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.
Gigi
This was the best Lasanga I’ve ever made. Different than meat lasanga, but I didn’t even miss the meat!! It was delicious and I can’t wait to make it again. I made a double portion so I could freeze some. A day later it was all gone :(
Kate
Hooray! I’m excited to hear that, Gigi.
Sam Mauro
I’m in Australia and I made this for dinner tonight. I used the vegetables in the recipe + butternut pumpkin. Love the flavours. Absolutely delicious. Will be making again
Sam Mauro
I’m in Australia and I made this for dinner tonight. I used the vegetables in the recipe + butternut pumpkin. Love the flavours. Absolutely delicious. Will be making again.
Sandi
I started dating a guy that doesn’t eat meat. He is not a vegetarian “per se”, just doesn’t eat meat. I have 2 great lasagna recipes, but of course they call for meat. I have never liked the taste of ricotta, so I thought this would be a great “meatless” alternative. Unfortunately, I couldn’t find ANY cottage cheese (which is what I normally use), so I had to make a substitution. I made a few other changes as well – I grated the carrots and zucchini, and diced the onions and peppers, in place of the cottage cheese, I used cream cheese. Now, I will admit that I was a bit afraid of using cream cheese (seemed very weird to me), BUT, I will NEVER make lasagna again with cottage cheese! I did not miss the meat at ALL, this was soooo goood!!
Kristi
Hands down the BEST veggie lasagna! I have been using this recipe for over a year now – everyone loves it!
Kate
Wonderful to hear, Kristi!
Vickie
This recipe sounds wonderful! I’m planning to make it soon. I’m using regular lasagna noodles and prefer to preboil them. Should I make any adjustments so it’s not to soggy?
Kate
Hi Vickie! I hope love this recipe. I recommend following the notes I have for gluten free cooking. Be sure to report back to tell me what you think!
Deb Viens
I’d try roasting the veggies and letting the cottage cheese sit in a strainer before using to remove some of the liquid.
Valerie Lauterbach
I love this veggie lasagne. It might be my favorite of your recipes although I love many many of your recipes.
Nizam Ali
This is 2nd time I’m assisting my wife with this.calling out the layering steps to her…this time it’s better.
I suffer from GERD. So no tomatoes for me .what can I used instead of tomatoes?
Kate
Hi Nizam, I’m sorry I don’t have a great option for you to get this to turn out the same. You could try Lemony Green Pasta with Peas & Ricotta if you are looking for a tomato free sauce. Let me know if you try it!
Kelly
Try a bechamel sauce, Nizam!
Nancy
I also have GERD. try adding sugar to the tomato mixture. It reduces the acid in the tomatoes. Also, I take an over the counter acid reducer when I eat tomato recipes.
Sarah
I haven’t tried the recipe yet, but you can make your own tomato sauce and let it simmer for a few hours. This reduces acidity.
DSL
This is what I did,Sarah, I skipped the step of straining the tomatoes and cooked the sauce down to 2 cups instead. I love this recipe, it makes lasagna-making a breeze!
James Clowers
You could try using Baking Soda as it will neutralize a lot of the acidity of the tomatoes. You might need to cook out the sauce to help with the chemical reaction. I use this method on tomatoe soup and sauce instead of sugar as I want to reduce the acidity without sweetening the soup.
Diane
The best,best lasagna I have ever eaten….my daughter makes it and I was lucky enough to be there for supper.
Thank you
Irene
Hi Kate…made this recipe using Morinu Tofu…and the veggies… And Tinkyada lasgna noodles… Great stuff but next time I will start earlier in the day!!!
Irene from Canada
Cathy Murphy
Can I make this in the evening and cook the next afternoon
Kate
I’m not sure how that would turn out. Sometimes as it sits without being cooked, it may release some water. Let me know if you try it!
Lenny Z
I made this in the a.m.and put it in the fridge. Baked it up in the evening and it was perfect. Because I drained the tomatoes well it was not overly wet to begin with. I think that made a big difference.
Kate
Thank you for sharing, Lenny! I’m glad that worked out.
