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.
Stacy L Wildermuth
WINNER!!
I am the only vegetarian in my family …. so my family had a little trepidation about trying this (or that it would be as good as the meat lasagna)!!
It was delicious, stood up on it’s own as a delicious option!! I loved it for sure and have been enjoying the left overs!!
This is a keeper for sure!!
Kate
Hooray! Thanks so much, Stacy!
Marina
I had a few vegetarian friends coming over, so I made this. It was so good! Everyone loved it and went back for seconds
Kate
Great to hear it was a hit, Marina! Thanks so much for your review.
Jess
Looks great! Can’t wait to try! Does it freeze and reheat well?
Hilary S. Laing
This is a great lasagna recipe. I used some mushrooms to make up a portion of the 3 cups of vegetables and they added a nice flavor.
Kate
Thanks for letting me know what you thought, Hilary!
Cheri
At what point do you add back the excess juice from the canned tomatoes?
Kate
You actually don’t need it once it is drained. I hope this helps!
Leslie
Hi Kate and Cookie! Congratulations on this fantastic recipe. I made it Christmas Eve and we all thought it was absolutely delicious. I used frozen spinach (defrosted, with the water squeezed out) instead of fresh spinach and the other veggies and it worked beautifully.
Kate
I’m glad you shared this with your loved ones! I appreciate the comment and review, Leslie.
Faith
Made this for New Year’s Day. Everyone loved it!! I didn’t have red bell peppers so I added a jar of roasted red peppers. I did use the cottage cheese. Good thing I made two pans because everyone made sure they took some home!
Kate
I’m glad it was a huge hit, Faith. Thanks for sharing!
Joanne
I’ve made this recipe twice, both times with store bought sauce (different brands). The sauce really made a difference, curious to try with homemade next time.
I made it to take to my friends who recently had a baby, and even though the husband is a die hard meat eater for every dinner, he commented that he didn’t miss the meat!
Sounds like a winner to me!
Hilary
This was seriously the best vegetarian lasagna I’ve ever made and my meat eating boyfriend gobbled it up. I have made it a few times now and actually just chop of whatever extra veggies I have from the garden or in the fridge and it comes out very similar each time. It’s using the food processor to condense the veggies and get rid of the chunks that makes the texture so wonderful. I usually add half a bag of veggie meat crumbles and also chop them finely in the food processor. This is an amazing recipe that will be made many times in our home!
Kate
I’m so glad you both loved it! Thanks for the review, Hilary!
Suzanne Smith
Can this vegetarian lasagna be prepared the day ahead?
Kate
I haven’t tried it, but I believe other readers have with success!
Hanna K
Made this today for weekday lunches – now portioned and ready to go in the freezer. I snuck a sneaky slice for tea with a garden salad dressed with your zesty lemon dressing. Delicious!!! Will definitely be making again.
Kate
Thanks for sharing, Hanna!
Stephanie
I’m not a lasagna lover but my 100% Italian American family members are and I’m always looking for ways to get them to eat more veggies so I tried this recipe. It was a hit with them, yay! I used my own homemade marinara and Wegmans brand no-boil lasagna noodles, otherwise, I followed the directions exactly. I actually like cottage cheese but don’t eat it very often since I discovered organic, grass-fed yogurt (amazingly yummy with more health benefits) so I was skeptical about how it would taste warm. I used Wegman’s organic low-fat and the texture was nice and creamy but we prefer the taste of ricotta so next time I will substitute it.
Kate
That’s great! I’m glad it was hit. Thanks for sharing, Stephanie.
Anishara
It’s indeed the best vegetarian lasagna!
I didn’t have enough cottage cheese so I used just one container . I added some corn to the vegetables. My family loved it. Thanks
Kate
You’re welcome! Thank you for the review, Anishara.
