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.
Anecia Robinson
Thanks I really enjoyed it. However, I used Ricotta cheese. I also added some mushrooms and herbs out of my garden. I don’t eat meat so this was perfect.
Kate
Thank you for sharing, Anecia!
Kat
Hello, can anyone tell me what the ‘s’ stands for? For example 2s(16s)low-fat cottage cheese or 28s diced tomatoes. Really looking forward to trying this recipe but need some help with translation.
Kate
Hi Kate, I’m sorry, I don’t know what you mean. For the cottage cheese, it’s 2 cups? Does that help at all. Is the recipe showing completely for you?
Kat
Thank you. The recipe came on my screen in an odd way, showing ‘s’ Instead of cups and ounces. I have it now.
Rahn
This was soo delicious!! Thank you!
Kate
You’re welcome, Rahn!
Lisa
I made this tonight for me and my 10 year old vegetarian daughter we loved it. Thank you so much for sharing. I dont like using meat substitutes so this is perfect . Cant wait to experiment with different veg too.
Kate
You’re welcome, Lisa!
Ashley Barman
I finally decided to take the plunge and become vegetarian! This is my first big vegetarian meal I’ve cooked and it is absolutely delicious, I can’t wait to try out more of your recipes. You have helped me make the change thank you!
Kate
A great one to start with! Thank you for your review, Ashley.
Susie
This is just a fabulous recipe. I never would have thought of substituting cottage cheese for ricotta cheese. It tastes amazing! I’ll definitely continue to make this version in the future.
After I compiled the lasagna, I let it sit in the fridge for 30 minutes to soak up some of the sauce. I didn’t have any issues with the soup/watery consistency. It was just perfect. Maybe that would be helpful for those who say it came out watery?
Kate
That’s great to hear! I’m glad that letting it set for 30 minutes worked so well. I know other readers will find that helpful, Susie!
Ella
Can you make this recipe ahead and freeze it? What would the cook time be if you did this?
Kate
I haven’t had luck freezing this one, but I know other readers have with success.
Lisa
I made this but as usual, I added some of my own things. Very good. Recipe is a keeper. First time making and eating veggie lasagna. It was a hit in my house! Thank you! Wish I could post a picture on here.
Kate
Thank you for sharing, Lisa!
Katie
SO TASTY! Lately I’ve been making the filling from this recipe and instead of layering between lasagna noodles- filling pasta shells to make stuffed shells! One of my very favorite vegetarian meals- thank you for the recipe!
Kate
You’re welcome, Katie! Thank you for your review.
Ann
Question: If I layer everything up and put it in the fridge to bake when I get home the next day, do you think that would work? I’m hoping to bake this Tuesday so I know this is a bit last minute. It looks amazing!
Kate
Hi Ann! I haven’t tried it and would be hesitant to prep it like that. You can always make it and then re-heat it. It may release too much liquid the other way.
Hanri Wepener
I made the lasagna for the second time this evening. Absolutely delicious recipe and one I will keep making :)
Kate
Great to hear, Hanri!
GK
Am new to your blog, but the recipes make even a non-kitchen person as me itch to get up and try. Wondering if I could assemble this lasagna ahead of time (may be a night before the d-day and bake it just before mealtime?
Kate
I wouldn’t recommend it as it can be watery, but I believe other readers have tried it.
Rachel
Wow! Such an amazing recipe. First try too. Thank you!!
Kate
You’re welcome, Rachel!
Orla
So delicious! I added some herbs like rosemary to it and it really made it! Definitely going to make this lasagna again! Thanks for the recipe :))
Kate
You’re welcome, Orla!
Abby
If I want to do this in a 13×9 pan, is it the same directions?
Kate
I haven’t tried it, but I believe other readers have. I recommend searching the comments to see what worked well for them!
Lin Sarnecki
I used a 13 x 9 pan, ripped with shredded fresh Parm, and baked uncovered for 40 minutes, with 1/4 turn after 20 min. Totally filled the pan. Let it sit for 20 to 30 min to set.
