before, and I was happy I did. The only tweaks I made were the addition of baby bella mushrooms to the veggie mixture and I used fire roasted tomatoes in the sauce. All I can say is I’ve eaten 1/2 the pan myself between yesterday and today (please don’t judge me). I am so looking forward trying more of your recipes! Thanks for sharing your gifts and talents with us!
Be Blessed!
Kate
Hooray! That’s great to hear, Gwen.
Jill
This is my all-time favorite lasagna recipe! I do opt for ricotta instead of cottage cheese, but YUM! I used my own basil and garlic pasta sauce recipe. I prepare it anytime I’ve got kids that aren’t mine over for dinner because its healthy, a crowd-pleaser, and no one knows they are eating all those beautiful veggies! And, its a great way to use up the abundance of zucchini and yellow squash during the summer. I’ve got two prepped and ready in the freezer for busy school nights!
Catherine
Do you need to thaw it in the fridge before baking or just put it in frozen?
Pushpa Doshi
Excellent recipe for vegetarian people. I always make it with ricotta cheese but this year I am gonna try with cottage cheese and make it more healthier.
Thanks
Jasmine.
Kim
Loved it! Even my non vegetarian son loved it! Trying the artichoke lasagna next.
Christine
I’ve made this 5-6 times and I change it up a bit every time–just keeping the fundamentals the same. Back in the day, I learned (in Home Economics!!!! class) to make lasagna with cottage cheese (I don’t think ricotta was even readily available to us ordinary people) so I was very happy to revise that use of a great cooking/eating staple. I do bake it about 40 minutes because I love the crunch of the noodles at the edge and the char of the cheese on top. Great recipe—you’ve renewed our love for a beautiful, colorful and flavorful dish! I told my husband last night as we were digging in, its the “perfect comfort food”!
Kate
Thank you for sharing, Christine! I appreciate your review.
Connie
I’m sure it’s yummy as written, but I subbed Japanese eggplant for the zucchini (none available at local stores?!) And celery for the carrots and
OMG!! This is my new favorite veggie lasagna! I loved finding a recipe using cottage cheese…I’ve used it for a while just because I don’t like ricotta. Great recipe!
Kate
Thank you for sharing, Connie! I’m delighted you enjoyed it.
Lani
My blender is broken unfortunately, can I still make this without blending the various components or is it crucial?
Kate
Hi Lani, try to chop really small. But it does help with the overall texture. Let me know what you think!
Ritu
Hi Kate,
Can i assemble it a day in advance n keep it in the refrigerator till i am ready to bake it? Thanks!
Kate
Hi Ritu, I wouldn’t recommend it as it can tend to release water. You could try and store the components separately and then assemble. Or, this makes great leftovers too!
Jessica
Oh no I’m just seeing not to make ahead. I pre assembled for a neighbor family to bake tonight to bring over. I’m praying it comes out ok.
Gwen
Made this tonight as written, but used a jar of organic marinara sauce. It was absolutely delicious! Will definitely be making this again for another meatless Monday. Thank you so much for an awesome recipe!
Kate
You’re welcome, Gwen!
Paula
Wow
This veggie lasagna was a hit. My son who is an excellent cook really liked it. (My daughter in law wants the recipe)
The only changes I made: I simmered the sauce and added additional garlic and spices that I use when I make a spaghetti sauce; I added Parmesan to the veggies along with the cheese; and added 2 additional bell peppers. I didn’t assemble it until a few hours later.
Kate
That’s great! Thank you for sharing how you adapted this, Paula. I appreciate your review.
Kristi
Is there any reason not to chop the vegetables finely using the food processor before cooking them? I thought this would reduce the risk of the vegetables getting watery/mushy in the food processor and reduce a step.
Kate
Hi Kristi, I found this helped to get them caramelized. I hope you try it and enjoy it!
DEBORAH A TILLMAN
JUST MADE A PAN FOR DINNER TODAY….IT CAME OUT PERFECT…THANK YOU FOR THE RECIPE…
Kate
You’re welcome! I’m glad it was perfect. Thank you for your review, Deborah.