David Green
I decided to give the recipe a try and I was blown away by the amazing deliciousness. My experience with vegetable lasagnas has been figuring out how to cover up the watery nightmare hiding under the cheese layer. This recipe left me with the best tasting lasagna I’ve ever made. I had some friends over and no one commented that it was missing meat. Everyone was just eating fast to secure a second piece. Also, I bought all the ingredients on a tight budget, so I spent $8.50!
Kate
I’m glad you tried it AND were blown away! I love that everyone though it was amazing and it was so affordable for you. Thanks, David!
Anna-Kate
Hi C&K, thanks for the great recipe! I don’t have a food processor, so I used my stick blender, which made the vegetables too pureed and the lasagna lacked texture. Do you have another idea of how to break them down a bit without a food processor? Thank you!
Kate
I would recommend chopping them as finely as you can. I hope this helps! Let me know what you think, Anna.
Laurie
I made this at my in-laws, who don’t have a food processor. I chopped the veggies finely and used a fork to mash them slightly before adding to the cottage cheese.
Becca
I just made this recipe without a food processor as well. Like Laurie, I finely chopped the veggies and used a potato masher to break them down a bit. I thought the texture was great – not too mushy!
Alison
Delicious! There’s a really nice sweetness
In this dish. Thank you!
Kate
You’re welcome, Alison!
Erin
I fixed this recipe tonight. It was excellent! I doubled it and used a 10×14” baking dish for our large family. I did have to cook it about 10 extra minutes.
I used Tinkyada brand GF lasagna noodles and boiled them before baking. For the veggies, I used the zucchini, carrot, green bell pepper and spinach and also used some eggplant that I salted and drained first to remove excess moisture. I used jarred marinara. And I did use the cottage cheese.
It was absolutely delicious and my husband and kids loved it too! My husband was very skeptical of meatless lasagna but he was surprised and genuinely loved it. We will definitely be making this again! I pinned it to my “Tried and True” Pinterest board. Thank you!
Kate
I love it! A hit with the family, that’s great. Also, your Pinterest board, it is really a good one to have!
Beth
Fabulous! I used your recipe along with the overnight trick from Meggan at Culinary Hill Simply fabulous!
Kate
Thank you for sharing, Beth!
Lori
Have you ever made this ahead, refrigerated, and then baked the next day? I’m considering for an after-work dinner event and won’t have the prep time.
Kate
I haven’t, but I believe others have with luck!
Blake
Obsessed with this recipe. My partner made it last night and I had to come on and rave about it. I thought she was crazy when she said cottage cheese… I’ll never make a lasagna with ricotta ever again. Don’t second guess, just make it asap!
Kate
I love it! I’m glad I made you a cottage cheese believer :)
Debbie
This is seriously the best vegetarian lasagne ever!
Using cottage cheese is a revelation – so much better than the usual bechamel – lovely fresh cheesy taste and it makes the lasagne firm and easy to serve. This will definitely be a regular in our kitchen. No tweaks needed. Thank you, Kate.
Kate
I’m glad you love it!
Justin
Big deal if casserole dish is rectangle?
Kate
As long as the size doesn’t differ too much, you should be fine!
Cindy
Made it last night and it is definitely a winner!!! It was my first time making a vegetable lasagna and I was slightly hesitant but it was incredibly delicious. Talk about layers of goodness. Can’t wait to share with my mom who is vegetarian. :) Thanks!
Kate
Love that you enjoyed this recipe, Cindy! Layers of goodness is a great description!
Jim
Family loved it. This is going into the regular menu rotation.
Prep took 50 minutes for me (slow knife skills). I used regular off brand (Signature) semolina noodles, but didn’t cook first. Worked great.
Kate
Great to hear, Jim!
Dominique
Can’t wait to try this recipe. It makes my mouth water thinking about it!
One question though: does it freeze well? Would you freeze it before or after it’s baked?
Corina
This looks great! I’m also wondering about freezing before or after baking. Which do you think would be better?