Andie
I’ve replaced the cottage cheese with soya milk, as I’m lactose intolerant. But with the rest, I’m absolutely happy, such an easy recipe but so tasty, I love it!
Kate
I’m glad it worked, Andie! Thank you for sharing.
Laurinda Seidl
Andie, They do have lactose free cottage free if you can find it at your store.
Paula
Hi! Planning on trying it this week end, but where i live in Portugal we never find cottage cheese. Do you suggest an alternative? Thanks!
Kate
You can use ricotta. I hope you love it!
Brittany
I used a tofu ricotta recipe instead of cottage cheese.
Spike
Excellent recipe, although I wandered pretty far from it. Lasagna is one of those things that is agreeable with all sorts of changes.
I cooked the vegetables as in the recipe. I made my own version of tomato sauce. I used ricotta (can’t buy cottage cheese in the country where I live) and mixed it with a couple beaten eggs. I didn’t blend the vegetables, I used them as layers and the crunch was really enjoyable. Because fresh mozzarella is so inexpensive where I live, I used mini balls of it and cut them in half, used them throughout the layers. Only put parmesan on top. It was wonderful, and will be, as some went to the freezer. So it was a great place to start and came out excellent.
melissa
Hi Kate have you tried mushrooms in this? I’m wondering if you think they would work as an additional vegetable?
Kate
Mushrooms are great in this! Just be sure to cook them enough.
Kate
I’ve made this recipe before and loved it! I’m traveling to a rental house with some family and wondering if I can pre-make the lasagna and keep it frozen (basically all the steps minus the oven part) and then put it in the oven when we are ready to eat it. Also, if there’s a way to get a list of any of your recipes that either last 4-5 days in the refrigerator or can be pre-prepared and frozen for eating at a later date, that would be delightful! Thanks so much! You are my favourite go-to for recipes.
Kate
Hi! I don’t have a recommendation on freezing and thawing, sorry. I don’t have recipes filtered that way. I do know several main dishes should be fine for that length of time. Always use your best judgement.
Jan O'Malley
I made this lasagne yesterday and it was delicious! I changed it up a bit to save time by using a jar of marinara sauce, instead of making it from scratch. I also omitted using my food processor and instead alternated layers of the noodles, sautéed veggies, cottage cheese, sauce and mozzarella. I used a 9×13 dish and only 2 layers of noodles (that would be 6 noodles which didn’t cover the whole surface of the dish, and that was fine with me). I sprinkled a bit of Italian seasoning and parsley over the top mozzarella cheese layer and cooked as directed. Yummy, I’m adding this to my list of favorite go-to pasta dishes!!
Kate
I’m glad you enjoyed it, Jan! Thank you for sharing.
Paula
We love this recipe at our house! Is there any portion of it that does well when made ahead of cooking time?
Kate
It depends how long as it does tend to release moisture as it sits and may end up in a less than idea result. Let me know if you try it!
Laura Benzel
This is my favorite lasagne recipe and have made it several times. Definitely a keeper!
Kate
Thank you for sharing, Laura!
Paige Laverty
Love this lasagna! Any recs for quantities when using a 9×13″? 1.5times the ingredients?
Kate
Hi Paige, I haven’t used a 9×13 for a single recipe. I believe others have made a double and it worked fine. You can always check the comments to see what has worked for others!
Tia
This is my go-to lasagna. It’s flavourful, hearty and veggie-filled! I’ve tried other recipes and both your vegetarian and vegan lasagna are the best. Every time I make this recipe for family and friends, it’s a big hit. Thanks Kate!
Kate
You’re welcome, Tia! Thank you for your review.
Beck
Frozen spinach okay?
Kate
Hi Beck, I haven’t tried it. If you do, be sure to thaw and drain the moisture out. You won’t need to sauté as long.
Patty
Love this recipe! I did jarred pasta sauce but everything else the same!
Kate
Thank you for your review, Patty!
Carol
Excellent lasagna, and it looked so pretty when I served it! Very flavorful! I’ll definitely be making this again.
Sherry
This lasagna is packed with goodness. I love it so much. It takes some effort but the effort pays off in loads of flavor and yummyness
Kate
Thank you for your review, Sherry!
