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.
Edith
This lasagna is soooo good!! I never used cottage cheese before and it tasted great. I’ve tried a few of your recipes so far and they have all been excellent. I’m so glad I found your site….Thank you!
Kristen
So good! Thank you so much! How do I store left overs and reheat the next day in the oven as I don’t own a microwave?
Thanks again!
Ashley
Probably just divide up portions as you normally would for lasagna, freeze, and then reheat the portions in an oven save dish? Lasagna is great storing in the freezer as many of them are sold frozen!
Kate
Yes, that would be my suggestion! Thanks, Ashley!
Christine Kern
I must say this veggie lasgna is the best lasagna I’ve ever had! And I REALLY loved my previous meat lasagna. Just incredible the flavors, the textures, and even really easy to cook! Thank you so much for putting this together. And I never thought I’d like cottage cheese, but it really does taste amazing!
Kate
I love to hear this one is a favorite! Thank you or sharing, Christine.
Dayanna C
Wow what a delicious lasagna. I have cooked some other veggie lasagnas but this one is my favorite. I’m glad I tried it. Delicious!
Amanda
How long does this last in freezer? I would think Longer than meat lasagna?
Val
Hi… I’m keen to try this recipe based on the great reviews. Can you advise if it can be frozen as I will need to make in advance, thanks
Kate
I’m not sure, sorry! I don’t freeze all my recipes.
Beth
I’m wondering if you tried to freeze it yet, and if you can pass on whether it worked well. I made this lasagna last week, and my while family loved it, and now I want to make it for a sick friend.
Emily
I froze this for my sister who was having a baby and she said it was delicious! I made a few small modifications based on personal preference and what I had readily available, but the basic recipe was the same. I use no-boil noodles, assembled, and froze without cooking. She cooked it from frozen in a 400 degree oven until hot through (hers took 2 hours but it had 4 layers instead of three, so a 3 layer lasagna might be done in 90 mins).
Val
Hi. Thanks for letting me know. I never thought to freeze it uncooked but makes sense.
Jen
This is the best lasagna I have ever had – including Bolognese in Bologna. It is even amazing cold. The cottage cheese works on a million levels.
My only subs – good quality jar sauce and I used carrots, mushrooms, spinach, onions, peppers as the vegetables.
Kate – I love your blog. Every recipe is a huge success.
Stephanie
Such a delicious recipe, it turned out fantastic!
Kate
Thank you, Stephanie! I’m glad you enjoyed it.
Chris Sherlock
Thanks! We just made the lasagne, only instead of cream cheese we used ricotta cheese, zucchini we got an egg plant, sautéed it, the added an extra layer and added more of the vegetable and ricotta cheese on top.
Summer Humphries
This recipe just happened to pop up when I googled “vegetarian lasagna,” and I’m so glad it did — and that I’ve been introduced to your site! I used a jarred marinara, and it was wonderful (Mezzetta Delicate Marinara Pasta Sauce). Kids and husband all loved this one! Really fantastic, didn’t miss the meat one bit!
Kate
I’m glad you made it too, Summer! Thank you for your comment and review.
Erika
I made this tonight and it was soooooo good! I have to confess, I made it with meat sauce (cause that’s what was available at the store), so I skipped the food processor part. But this was amazing. All the hearty cheesy goodness of lasagna, but without any sore stomachs or heartburn like I get from traditional lasagna, and lots of veggies! Excited to try it meat-free in the future!
Kristen
Can this recipe be made ahead of time? If so, how do you bake?…added time, adjusted temperature, etc..?
Kate
Hi Kristen! I haven’t tried making this ahead of time. You could see the other comments to see if others have and what they recommend, sorry!
Marin
I did make it ahead of time and followed the same cooking instructions and just watched it. It ended up taking a bit longer (otherwise it was too runny) but turned out awesome!
Dave
My wife and I had half for dinner and I could not wait to eat the leftovers for lunch the next day. Great recipe! Thanks!
Hanna Koreski
Made this last night and it turned out great. The simple ingredients packed great flavor. It was a hit even the kiddos loved it.