Gina
I’m looking forward to making this tomorrow.
If I double the recipe should I use a 13×9 inch pan?
Kate
Hi, I believe that has worked for others. Let me know!
Jill Reed
I made this tonight and loved it! I used regular whole wheat lasagne noodles as that what what I had, and skipped the basil but otherwise followed the recipe. So pleased I tried it and have leftovers for some days too. (I previously tried the veggie chili and was floored by how good it was and how easy to make. I need to submit a review on that page. So glad I found your site.)
Thank you!
Jill
Kate
I’m glad you found the blog too, Jill! Thank you for sharing.
Bethany
How important is using freshly grated mozzarella? Is the already-shredded, in-a-bag cheese okay to use instead?
Kate
HI Bethany, I find it melts more even and better texture/taste.
Patty Baptiste
I don’t have a food processor. I’m 68
and am trying to reduce the number of appliances that I have. Could you suggest a way to make this recipe without using a food processor?
Many Thanks,
Patty
Kate
Hi Patty, You can finely chop as much as you can and mix in the cottage cheese that way. Let me know what you think!
Sandy
Made this on Sunday. Followed recipe and added freshly grated parmesan cheese to the top layer.
Recipe was outstanding. You would never know it was cottage cheese. Amazing.
I made half batch with the ‘no bake’ noodles and the other half with ‘regular lasagna noodles’ but did not boil them. Just layered them straight out of the box. In taste testing both, you would never know there was a difference.
Thanks for the recipe. I plan to try your other lasagna recipe next.
suzette
wait, can you actually make lasagna without using regular lasagna sheets without boiling them??
Amy
Yes, but add extra sauce. Dry noodles absorb all of the liquid.
Denise Nardan
I love this recipe. Super healthy and tasty. A real winner with the kids.
Kate
That’s great! Thank you for sharing, Denise.
Leann
Amazing! I can’t believe I pulled this off and served this professional looking dish! Thank you for this wonderful recipe and excellent directions! It was so delicious. My son was complaining all the while I was making it, as it was vegetarian. He had two slices! The end.
Kate
I’m glad you and you son loved it, Leann! Thank you for your review.
Edie
Excellent veggie lasagna. The vegetable combination was perfect and made this lasagna feel more substantial than when I just use spinach. Will definitely make this again!
Kate
That’s great, Edie! Thank you for your review.
Katie
This was amazing! I don’t understand how it is so good. Admittedly I did change a few things-I used ricotta, used the veggies I had on hard (zucchini, broccoli, onions) and added a bunch of garlic to the veggies. Also I just used jarred sauce. But the method is amazing and SO flavorful.
Kate
I’m glad you loved it, Katie!
Sarah Bacastow
Do I have to use no boil noodles? Can I use regular lasagna noodles and boil them first al dente?
Kate
Hi Sarah, see the notes for gluten free and that will work if you can’t find no boil.
Stacy Potts Krogh
Hi Kate! I made your vegetable lasagna last night and it was a big hit, even with the meat eaters in the family! I doubled the recipe and used a larger Pyrex pan, so could fit 3 lasagna noodles width-wise in two rows for each layer – perfect! I loved making the fresh tomato sauce which avoids all that extra sugar in jarred tomato sauces. I also used canned mushrooms per my daughter’s suggestion to avoid the excess water from fresh mushrooms. Next time I am adding butternut squash for a more fall flavor. Oh, and I topped it with freshly grated Parmesan cheese. Your recipes are always spot on! thank you so much for your inspiration!
Kate
I’m happy it was a hit, Stacy. Thank you for sharing how you made it.
Carey
I’d like to make this for a family that does not like green salads. What would you suggest as a side dish?
Kate
Hi Carey, I like this as it’s own dish. You could try another roasted vegetable or my Roasted Garlic Bread.
Karey
I wanted a recipe for vegetable lasagna and found this! It was fantastic, creamy, cheesy and packed with veggies. I used pan sautéed zucchini, broccoli, spinach and mushrooms. I’d never thought of whipping cottage cheese and folding in the veg. Brilliant and delicious. Thank you!