Kat
Temps were 70 yesterday, today 36! Making this for the 2nd time! Yum!!!
Lisa
Recipe sounds delicious. I wanted to prepare ahead and cook the next day however, you mentioned it may may release a lot of water. Would it be ok to cook, and then reheat the following day?
Kate
Hi Lisa, once cooked it’s great leftover. I hope you love it!
Jean
This is one delicious dish! I scaled it down, using a 1.5 qt oval casserole and made it into a vegetable bake, using penne pasta. I made my own marinara sauce before finding this recipe, so I used that. I also used a combo of yellow and orange peppers from the freezer. I liked the idea of whirling the cottage cheese through my mini-processor for a creamy, cheesey sauce with the veggies. Thanks for this great recipe that I’ll surely make again!
Rayleen
I made your lasagna a day early planning to cook it for dinner tomorrow. I didn’t read in your recipe instruction that it was okay to do this. Should I freeze it until tomorrow? Do you think this would affect the results?
FYI I have made this before and had great reviews but can’t remember if I made it a day early.
Kate
Hi Raylee, what did you end up doing and how did it turn out? Sorry for my delay!
Monica
Delicious! Made for my son and his boyfriend when his mom and sister came to town and everyone loved it. It was easy to make – minus all the chopping of course – and the cottage cheese instead of ricotta was a good choice. Not sure I will use the red pepper flakes again as I’m on the fence about that ingredient in this lasagna so I will try again without and see which I like better. Will be making again and again.
Kate
That’s great to hear, Monica! I appreciate your review.
Destiny
This was absolutely magical! My boyfriend and I added beyond Italian sausage into the sauce and that made it taste identical to the meat version of lasagna. Out of this world!
Kate
That’s great to hear, Destiny! Thank you for your review.
Laura
Such a delicious recipe! I modified it a bit because of what I had on hand. I had no boil lasagne noodles and whole milk ricotta. I used a large zucchini, the carrots and some baby bella mushrooms and omitted the other vegetables. I also had some leftover pasta sauce. I admit I was skeptical of pureeing the vegetables with the cheese but the filling is so delicious!
I cooked the covered casserole at 375 (glass pan) for 45 minutes, then uncovered and cooked for another 15 until the top was lovely and browned.
Will definitely make this again.
VT
My favorite recipe. It’s a huge hit everytime I make it.
Blair
I made this for dinner tonight and it was fantastic! I used Newman’s Own sauce from the grocery store, but otherwise followed the recipe. It is so flavorful! I used “oven ready” lasagne noodles and they came out a little more al dente (as predicted) but I figured that would be the case since this dish only cooks for about 30 minutes vs an hour. Thank you for this recipe, I will definitely be making it again.
Highly recommend!
Kate
Thank you for sharing, Blair! I’m happy you enjoyed it.
Joanna
I’ve made this before and loved it. Found it can get a little watery and thought pressed cottage cheese might work great. My question is actually, do you think you could pre/make the filling items a few days ahead or even freeze them, before layer with noodles. I find gluten-free lasagna gets mushy, if layered, frozen and cooked later.
Kate
Hi Joana, I don’t think it will give you the result you think. But, if you do try it let me know!
Emilie Aylett
Made this recipe so many times in the past — one of my families favourites ! Just wondering if you have ever prepped it earlier in the week & how long it remained edible in the fridge?
Kate
Hi! Leftovers will keep well in the refrigerator, covered, for about 4 days. Gently reheat individual servings in the microwave or oven as needed.
Ari
Have made this lasagna for so many parties and groups – my new go to! Have used gluten free noodles too and usually sun half the cottage cheese for tofu! Blends right up and adds great protein.
Question: what’s the best way to make this ahead? Don’t want things to get too soggy but would be great to be able to assemble ahead of time. Big thanks!!
Kate
Hi Ari, I haven’t had the best luck with storing uncooked. It does do well leftover. I’m glad you love it!
Alexa
Made this as a meal prep for my boyfriend and I. It turned out delicious! Thank you! Will definitely be making this again.
Kate
Great to hear, Alexa!