Heidi
This looks delicious! I really don’t like cottage cheese or ricotta, though, so do you have a suggestion for what I might substitute it with so that it doesn’t lose its creamyness?
Kate
Hi Heidi, I guess you could try without. I don’t have a great recommendation without trying something else. Sorry!
Andrew
You could use a bechamel sauce instead of the cottage cheese.
Juliana
I used goat cheese. 4oz of it and mix it with the vegetables. And it turned so good!
David Richards
Absolutely superb. We’ve been vegetarian now for 6 months and lasagna is one thing I really truly miss….until I found this. Made for friends over the weekend and it’s absolutely sublime. Taste is insane and it was n absolute winner
Kylie
I’m so glad I found this recipe! It’s become a regular meal in our house, and it makes enough to have for the days in between my night shifts so I don’t need to worry about what to cook, and even the 3yo will devour it. I follow the recipe exactly, I haven’t needed to make any changes because it comes out awesome as is Thank you!
Kate
I’m glad it’s a regular! Thank you for your review, Kylie.
Grace
Delicious!!!!! In an effort to hide the veggies from my little picky eaters, I minced the spinach in my food processor before cooking it down and blended it with all the veggies to almost a purée. I also blended all the cottage cheese, so when I combined with veggies it was all smooth. I substituted fontina for the mozerella, as we prefer the flavour, it also melts better.
My family loved it, especially my husband. He didn’t miss the meat one bit!!
Fiona
Hi, last time I made this the lasagne sheets didn’t cool properly. Any tips on how to make tonight’s version cool a bit better? Thanks
Fiona
Edit** COOK properly!
Hi, last time I made this the lasagne sheets didn’t cool properly. Any tips on how to make tonight’s version cool a bit better? Thanks
Kate
Hi Fiona! Thank you for your comment. Make sure you have a cooling rack or hot pad to help, instead of letting it cool on the stove where it’s warm on top. I hope that helps!
Edison
No-bake noodles need liquid. Next time just add some water to the tomato sauce or the juice from the drained tomatoes. It will work just fine then
Maureen Mewies
Want to take some food down to daughter’s family and this looks delicious BUT can I freeze it?
Kate
Hi Maureen! I didn’t have luck with this frozen, but I believe others haven’t minded it. It may become a little watery once thawed. Let me know how it works for you!
Bruce Gillispie
I made the vegetable lasagna, using fresh homemade noodles. It was AMAZING! I doubled the recipe , enough for dinner for a crowd of friends. Was a HUGE hit…the balance of flavors was wonderful. I WILL MAKE THIS AGAIN!!!
Kate
Thank you for sharing, Bruce! I’m happy to hear you enjoyed it.
Pam
Delicious! At last a satisfying veggie meal. Even my husband who is reluctant to try vegetarian food loved it. It will have a regular place on our table. Thank you, amazing lasagna.
Janet
This was a hit with my guests! I used the gluten-free noodles so that my niece could enjoy it. I especially love the addition of spinach, for its nutritional value (I put lots in)! I used a 9 x 13″ pan and it worked out just fine.
Susan
Does it work to make this a couple of days ahead and then bake? If so, how would you adjust baking time considering it would go into the oven cold? Thanks!
Kate
Hi Susan, I haven’t tried it and would be hesitant it would become watery. Sorry!
Kerri
I would bake it the same, but bring it out of the refrigerator an hour before going in the oven to allow it to come up to room temp.
Joan
This was delicious. Didn’t miss the meat at all. Even got teenager approval! It came together very quickly. I’ll definitely make this again.
Kate
Hooray! Thanks for sharing, Joan.
Izzy
This is absolutely delicious – proper comfort food with the added bonus of loads of colourful veggie goodness!
Kate
Wonderful to hear, Izzy! Thank you for your review.
Katy
This recipe is perfection as-is. I’ve made it maybe 3-4 times now and I just love it. Will never make another lasagna recipe!
Kate
That’s great to hear, Katy! Thanks for your review.
Alison Campbell
This takes a bit of time but is the best veggie lasagna I have made! No changes-it is wonderful as is!