Lin Sarnecki
Grandkids (6 & 8) and I made this for the family last night. Everyone raved about it! One lady, a great cook in her own right, said she’d eaten thousands of veggie lasagnas, including in other countries especially Italy, and this was the best she had ever eaten! This will be our go to recipe for Lasagna! We followed recipe exactly, adding shredded fresh parmesan on top before baking. Baked uncovered for 40 minutes turning 1/4 turn after 20 minutes.
Kate
Thank you for sharing, Lin!
Charlotte
This is my go-to recipe after a trip to our local farmers’ market – I’ve made it at least five times and it has come out perfectly each time. As long as you drain the tomatoes appropriately and sauté the vegetables as instructed, the end result is not watery at all. I have successfully used both Jovial brown rice lasagna noodles and Explore Cuisine green lentil lasagne noodles, and I use ricotta cheese instead of cottage cheese (just a personal preference). For my fellow gf cooks – with the brown rice/lentil noodles, a quick 2-minute soak in hot water before assembly does help with a perfect consistency post-bake (although it’s not critical). Thanks for a wonderful recipe!
Kate
This is a great go-to! Thank you for sharing, Charlotte!
Gwen Sanderson
I made the vege lasagna with green beans, broccoli, red bell pepper and mushrooms. I also added blended ground beef into sauce. Turned out awsome!
Kate
Thank you for sharing!
Karin
Had a great success making this lasagna many times but decided to try and make it vegan and gluten free this time. I used brown rice gluten free lasagna noodles and made your vegan sour cream and it came out amazing.
Kate
That’s great! I know this will be helpful to other readers. I appreciate your review, Karin.
Kam
Loved making this! It was a hit with my family and visiting bro and sister in law and niece. Question though – how would you adjust this for a 9×13 pan instead of 9×9? It came out a little flat following the recipe and wondering if I should triple the ingredients?
Kate
Hi Kam, I’m not sure how it would work in a 9×13 without trying it. However, I know some readers have and commented about their experience! Check out the comments for their recommendations.
Andrea
Excellent recipe! I added about 1/4 cup of Parmesan to the cheese/ vegi mixture (instead of salting that part) as well as a sprinkling on top. Delicious!
Kate
Thank you for sharing, Andrea!
Racheal
I made this last week for my non vegetarian husband and I (and made him meat on the side!). I too found that it was very liquidy on first cutting into it – which didn’t affect the taste at all, but was a bit messy. However, once I had let it completely settle(after draining the excess liquid) and ate it again the next few days it was absolutely perfect so I assume that I just wasn’t patient enough before first serving it! I omitted garlic as my husband has an allergy. I also topped with some oat milk béchamel, and more tomato sauce before baking the final left overs – delicious! I am slowly working my way through your recipes and loving it. (As does my own dog Cookie who is the ultimate crumb eater too). A beautiful lasagne!
Kate
I’m sorry you found it watery! Did you notice your vegetables watery/wet when you were done cooking them? I find sometimes they may need to be cooked longer, or even drained if you have a batch of watery vegetables.
Gary Minns
Just made this today for the family
All loved it very tasty and filling
Thank you
Gary
Kate
You’re welcome, Gary!
Sarah
Turned out perfectly! Thank you so much. I always know your recipes will be delicious and your instructions will make sense. Even though I was a little out of my comfort zone doing all that food processing, it was fun! Feels great knowing we’re eating all those fresh veggies. You make me feel like I can cook!!
Kate
I’m glad you thought it was fun!
Ashley Heinly
Love this recipe! Have been looking for a good veggie lasagna and this does not disappoint! I also used ricotta cheese and it was amazing. Has anyone ever made this and frozen it? If so, how long/what temp did you cook on the day you were ready to eat?
Kate
Hi Ashely! I suggest searching the comments to see what people recommend with freezing this. I didn’t have luck as it became watery for me.
sarah
let me tell you how good this was. my carnivorous brother, who HATES veggies, loved this, and never once said like he always does with my cooking: hmmmm needs meat. thanks! this is going into my regular rotation. smashing success!
Kate
Hooray! I’m glad he loved it. Thank you, Sarah.
Mandy Henby
This is an amazing recipe, comes out perfect and everyone loves it.
Kate
Thanks for sharing, Mandy!
Julie
My family loved this recipe. Its amazing and very easy to make. I did use canned spaghetti sauce and I also did not use the food processor for the veggies, I cut them very small.