Mary Martinez
Hi Corina,
For meat lasagna, always freeze before cooking (it’s a cheese thing), so I’m guessing the same would apply. When I make lasagna, I always make 1/2 pans, 2-3 at a time and freezer prior to baking. Just hubby and I so a 1/2 pan serves us two dinners. Then just pull out in the AM for baking at dinner time. (should always defrost home-made lasagna prior to baking to cook through evenly, same as you would have baked it same day you made). I’m going to make this recipe and freeze for a week, will let everyone know. Looks yummy!
Kate
I haven’t froze it, but I believe it has worked well for others in the past. Try searching the comments to see what is recommended.
Anne
Absolutely delicious! I make it in a 11×8 dish and it is full to the top. Took a chance making it to serve for a vegetarian without testing it out first…phew! Was a hit. Have made it several times since. It really is the best veggie lasagna I have had! Like it better than my meat lasagna recipe. Thank you.
Kate
Thanks for sharing, Anne!
Jeanne
Do you think you could make this by using mandoline sliced zucchini instead of the lasagna noodles? Maybe dry it out a little to avoid puddles? And then sub an extra carrot or colorful pepper for the zucchini that was going to be in the ragout?
Kate
It might be a little too watery. I don’t have tips for you since I haven’t tried it wit this one. I would say get out as much moisture as you can. If you try it, Let me know.
Kim
This was excellent and inspired me to order your book, something I rarely do. I used DeCecco oven-ready noodles and they were not done in the middle so added 10 minutes to covered cooking time. Great flavour, light but satisfying. Great recipe!
Kate
Thank you, Kim!
Ams
I made a double recipe of this. One I baked right away and gave to friends and the other I refrigerated overnight and then baked. The second one was a bit soggy – I recommend baking right away (the people who got the first one said it was delicious). I thought the sauce tasted a bit raw and cooked it for 15 minutes to meld flavors.
Kate
Thanks for sharing your experience, Ams!
eileen
I made this today and it was amazing! I did not put anything in the blender and I used a jar of marinara to save time. I would definitely make it again. My daughter and husband agreed.
Kate
Great to hear, Elleen!
Amara
This lasagna is amazing! Takes a bit of prep but well worth it. My toddler gobbled this up and went for second and thirds! This one is going on our recipe rotation.
Kate
I’m so happy to hear you felt the prep work was worth it. :) Thank you, Amara!
Pasley LeBlanc
I’ve made this twice, now, and I gotta say — it is SO delicious! Because I’m trying to eliminate carbs like pasta from my diet, I replaced the lasagna noodles with strips of zucchini, which I’d roasted with some olive oil on a baking sheet ahead of time (and then pressed with a paper towels to get rid of the excess liquid). Turned out perfect! First time I made it for my vegetarian aunt and uncle, and they raved and had second and third helpings. Second time was for my picky, and very non-vegetarian husband and daughters, and they were equally enthusiastic. This is a winner!
Kate
Thanks for sharing! I’m glad you found the trick to using zucchini instead of pasta. I might need to experiment with that!
Meryl
I made this and it’s delish!! I’m trying to eat less meat and this is
is perfect and healthy! Thanks.
Kate
Great to hear, Meryl!
Karen
I’d like to try this recipe but can’t find no-boil lasagna noodles. If I use cooked noodles, will I need to cut back on liquid in another way so that the lasagna doesn’t end up too watery? It is my understanding that the no-cook noodles soak up moisture during cooking so I’m afraid to do a direct substitute.
Kate
Oh no! I would recommend cooking them to package directions or until just about done. You should be OK. This seemed to work for the gluten free version. I hope this helps!
Sue Cohen
I used regular lasagna (whole wheat) and it did end up too watery, but just on the bottom which didn’t really affect the overall dish. I had added sautéed mushrooms and an additional yellow pepper so I thought that was why it was too watery. I couldn’t find no-cook noodles. It was still delicious and the sauce was a refreshing change from store-bought.
Margaret
Do you use small or large curd cottage cheese or does it matter?
Kate
It doesn’t matter. I buy the standard, which I believe is small curd.