Karin
Love the vegetable lasagna. One question…can I prepare it a few hours in advance (assemble without cooking) and cook when I get to my daughter’s?
Kate
I haven’t tired it. It may release some water as it sits. Let me know if you try it and your result!
Robin
I’m dairy free. I have vegan mozzarella but what can I use to substitute the cottage cheese?
Kate
Hi Robin, I recommend you try my Best Vegan Lasagna!
Clara Boarman
The sauce just tastes like puréed tomatoes! I really don’t like this recipe because of the sauce
Kate
I’m sorry you don’t enjoy this recipe. You can use a store bough red sauce if you like.
Denice
As I prepared this recipe, I thought there was no way it could be as good as others are saying it is, but I was WRONG! For a weeknight dinner with kids, I chose to use a jarred sauce, otherwise I followed the recipe, and added a sprinkle of cayenne to the veggies since we like spice. This lasagna is DELICIOUS. It’s even worth having to wash the parts to my food processor :)
Kate
I’m glad you all loved it, Denice! Thank you for your review.
Lisa
Seriously the best lasagna of any kind we have ever had! So light and flavorful and delicious. It did take me nearly 3 hours to make — but it was well worth it, and I will gladly make it again. Also plan to try the vegan version. Thank you Kate!
Julie Cantrell
Hi kate what if I want to use fresh noodles instead of the no back
Kate
Hi Julie, I haven’t tried homemade or fresh noodles so I can’t say for sure how it would vary.
Eva
Skipped the onion but everything else according the recipe. Turned out awesome! Added little parmesan when serving. Delicious
Barbara
I just made this and it was outstanding!!!
I want to serve at a dinner party so will need to double the recipe. Will that change the cooking time??
Kate
Hi Barbara, It should still be the same as it will be in a larger pan. However, just keep you eye on it and adjust as necessary. Enjoy!
Tyler Zoe
I absolutely can’t say enough about this delicious recipe! I doubled the recipe expect him to have leftovers but there were none…
Kate
I’m glad you loved it, Tyler!
Nicole Furtado
I make this recipe often and love it (in fact I’m vegetarian and make several of your recipes). I was wondering, do you think if I grate the vegetables I can skip the cooking step and simply add them to the cottage cheese mixture? Since they are so small grated I wondered if they would cook just fine in the oven.
Kate
Hi Nicole, you want to cooke the vegetables for the taste and to cook out some of the moisture otherwise you will have a soupy result.
Lily
The only vegan-friendly noodles I have are the kind that I need to boil. Can I use it instead and would I need to adjust anything?
Also the family is allergic to cashews could I use the same amount of homemade vegan bechamel sauce?
Hope to hear back from you. :)
Rachel
Delicious! Didn’t use low fat ricotta or low fat cheese as I have underweight children. Added extra cheese. One of the yummiest vegetarian lasagnas I’ve ever had and so easy to make with no roasting vegetables. Will definitely make again.
Suzanne
This recipe was amazing Kate! I used fresh lasagna noodles because I had access to it at my local store. The rest of the recipe stayed the same and it got rave reviews from the family. Than you!
Kate
You’re welcome, Suzanne!
Malorie
Biggest fan of this lasagna! Thank you for a winning, healthy, beautiful recipe.
Meg
Would you recommend this cooking time for a casserole dish that is 14.3″L x 8.3″W x 2.6″H?
Kate
Hi Meg, I’m not quite sure without trying it. Maybe start with the recommend time before uncovering, then adjust once it calls for you to rotate. Let me know how it goes!
Nicole
We have been making your granola for years and a few other stables. Sometimes, I wonder to other food bloggers websites but then I realize that your stuff is always better. I loved this recipe. Such a crowd pleaser for my toddler. Sweet or savory you always nail it!
Kate
You are so kind, Nicole! Thank you for sharing.
Alyssa Crilley
I am a big fan of all the recipes of yours that I have tried! This lasagna was a lot of prep but totally worth it!! So delicious! Used non fat cottage cheese (don’t tell my husband :)), Delallo whole wheat no boil lasagna noodles were great!