Kate
Thanks for sharing, Julie!
Erin Penney
Can you freeze the veggie lasagna before baking?
Kate
I haven’t tried it. I know some have frozen once baked. I didn’t have luck, however. Mine got really watery.
Antoni Tellos
I love all of your recipes, but I especially love this one. I make this usually once a week for my wife and I. Thank you! I also use ricotta instead of cottage cheese.
Kate
Thank you for sharing, Antoni!
Jennifer
Hi Kate, Thank you for all your wonderful recipes. This is one of my favorites, and make it probably way too often, not that anyone complains. I always used Ricotta until this recipe and really like the cottage cheese instead. Healthier and it really does add flavor. This is my go to site whenever I need a recipe.
Kate
You’re welcome, Jennifer! I’m happy you are loving the recipes. I appreciate your comment and review!
Bethanne
I made this recipe last night. It is delicious! My only issue is that whenever I cook with zucchini, there is always water at the bottom of the pan. The lasagna was slightly watery, and I would love to add an ingredient that will soak it up. Do you have any suggestions?
Kate
Hi Bethany! You want to let it cook long enough that the water evaporates. Or if you are afraid of over cooking, you can always drain the excess moisture. I hope that helps!
Elaine Ben Brahim
This is an amazing recipe. Thanks so much for sharing it.
Kate
You’re welcome, Elaine!
Joli
I doubled this recipe to make for my four adult kids and they devoured both! I fooled them into thinking it was meat by adding Boca veggie crumbles. They could not tell at ALL. This is the best vegetable lasagna recipe I have ever had. Plan to use the veggie mix to stuff pasta shells next. Thanks
Kate
You’re welcome, Joli!
Amy
Hi, for the mozzarella cheese, is it 2 cups or 8 oz? Thanks!
Kate
Hi Amy! 2 cups (16 ounces) low-fat cottage cheese, divided
Amy
Okay, an 8 oz package of shredded mozzarella is 2 cups. I figured it out as I was cooking :) I made this for a family gathering, and it was gobbled up! Will definitely be making again. Whenever someone asks me for vegetarian recipe recommendations, I give them your site!
susan
Made this lasagna last week. It was fantastic. I also gave the recipe to a friend who said it was also GREAT! Someone left a comment about cooking with zucchini. She said that it was watery when she finished baking the lasagna. If you pre-cook your veggies this will not happen. I use zucchini a lot and like eggplant and mushrooms it tends to hold water. Pre-cooking with eliminate this issue.
Thanks again for this fantastic recipe!
Kate
Thank you for sharing, Susan! And yes, cooking your vegetables before hand will help with the water. Thank you for your review!
Alyssa
I loooooove this recipe! I make it a couple times a month. Thank you!
Kate
You’re welcome, Alyssa! I love that it’s a favorite. Thanks for your review!
Margie
I’ve never made a lasagna and this recipe was my first one. It turned out so delicious, very flavorful, hearty and not watery one bit. I didn’t have time to make the marinara sauce from scratch so used sauce from the jar. Also used green instead of red pepper. Will definitely make this one again as it’s a fantastic way to get your veggies in and you dont even miss the meat.
Kate
I’m glad you loved it, Margie!
Ricky
Hi! So excited to try this! I have a very small food processor. I use it more as a chopper. It gets the job done, but I’m wondering if there’s an alternative to using it? Or should I mix everything in a bowl and use my small processor for a little bit at a time?
Also, I have a 8×8 baking dish. Wondering if I should split between two or use 13×9 cake pan.
Thanks!
Kate
I know some have chopped the ingredients really really small and that seems to work ok. Let me know! You could use either, it’s just a matter of layering. So make sure you have enough even layers following my guide.
Chad
I love all Cookie and Kate’s recipes, especially when I’m craving something nutritious and light. I’m giving this five stars, but I did botch the execution. I suggest omitting the carrot and substituting it with something else. You can probably understand why I’m saying no to carrot based on my second sentence. I had a bit of unwelcome crunch. I might try flame-roasted red peppers next time to really make that flavour sing. Great recipe!
