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.
Anne
Best lasagna recipe ever! Honestly I would rather have this over my meat lasagna…. And it’s good too, but this…. Delicious!
Kate
I’m glad you love it, Anne!
Vanessa
I made the vegetarian lasagna. Absolutely delicious. I didn’t process the vegetables in Food Processor. I Just added them in. And I used smooth ricotta. I loved making and and my boys loved it too. Thank you
Kate
Thank you, Vanessa! I appreciate your review. Excited you loved it!
Meghann
My extremely picky eater LOVES this lasagna! We find it is even better the next day.
Sam
Loved the recipe. Used 2 eggs with my cream cheese (made out of homemade cottage cheese). This helped the lasagna to set better.
Kate
Thank you for sharing how you made it, Sam!
Pat
Omg I just went meat free and this was the best lasagna I have ever made. Thanks for sharing
Kate
I’m glad you enjoyed it, Pat! I appreciate your review.
Kelly White
Made this twice now, a reliable favorite and even my sister loved it and she’s a little bit picky, so thanks for this awesome recipe!!
Tiger
I followed the recipe exactly, & it is GORGEOUS – my new fave. Thank you for sharing this! I love your enchiladas recipe too <3
Kate
You’re welcome, Tiger! Thank you for your review.
carolyn
Can this be assembled the day before?
Kate
Hi Carolyn, I don’t recommend it as it can get watery and impact your results. It does make great leftovers!
Megan Duffett
I made this last night for my bible study and it was absolutely delicious! My hubby even enjoyed it and he is not a fan of vegetarian meals.
Kate
That’s great he enjoyed it too, Megan! I appreciate your review.
Dana
Has anyone ever tried to freeze and reheat this recipe? We love this and was hoping to double it to freeze a batch.
Kate
Hi Dana, Others have froze it and didn’t mind the results. I do find it releases some water when frozen.
Becky
I have frozen and left out the night before when I want to eat it. Reheated in the oven and found it was even nicer!
Eleanor
Becky!! Thank you! Do you mean you defrosted it in the refrigerator the night before then cooked as instructed?
Amy
Can you advise how to make this a day ahead?
Thanks!
Becky Ice
Thank you for this amazing recipe! I used won ton wraps to save calories. I was lucky to have homemade tomatoes, basil, zucchini & onion. I will be repeating this recipe
Cheryl
I made this months ago anticipating company and froze it uncooked. Finally cooked it and it was amazing!!!! Delicious! I had ricotta cheese to use up and also used cottage cheese. Also precooked the lazagna noodles Al dente. Doubled the recipe bc that’s what I do! Lol
Truly very tasty! Definitely am remaking this again! Ty for sharing this!
Kate
I’m glad you hear it turned out well after you froze it! I appreciate you sharing.
Kim
This is so good. I had a zucchini from my garden I wanted to use and came across this recipe. Best lasagna recipe I’ve tried. My only change was I used ricotta since I didn’t have e cottage cheese but sure the original was is just as good
Jess
I rarely make vegetarian dishes but this is definitely a favorite. I also added mushrooms. I was skeptical about the cottage cheese but I will definitely be doing that again, it’s genius and so delicious. I made this into 4 small pans to give to a couple of friends going through some rough times and they each asked for the recipe. The leftovers were equally as good. This will be on our regular meal rotation for sure! I also made this a day before baking and just drained most of the liquid off of the veggies and had no issues.
Natasha
I made this for dinner today for my partner who usually isn’t a lasagne fan, but he loved it! He said it was amazing. We are such a fan. I didn’t process the vegetables as I like it chunky. Added a bit of parmesan on the top. We had seconds of course, and I literally could eat this every meal of the day.
Kate
Hooray! That’s great to hear, Natasha. Thank you for your review.
Cheryl Vollweiter
This is truly the BEST lasagna, hands down. I got the recipe from my nephew’s wife. They have 3 young children and she says this is a regular on her dinner menu. I have made it several times and it always turns out delicious, no matter what veggies I use. I am experimenting with different brands of no-boil lasagna noodles to find one that I am happy with. Some are better than others, but I haven’t found the perfect one yet. I was wondering if I could use fresh lasagna noodles? Thank you so much for your wonderful recipes
Lasagne Maker Mom
I have often used plain ordinary Lasagne noodles, and put them, uncooked, into my Lasagne. No one knows.