Ms. Becky
Roasting the veggies first will do away with any sogginess you get from them. I have made roasted veggie lasagna for years, and have never had any issues with sogginess. I shall give this recipe a try! Thanks for sharing. :)
Kate
You’re welcome! Let me know what you think, Becky.
Erin
I love the look of the recipe and plan to make for dinner with friends. I’d love to make this ahead but have struggled in the past with either over cooking regular lasagna. What if any adjustments would you make and how long would you recommend to cook for and what temperature if I made ahead that day? Thanks
Kate
I’m sorry to hear that! I haven’t made it ahead, so I don’t have specifics. Start with the same temperature and least time recommended and then increase slightly as needed for the time. Let me know what you think, Erin!
Rebecca
The amount of carrots in this recipe made the lasagna much too sweet and my daughter found the texture off-putting — perhaps slicing vegetables instead of dicing and not processing them at all. Definitely needs the meatiness that mushrooms would add. I won’t be making it again.
Kate
I’m sorry you didn’t love this recipe, Rebecca! Thanks for sharing your feedback.
Stacey
Hello all, this recipe was a big hit it was truly tasteful with the switch from ricotta to cottage cheese. I will be making it again
Kate
Great to hear, Stacey!
Linda f
Delicious! Used store bought sauce due to time constraints. Husband loved it!!
Kate
Thanks for sharing, Linda!
Marion
Made this lasagne, dynamite! Easier than it sounds, just takes advanced prep! I made it vegan, with the almond cream cheese from my newly purchased and much loved copy of your cookbook! We devoured it! I used a slightly larger pan and layered 4 noodles lengthwise so I made more pieces ( there was plenty of delicious filling to use!) My favorite vegan meal by far! Definitely try it!!
Kathy
I made this today for the first time, and it was a huge hit! It was delicious and much lighter than the usual lasagna that I make. This recipe is a keeper for sure! Thank you!
Faye
Absolutely love this lasagne, the best veggie one I’ve ever made!
Sarah T.
I made this tonight and it was a HIT. My partner told me it was one of the top 5 best things I have ever made – and he’s one tough critic!
I made it exactly as suggested except I didn’t have any fresh basil so I substituted dried and added some extra red pepper for a little kick. So happy to have a fantastic veggie lasagna in my repertoire!
Thanks again for another perfect recipe!!
Kate
I will take it! Thank you for sharing, Sarah.
Emily
Absolutely delish! Did almost puree the veggies so toddler would try it…..didn’t take from it! Definitely will be making again soon.
Kate
So glad to hear it, Emily! Thank you for letting me know!
Brett Lagamba
I made this lasagna on the weekend and my guests devoured it. I didn’t use the par boiled lasagna pasta and I tend to like the traditional ones better. I will DEFINITELY make this again. Absolutely delicious. BTW we are not vegetarian.
Kate
Thanks for making another one, Brett!
Julie
I made this a day in advance for my vegetarian brother in law, we all thought it was absolutely delicious! It did take quite a bit of prep and lots of washing up, but I would still make it again for sure. Five stars and thumbs up from me! I used 1/2 a courgette and mushrooms, along with the other vegetables.
Kate
I’m glad you thought it was worth it! If only the best lasagna could prep itself. :)
Eliza
That’s my first time on your blog and straight away so successful! I just made it last night with some kale instead of spinach and it’s the yummiest thing in the world. And when my meat eating partner said he surprised himself with how much he loves it, it must be just the best!
Kate
Hooray! That’s so great to hear, Eliza. I’m glad you agree it’s the best.
Dalveer
Really is a great recipe, like nothing I’ve seen before! Third time I’ve made this and tweaked to my husbands spicy liking each time. Thank you for adding it! I look forward to trying others.
Kate
I’m so glad you like it, Dalveer! I appreciate the review.
Alta du Plooy
I love C&K’s recipes because it’s really forgiving and hard to screw up.