Ruby
I have made this recipe a few times already! It is packed with flavor and the family loves it! Thank you for sharing with us ❤️
Melanie
I have made this recipe twice! Even the carnivore men love it. I even learned how to use my food processor, and enjoyed the effect of smoothing out cottage cheese. This was filling and flavorful. The red pepper flakes are very peppery, so be careful about adding extra unless you can handle a strong presence of pepper.
Kate
That’s great, Melanie! I appreciate your review.
Roy Feague
I tried this with ricotta instead of cottage cheese, and it was way too much ricotta. If you try this substitution, I suggest scaling back the amount of ricotta by 40 – 50% vs cottage cheese.
Sutha
I am in Australia.Tried this last night, took a bit longer than expected, but it was so yummy. The kids wanted meat so I inserted some cooked mince to one side of the tray. Will definitely be making this again.
Kate
Thank you for sharing, Sutha!
Beth
Always a little skeptical when you see a recipe ranked this high. Especially for a lasagna recipe as lasagna styles vary and people have preferences on the type of lasagna they like. And throw in that there is cottage cheese in this recipe. End result, I agree with all the 5 star reviews and would give it 6 if I could! Amazing balance of flavors. I added a flat of mushrooms to the vegetable mixture and some pea protein crumbles and fresh basil to jarred marinara sauce. Will make this again for sure! Thanks for the great recipe Kate!
Kate
Wonderful, Beth! Thank you for sharing. I’m glad you tried it.
Yo
Love this recipe, I put my own twist.
Had a rainbow of vegetables and didn’t use my food processor. Is was very good
ERAKA WRIGHT
I have made this twice in two weeks. My family go wild over this. I had been struggling to get my husband and 19 year old to eat veggies. When I cook them separately my family forgo the veggies and eat everything else. I had actually made this vegetable lasagna for myself because I was fasting meat, and they surprisingly ate all of my lasagna. If I had thought for 1 minute that they would have remotely been interested in a veggie lasagna I would have made a bigger pan. Nevertheless, thank you! IT’S A HIT!!!
Kate
That’s great to hear, Eraka! Thank you for sharing.
Tina
My family loves this recipe – thank you! I swapped out the carrots and used pumpkin instead – and roasted everything first – finishing off in the pan. Simple, easy comfort food.
Tee
So so delicious. I think I’ll skip the food processor part, as I like to have the texture of the veggies. Thank you for this recipe. I will put this in my rotation for meatless Monday’s.
Kate
Great to hear, Tee! I appreciate your review.
Nina Bean
I was afraid to try it so I used a different recipe that had a white sauce. I will definitely try your recipe soon though. It sounds yummy!
Nina
Hi there. Can you use a bechamel or Alfredo sauce instead of tomato sauce? If so would it still be 2 cups? Thanks…really excited to try this!
Kate
Hi Nina, you could try it. But I prefer this recipe as written. I hope you try it!
Claire Waltz Hoff
Wow! So yummy! Great recipe. It’s a keeper.
Kate
Great to hear, Claire! I appreciate your review.
Eugenie Nakat
I made this last night. The whole family loved it. Hubby said best ever vegetarian lasagne and to keep the recipe. I added eggplant too!!!
Absolutely delicious!!!! All gone in one sitting. Should have made more!!!
Dannika
I make this recipe regularly! I use ricotta instead of cottage cheese and I keep the veggies chopped to make it chunky. Sometimes I use impossible beef in the red sauce. Delicious
Tiffiny
This was amazing! I made it to take to a friend’s, everyone was raving about it. You do need to set time aside to make it, but definitely worth it. Thanks for sharing this recipe.
Debbie
Do I have to bake this lasagna before I freeze it.
Kate
Hi Debbie, I think you will have better results. Let me know what you think when you try it!
Babs
Full disclosure…I am not a lasagna lover/eater. But, I have made this 3 times now, and I love this recipe! I added mushrooms for a bit more ‘substance’, and it’s a keeper!
Kate
Wonderful to hear, Babs! Thank you for your review.