Kate
I’m glad you love my recipes! I’m sorry you didn’t love the carrot! Try to cook it for a little longer next time. Or, you can omit/replace it too. :)
Kirstyn Roberts
Really great! Will be my go to veggie lasagna recipe for sure! Used both zucchini and yellow squash, and roasted the vegetables for more flavor (400 degrees for about 30 min) until caramelized and tender. Used 10 oz. package of frozen spinach (cooked and drained really well) instead of fresh as I wanted more spinach.
Kate
Hooray! I love hearing that. Thanks for sharing your method, Kirstyn!
Lorraine Conroy
The best vegetarian lasagna ever! Texture and flavour superb – certainly a regular for me / thank you.
Kate
You’re welcome, Lorraine!
Gemze
Hello, love your website. Delish looking and oh so pretty all your dishes. Veggie lasagna is one dish I make now and then, and LOVE to add so many things, I grate my zucchini and carrots. So many, particularly children don’t seem to want chunks if picky. So this sneaks them in pretty well. I also love mushrooms and celery added. For those very picky eaters, I have blended the sauce to HIDE all the veggies and mushrooms and chunks, then they think it grand enough for their taste. I too love the texture and flavor of light cottage cheese to this dish as well instead of ricotta and egg mixture some use.
Thanks for sharing your great meals and ideas. Avid reader, Gemze
Kate
Thanks for sharing your approach, Gemze!
Tara
Made this recipe but blended tofu instead of the cottage cheese and used Violet Life mozz! Yum!
Kate
That sounds interesting! Thanks for sharing, Tara!
Bobbie
We are meant eaters. I made this the night my vegitarian friend was coming for dinner. We are won over, would take this over a meat lasagna any day. I make it just as you say no changes and it is great every time.
Kate
That’s great, Bobbie!
Barbara Alfeo
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2019 for people who are trying to make more meat-free meals (everyone has to start somewhere). I would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Kate
Just be sure to follow my sharing policy here: https://cookieandkate.com/cookie-and-kates-photo-and-recipe-policy/
Jessica
Hi Kate,
I was wondering if I can use regular lasagna noodles for this recipe instead of the no boil?
Thanks
Kaitlin
So, this wasn’t a TOTAL hit for us. The zucchini was overpowering, and we’re not huge fans. But beside that, it was really delicious! I’ll definitely make it again, but only with the veggies we really love :)
I assembled it in the morning in a 9×13 and baked it at 350 for 45 minutes, with two minute broil, like my normal lasagna. I used canned crushed tomatoes to make the sauce. It turned out perfectly and not at all runny.
Such a great way to get in veggies! My 12-month-old ate almost 1/4 of it himself
Kate
I’m sorry to hear that! You can always change out the zucchini for another vegetable. Thanks for sharing, Kaitlin!
Sarah E Tanksley
The weather is starting to cool off in the PNW and I’m excited to make this! I was thinking about making an extra and freezing it – have you tried that/does it work well?
Kate
I didn’t have luck, but I know other people said it was fine for them or they didn’t mind the semi watery texture. I appreciate your review, Sarah!
Jessica
Lin, Did you still bake at 425?
Emily
Just made this and popped it in the oven. Some things I noticed and made changes too was the sauce. I felt it was little watery and laking in flavor. I threw it on the stove for ten minutes added some additional seasons and asiago cheese and some soy ground meat. I also added a pinch of sugar to help balance the acidity. Everything else tasted amazing when throwing this lasagna together. I’m super expectant that this recipe will be a new fav.
Kandice
I’m not trying to be rude but I’ve just cooked this (I’m exhausted) and I truly think I might hate this. This is NOT the best veggie lasagna I’ve definitely had way better. This was tedious and bad, I felt the portion sizes of cheese and sauce weren’t enough for the layering. Because I didn’t have much sauce left over for the top layer, my noodles got dry on top and started curling. I was so worried about it coming watery I strained everything as told. Mine didn’t come out watery, it almost came out on the dry side. The noodles feel about 90% cooked. The most important thing is the flavor is not good in my honest opinion. I don’t understand who could think this is good? I’m not trying to be rude but this is literally something you bite into and then think “what?…” The vegetable medley ended up taking a lot of the carrot flavor, it kind of tastes like stewed carrots and mushed up basil. I think the seasonings are lacking as well. I spent SO much time on this I hate it. I don’t need anyone to say sorry lol, it is what it is. I just think people thinking about cooking this should see my experience. This has crazy good reviews, so I trusted it would be amazing. It’s not. If you want, try it and decide for yourself. But I recommend you try elsewhere. Nothing against the blogger, just this recipe.