Kate
I’m glad you thought it was worth it, Alyssa!
Wendy Johnson
This was great! We upped the salt a bit and used 1/2 cottage cheese + 1/2 ricotta as others have mentioned, but would definitely use this as a staple lasagna recipe!
Fiona Reardon
Can I use homemade lasagne noodles?
Kate
Sure, although I haven’t tried it. You may need to adjust your time.
Rachel
The top layer of pasta wasn’t all the way cooked and was chewy. Maybe because of the missing sauce in the second layer?
Cat
Made this tonight. Even my meat loving MIL enjoyed it! My toddler ate more veggies in this tonight, than in the past week combined. Will be making this again, and again, and again… 5 ⭐️
Kate
Great to hear, Cat!
Liz
Trying this recipe for a Friendsgiving this weekend. Can I assemble it a day before and keep refrigerated before I bake?
Thanks,
Liz
Kate
Hi Liz, I find it can release water and not provide the best result. I know some have tried it and had mixed results.
M. Long
Is there a misprint in the nutritional info regarding the toatasl sodium per slice? Thanks.
Kate
Hi M, I try to be as accurate as I can be. Please refer to my Nutrition Disclaimer
Trish
Another winner. We love love loved it. Thank you
Kate
You’re welcome, Trish!
Rachael Kramer
Loved this recipe! My picky children and vegetable fearing husband gobbled it up! Mine came out a little too sweet, so next time I may cut back on carrot, add more salt, and maybe also add a new veggie such as mushroom. Loved knowing that we were eating a healthy meal. The sauce was AMAZING too. I was impressed with its bright fresh taste. Thanks for this recipe.
Kate
I’m glad you loved it, Rachael! I appreciate your review.
Tasmin Chu
This was so amazing that after leaving it out for my roommates, I discovered that they ate half of it :) Was lazy and used store-bought marinara but followed everything else. Thanks for the great recipe!
Kate
You’re welcome, Tasmin!
LL
Kate do you think this will be sufficient as the main dish for 2 adults and 2 toddlers? or should I double the quantity
Kate
Hi! Yes, I think it will. I hope you all enjoy it!
Toni
Followed recipe, absolutely delicious!
Lily
I am super excited to make it for Thanksgiving!!!!!!!
Kate
I hope it was a hit, Lily! Thank you for your review.
Jamie
I’m in a new awesome 6 week relationship and I’m hosting for the first time. I wanted to make something that I could put in the fridge and throw in the oven the next day for dinner. Your recipe was my first and only click. I have never made homemade lasagna, or pasta sauce. I enjoy to cook I’m always cooking at home just never done this type of entree. I followed your directions exactly and it came out perfectly he said it was so good I could sell it..lol thank you so much for a simple, fun, exciting, and healthy dish. I finally have a go-to dish for certain occasion..yay!
Mariam
Made it for dinner today and it was lekker = delicious as we say in the Netherlands. I left the veggies in their diced shape and added mozzarella as final topping.
Bethany Perry
I made this for my families ‘day after Thanksgiving’ meal. BEST vegetarian lasagne I’ve ever had. I divided the veggies into 3 and made a little more marinara so I could have an extra layer
Kate
Thank you for sharing, Bethany! I’m glad you enjoyed it.
Judi
Hi! This recipe looks delicious. And, funny, but both the lasagna and the sauce recipes are very similar to a veggie lasagna dish that I crafter many years ago, when my daughter first adopted a vegetarian lifestyle. (I add mushrooms, but no peppers) Both my husband’s and my families will eat it w/o missing any meat.
Erika
Sooo good! I’ve never used cottage cheese before in lasagna (opted for a lactose-free brand) but I really didn’t notice a difference between this and my usual ricotta. I also couldn’t find zucchini in my supermarket so used eggplant instead (roasted it in the oven for about 20min before adding it to the mix) + I added mushrooms. This recipe is delicious! Will definitely make it again :)
Kate
I’m glad you loved it, Erika! Thank you for your review.
CARA
Delicious! Need to mark this one for repeats!