Sarah
Mine was not as pretty as yours but it tasted great! The only change I made was dried basil instead of fresh (because there’s nowhere to get fresh near me that doesn’t cost a fortune). We will definitely make again. Healthier, cheaper, and just as yummy as our old meat recipe!
monica
So simple yet gorgeously tasteful. I made this to feed some well deserving volunteers. They LOVED it! I also made an extra bit for my husband and I. Delicious!! I do want to try it vegan style for some friends. Thank you for making life a bit more simple while not throwing out ease and taste!
Lune
This is a go to recipe for my misfit box. Homemade pasta also work. My kitchen smells amazing and I have lunches for the first half of the week!
Annie
I just made this. WOW! It’s absolutely delicious. Even meat-lovers (like my fiance) will gobble this up. Following all the directions, it came out perfectly. Thank you, Kate, for this fabulous recipe!!
Amy S
This is by far the best vegetable lasagna recipe I have made. We aren’t a vegetarian household, but are trying to incorporate more meatless meals into our diet, and my meat loving husband could not stop raving about this! Thank you for the tip about mixing up the veggies as long as they total about 3 cups – it was a great way to use up all the little loners from our crisper drawer. We zucchini, butternut squash, bell pepper, fennel, and mushrooms to total 3 cups, then the onion and spinach on top of that. We like a little spice so I added a bit of cayenne to the vegetables. So good!!
Tahlia
This was delicious! I made it vegan using your variation with the sour cream and my parents (including my dad who thinks dinner has to include meat) did not know it was made without meat! The only thing I found was that the tomato sauce needed a lot more water added because the lasagne dries out a lot while cooking
Kristen
My mom made this recipe for us with gluten free noodles after we welcomed a new arrival. It was awesome! I’ll be making it myself soon!
Beth
Super easy and delicious! My kids loved it, even my picky 4 year old who I normally have to beg to eat veggies. Made enough for 2 meals for my family of four. Much healthier than other veg lasagne recipes I’ve tried.
Maya
This recipe is excellent. I’m so pleased I tried it out today. Everyone including the kids had two serving and I had nothing left over. Thank you for sharing x
Cristina
Used no boil lasagna, added necessary water per instructions, and cooked longer and noodles did not cook and have a water lasagna.
:( The recipe does not indicate what type of lasagna noodles (no boil or regular). Plus the instructions did not include the step about cooking the noodles.
Cristina
Wait!!! of course – I re-read the recipe and saw the NO BOIL part. Your instructions do not include to add water but the box of the noodle say to add 1/2 cup water/milk. My noodles ARE oven ready…so do I add the water per the box instructions or just follow your instructions and no add addtional water? Dish was not ready per your time suggestion….hopefully it will be ready after it is reheated. THANK YOU….don’t know how I missed your note about NO BOIL and longer baking. (sigh)
Kate
Hi Cristina, I’m sorry, I’m not entirely sure—none of the no-boil noodles I’ve used have required additional water.
Rachna
This recipe looks amazing! However it’s really hard to find good quality cottage cheese here in Rotterdam, can I substitute this with Ricotta cheese or another ingredient instead?
Kate
Ricotta will work great!
Karin
I only have red onion. Do you think that would still work?
Kate
For sure!
Gosia
I made this recipe 3 times now :) it’s delish! Thank you for sharing! I made few changes though. I added some mushroom for a bit different flavour, used capri cheese instead of cottage cheese and plain yellow on top. I also added bechamel sauce between layers and it turned out great. I usually divide the labor to two days. One day it’s the veggie filling the next the sauces. I also pre-boil lasagne sheets as the ones u get where I am don’t cook through otherwise. My almost 3yo loved it as well as we did. Overall a 5* recipe :)
Kris
Just wondering if anyone has tried this with vegetables replacing the noodles at all (ie. Zuchini or Eggplant)? If so, did it work out or did any adjustment need to be made? Thanks!
Kate
I would be interested to hear what people thought of that!