Kate
I’m sorry you aren’t excited about this recipe. Thanks for your feedback, Kandice.
Nate Conroy
I have tried several different veggie lasagna recipes in the past, but this one rules them. Very creamy and smooth. Excellent flavor, and the vegetables while present are not overpowering of the classic lasagna taste. Thank you for sharing
Kathleen Mahoney
I LOVE LOVE LOVE ricotta cheese in my lasagna. Will I be disappointed with using cottage cheese instead?
Jen
Delicious! Everyone raved about it. I even made some mistakes, such as didn’t get pre-cooked noodles and didn’t cook them 1st, and used parmesan cheese in the inside layers instead of mozzarella, and it was amazing (may make the same “mistakes” next time!). I doubled & it was overflowing in a 9×13. I had about an hour+ before it was time to eat so kept it in the oven on warm and it just kept crisping & bubbling up – SO good. Not watery at all – maybe because of the extra time in the oven. I like this better than meat lasagna. Thank you!
Roni
Made tonight. So tasty and simple to make! Will definitely be adding you to my rotation of food bloggers. Thanks so much, so happy to have found
Kate
You’re welcome, Roni!
Noël Steinfeld
Made this last night – it was delicious and my kids devoured it. Can’t wait to make it again. Don’t be intimidated by the food processor steps; it was actually really simple. Easy clea up.
Kate
I love to hear that! Thanks for your review, Noel.
Jaime DiMonte
I followed this recipe as is and didn’t change anything, it turned out fabulous and DELICIOUS. will be adding this to our weekly night dinner rotation.
Emma Jack
28 Oz’s of tomato’s? I’m confused. I’m trying to bake this now. Please can someone help me? Emma
Kate
Hi Emma! Sorry for the delay. How did it go? If you make the tomato sauce, instead of using store bought, you need 28 ounces of diced canned tomatoes. Does this help?
Erin
Yummmmy!! I used canned spaghetti sauce. Soo good.
Subashree Krishnan
I made this as the special dish my daughter requested for her bday! It turned out super yum! Thank you for this wonderful recipe
Alison
This was my first time making a lasagna and that too a vegetarian one! My family loved it so much! I substituted zucchini ( as I didn’t have any) with mushrooms and added a lot of spinach and it came out perfect! Thank you so much for this recipe!
Will definitely be making it again!
Andrew
This was a brilliant vegetarian alternative and great fish in it’s own right! I added Porcini mushrooms and steamed aubergine to the tomato sauce for added meatiness.
Chris Bowers
Delicious… cooked for my teenage girls to rapturous applause (no mean feat)! Thanks Kate!
Kate
That’s great to hear, Chris! Thanks for your review.
Isabel
This is SO good … even my meat-loving husband prefers this lasagne over any meat lasagne.
Lisa
This was SO GOOD. Restaurant quality for sure.
Ben Healey
This is disgusting, it’s a overly cheesy soup that tastes like mud and can be done so much better with a lot less effort. I’m disappointed at the time and money I wasted on that rubbish. Will never use this site again
Kate
Hi Ben, I’m sorry you didn’t like this recipe. It sounds like you may have over blended your vegetables and may not have cooked out all the water in the saute process. I appreciate your feedback.
Elisa
Awesome!!
I made this today, followed the recipe exactly but used Gluten Free noodles and added 1/4 cup grated parmesan on top. I used a 2 quart rectangular pyrex pan, used all the tomato sauce and I baked the foil covered lasagna at 400 F for 45 minutes, removed foil and baked another 15 minutes uncovered.
This was excellent, noodles completely cooked and went well with Caesar salad.
Thank you so much!!