I stopped boiling Lasagne noodles about 15 years ago because all the steam made my hair frizzy and the boiled noodles tend to release water when frozen. so I quit boiling all brands of Lasagne noodles and have had NO problems, and I now prefer the Al dente way the uncooked plain ordinary noodles come out. Just a slightly wee bit firmer, which I like. Still plenty soft, for sure but never ever mushy. Never mushy if you do not boil the noodles.
Note: I DO cover and coat the noodles with sauce, not a lot, nope, but the noodle does have sauce all over it from end to end, so that might be required, good luck.
Jessica Flory
This was DELISH! Whole family loved it. Thank you, Kate!
Kate
You’re welcome, Jessica! I appreciate your review.
Pam Clarke
Can’t wait to try it it sounds great
Kate
I hope you love Pam!
Gem
Defrost it on the bench or in the fridge overnight, no need to zap!
Bee
Thank you for this great recipe! The lasagne turned out super delicious. After chopping the veggies I left them as they were, without putting anything into the blender. Yummy!
Kate
Great to hear, Bee! I appreciate your review.
Cami
Hi, Kate,
Just wanted to let you know that your recipe inspired me to make my first vegetable lasagna. Thanks!
I used the same vegetables as in your recipe, but I omitted putting them in the food processor, and the cottage cheese. My kids loved it!
Margery Gruver
can this be done in a slow cooker?
Kate
Hi, This recipe isn’t meant for the slow cooker. Sorry!
Donna
I made this lasagna (gluten free version) and my friends loved it! Would like to make it ahead to serve the next day. Can I prep and then cook the next day or is it better to cook immediately and heat up the next day?
Kate
Hi Donna, It can release moisture as it sits so I’m not sure it’s the best option. Let me know if you try it!
Paige
This was sooo yummy. For veggies I used broccoli, carrots and onion. It was perfect. I think the homemade sauce really makes this recipe. Thanks!
Kate
You’re welcome! Thank you for your review, Paige.
Gabriele
The only lasagna recipe that you will ever need! Easy to make and tastes out of this world Thank you!
Kate
You’re welcome, Gabriele! I appreciate your review.
Ben Heraghty
Could you also have a toggle to change to metric units please?
Kat
This would be so helpful!
ayushi
love the idea of using cottage cheese here and no béchamel! my entire family LOVED it!
Danielle
Can you freeze this recipe?? It’s so good, would love to have a quick weekend dinner to throw in the oven! Thanks!!
Kate
Hi Danielle, I know others have froze it and didn’t mind the results.
Fiona
Can this be frozen before baking.
Kate
Hi Finoa, I think it would be best once cooked. If you try it, let me know!
Deana
Just wondering if you can freeze this lasagne after assembly Wanting to do some prep for thanksgiving weekend
Kate
Hi Deana, I haven’t tried it. Sorry!
Erin
This is the most delicious lasagne I’ve ever had!!!! Even after freezing it’s still hands down the best recipe for lasagne.
Kate
Hooray! That’s great to hear, Erin. I appreciate your review.
Sarah
This was amazing! I followed the directions exactly (except I broiled it at the end) and it turned out fabulous.
I used mushrooms; zucchini, pepper, and broccoli along with the onion. I also used green lentil no-boil noodles (all they had) and they worked out great!
Will snack on this all week. Thanks, Kate!
Kate
Thank you for sharing, Sarah! I appreciate your review.
Victoria
So delicious! Have made it a few times now and it’s always so good and just use the veggies I have on hand. This time it was sweet potato, carrot and bell pepper and it turned out so good :)
Ann Parsons
My husband and I love this recipe! The only thing I did differently was I used regular lasagna noodles. I just soaked the noodles while I prepared everything else and baked the lasagna a little longer. It was excellent. Thank you so much.