Esther K
I would probably slice the zucchini or eggplant with a mandolin and sprinkle with a little salt. Let it sit while cooking the veggies. Pat dry and if possible, lightly grill the slices. This will help drain out the water that the zucchini and eggplant naturally have. Then assemble as directed by recipe.
Joan Goodreau
I use low carb lavash high fiber sheets. Just cut them, like the size of lasagna noodles. Just use them as if they were cooked noodles.
Judith
Just made it! It was fabulous! My meat-loving, extremely suspicious of vegetables, husband said “lovely” – high praise indeed :D
Leila Burrows
Hello ! I have never used “no boil “ noodles. I followed your instructions but just want to make sure I was meant to put dry (no boil) noodles straight From the box into the lasagna ? The reason I am asking is it just came out of the oven and the end of the noodles at the top seem tough still. I prepared this lasagna ahead of time and am driving to serve it at dinner later. Thanks
Kate
Hi Leila, no-boil noodles are designed to go straight from the box to the lasagna, yes. Hope your lasagna turned out great!
Theresa Regan
This recipe is delicious. I made the dairy free version, my family went nuts!
Meredith
Seriously disappointed. Followed the recipe to the T and it was awful. Very disappointed.
Claire
We made this last night and it was a huge hit for the whole family! We are expecting another baby in April and I’d like to make another to freeze, as I know how hard it is to get veggies in during the postpartum timeframe. Do you recommend cooking before freezing the assembled dish?
Kate
Hi Claire! How exciting! Yes, definitely cook and let it cool to room temperature before freezing.
Kristen
INCREDIBLY DELICIOUS, WOW! Thank you so much for sharing this recipe with the world, along with many of your others. It has been a hit every time Ive made it. Question, what would the reheating temp be in an oven and for how long? I don’t have a microwave. Thanks again!
Kate
Hooray, thanks Kristen! I think your best bet would be to reheat it at the temp specified for baking the lasagna, just until it’s warmed all the way through. The length of time will depend on the portion size. Hope that helps!
Jennifer Edwards
I love this recipe but I will admit I make a “lazy cook’s version” of it. I cook the vegetables (mushrooms instead of zucchini because my daughter doesn’t like zucchini) and then just mix them with a half kilo of ricotta. I use a jar tomato sauce, but do simmer it a little while with 4 cubed small tomatoes (fresh), garlic, basil, and oregano. Then I assemble as normal. I cut my vegetables pretty small, so I just skip everything with the food processor.
Asia
Great recipe! Easy to make and delicious! Thank you! :-)
Cindy
Is this made in a regular size lasagna pan? Or smaller casserole pan?
Kate
Hi Cindy! I used a 10-inch baking dish, which is in between a small 8″ brownie dish and a large 9×13″ baker. Hope you have something similar in your kitchen!
Anastasia
Seriously this is one of the best lasagnas ive ever made. deliscious honestly!! Everyone loves it
thank you!
Kate
You’re welcome!
Nina
Hi!
Is it possible, to substitute the spinach? It’s impossible to buy some here at this time of the year. :)
Greets,
Nina
Kate
Sure, you could try another green of your liking or omit if you want.
Annie
Kate, I’ve made this recipe many times since I first discovered it. It’s my go to lasagna recipe. I love blending the cottage cheese and then mixing with the veggies. That was a genius idea. I have been roasting the veggies first instead of sauteing them and I have also been using almond flour lasagna noodles. My husband never even noticed the difference. Great recipe!
Clay
Dear Kate,
I made this lasagna once a couple of months ago and the family keeps asking for me to make it again because it is so delicious. I went back to internet to find it again today and noticed that there is a comment component of the recipe. Thank you for posting this wonderful recipe.
Clay
Melissa
I made this for dinner tonight. It was absolutely delicious. My husband loved it too. I’ve only made meat lasagne for us in the past. This recipe will be my new go – to. Thank you!
Nicola
So tasty! When I saw how easy the recipe was, I did not expect it to be so packed with flavour. Previous vegetarian lasagnas I have made have been watery. This is the perfect texture, full of flavour. Thank you.