Anna Ell
I made this dish for supper tonight and it was well worth the wait! The dish came together fairly quickly and baking on a high temperature is a great idea because it heats everything through and cuts the meal time prep down. We waited 20 minutes before cutting into the lasagna and that was just right. I found that the lasagna was juicy and my noodles, which were par boiled, came out perfectly cooked. My husband loved it and said he didn’t miss the meat at all! As with all your recipes, the flavours are fantastic and the steps are well laid out. The one thing I did differently was using fresh tomatoes and simmering them in their own juices with some olive oil, salt and pepper.
Janet
Oh my word Kate, you were not kidding when you said this was the best vegetable lasagne! This was so tasty. Whilst chopping all the veggies I thought “this had better be good to warrant all this prep”, but it truly was. It got the thumbs up from hubby too, who I am converting over to veggie meals, but he insists they have to taste good as well as providing him with protein. I did add some Quorn mince to mine too, for this reason. I read all the reviews re. some people experiencing a watery result, so I added 1 TBSP tomato puree to thicken up the tomato mix a bit more and also add an extra tomato flavour. I had no issue with the consistency.
I love all the recipes of yours that I have tried, Kate, and this one is no exception. Will most definitely be doing this one on a regular basis. Thanks so much for sharing your recipes, also thanks to all the reviewers with their little tips and tweaks. (I did add 1/4 cup grated parmesan to my cottage cheese mix as suggested by someone). Very yummy!
Kate
Thank you, Janet!!
Heidi
Made this for my niece’s bridal shower was awesome my daughter said it was the best thing I ever made LOL
Kate
That’s fantastic, Heidi!
Ush
Made this yesterday, came out very yummy
Bonnie
I’ve made this recipe over and over again. It’s so fun watching my kiddos gobble up all those veggies!
Julie
I made this for a family dinner tonight for 10 people to celebrate my daughter’s 7th birthday. I multiplied the recipe by about 1.5 and it was an absolute hit. Even the 4 sometimes hard to please children at the table gobbled it up. Thank you for another great recipe!
Kate
You’re welcome, Julie! I’m happy it was such a hit.
Trish
Didn’t feel like cooking tonight after a long day but I am so glad I did. Thank you for this simple yet delicious recipe, will definitely be making again and again and again!
Barry
This was a perfect fridge cleaner type meal. Super easy to make, delicious and so versatile.
I used what I had on hand for veggies: 2 small zucchinis, a red pepper and a purple pepper. I didn’t have spinach but used a package of spring mix. I didn’t have 2 cups of shredded mozzarella so I used a combination of shredded Asiago, Cheddar, Mozzarella, Havarti and Gouda. The 1 cup whipped cottage cheese (I used 2%), with the second cup of non-whipped was perfect. The tomato sauce was really nice. The proportions were perfect.
Overall my wife loved it and didn’t realize how many veggies were in a serving.
Kate
I’m glad you loved it, Barry!
JK
Very bland. A lot of work for an okay dish.
Kate
I’m sorry you didn’t love it. Did you make the tomato sauce or buy it from the store?
Victoria
This recipe was perfect! My friend doesn’t eat meat and her kid has every allergy so this recipe saved the day. They both loved it and I’m definitely making it again.
Sara M.
Hi! I have no idea how I/this failed.
I’ve been making a baked gnocchi dish of my invention for years, but thought an actual lasagna would be a good change. I’ve even used no-book noodles in the past with great success.
But the mid-layer noodles just. stayed. hard.
I baked and cooled it as prescribed.
Cut into it: hard noodles.
Covered it again because the top was browned, and baked at 350° for an additional 30 minutes.
Still hard.
I was pretty bummed because the flavor is good.
I guess I’ll stick with gnocchi or use boiled noodles. ✌
Emma Hill
This was soooooo gooooood!!!
Thanks Kate – your recipes are so reliably good!
I didn’t follow everything exactly as I didn’t have all the same ingredients on hand but I followed the gist of it. What a brilliant idea to pulse the sautéed veg in the food processor and mix it with the cheese (I used skim ricotta). I never would have thought of doing this. I will be making this regularly! Thanks for another great vegetarian recipe!
Kate
Thanks for sharing, Emma! I’m happy you loved it!
Colleen
This lasagna is outstanding. Just outstanding.
sue warner
Well you have done it again….Concocted the absolute best lasagna both vegetarian, vegan, or with meat! If ANYONE out there has never whipped cottage cheese, she has made an understatement in saying its more flavorful than ricotta. Its a forgiving recipe (thank God) and a good way to clear out end of week veggies…. The best yet again!!