Susan
I recently made the lasagna from your cook book with aubergine and cottage cheese. It was delicious and next time I am going to use other vegetables. I really enjoy preparing, cooking and eating the recipes from your cook book so a big thank you.
Amanda Adams
Can I freeze it?
Before or after I cook it?
Kate
Hi Amanda, I believe readers have tried it once baked. Let me know what you think when you try it!
Jody young
Just made this lasagna and OMG it smells amazing. I also added yellow squash and mushrooms for extra flavour. Actually quite simple and easy to make and have never used cottage cheese but from what i can smell right now as it is cooking I think I’m in heaven!
Kate
I hope you loved it! Thank you for taking the time to review, Jody. I appreciate you taking the time.
ReneeD
The instructions aren’t completely clear. Are we to cook the lasagne at 425 for 30 minutes? (18 covered and 12 not)
Kate
Hi! You bake first for 18 minutes and then for 10-12 more minutes with cooling 15 to 20. The full time will depend on the individual’s oven. I hope you try it!
Joan
Delicious! I make lasagnes for people through the site Lasagne Love, this is the first time I made a vegetarian lasagne. I made an extra one for my family. It tastes so good! Thank you!!!!
Kate
You’re welcome, Joan!
dad who trys to cook inside
Not gonna lie, Im not a fan of cottage cheese, and when I smelt the mixture before layering, I was like oh no, this is going to be bad. Its currently in the oven now, I’m hoping it turns out. Super easy to make though.
Kate
What did you think? I hope you were able to enjoy it!
Sharney Ferguson
Best lasagna recipe, we used eggplant and mushrooms and it was delicious, definitely making this again.
Kate
That’s great to hear, Sharney! Thank you for your review.
Vicki
Love this recipe! I make double batches and freeze some for easy use later. My husband had a heart attack and needs to eat more plant based and less animal based. He and my son love this and do not miss the meat. I use our favorite jar sauce, Rao’s. Chopping the veggies fine makes a huge difference.
Judy
Making this on Wednesday for our Rosh Hashanah Dinner to break the fast. It sounds delicious!
Kimberley Gilman
So are you cooking the lasagna at 425º – essentially leaving the oven on after you roast the eggplant?
Kate
Hi! Yes, keep the oven temperature the same. I hope you love it!
Kimberley
The lasagna was delicious – as are most of your recipes! In fact, I am making your tomato soup for our dinner tonight.
Laura
This lasagna was a hit! I served it at a dinner party, and the vegetarians and meat eaters equally enjoyed it. Like some others, I elected to finely chop but not process the veggies because I like a chunkier filling. I also substituted part skim ricotta for half of the cottage cheese because I prefer some of the creaminess that ricotta imparts. I’m sure this recipe could be modified in small ways and hold up. I think the fresh tomato sauce with basil makes this dish— lighter and fresher tasting than most jar sauces and so easy! Thanks again.
jennifer
can you double this recipe and put in a regular lasagna 9 X 13 pan?
Kate
I would suggest placing a baking pan under it, but that may work. Let me know what you think!
Jess
Best lasagna recipe – hands down! Even my voracious meat eaters did not miss the meat and said they prefer this to my regular lasagna recipe. It takes a minute to put together – but it’s WORTH EVERY SECOND!
Kate
I’m delighted it was a hit, Jess! Thank you for your review.
SP
I made it gluten free with the no boil lasagne noodles and it was amazing! really tasty – highly recommend.
Liza
Made this tonight exactly as you instructed and it was AMAZING! My husband said it was one of the top three meals I’ve ever made, that’s high praise! Was worried how the cottage cheese substitution for ricotta would come out, but it was so awesome and made me feel less guilty about indulging in a second helping. Will absolutely be making this again! Thanks for sharing, Kate :)
Kate
Hooray! I’m glad he loved it too.
Sunshine
I simplified the recipe b y a lot. Did not do any of that food processor stuff. Used roasted eggplant and spinach with no back noodles. YUM
Ellen
I made this lasagna awhile back and it was a huge hit! I’m planning meals to make ahead of time for a friend who will be having surgery. Can I freeze this and reheat?