Nicola
So tasty! When I saw how easy the recipe was, I did not expect it to be so packed with flavour. Previous vegetarian lasagnas I have made have been watery. This is the perfect texture, full of flavour. Thank you. .
Andrea
This is definitely a keeper! I added mushrooms & broccoli..It was delicious! The family can’t wait for me to make again. Thank you!!
Shyama
Great recipe. Made it today exactly as per recipe and it tasted delicious.
Thank you for posting such a wonderful recipe.
Sal
We loved this recipe. I ended up using can of fire roasted tomatoes with the sauce ingredients. My veggies on hand were onion, carrot, zucchini, cauliflower, plenty of spinach; and only1cup plain Greek yogurt; seasoned earlier with dried oregano, thyme, Italian seasoning, salt, pepper, olive oil; instead of cottage cheese stirred into veggies. I didn’t have enough mozzarella so mixed in Monterey Jack for the layers and topped the final cheese layer with parmesan. And using the good advise here for my DePuma’s gluten free lasagna sheets, I added a little more juice at the end from the roasted tomato can to make sure the pasta was all covered and moist to cook through. Baked a little longer too, 30 minutes covered, 20 minutes uncovered and 15 minute rest in turned off oven with door ajar. Since there’s only 2 of us. I froze half the remaining and tomorrow we’ll eat the other half. Can’t wait. Thank you.
Kristen Salvo
Perfect for my children who don’t like traditional veggie lasagnas which have big strips of zucchini and eggplant. Delicious!
Kate
Hooray! I’m happy your kids loved it, Kristen.
Rosalyn Nicpon
I didn’t use no-boil lasagna, and I’m using a 10 x 13 pan. I don’t think the noodles are cooked enough. Help!What do I do to cook the noodles more? I’m leaving it in the oven, turned down the temp, and just watching it every 2 minutes.
The filling tasted wonderful, and the kitchen smells amazing, but I don’t know what to do…
Kate
Hi! Did you cook them prior to at all? Sometimes just letting it set out while it cools can help soften the noodles without over cooking it. Sorry for my delay!
Lori
Made this last weekend. I generally don’t love lasagna, but this was amazing! I did use jarred sauce and I roasted the vegetables instead of sautéing,but truly delicious! Thank you for giving me a lasagna I actually enjoy (and my daughter felt the same way!)
Patricia
Wow! Another 5 star recipe from you. Thanks so much for this one! I haven’t made lasagna in ages and am so glad I found this recipe. I *did* add meat to the sauce to avoid my husband’s protests, but otherwise followed the recipe exactly. It was amazing!!
Taylor
By far the best Lasagna I have made and tasted! Thank you for your recipe !!!
Kate
You’re welcome, Taylor!
Payal Herendeen
Phenomenal recipe! Thank you for posting this!
Bobbie
Hi there,
I have Ricotta cheese and am avoiding another grocery shop. Will that substitute ok and equally for the cottage cheese?
thanks!
Kate
Sure! If you have ricotta, that will work well too. i just prefer cottage cheese.
Bobbie
thanks so much for your quick response and your great recipes.!
Jenn
Made this tonight for the first time- just what our family was craving! I made them with gluten free lasagna noodles and It turned out perfect!! Thank you!
Lucinda
Great recipe! Has the luxuriousness of traditional lasagna, but the veg and cottage cheese combination doesn‘t weigh you down. I will make it again, but next time I think I would saute the garlic with the other veggies. In the sauce it somehow didn‘t cook enough and sometimes I got a big chunk of strong garlic.
cc
This was super tasty!! To save time I used a jar of marinara pasta sauce and skipped putting the veggies in the food processor. I had ricotta on hand so used that. Also used a sweet onion, which I’m guessing helped this lasagna taste slightly sweet, which we loved! Will definitely be making again!
Beth
I’m wondering what to do with the tomatoe juice I drained from the tomatoes. I didn’t read instructions to add it back in.
Thanks for clarification.
Joanna
Hi Beth, I put my tomato juice in the freezer to use in place of water next time I make broth or cook rice/quinoa.
Jennifer
Hi Kate!