Thank you so very much for this blog and your cookbooks!!
Kate
Thank you, Sue! I’m so happy you enjoyed it.
Crystal
Ooookay – when I saw you used cottage cheese in this recipe I was totally going to ignore it and use ricotta instead. Because I despise the consistency of cottage cheese in lasagna. Ew. Just. Gross.
BUT THEN – I saw you put cottage cheese in the food processor, which then led me down a rabbit hole of google for what happens when you put cottage cheese in the food processor, and now I’m convinced I need to buy cottage cheese in bulk and start using it allllll the dang time. So I’m going to try it. I’ll report back.
If I want to freeze it, should I bake all the way first and then freeze/reheat later?
Kate
Hi Crystal! I hope you like it. I haven’t had luck freezing this one, but I know other readers have. It got really watery for me. I believe baking has worked best for others. Try searching the comments to see what they recommend!
Brenda
Hi , I just made this today . I was hoping for more :-( it looks great but taste wise maybe a 6-7 and it’s quite labor intensive!! I Did use extra garlic and extra cheese . I ran short on the red sauce ! I’ve never made a veggie lasagna before . Maybe that’s the problem, I no longer eat meat . It looks very pretty !
Kate
If you like more sauce, you can always add more. The extra cheese may have played a roll. Thanks for your feedback, Brenda!
Carina V
It took longer than I expected but it’ll be faster next time now that I know what to do. It was absolutely delicious. It wasn’t watery at all which is what I was afraid of with all the veggies. I used more ricotta than cottage cheese because I ran out of cottage to cheese. I also broiled it the last 2 minutes and it looked and tasted perfectly. Can’t wait to make this over and over again this fall!
Julie L
Wonderful – instant new family favorite lasagna! All I added was some butternut squash to the veggie mix and used some canned pasta sauce with tomatoes mixed in for more richness (and a little time-saving, as I was making two). Thank you for recipe.
Danielle
WOW!
This is the vegetarian lasagna you were looking for that you didn’t know you needed!
So simple, no fancy ingredients, hearty and delicious. On our repeat recipe list :)
Kate
Love to hear that, Danielle!
Lee-Anna
Hi Ashley,
Fabulous recipe! It has become my go-to lasagna recipe and we’re not vegetarian. Have you ever used eggplant noodles instead of regular noodles? Would love to try it but I’ve never used eggplant before.
Kate
I haven’t used eggplant noodles. Sounds interesting!
Caitlin Hastings
This recipe is excellent. I’ve made it a few times. Thanks very much!
Kate
You’re welcome, Caitlin!
Tara Berry
Made this last night and it was delicious! I followed the recipe exactly except added an extra layer of mushrooms (just had extras in the fridge). Froze half of it to eat post-partum. Yum!
Kate
Thank you for your review, Tara!
Laura Davis
We made it the first time for 2 other (non-vegetarian) and it turned out great!!! Make ahead suggestions:
1. Chip and cook all vegetables the night before (puree if necessary; I didn’t, but just made sure that they were chopped small as shown in the picture
2. We didn’t have zucchini (and I am not a big fan of it anyway) so we used fresh mushrooms and a small eggplant.
3. We substituted frozen spinach. (Make sure you completely defrost and literally ring out ALL of the water, i.e. put defrosted spinach in a couple of paper towels; put that in another towel and ring it out as tightly as you can.)
4. Assemble the next morning and refrigerate until cooking .
5. We used a 9×13 pan and baked for 40 minutes uncovered (with 1/4 turn after 20 minutes as Lin Sarnecki said in her 7/19/19 comment. Thanks Lin!)
6. Definitely let it sit for at least 20 minutes.
Wonderful dinner and great leftovers!
Kate
Thanks for sharing your approach, Laura!