This veggie lasagne was so scrumptious – hubby and I struggled to leave it alone in the fridge. I didn’t do the extra blitz of the veggies and I loved the texture of them in the soft cheesy yumminess.
DEFINITELY making this again…and that right soon. Thanks Kate (and Cookie!).
Kate
Thank you!
Katie
Today will be my 5th time making this delicious recipe! I have one daughter who is a vegetarian and I am always searching for recipes to satisfy everyone- this is a winner! We use yellow squash instead of red peppers and it turns out great. I am a bare minimum cook so lugging out my food processor almost dissuaded me from trying- so glad I did! Thank you for sharing what is now one of my family’s favorite dinners!
Kate
I love you have made it 5 times! Thanks for sharing, Katie.
Angela
So much yum! I subbed sweet potatoes and kale instead of carrots and spinach (since that was what I had) and it was a big hit. It’s nice to have another lasagna recipe in the winter rotation.
Kate
I’m glad you liked it, Angela! I appreciate the review.
L
Extremely watery. :(
Ginny
This really is the Best Vegetable Lasagna! So good. Rave reviews from my husband and one of the children. Rarely do they all approve. So it is a win! Thank you.
Adriana
Just made this tonight and it was a big hit with our grandkids who often struggle through mealtime. I doubled the recipe and used more pasta than it called for and since the filling seemed so generous I made and additional 9×9” pan to put in the freezer. It was amazingly flavourful!!
Kate
I’m glad your grandkids enjoyed it! Thanks for the review, Adriana.
Bailee
Hello, can I ask what brand of baking dish you’ve used? Or, could you perhaps give me a link to where I can buy it? Thank you!
Kate
Hi Bailee! Head over to my shop page. I have a link for it there. :) https://cookieandkate.com/healthy-kitchen-essentials/
Laura
My husband and I love veggies, my picky 20 month old – not so much. He gobbled up a massive piece and with all of the veggies hidden inside!
Kate
I’m happy he loved this one! Thanks for sharing, Laura.
Dan
Me and my partner just tried this and it’s absolutely delicious. When the recipe said it was prep heavy I groaned inwardly as I’m not much of a cook but was pleasantly surprised at how simple it was, nice clear directions! I didn’t have enough cottage cheese but it didn’t seem to be a problem. Really impressed at how well this lasagne holds its structure and I think it’ll replace meat lasagne in our life! Thanks ☺
Kate
Thank you for your comment, Dan! I’m glad you both loved it.
Debra Holland
Predicted power outages led me to whip up your lasagna while my oven was up and running! My husband and I loved it and can easily reheat the yummy leftovers!
Kate
Power outages are no fun! I’m glad you had something delicious to get your through, Debra.
Amy
Hello Kate, I made this today and it was delicious! Thank you for sharing. I look forward to trying more of your recipes!
Kate
You’re welcome, Amy! I love hearing from you so please keep letting me know what you think as you try recipes.
Julia
This is a wonderful vegetable lasagna. We’re trying to eat more plant based and even the carnivore husband loves this. I’ve made it about 3 times and it’s always a winner. I have to confess that I’ve made it with jar sauce each time. I would make the sauce from scratch as in the recipe, but schedule hasn’t allowed it yet. One of these days…
Kate
Jar sauce works too! Thank you, Julia.
Meg
Y’all this is the real deal of lasagnas. I just need to emphasize that you NEED to make your own marinara. I’ve tried this with store-bought marinara and then with Kate’s marinara recipe as stated above and the difference is night and day. Don’t cheat yo self.
Kate
This comment is everything! You’re funny, Meg. I’m glad you loved it!
Kat
Just made this. Was so excited from the rave reviews but mine was a complete bust. It very well could be because of my calculated risk in using a 9×13 pan since I didn’t have a 9×9…BIG MISTAKE. I’m not sure I’d like it made correctly. Hate to be negative but just wanted folks forewarned about the size of the pan.
Kate
I’m sorry you didn’t have good luck with this recipe. Pan size is definitely part of the success of this recipe. Thanks for your feedack, Kat!