Kate
Hi! I’m glad you loved it, Ellen. I know others haven’t minded it frozen. I do know it does release some moisture. I would suggest freezing in portion sizes so it can be pulled out that way. I hope that helps!
Ellen
Since I’d already purchased the veggies I went ahead and made a triple recipe, one in a large dish and one in a much smaller dish. I froze both unbaked then took out the smaller one today, defrosted it and baked it. It came out pretty good! The larger one I’ll bake then cool and chill before cutting into portions to re-freeze for my friend so she can heat in the microwave. Today’s guest loved it as did we. Thanks for your reply even though I went ahead with my own. Next time will try freezing portion sizes before baking it.
Rob
I’m efficient & proficient – this recipe took 2.5 hours from start to plate.
It’s really very good, the salt / pepper is to taste – but what is written should be considered as the bare minimum.
Very good – would make again!
Jo
I really like this recipe…but I spent ages chopping the veggies into nice little cubes, only to find out I pulse them later in the food processor! So first tip…read the whole recipe before starting, second tip…no need to make perfect little cubes of veggies! Other than that it’s delicious! Perfect for “meat-free monday” and also using up lots of random veggies in your fridge.
Fee
This is amazing! I sliced and sautéed some aubergine (eggplant) and out a layer of them between sauce and noodles!
It tastes amazing, definitely my favourite recipe.
Can you freeze this for later? It’s definitely too much for one person and I’d hate to waste any!
Kate
Hi! I’m glad you loved it, Fee. I know others don’t mind it frozen. It can release moisture with the dairy. I recommend freezing in portion sizes.
Claudia
This is a great recipe to use your odds and ends veggies. I had previously cooked mushrooms and some uncooked leeks, squash and broccoli. Just sautéed until nice and soft. Didn’t bother with the blender. Delicious. I make an extra dish and cook the veggies, layer with sauce and cheese, and freeze. Just unthaw in fridge and cook. Just as if you made it fresh.
Kate
Thank you for sharing, Claudia!
Erica
Never again will I pre-roast veggies to put in a lasagna–this was so much easier, quicker, and delicious! Totally do-able on a weeknight! Had a sick kid at home, so I shredded veggies on box grater (except onion+pepper) for ease and to skip the processing. I did blend the cottage cheese, per the recipe, which I really enjoyed in the end product (my mom made cottage cheese lasagna growing up and, as much as I loved it, half smooth was a definite upgrade). Used a jar of sauce and no boil noodles from TJs, which were just toothsome and a perfect textural contrast to the filling. Will make again for sure–thank you for the recipe!
Kati
I made this recipe, looked so good. I didn’t put the veggies in the food processor, because I took the time to really dice them small. I LOVED the idea of putting the cottage cheese in the blender. It was the texture of ricotta, but with much improved taste.
Spike
I’ve made this twice now and been very happy with the results. However, I do some things differently. I’ve cooked the same basic sauce for years and use that. For this, the immersion blender makes it smooth. I use fresh mozzarella because it’s cheaper where I live than shredded and tastes better. I cut it into tiny squares and spread it. I don’t cook the spinach with the vegetables as I think the texture is better, spinach cooked twice seems a bit soft.
The biggest difference, in my mind, is using ricotta rather than cottage cheese. I’m not sure what cottage cheese contributes to the flavor and ricotta has a nicer flavor and the texture is already smooth. It’s also more available where I live than cottage cheese.,
The results are great, this is the best meatless lasagna I have made, and I’ve made many.
Margot
I so want to make this delicious sounding lasagna but I don’t have a food processor. Could I adapt the recipe somehow ?
Shelly
From my kitchen in Kansas City, thank you!! This veggie lasagna really is damn delicious!
Emily
I’m planning to make this and am wondering if you could double the recipe for it to fit in a 9×13 dish instead?
Kate
Hi Emily, I believe others have and didn’t mind the results. I hope you enjoy it!