Laura Davis
Hi Kate! I have been such a fan of yours for so long. — I pre-ordered your book way back because I had used sooooo many of the recipes from your blog, it was the only way I could to repay you for all your hard work. I just love you AND Cookie and am so thankful to you. Your recipes, specifically the Veggie Black Bean Enchiladas,Thai Red Curry with Vegetables, Homemade Vegetarian Chili plus others are household favorites. And if I had a dime for every time I have made your Mexican(ish) Kale and Quinoa Salad, I would be loaded! Thanks so much for all you have done for so many of us. I know there are tons of people like me that think this, but haven’t had the chance to tell you personally. You rock!!!
Kate
Thank you for your kind words, Laura! I’m so happy to hear it. I really appreciate your review.
keisha
My husband has greatly limited his red meat intake due to heath issues, so I’ve been on the lookout of meatless meal recipes.
I made this with the following minor modifications:
9×12 pan
Whole milk ricotta
A little parmesan with the mozzarella
I have a Pampered Chef onion chopper, and it made light work of all the veggie prep. This came together so nicely, and my husband and son LOVED it!! I can’t wait to take some leftovers to my mom tomorrow. Thank you!
Kate
Thanks for sharing! I’m glad it worked out so well.
LUAN MAIA CARNEIRO
My wife turned vegan recently and as i do the cooking your site is really really helpful. This specific recipe gave me hope to be able to cook vegan and get good food. I was really not getting anything amazing out of the internet. Thank you so much, this recipe meant a lot to me.
Kate
You’re welcome! I’m happy it could be enjoyed.
Lauren
This was a really amazing healthy lasagna recipe! Thank you so much!
Kate
You’re welcome, Lauren!
Shaun
Absolutely delicious. I recently cut out red meat from diet. I went with ricotta and added asiago. I cant wait to learn of other recipes this site has to offer.
Laretta Williams
Tried this recipe and absolutely loved it! Man!!! I never would havd thought of this. Way to ho!!! #delicious
Kate
I’m happy to hear you loved it, Laretta! I appreciate your review.
Beth
This recipe is outstanding. My husband and I both commented that it was the best vegetarian lasagna we have ever had – and so easy! A keeper for sure. Thank you!
Kate
Wonderful, Beth! I’m so happy to hear that.
Bill Wolfe
I’m not a vegetarian but this is my new favorite lasagna recipe. It’s very good. I added more carrots and three garlic cloves. It’s hardy and my family loved it. It’s now in our favourites list.
Kate
Sounds great! Thank you for sharing, Bill.
Nancy
I made this for the second time, and it’s just as good as I remember it. It was necessary for me to prep the lasagna in advance of its serving, so I did so, then covered it with foil and left it in the fridge overnight. The next day, I took it out of the fridge and left it out for about two hours before cooking, just to take some of the chill off. I followed the cooking directions and added just a little of time to account for the chilled dish. It turned out beautifully! Quite a favorite with all my guests. By the way, I doubled the receipe, which worked perfectly.
Kate
I’m glad that method worked so well for you, Nancy!
Ellen
This recipe is very tasty and good. My family like it very much. My daughter says it tastes better than regular lasagna. My husband really likes it. He stated it a couple of times to me while eating it. He usually does not go back for seconds, with this he did.
Share more of your recipes.
Kate
I love to hear that, Ellen! Thank you for your review.
LuAnn Rolley
Hello Kate! I just made your veggie lasagna and it’s so very flavorful! I omitted the zucchini because I didn’t have any in the refrigerator. I grew up in an Italian family and always use ricotta instead of cottages cheese, and either a grated parmesan or romano cheese on top. I did add romano cheese on top! The sauce was easy, light and had lots of flavor which came through with every bite. Thank you! Lu
Kate
Thank you for sharing! I’m happy you made this with your family tastes. I appreciate your review, LuAnn.
Ela
Made this in a 9*13 pan. It turned out great! I made an extra 14oz of tomato sauce and used extra noodles but otherwise kept everything the same. I cooked the lasagna at 425 F, twenty minutes covered, twenty minutes uncovered, and then I broiled for a few minutes. I will be making this again. Thanks!
Kate
Thanks for sharing, Ela!
Krista Cawthorne
I totally forgot to cook the noodles before and I already assembled it. Do I just cook it longer?
Kate
Did you use no-boil? You shouldn’t need to change if you used no boil. But if you didn’t, yes might need to cook long and rest longer. Be mindful to not burn the top!