Susan Gomes
I followed the recipe exactly. This was delicious, flavorful, light and fresh. I loved making the tomato sauce and using it instead of my own sauce or a jarred sauce. So much better and added to lightness and freshness of recipe especially with the simple ingredients and fresh basil and garlic. It was a huge hit at Easter. I made it for the vegetarians but everyone ate this lasagne. Best lasagne ever! Cottage cheese does enhance the flavor and add protein. This is a favorite in my family. Thank you, Kate, for another perfect recipe that is healthy and delicious!
Kate
You’re welcome, Susan! I’m happy you enjoyed it.
Clarson
I made a full ham dinner for Easter, but I made this lasagna as well. It was a hit! I used an extra clove of garlic, dried basil instead of fresh, crushed tomatoes to save a step. It was a hit! I made an extra one for my daughter to take home (she eats a little meat but mostly eats a vegetarian diet) and her boyfriend decided they should have it weekly. I’ve sent her a link to the recipe, explained the changes I made and I’m really happy they liked it!
Mary
This recipe is a household favorite! We love it so much! Since it uses no boil noodles, can it be made/prepped a few days before baking?
Kate
Hi Mary, I haven’t had luck. I do know some have tried it and didn’t mind the results.
Poornima
Made lasagna for the first time today and used this recipe and it turned out absolutely delicious. The only short cut I used was Rao’s marinara instead of making my own and I reduced the cottage cheese and the mozzarella slightly, else kept to the recipe. As an Indian woman more used to conventional Indian cooking for the most part, this was slightly outside the box for me. So glad I did step out though – a keeper recipe for sure
Nicoli
Hi!!
I notice quite a few have included adding butternut pumpkin (which sounds fab) but haven’t added how they cooked this.
Would you suggest baking first or dicing/thin slices and cooking with the carrot etc?
Thanks so very much
Kate
You can try cooking it with the carrot. Or roast it before and layer it in. Let me know what you think!
Syd
Amazing! This is the best veggie lasagna; loved the spices. My 10 year old LOVED it too! Won’t hesitate to make this for our family again, and definitely a new potluck dish. Thanks for sharing!!
Kate
You’re welcome, Syd!
Nell Matthews
2 carrots, 1 bell, 1 zuc, 8 oz shrooms, 6 oz spinach produced 150% of required amount. Whew! Needed more cheese to cover, also. Well, this veggie lasagna is massive and will feed our family of 2 for a week. I like the complexity of the veggies. I can see how this adapts to squash seasons. I used a 9×12 pan.
Sonya
So good! Love this recipe. To make it faster next time around, I chopped a second batch of veggies (thick slice in food processor) & spinach, sealed it in a labelled bag for the freezer, then doubled and measured out 2nd batches of the marinara, cottage cheese and mozzarella putting each in labeled freezer bags. It’s all in the freezer for next time. If I’d had enough noodles I would have put together a 2nd lasagna to freeze. I can’t wait to make your other 2 vegetarian lasagna recipes!
DT
This recipe is a keeper, it is a great casual meal. I love it because it is not too rich and cheesy, and I do not feel ‘heavy’ after eating it. I have made it a handful of times now, using mushrooms, carrots and zucchini. Blending some of the cooked veggies into the cottage cheese as Kate directs really lightens this up. The cooked veggies provide awesome flavor! I am a big fan of ricotta, but for a lighter lasagna I use and love the cottage cheese. I actually prefer the no boil noodles over traditional lasagna noodles, the lasagna seems to hold together better. My 12yo son is a vegetarian, this is a great kid friendly vegetarian meal. My carnivore husband really likes it too. Thanks Kate!
Kate
Thank you for sharing how you like to make it, DT! I appreciate your review.
Suzanne
Have made and loved this recipe many times. For those asking about making ahead. What I did was make the sauce and veggie mixture ahead and placed in refrigerator. When ready to cook all I needed to to was assemble with the no boil noodles. I cooked a little longer (about 20 min covered and 20 min uncovered in my oven) and it turned out perfectly. Thanks Kate :)
Brittany Houchins
So freaking good and love how veggie-packed it is! Love it so much.
Kate
I’m glad you loved it, Brittany! I appreciate your review.