Riya
Hi! I love your recipe :) I’ve tried it before and I want to make it in a slightly larger quantity this time – If I want to increase the recipe by 50% and bake it in a 9×13 pan, how would the bake time change?
Kate
Hi Riya, I would suggest seeing what others recommend. I believe others have made this and had a good turn out. I don’t think the baking would change by much. It may need extra time. I haven’t done it, so I can’t say exactly. Sorry!
Nikki
Really delicious. Everyone enjoyed including my 4 year old. I subbed out cottage cheese for ricotta and still turned out great. For anyone that does not have a food processor – I used an immersion blender right in the pot to get a finer texture and it worked well.
Thanks for this recipe- will be making again!
sissi mostaert
If I double or triple the recipe,do I use a bigger pan or two 9 x9s ?
Kate
Hi, I would recommend splitting this between the two baking dishes. I hope you love it!
Jeff Bentley
OK. Seriously an awesome recipe ! I was in a bit of a rush and skipped the diced tomato step, making the sauce. I used a quality jar sauce. It was flat out amazing. My meat eating husband didn’t even notice there was no meat in this lasagna. Only other addition was adding 16 oz of chopped baby bella mushrooms.
If you have the time, cook the lasagna and refrigerate overnight. IT”S AMAZING THE NEXT DAY !
By the way, I rarely do reviews. This was special
Hannah
Wow this was amazing and so easy to put together! I used ready to cook lentil lasagna noodles and could not tell the difference!
Annette
I was not able to find No-Boil Lasagna Noodles for Best Vegetable Lasagna.
I went to 4 regular grocery stores. Bummer
Elit
Delicious recipe, I ate 2 slices and my husband ate the rest of it on the same day, I couldn’t believe my eyes because he is so picky. We both loved it!
Kate
Hooray! I’m happy it was a hit, Elit. Thank you for sharing.
Rebecca
Delicious! I made my own vegan cottage cheese using extra firm tofu, vegan yogurt, lemon juice, garlic powder and sea salt. I also added some leftover eggplant I had in the refrigerator to this. I would say that I could have used a tiny bit more tomato sauce for the top, but otherwise I wouldn’t change a thing.it’s creamy, the vegetables shine, and the balance is spot on. Absolutely so tasty!
Kate
Great to hear, Rebecca! I appreciate your review.
Caroline
I made this several years ago and lost track of the recipe…but found it again. The best dish ever. So good for using up leftover veggies. Kids love it and it doesn’t leave that heavy feeling in your stomach. Five stars!!!!!
Kate
I’m delighted you enjoyed it, Caroline! I appreciate your review.
Bert stauff
Takes time to make, but well worth it. 425 is a hot oven and makes the noodles buckle.
350 for an hour is a better plan.
Emma
Hi, I wonder if this can freeze? Thanks.
Kate
Hi Emma, I suggest searching the comments to see what others find works best. It will release moisture when frozen.
Jacqueline
I’m so excited to make this for friendsgiving- everyone is raving! Could I prep the veggie mixture and/or sauce ahead the day before or at least the morning before? Or would that impact the result?
Kate
Hi! Sorry for my delay. You could try to prep ahead. What did you decide to do?
Lisa
I do not have a 9 by 9 pan. I have an 9 by 13 or an 8 by 11 and a half. Which pan would work best? Looking forward to trying the recipe! Thank you!
Kate
Hi, You can try the 8 x 11 if is seems deep enough and be sure to have a baking sheet under it for spill over. I do know others have used a 9 x 13 and it’s been shallower and need less bake time for a single recipe. Let me know what you think!
Lisa
It was delicious! I went with the 8 x 11 and there was some spill over, but I expected that because I used more veggies and sauce. I cooked it a bit longer to get the top bubbled but all around it was great! Thank you so much!
Lisa Wells
Thank you for recipe I have to say it was a nice surprise! I’m not keen on cottage cheese or spinach but I still enjoyed . My negative comments Would be perhaps more tomato sauce I found mine a little dry perhaps I overcooked . Don’t really understand how any vegetables can be used? Does that mean use what you like best? Or do all flavours just work ? Sorry awkward customer lol
Kate
I appreciate your feedback. I’m sorry you didn’t love it.