Kate
That’s great, Cara! Thank you for your review.
Paul Gross
Great looking recipe, and I can’t wait to try it. Quick question: are we supposed to puree all of the cottage cheese, or only the first cup of it, and mix in the un-pureed remainder of the cottage cheese? Thanks!
Kate
Hi Paul! Yes, see step 6.
Sandy
It’s cheesy goodness. Followed the directions as given. (Except my baking pan is a different size.)
Anna
Wow I’m surprised at the positive reviews! Made this tonight and have genuinely never been so disappointed in a recipe. There are soooo many veggie lasagna recipes, and I recommend people find another. The vegetable preparation is surprising–these would taste good roasted but sautéing and blending make it a strange mash that resembles what you would find in children’s food. Minimal seasoning as well.
Additionally, 180 degrees??? Results in a lukewarm lasagna and have never heard of cooking at such a low temp.
This is like one of those ‘raw’ diet type lasagnas.
Kate should stick to cookies.
Kate
Hi Anna, I’m sorry you are disappointed bu this recipe. The temperature to bake is at 425 degrees (step 1). In step 11, it calls for you to rotate the pan 180 degrees, so back side is front and vice versa for even cooking. The temperature confusion likely impacted your results. I hope you try it again.
Rbee
This comment made me smile. I’ve been guilty of not reading directions too! Btw I tried the recipe and had amazing results!
Gina
This looks perfect for my Christmas Eve celebration which will include several vegetarians. Is there a way to adjust the recipe to fit a 12×10 pan in which case I could make two and put them in a chafing dish?
Kate
Hi Gina, I haven’t tried to make that much. Sorry to not be of more help!
Amanda B
Hi, Kate
Do you think this recipe is large enough to feed for 4 adults and two young kids? I don’t have a 9 inch square baker. What other size would work?
Kate
Hi Amanda! It may be enough, depending on portion size. You could try a 9×13 but it may need less time. I believe others have tried it. Let me know what you think!
Lorie Skidmore
Do I thaw it in the refrigerator then bake as directed or bake frozen? If I bake it frozen do I still bake it at 425 and if so for how long?
Kate
Hi Lorie! I don’t have those instructions right now. Sorry!
Maddie
Honestly without fail the best lasagna! My husband and I would eat this any day over the traditional lasagna
Lorie Skidmore
Are you supposed to thaw in the refrigerator or cook from frozen?
Kate
Hi Lorie, I don’t have specific instructions for you on that. Sorry!
Hillary
can you use homemade lasagne noodles? and would you have to cook them?
Kate
Hi Hillary, I haven’t tried this with fresh noodles, sorry!
tonytiger
This Vegetable Lasagna was fantastic!!!! We had it for Thanksgiving and everyone wanted to bring some home.
Thanks
Kate
I’m glad it was a hit!
Laura
UNBELIEVABLY good. My meat-loving sons and husband raved about this and I ate 3 pieces. It is a forgiving recipe as well- I didn’t really measure the veggies and messed up the exact layering but it did not matter. Just. so. good. This will be going in my favorites on regular rotation.
Kate
Thank you, Laura! I appreciate you taking the time to set me know you all loved it.
Kamala
I made it & it is very good.. I should have used a larger dish than 9”/9”, when I doubled the quantity I wanted to make.
I went with that size container which did NOT change with the increased quantity
However this is a very tasty recipe
Thank you
Emily
Hi Kate!
I have tried a number of your recipes and love them all! Thank you!
I have a question about the cottage cheese you use for this lasagna. In the video, you seem to be using the cottage cheese with curds- the same kind that one can eat plain or on toast. But there is also a smooth, drier cottage cheese that is normally used for baking. I was wondering if I can use that second kind of cottage cheese – the baking one- in this recipe. The biggest motivation for that change is that the baking cottage cheese is far lower in salt. Any idea on how that substitution might work?
Kate
Hi, you want the one with the curds. I hope you try it!