Andrea
Very very nice my go to always
Sarah
Making this for a sick friend, so my question is would it be suitable to make and cut into individual servings and freeze?
Kate
Hi Sarah, I’m sorry for my delay. What did you decide to do? Yes, individual serving would be best.
Alison
Has anyone played around with replacing the mozzarella in this recipe? I’m trying to use what I already have instead of buying more. I have shredded Parmesan and shredded Mexican manchego on hand. Both are soft and mild, so think they would be decent replacements for the mozzarella. But I’m feeding a crowd, so I’m a little nervous to experiment.
Haley
To make this more weeknight-friendly, I would like to try this with store-bought tomato sauce. Is there a brand that you think would go best with this recipe? I typically use RAOs for my meat lasagna. Thanks!
Kate
Yes, that one would work great! I hope you love it.
Greeshma
Can you freeze this recipe for baking later on or you can’t freeze with the no boil lasagna noodle?
Kate
Hi! I haven’t had much luck with it yet. However, Others have and didn’t mind the results.
Lily
I don’t have access to gluten-free noodles where I live so could I use zucchini noodles instead? Hope to hear back from you soon.
Kate
Hi Lily, unfortunately that won’t get you the best results. Sorry!
Cali
Hi Kate! Question- Can I substitute arugula for the spinach in the mix? Random but I have a whole pack I want to use up :) Thanks!
Kate
Sure, let me know what you think!
Vimala Snow
This was amazing! Love the texture and freshness of everything.
Kate
I’m happy you enjoyed it, Vimala! I appreciate your review.
Danielle
This by far is the best begetable lasagna I have tasted. I get rave reviews to everyone I serve it to.
I do not process the vegetables. I tend to like them a little more rustic cut.
Thank you, thank you. Super good!!!
Kate
Hooray! I love to hear that, Danielle. I appreciate you taking the time to review.
Marilyn
What is meant by “low fat” cottage cheese? There are a number of different levels of fat ie 1%, 2%, 4%. Does it matter which is used? I’m guessing that dry curd and non-fat cottage cheese are not options. Thanks.
Kate
Hi, You can use what you prefer. 2% would be a good option! I’ve also made it with 4%, just more watery. I hope you enjoy it!
Nadine Visser
Can you use ricotta instead of cottage cheese? Is one better than the other?
Kate
Hi Nadine! I prefer cottage cheese, but you can use ricotta if you like.
Rob
This recipe is impossible to make from start to finish in 60 minutes for the average cook in the average kitchen.
Kate
Hi Rob, I try to be as accurate as I can be with cooking time. I appreciate your feedback and I hope you try it!
Nlevy
Made this recipe for the first time tonight. It was completely delicious. My husband and I ate half the pan in one sitting. Adding it into our regular recipe rotation!
Ali
This was soooo yummy! I was a bit skeptical about the fine chop on the veggies not to mention cottage cheese but it was so delicious. Really rich, full flavor. I added a small sweet potato and it was great. A little labor intensive with all the chopping and blending, but well worth it. Will make this again!
Kate
I love to hear that, Ali! Thank you for taking the time to review.
Valerie Lauterbach
Love love love this lasagna! I’ve never frozen it before and want to this time. Should I bake it before freezing it or after? Thanks!
Kate
Hi! I haven’t had the best luck with this one frozen yet. But others haven’t minded it baked again once frozen.
Betty
After a cancelled party where I was bringing the vegetable tray, I found this recipe to help use the vegetables. It is excellent! I used “store bought” marinara which made the recipe quick to put together.
I used some of the vegetables listed but did add broccoli and cauliflower.
Kate
I’m glad you came cross this recipe, Betty! I appreciate your review.
Elise
Definitely the best lasagna recipe EVER! Usually I wing it, but wanted to follow a recipe to make some for a friend. As usual, you always come through with the best recipes. I added some brown lentils which worked well too. Thank you so much!
Kate
I’m delighted you love it, Elise! I appreciate your review.
Margaret
I want to make this but only have an 8by 8 dish. Are there any adjustments I need.