I have made this several times and it is amazing. I am currently having trouble finding cottage cheese. Could Greek yogurt be used as a substitute? Thanks for all your wonderful recipes.
Kate
Hi Jennifer, I don’t think greek yogurt will get you want you are after. I would recommend checking out the vegan option, if you can’t find ricotta.
Teri
This is my daughter and my go to lasagna recipe and we think it is AMAZING! My daughter wants to give it 10 stars! We use gluten free noodles, lactose free marble cheese and we even found lactose free cottage cheese. I would love to show you the picture l took! Anyway thanks for this recipe it is sooooo good.
Kate
10 stars, I wish that was an option! I’m glad it was such a hit, Teri. Thanks so much for sharing!
Jeanne
I’ve always been afraid to try lasagna – seemed really hard. Your recipe was so easy to follow! And delicious! Made with gluten free noodles and subbed your marinara for the listed sauce.
Stephanie Sheen
I have made this 5 times now and it never fails! It is now my go to for when friends come over for dinner – it is consistently easy, delicious and a fan favourite.
paulina
the best vegetarian lasagna recipe i found it! delicious.
Nell Skoda
Hello!
Can I make this without a blender or food processor?
Thank you:-)
Kate
Hi Nell, you can as I know others have. Just make sure to cut your vegetables really small I hope it works well for you!
Katie
Hi, can I make this in a 9 inch by 12 inch pan? Thanks! Can’t wait to try it.
Kate
Hi Katie! I believe others have and it’s worked well.
Shayla
Just made this and it’s a hit!! Changes I made: I small chopped the veggies from the start & not again. I didn’t bother with whipping the cottage cheese, just mixed it all up with the cooked veggies. I used extra sauce & mozzarella since I used a 9×13 casserole, & also cooked it a few extra minutes because of this.
Marielle
SO delicious. Replaced the red pepper with mushrooms because my partner does not like red pepper [sigh]. I was worried about how this would taste because of this swap – but it was AMAZING. My partner said it was in his top five favorite meals we have ever had at home! Thanks Kate!!
Justine
I made this yesterday. Hooray! Absolutely beaut – everyone loved it, even our young fussy eaters.
I had a bigger baking dish so I needed to make more filling but that was no drama. I used ricotta cheese but I might try cottage cheese next time as you suggest.
Thank you again.
Kate
Thank you! I’m glad you loved it and had what you needed, Justine.
Cass
We are a household divided as I’m transitioning to no meat and my family is not. I made this recipe for Easter dinner and it was absolutely amazing! I did use ricotta instead of cottage cheese as that’s what my family preferred in their traditional meat lasagna.
Glad I found your site and I’m looking forward to trying other recipes.
Larissa
The lasagna turned out perfect and my meat-loving boyfriend also enjoyed it. There were alot of steps but it was worth it. We had to cook it for a bit longer than recommended, after 30 minutes the noodles were still a bit hard.
Kate
That’s great, Larissa! I’m happy you thought it was worth the steps. :) Thanks for your review!
Summer
Hi Kate
I’ve made several of your recipes and they always turn out great. This is by far the best tasting vegetarian lasagna I have made. I loved the cottage cheese, it taste way better than ricotta in my opinion.
Kate
I love to hear that, Summer! Thanks for your review.
Joanna
This is my new favourite lasagna – so delicious! I used extra basil, and I added mushrooms to the veg mix. I also ended up having to combine multiple cheeses because I only had about 1/2 the required mozzarella, so I supplemented it with Monterey Jack, cheddar and Parmesan. Both my bf and I agree that this is the best lasagna we’ve tried. So glad I tripled the recipe for leftovers!
Kate
I love mushrooms in this! Thank you for sharing Joanna.
Deborah
This was excellent, I did sub the cottage cheese for ricotta because that is what I had on hand.
Kate
That works, Deborah! Thank you for sharing.
Keri Edgar
I added ground beef as a layer and it worked great! Love this recipe, but I’m wondering why it’s necessary to rotate the dish 180 degrees after 18 min?
Kate
Hey Keri! Most ovens don’t bake evenly, so rotating the pan ensures that the lasagna is evenly browned.