Michael
Just to let you know, I just made mine in a 9X13 pan and it came out wonderful!
HB
Do you think this could be made is a slow cooker??
Kate
I’m not sure about that, HB. Maybe see if someone else has tried it by looking through the comments.
Nicole
Delicious! The sautéed vegetables concentrated the delicious vegetable flavors while reducing the liquid that could lead to a watery lasagna The cottage cheese makes it lighter but it still retains all its delicious cheesy goodness!!
Kate
Thanks for sharing, Nicole!
Linda Moore
We are not vegetarians but appreciate delicious food. Love this lasagna! I made it on a Sunday to take on a three day ski trip starting that Tuesday – it was still fantastic reheated on Thursday. Keep up the inventive work!
Kate
Thank you, Linda!
Nancy
I’m wondering what the temperature should be for the final product. I doubled the recipe and baked in two separate (larger than 9 x 9 pans), and the top looks good. Knowing the internal temperature would help me know if the product is ready.
Looking forward to sharing with 10 dinner guests tonight…yikes
Kate
Hi Nancy, sorry I don’t know the internal temperature of this. I just worked on what it is to be baked to and timing for a single recipe. How did it go?
Helen M.
Delicious. Really loved this recipe. I too used a jarred marinara because of time so maybe next time I’ll try making my own. Very flavorful and light. I cut back a little on the mozzarella cheese and didn’t miss it at all. The only thing I would do different is cook it for 5-10 more minutes because my noodles were still a tad undercooked and maybe add a little seasoning to the vegetable mix.
Kate
Thank you for sharing, Helen! I’m sorry your noodles weren’t perfect right away, but happy you found a solution.
Candace
I made this last night for supper and it was delicious!! I will definitely be making it again!!!
Kate
Thank you for sharing, Candace!
Kate
Great to hear, Candace!
Rachel
Incredibly delicious and simple to make. I’ve made quite a few super complicated veggie lasagna’s that were so disappointing. I am so glad I’ve finally found a solid recipe!
Kate
I’m glad this one worked so well for what you are looking for!
Victoria Skrip
Can I use ricotta cheese instead of cottage cheese?
Kate
I believe other readers have used that and it has worked just fine. I prefer cottage cheese. Let me know what you think!
Mary Brown
Dear Kate, I have just made your vegetable lasagne and it got the thumbs up from both my daughters and myself. My youngest daughter became a vegetarian a year ago and I’ve been struggling with meals, trying to satisfy everyone. I tried a vegetable lasagne a couple of months ago and it was a disaster! I am so happy I have ‘discovered’ Cookie & Kate, your lasagne was delicious! I love the fact you explain the reasons for using ingredients, suggesting alternatives, and a video it’s all pretty amazing. My next attempt will be vegetarian curry – I’ve had a couple of disasters with those too, I have high hopes. Thank you!
Kate
Heck yes, thumbs up! Thanks for sharing, Mary. I’m happy to hear you find the posts helpful. :) I’m glad you are reading them!
Carole Drewry
This is my all time favorite GF vegetarian lasagna recipe! I’ve made it at least 3 times now and even my grandchildren eat it. I use cottage cheese and even added some nutritional yeast (‘nooch’) for a little extra protein boost.
Kate
Love it, Carole! Thanks for sharing.
Hayley
Has anyone tried to make this in a slow cooker? I need to bring a lasagna to work, and I love this recipe, but there isn’t really a good way to heat up lasagna at work so I prefer to make it right in a slow cooker. I appreciate any tips, thanks!
Kate
I haven’t tried it, but would love to know how it works for you!
Anna
Hey I see everybody raving about this recipe, I would love to give it a try but I don’t have a food processor. Any suggestions on how I can get the vegetables to the desired texture without the food processor?
Kate
My best recommendation is to chop the ingredients as small as you can!
Michael
Hi Kate!