Illiane
Hi Kate, We absolutely loved this vegetable lasagna and your instructions were wonderfully detailed and very clear. I made it with part skim ricotta, bottled sauce, regular lasagna sheets, frozen spinach, added some garlic to the vegetable mixture and did not use the food processor at all. I also sprinkled Italian seasoning and freshly grated Parmesan cheese between the layers. Definitely a five star recipe! Thank you!
Kate
I’m glad you loved it, Illiane! I appreciate your review.
Jennifer Brown
Hi! Loved this recipe so much and want to make it for a big family gathering. Could I cook and assemble it and freeze it before baking? Should I thaw before baking or would it release too much liquid? Thanks!
Kate
Hi Jennifer! It will likely release a lot of water. You can try to bake and then freeze. I don’t have specific freezer instructions yet, sorry!
Sam Goodwin
My daughter is home from college for the holidays and I’ve been searching for new vegetarian recipes for her and found this one. My husband – a true carnivore – said this is the best lasagna I have ever made and he thinks I should keep it ready for nights when we have company. It is beautiful when done and is truly delicious! The only substitution we made was Cremini mushrooms in place of the zucchini, just because of the availability of good produce in our area in December. Otherwise we followed the recipe exactly and it was so amazingly good! Everybody, vegetarian or not, should try this recipe. It’s a total keeper and will be in our rotation from here on out.
Jean
Hello,
How far in advance (how many days) can I make this with it still being just as good as the first day?
Thank you and Happy Holidays!
Kate
Hi Jean! It does make great leftovers. However, I find it best right out of the oven.
Lorraine
Ok. Awesome! Where can I leave pictures?
Kate
Hi Lorriane! You can always share them on social media and #cookieandkate. I’m glad you loved it!
Mandy
I added a can of Black beans drained even yummier! And shredded cabbage and celery and some pesto sauce
Thanks for the basic recipe though love it
Michelle
Hello.. I made this recipe today as I have a few vegetarians coming round today! Delicious and really healthy! I added some cheddar for extra cheesiness. I loved how the cottage cheese whipped so smooth too. Would make a great jacket potato filling.
Julie
I’ve made it with fresh noodles… excellent
Mary
I made your lasagna tonight and it was delicious! I had to use dried basil and some provolone for the topping but otherwise used your recipe exactly! I will definitely keep this recipe and make many more times!!
Carole
Hi, I’m late to this party but please……does the mozzarella go stringy?
I have an aversion to stringy cheese but SO want to try this recipe? Thank you
Carole UK
Kate
Hi Carole, I don’t find it’s too stringy. I hope you try it!
Andria
This is my go-to lasagna recipe! Love it. I typically double it for a full pan so we can freeze the leftovers. I found I don’t need to double the veg however… maybe I just use big veggies? We also occasionally add sausage for the meat eaters and it is a big hit.
Maureen
Better tasting than I imagined. Loved the cottage cheese instead of traditional Ricotta. I followed recipe exactly except added a cup and a half of cooked mushrooms to the mix, after draining off the extra liquid. I didn’t have quite enough of the red sauce, even when following the recipe exactly. So next time I will make 1.5 times the red sauce recipe.
Kate
Wonderful, Maureen!
Gina
I’ve made this multiple times (my once finicky daughter doesn’t bother to pick out the veggies because they’re blended in to the cheese and it tastes so good!)
Today I realized I didn’t have any greens and so I harvested a ton of nasturtium leaves and used those! The heat from baking seems to remove the bite from the nasturtium, leaving a more flavorful spinach presence. SO GOOD. Worth trying if you have a bed of nasturtium.
Thank you.
Kristin
I made this today for lunch and absolutely love it! Very tasty and a new recipe for me to start making. I tried it with mushrooms and used ricotta cheese. Plenty of leftovers for my husband and I since I used a 9×13 pan and increased some of the quantities. Thank you!
Kate
You’re welcome, Kristin! Thank you for your review.
Cath
This was delicious but I believe I overblended the vegetables. It still tasted great but just didn’t look as good as your pic!I don’t have a food processor so had to use a blender.
Will make again!!
Kate
I’m glad you were still able to enjoy it, Cath! If you try it again, let me know what you think.
Jessica
Can I use a blender instead of a processor?