Ada Purcarin
I have to admit that I was a little skeptical because I’m a meat person, but this lasagna is truly delicious. It is so flavorful, that I didn’t miss the meat at all. Will definitely make again.
Kate
Great to hear, Ada! I appreciate your review.
Alex Stenning
Please may i ask what the effect might be if i substituted ricotta for cottage cheese? I just dont like cottage cheese.
Kate
Sure, you could use that i you like.
Joan
I saw someone mentioned about baking the lasagna at 350 instead 425. I didn’t see an answer. Can this be baked at 350 or is there a reason you bake at 425? I will have something else in the oven at 350 and would like to have them bake together. How long would it need to be in the oven at 350?
Kate
Hi, This is best baked as stated. You can try at 350, it will just take longer and I’m not sure about the end result. What did you decide to do?
Barbara
I’ve been following C&K for years but this recipe gave me quite a new level of joy. The creamy savoriness of the blended cheese and vegetables was delightful. I couldn’t find gluten free lasagna noodles when I made it but it worked fantastically with other wide flat noodles subbed in. Love love love.
Kate
Great to hear, Barbara! I’m happy to hear that.
Sue
If you use noodles that you cook, do you bake the lasagne for longer than 1/2 hour since there are more noodles than the pre cooked
Gina McMorran
Simply delicious!!
Kate
I’m glad you enjoyed it, Gina!
Visha
Delicious Lasagna!! My family is vegetarian and we loved it. Followed the recipe exactly but I used Ricotta instead of cottage cheese. Also I used my cuisinart counter top air fryer / oven and kept temperature at 400 else it gets dry on top quickly.Needed an additional batch since the first one was gone in no time and everyone wanted more. Thanks for the recipe.
Emily
So excited to make this, although I haven’t tried yet! Would you recommend preparing this a day in advance & refrigerating until ready to cook, or not ideal? I’m planning to make a double-batch for a large crowd for Christmas!
Kate
Hi Emily! I find it releases water. However, I know others have tried it and didn’t mind the results.
JF
I’ve made this recipe exactly as written many times, for my family and for company. I’ve gotten so many rave reviews. People always want seconds. I usually make it in the morning so it sits around a bit, and I haven’t had any problems with sogginess. I use 365 brand (Whole Foods) no- cook noodles.
What sets it apart, I think, is the fresh taste of the tomato sauce ( uncooked, with fresh basil and garlic). It’s just a bright, healthy take on lasagna. I can’t thank you enough, Kate- you’re a genius!
Tamara Neukam
My new favorite lasagna! Followed directions exactly except added 1/2 cup baby portabello mushrooms to the mix. My husband didn’t even miss the meat. The recipe isn’t difficult, just a bit time consuming. Great weekend meal for us. Thanks for another great recipe!!
Sayali
Made it for the first time and it was delicious… perfect recipe and awesome taste. Thank you!!!
Kate
You’re welcome, Sayali! I appreciate your review.
Georgia
Is there anyway to make this recipe without having a food processor? :)
Kate
Hi Georgia, you can chop it really small if you would like.
PAT LEACH
This recipe is incredibly flavorful right out of the oven- unlike the typical lasagne recipe that really needs the overnight and next day reheating to bring out the whole flavor. Even my 2 and 5 year old grandkids had seconds! This is my new go to recipe!
Vicki Huber
Love love love this recipe! We are trying to eat less meat. My family loves this and doesn’t miss the meat at all. I use a mini chopper and grind up the veggies super fine. I use my favorite jar sauce Rao’s. I make enough to freeze leftovers for an easy reheat meal. Even my brother who said he doesn’t like veggie lasagna loved it. I think it’s because I grind the veggies so fine. It’s a keeper for sure!?
Tammy
Just prepped this tonight to cook tomorrow. I’ll keep it in the fridge overnight. Thinking I may need to extend the baking time in the oven to compensate for the refrigeration.