Just made this and wanted to say…will you marry me!??!?! My wife won’t know really! :) OMG this was beyond fantastic! The flavor was excellent and it tasted perfect and definitely not watery by any means. I had to stop myself from eating the whole pan.
I was beyond impressed!
Another 10 out of 5 stars for this recipe from me!
Kate
I’m glad ou loved it! 10 out of 5, if only. Thanks so much Michael!
Melissa
Wow this is so good. One of the best lasagne recipes I’ve made, and I’m not even vegetarian:)
Kate
Love to here this, Melissa! Thanks for your review.
Anne Marie
I just want to say that blending the cottage cheese (I actually did the entire amount) and pulsing the veggies and then mixing it together is genius! The flavors really shine through. And, I used this method for the ziti recipe too! Thanks Kate.
Kate
I’m happy you agree, Anne! Thanks for trying this lasagna and for your review.
Elena
This truly is the best vegetable lasagna! I’ve been looking for the right veggie lasagna recipe for a while and I have found it! It’s pretty easy to make and I love the cottage cheese instead of ricotta. Thanks so much for this recipe!
Kate
Hooray, Elena! Thanks so much for your review and feedback.
Nicole
Definitely a winner!!
Kate
Thanks, Nicole!
Sara Fairchild-Ollivierre
Absolutely delicious! Didn’t miss the ricotta at all. Left the veggies chunky. Used organic marinara, but added lots of fresh basil and red pepper flakes. Not overly cheesy, but very flavorful! A keeper for sure!
Kate
Thanks for letting me know it’s a keeper for you, Sara! I appreciate the review.
Ashley
Oh man! This was delicious. I could have eaten the whole dish. I didn’t have a food processor, so I used someone else’s recommendation and smashed the veggies up some with a potato masher. I will definitely be making this again.
Kate
I’m glad the potato masher worked. Thanks for the feedback, Ashley!
Hiba
I DOnt hve fresh or dried basil on hand. Could I leave it out?
Kate
You can, but basil really helps make this dish the best!
Mary
Kate, this recipe is delicious! I made it this evening for guests. They loved it. I mentioned I would be making it again and they said, “Be sure to invite us when you do!” High praise, indeed! Thanks for the recipe.
Kate
I love that! I’m happy it was such a hit, Mary. I appreciate the review.
Shira
I just made this and it was delish!
Kate
Thanks for the review, Shira!
Ravi
Thanks for helping me cook my first lasagna, and the best one I’ve ever tasted!
Kate
Thanks you, Ravi!
Judy Besunder
This is really the best lasagna recipe! The taste is fantastic, and we make it all the time
This week we are making the baked ziti, and I am sure it will be just as fabulous! I always look at your site when I make my weekly menu.
❤️
Kate
I’m so glad you love it and are now making the ziti, too. Thanks so much for your review, Judy!
Mary
I made this recipe 1 day ahead. It turned out just fine baking it the next night for dinner. I’m not usually a commenter on recipes but wanted to reassure anyone who was interested that it turned out fine for me. I used gluten-free, no-boil noodles; otherwise, followed the recipe as specified.
Kate
I’m glad it worked out well to prepare it ahead! This will be helpful to know. Thanks so much for your review, Mary!
Amy
This took a long time, but it was worth it – everyone loved it, even my kids who never liked lasagna before! I did everything just as the recipe says, except I roasted the zucchini in the oven for extra flavor.
Kate
I’m happy you thought it was worth the effort, Amy! Thanks so much for your review.
Ariel Leddington
Hi Kate,
This recipe was delicious. To make this recipe vegan, I used tofu in the food processor instead of Ricotta. It ends up being the same consistency. I added a little fresh garlic to the veggies as well. I used Daiya vegan mozzarella for the cheese which worked really well.
It is so great to have a hearty vegan lasanga recipe!
Kate
Thank you for sharing! I’m glad you enjoyed it with ricotta. I appreciate the review!