Kate
Hi Jessica, just be sure to not over blend. I hope you love it!
Francis
Thanks for the great recipe. One note: your list calls for 8 oz (2 cups) of Mozzarella. Should be 1 cup. Or 16 ounces?
Kate
Hi! Volume and weight are the difference. I hope that helps! Let me know what you think, Francis.
Vicky
My husband and I loved the recipe. Next time I plan to use fewer carrots and 2 zucchini. I’m not a big fan of the no boil noodles so I plan to use the noodles you boil next time.
Magda
So good!
I don’t usually comment on recipes, but I here I have to! I’m vegetarian for the last 10y and love lasagna, but I never really found a recipe that measures up with the classic meat version without having to use crazy and unhealthy amounts of cheese – until now. This was just amazing, not mentioning the fact that it is also very healthy! Definitely my favourite veggie lasagna recipe! Thank you!
Kate
Thank you for taking the time, Magda! I’m glad you really liked this lasagna.
Dianne
Can you make this recipe with regular lasagna noodles that you boil. Also can you bake it halfway and finish the baking before you are ready to serve . I am interested assembling it in the morning for dinner that evening.
Kate
Hi Dianne! Follow the gluten free instructions if you aren’t using no boil noodles. I don’t find lasagnas do well sitting for too long as they tend to release water from the vegetables and the sauce. If you try it, I would be interested in your results.
Saretha
Amazing recipe! I absolutely love it. I added in a bit of lean minced meat, since I am a meat lover. It was amazing. I kept the ration 4:1 veggies to meat and I regret nothing. Will be keeping this recipe close to heart. Thanks so much.
Kate
You’re welcome, Saretha! I appreciate your review.
Nicole
Wowza! This is absolutely delicious! I have to say I am a Midwest girl and love my meat. I prefer this!
I did substitute the cottage cheese for ricotta cheese. I added mushrooms and a jalapeno for some kick. I didn’t have basil so I added more spinach.
Thank you so much!
Love this!
Kate
I’m glad you enjoyed it, Nicole!
Candace
Great recipe! I subbed store bought vodka marinara for the sauce. I also added chopped garlic and Italian seasoning to the vegetables, and then grated parmesan to the mozzarella because I thought it needed a bit more flavor.
Rosie Reekie
This lasagna was the tastiest veggie one I have made. I used muscapone cheese instead of ricotta and had no mozzarella, so had to use a touch of cheddar. I loved the garlicky tomato layer and no bechemel sauce layer. Great recipe. Thanks!
Alexis Colbert
It’s delicious. I substituted ricotta for cottage cheese. Also added faux meat crumbles to the veggies. It’s one of our favorite dinners.
Orval
I made your recipe today. It was great! I bought a new Cuisinart, and I wanted to put it through its paces. This was a perfect dish for that. I have to learn how to chop vegetables less; they all came out chopped too small, the opposite of my hand chopping. But it tasted good. It is hard to spread ingredients evenly. But it worked out well.
Kate
I’m glad it still tasted good! Yes, be sure to not over process. I hope you try it again, Orval!
MwanaLesa
I made this lasagna on Sunday. I think I could have used more mozzarella cheese. The middle layers did not seem very cheesey at all. It was like the cottage cheese ate all of my mozzarella cheese! lol…
But the flavor was really great. The cottage cheese didn’t really melt inside the lasagna though, for me. It tasted fine, but it was not melty cheese.
Kate
You can always add more cheese :) Thank you for your feedback and review!
Shannon
This was the best lasagna ever. I had meat eaters talking about how amazing it was and how they would rather have this than any other version with meat. I have shared this recipe with so many people and they have loved it. Highly recommend and wouldn’t change a thing. Except to make an extra and freeze it to have it whenever I want. Thanks for the great recipe!
Michelle
This recipe is INCREDIBLE! Even the meat-eaters in my family enjoyed it. The only change I made was subbing green pepper for red (that’s what I had on hand) and using spicy marinara sauce purchased from the store.
A++++
Kate
Wonderful to hear, Michelle! I’m glad you enjoyed it.