Kate
Hi Margaret, you won’t need as much of the filling. Let me know what you think!
Bron
I absolutely love this recipe and have made it probably 10 times. it’s always a huge hit for meat lovers and vegetarians alike. one thing I will say though is the first few times I made this recipe i was finding myself short on the sauce even when made as per instructions, not a big deal though as it’s super easy to just make double batch!
Kate
I love you have made it so many times, Bron! Thank you for your review.
Rhiannon
I was hired to make a vegetarian lasagna for 10, and I used this recipe X2. The client emailed me after saying “Oh my gosh. That was the best lasagne we have ever had. Absolute perfection. Thank you so much.” And she’s a boomer, so ♀️
Herb
I am making this for tomorrow’s dinner. Should I bake today and reheat or can I assemble today, refrigerate and then bake tomorrow? Which do you recommend?
Thanks
Kate
Hi! Sorry for my delay. What did you decide to do?
Jenny
Hi Kate,
I’m super excited to make this recipe today! Wow, what great reviews! One question, can I skip the food processor so the veggies can have more texture and also save dishwashing time? What do you think?
Kate
Sorry for my delay! I like the texture best processed, but you can try it. Let me know what you think!
Jane
Absolutely the best veggie lasagna around. I swap in ricotta per my personal preference. My spouse thinks many lasagnas are boring but he raves about this one.
Kate – I’m planning to make a couple batches for my freezer before my baby arrives next month. Any advice on freezing? I will be using mini 8.5×6 inch pans.
Kate
Hi! I haven’t had the best luck freezing. But, I do know people don’t mind once baked, frozen, thawed and rebaked. You could store in individual servings.
Alexx
Delicious!!! We loved it and it will be made many more times in this house. I did use ricotta cheese since its what I had & I added broccoli, but this is the best lasagna I ever made.
So glad I came across your recipe! Thank you for sharing.
Kate
Wonderful to hear, Alexx! Thank you for your review.
Vicki
Found this recipe about a year ago when we started making a bigger effort to reduce meat dinners. We love it – even the children. I haven’t changed the recipe as it’s perfect but sometimes I add extra cottage cheese when I’m in the mood. Have made it for vegetarians and they always ask for the recipe.
Kirksey Elvira
Can this be made one day ahead?
Kate
It makes great leftovers!
Ekta
Um this was beyond amazing. I’m almost worried I discovered it and how much lasagna I’m going to eat in the near future.
Kate
I’m glad you loved it, Ekta! Thank you for your review.
Miky
I tried the recipe with gluten free noodles and it was absolutely delicious!!! Will definitely be making this lasagna again. However, I have some leftover filling and I am not sure what I can do with it. Do you have any simple recipes/ideas for reusing the leftover filing? :)
Kate
Hi! You could do some lasagna roll-ups, stuff shells or add to eggs! I’m glad you loved it.
Navneett
Same here..this was sooo delicious and great meal… thanks so much for sharing it…
Just one change that I did was instead of cottage cheese i used soya chaap stick finely cut and the result was fingerlicious.
Kate
Thank you for sharing, Navneett! Thank you for your review.
Ellen
This was so good! Not heavy like so many lasagnas are. I made a triple recipe, did have to refer over and over to make sure I didn’t skip any steps. Everyone loved it!
Sherri
The Best Vegetable Lasagna recipe was delicious! The entire family enjoyed it. Will make again. Thanks Kate
Kate
Great to hear, Sherri! I appreciate your review.
Alyce
Tasty recipe and fairly quick and easy to make. Will make it again :)
Kate
That’s great to hear, Alyce! I appreciate your review.
Laurel
Can you make this ahead…would it be best cooked and reheated or assembled and cooked a day or two later? What about freezing it? (I’ve been assigned veggie lasagna for a group get away:)
Kate
Hi! I find it’s great leftover. Others have froze it and didn’t mind the results.
Bojana
This is the best lasagna I’ve ever eaten!
Kelsey Lewis
I’ve been making a simplified version of this for a few years now, meat lovers always love this! It’s my go to for when we have company!
Kate
I’m happy you have been loving it, Kelsey! I appreciate your review.