Ann
Hi Kate,
Thank you! Terrific recipe – substituted mushrooms for zucchini and used Rao’s sauce.
We have purchased your cookbook and tried several recipes. We are really impressed with how each one consistently turns out yummy. Today after this great recipe – we had to comment:)
Cheers,
Ann
Erika
Sooo good!
Ashley Nichole
WOW. so good. If you’re on the fence because of the time commitment, jump in and make this lasagna! Took me about 2 hours from starting to cut up the veggies to having it on my plate and 45ish minutes of that was in the oven plus another 20 for it to cool so really it’s just prep and assembly. I made it with jarred tomato basil pasta sauce and added 2 cloves of garlic in with the veggies. Instead of oil, I used veggie broth to cook the veggies in and it didn’t give me any problems. So delicious, I can’t wait to eat the leftovers again for lunch tomorrow. I start college in August and plan on freezing portions to microwave and enjoy later it’s that good. 10/10
Kate
Thanks for the encouragement to others, Ashley! I’m excited you loved it.
Brooke
Omg loved this recipe it was my first time making lasagna and it was amazing my whole family loved it thank you sooo much will be doing again
Joanna
Great result! I used butternut squash, carrots, spinach and broccoli for my veg and Pro Fusion lentil noodles for gluten free. I also used half ricotta and half cottage cheese (as this is what I had in my fridge). For the sauce I also did half half of a pre-made sauce (I use Jamie Oliver as it’s the only one I can find without added sugar) and half as per the recipe. The lasagne was delicious and went down very well with my non gluten free, meet eating partner. :) :)
Brittany Harris
This was the best lasagna recipe I’ve ever made! Thank you!
Cheryl Duany
This Vegetarian Lasagna recipe is PHENOMENAL and I am really a carnivore most every meal! Fabulous flavors following exact instructions using marinara and adding mushrooms. I doubled it, cooked both after assembly then divided up and froze portions. It reheats very nicely. Thank you!
Gina Fimbel
I made this last night and OH MY GOODNESS it was so good! I have 4 kids and they DEVOURED it. It’s hard to find something that they all like. This was truly amazing! I used mushrooms, red peppers, carrots, and eggplant for the veggies. Next time I’ll go heavier on the mushrooms because I love mushrooms. I made two 9×9 pans because I have teenagers and I’m so glad I did! Thank you! I loved it so much I ordered your recipe book!
Lucille
Aren’t we supposed to cook the tomato sauce after blending it?
Kate
No, no need—it essentially “cooks” while the lasagna is in the oven.
Lisa
It said not to let aluminum foil touch the top when wrapped but didn’t say it for the parchment lol. The first 18 min with parchment paper totally ripped the top layer of cheese and bits of my lasgna pasta off :(
So should it touch the parchment at all? What is the purpose of the cover in the beginning? To prevent the cheese/top layer from burning?
Waiting for the last 12 minutes!!
Kate
Hi Lisa, I’m sorry for the confusion! That detail (don’t let it touch the cheese) was supposed to apply whether you used parchment or foil. I’ve edited the recipe for clarity. The cover helps the lasagna bake through evenly and prevents the cheese from turning too brown, but you could possibly get away without it. Hope you’re enjoying the lasagna regardless!
Joanna
Great result! I used butternut squash, carrots, spinach and broccoli for my veg and Pro Fusion lentil noodles for gluten free. I also used half ricotta and half cottage cheese (as this is what I had in my fridge). For the sauce I also did half half of a pre-made sauce (I use Jamie Oliver as it’s the only one I can find without added sugar) and half as per the recipe. The lasagne was delicious and went down very well with my non gluten free, meat eating partner. :) :)
Paola
Best lasagna recipe ever! I don’t miss the meat at all. Ever since I found this website, every recipe is a hit. Thanks for blessing us with all the delicious and healthy recipes!
Kate
Thank you, Paola! I’m excited you think so.
Moira M Merani
This was so easy to make and so tasteful! Everyone loved it at home.
Kate
Wonderful to hear, Moira! I appreciate you taking the time to review.