Carolyn Anderson
I’m not a vegetarian, but my granddaughter is, so to prepare a dish she would enjoy, I searched the internet and chose this one. And it’s true.. the best vegetarian lasagna according to my family. I also loved it.
Kate
Great to hear, Carolyn!
Nirm
Excellent recipe. I had to make double for more people and everyone loved it!
Kate
Great to hear, Nirm! I appreciate the review.
Dawn
Delish! Made it for my family and everyone said it was the best lasagna they ever had. I used fire roasted tomatoes for an extra flare.
Kate
Thank you, Dawn! I appreciate the review.
Leon Skerritt
I never gave this a 5 star rating just because it is very complex and prep time is quite long especially for a newbie on day 3 of my vegetarian journey (going meat free, including substitutes, for lent). I will say that I swapped out spinach for savoy cabbage as my wife can’t stand it. I also only had cheddar to hand instead of mozzarella but it turned out fantastic.
Kate
Thanks for sharing your feedback, but I’m glad you were able to make it work with what you had. I appreciate it, Leon!
JP Hill
Growing up in Queens, N.Y., I was always a hard core beef and sausage lasagna lover. Having travelled the globe, and sampled many diverse items, I have gained an appetite for many diverse items.
I am now older, and trying to follow a leaner diet. I ran across this recipe and opted to try it. WOW! I was blown away with the flavor, texture, and consistency of this dish. It was incredible.
I thought it might be runny and thin, but I was wrong. I used a small amount of oil to caramelize the vegetables, and also used full fat, full curd cottage cheese, as recommended. It was off the chain delicious.
Great recipe, Kate. It’s now in my book, and I’ve shared it with my friends.
JP
Kate
I’m glad you liked it, JP!
Mary Ann Blumenthal
Hi Kate
I’m a life long vegetarian and it is true, this is the best veggie lasagna I have ever made or had anywhere! I used my own sauce recipe which is pretty chunky but followed the rest of the recipe pretty closely. My company loved it! Thank you!!
Kate
Wonderful, Mary! Thanks for letting me know you love it, and that is was a hit with your company.
Ivy
Great flavor but some notes here…
First, I think there are too many variables on the vegetable amount quantities. Onion, carrot, zucchini and peppers are subjective in terms of size. Think a note specifying a total cup amount (2.5-3) of vegetables best. Leaves room for adding more or less of one and substitutions. Zucchini (loaded with water) made layers less firm and runny. Also, I went against my instincts using no boil noodles and wrapped with parchment. Noodles unevenly cooked. Wrapping tightly with foil allows steam to cook them. If using parchment, need to lower oven temp to 350 and cook longer. I sauteed mushrooms separately wth thyme and minced garlic added before browning them a bit which added great flavor and texture. Used a jarred marinara that I added fresh basil to after reducing a little.
That all said I would either use ricotta, drain cottage cheese or use full fat option.
Big fan and private chef so hope this makes sense!
Kate
Hi Ivy, thank you for sharing your opinion and approach to my recipe. I appreciate the feedback!
Steph C
So excited to make this! I can’t see the nutrition information… what are the calories per serving?
Thank you for such a healthy alternative!
Kate
I’m excited you’re excited! Make sure you allow cookies allowed in your browser as it is a plug-in. That should work. Let me know!
Diane
Made it, ate it, didn’t love it. Imho.. too much onion and bell pepper, and it needs a bit more seasoning. I used fresh oregano in the sauce, and nutmeg in the cheese with veggies. Even still, it needs more depth. I used all fresh organic ingredients to give it a best effort.
I will not make this again per the recipe.
I wish I could have given this a better review.
Kate
I’m sorry you didn’t love this one, Diane! I appreciate the feedback.
Rebecca
I want to make this and freeze it. How do I bake it from frozen? Or does it need to thaw then bake?
Kate
I haven’t tried it. I would see what other readers suggest. I’m hesitant it would be watery.
Mariam alma
Best and most delicious veggie lasagna thank you for sharing this recipe
Love from Kuwait
Kate
You’re welcome, Mariam!