Tammy
Ok, this lasagna is so good! I made it, refrigerated it overnight raw. Baked it the following night and stuck is back in the fridge. It’s still delicious.
Kate
That’s great to hear, Tammy! Thank you for your review.
Mel
Hi Kate,
can you or someone else comment on how this lasagne freezes?
It is delicious but haven’t tried freezing it as I fear it might get watery. If not a freezable option, how long do you think it keeps? Thank you.
Kate
Hi! I find it can get watery. However, I know others who have froze it and didn’t mind the results.
Claudia Rodriguez
Hi!
I’m excited to try this lasagna.
I don’t have a 9″ x 9″ pan. Can you recommend another size?
Thank you.
Kate
Hi Claudia, I know others have tried a 9×13. You may need to adjust the layers and baking time. Let me know if you try it!
Caitlynn
Are you able to freeze this ahead of time? If so what are your instructions?
Kate
Hi! I don’t have freezer instructions. Sorry!
Patricia Elizabeth Moore
my daughter in law made this & it was great. I am making it for a party & to send to a friend recovering from surgery who is vegan. wish me luck, Pat
Rachel Sekhinah Ishwari
Made it first time for a pot luck. Never made lasagna before. Followed your instructions to a T. And it turned out so so good. Everyone loved it so I directed them to your site!
And nobody missed the meat. Going to be a staple in my house as we are trying out going meatless some days.
Thank you for the detailed and clear instructions. Love your website❤️
BG
This was the best!! So good and everyone loved it. I used jar marinara and ricotta because that is what it had on hand! Can’t wait for leftovers!
Kate
I’m glad you loved it, BG! Thank you for your review.
Betsy
I made a triple recipe of this for my family birthday get-together in late September 2022, planning on having plenty, and hopefully, leftovers as well. Eleven adults with varying palates (two are mostly vegetarian), and ages from young adults to age 78. It was a massive hit with all! -A “loss for words” moment came from my nephew who wanted to make sure he was not too over the top, when he said it was THE BEST lasagna he’s ever eaten. EVER. I felt the same way. A couple of hours later, any leftover lasagna that may or may not remained had been squirreled away into take-home containers
As an FYI, aside from tripling the recipe and just dealing with the volume, it was quite easy and logical. This will be the only lasagna I will need to make in the future.
Notes:
~I used full-cook lasagna because I had a full box on hand.
~Also I used a ready-made grocery store tomato sauce.
~I was acting on faith, putting those veggies in the food processor. I had visions of a pureed mush, but that didn’t happen.
~Using cottage cheese, running it in the food processor, is brilliant, and gave heightened flavor I had not expected.
~Tripling the recipe should have given us 24 servings (8 servings x 3). With our crowd, I’d say we averaged 5 or 6 servings per recipe, not 8.
Kate
That’s great! Thank you for sharing your details on how you planned a head. I know other will find this helpful, Betsy.
Melanie C
I’ve made this so many times, and it has never once disappointed me. I always change up the veggies to whatever I have at the time. Absolutely recommend trying this recipe!
Kate
Thank you for sharing, Melanie!
Adrian Feierstein
Can a lasagna be made with out pasta just vegetables? And what vegetables would you use?
Kate
Hi! It is meant to be made with pasta. You could just do the filling and cheese if you like. I wouldn’t recommend it though.
Renae
Hi Kate,
I haven’t been disappointed by anything I’ve made from your website!!! Thank-you for sharing such great recipes. This is now a new favourite. My husband and I love the lasagne and it’s packed full of vegetables and protein which is great for a vegetarian recepie. Yum, I’ve already prepped the veggies to make my second one in the morning.
Thanks again! :)
Gretchen
I made this lasagna last Christmas Eve, for guest’s who don’t eat meat and it was a fabulous hit. I’ll prepare it again this Christmas Eve. A wonderful recipe and a favorite for those of us who do eat meat as well! Thanks!
Janis Anton
Please use standard recipe form: list of ingredients with amounts, oven temperatures & time. I appreciate your branding efforts but clear organized recipes need to be included.
Kate
Hi Janis, please see the recipe card below the blog post. I hope you try it!