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.
Stephanie
Hi there! What can I use to replace the Cottage cheese? I can’t eat Ricotta either :( would a mix of mozeralla and cheddar cheese work well?
Kate
Hi Stephanie! I would use my suggestion for vegan cheese. It’s delicious! Let me know what you think.
Kaitlyn Farrell
Hi!
Do you think baby kale could work in place of spinach?
Thank you! :)
– Kaitlyn
Kate
Hi! Yes, that should work too. They are usually good substitutes.
Kelly
I used tofu mixed with 1/4 cup nutritional yeast instead of the cottage cheese (and just omitted the mozz on top) Delicious!
Jessica Mehr
This was a big hit with my family. I used a 9×13 pan and added an extra layer of pasta/sauce. I used my own recipe for tomato sauce, which made more than the recipe here, hence the larger pan. Any easy homemade or store-bought sauce will work. I also added a bit of aleppo pepper to the veggies and on top (along with parmesan cheese) of the lasagna. Otherwise followed the recipe as written. It turned out great, no complaints. Everyone, even the meat eaters, really liked it.
Hélène
This was my first lasagna ever and it was absolutely amazing. Thank you so much for this recipe. It’s healthy and delicious.
Paloma
I have made this recipe many times now, i love the colors of the veggies and its so delicious, my toddler loves it. Today I made it and switched the cottage cheese for a mix of eggplant, sour cream and parmesan, and its aweosme! This has become a family favorite for years to come… thank you
Dee
Delicious!
For anyone that does not have a food processor or mixer do not fret, it still comes out great if you skip those steps!
Wanda
Thank you for that tip.
Sarah Watson
I have many of your recipes and loved almost all! I have to admit that I made a number of tweaks to this recipe, but I really appreciated the idea of processing it. That was genius. Here’s an even easier idea – I was lazy so I just used my emulsion blender in the pot for like 20-30 seconds. It worked perfectly and did not make the veg too mushy. I also wanted to recommend trying regular lasagna noodles (not no-boil, which have inferior texture) – just make it about 6-7 hrs in advance, or the night before, and they will cook perfectly at slightly lower heat for very slightly more time. I doubled the recipe and will freeze one for a couple of weeks – we’ll see how it turns out. I always like to batch, so I would love to see your suggestions about how to make a veg sauce that lasts through freezing. There has to be a way!
Neha
Hi… did it work well with freezing?? And can we not boil the pasta immediately before assembling?
D
I’m disabled so I sped up this recipe. I used jar pasta sauce and added Mexican marinated carrots instead of the plain carrots, to give it some zing! I think the fresh basil makes all the difference. Enjoy
Amanda
I love this recipe… and so does everyone in my house! I’ve made it several times over the past year or so and it’s always a hit. I think I am overzealous with the vegetables and end up with extra filling every time… sometimes more than others. Any creative suggestions on how to use it up?
Kate
Hi Amanda! Thank you for sharing. Are you measuring everything and chopping small? If you have extra, you could do a roll-up! Not sure instructions, but rollup with extra noodles, top with marinara and a sprinkle of cheese. Let me know if you try it!
Adelheid Villegas
Best Lasagna Ever!! I don’t miss the meat at all. Try this recipe!
Connie
I made the white lasagna using fresh spinach, one zucchini and one cup thinly sliced Carrots. It was fantastic! I ate early lunches just so I could eat it sooner, rather than later.
Olivia
I hate to be picky, but do you have another suggestion in place of the bell pepper? Would cauliflower work, maybe?
Kate
Hi! Sure, that could work. I hope you love it!
John Brock
Delicious!
Linda
Will this recipe freeze well? My daughter is a student and is living in an off-campus apartment for the first time so I’m looking for some meals that I can make and freeze for her to reheat when she’s too busy to cook. This one looks yummy!
Kate
Hi Linda! Great question. I didn’t have great luck originally when I froze this recipe as it became watery for me when thawed. Although, others haven’t minded the results.
Carol Kwak
since it’s just my husband and I, I always have most of it left over. I freeze them in 2 portion containers, reheat from frozen. it’s as good, if not better, than the day i made them!
Emily
Getting prepped to cook this lasagna for my mom’s 60th birthday! I just know it’s going to be delicious. I am also making a meat lasagna for the kids, which has a different cooking temperature. I’m wondering if you think your recipe could be cooked at 350 instead of 425 by cooking it longer? If so, how long do you think it would need at 350? Thanks in advance for your help!
Kate
Hi Emily! This is designed and has the best results with what is listed in the recipe. Let me know if you try it! Happy birthday to your mom.
Patricia
This was so delicious! The cottage cheese + vegetable mixture really made it for me! Will definitely make again.
Susan
Actually not eating until tomorrow but the house smells great!
Also used 9×13 pan and it fits just fine
Recommendation for reheating? Thinking aluminum foil 350 degrees for 30 minutes?
Kate
Hi Susan! I prefer parchment paper, but you could use aluminum foil. Just make sure it isn’t touching the cheese like in the recipe. 350 may work just fine, although I haven’t tried it. Check it at the halfway point to make sure.
Susan McDavit
Thank you! Can’t wait to taste!
Alexa
Loved this recipe! It was extremely easy and my whole family loved it :) The only thing I would change is that I wouldn’t add any salt at all next time – I think the salt from the cheeses would have been plenty. I will be making this again :)
Your recipes are always winners!
Liz
This recipe is delicious!!! Huge hit in this house! I’d love to make another and freeze it for a day when we have neither the time nor energy to cook dinner. Could you provide some recommendations as far as freezing the lasagne? Given that the recipe calls for no-boil noodles, my gut sense is that it’s probably better to bake the lasagne, cool it, freeze it, and then reheat it on the day it’ll be eaten. Does that seem right? Any advice on the best way to reheat it (i.e. oven temp and time)? Can it go straight from the freezer or should I thaw it in the fridge overnight? (Apologies if you’ve already covered these types of questions in other comments.)
Kate
Hi Liz! I haven’t had much luck freezing this recipe as it tends to get watery for me. I would suggest making it as written first, cool and then freeze. I’m hoping to have more freezer recommendations in the future for recipes, just don’t have them yet!
Sanjay
I loved this recipe. I don’t have great skills in cooking or baking. I followed this recipe closely as it is and it was delicious and my two teenagers enthusiastically approved it. They were also happy that it was nutritious enough that I can make it often enough for them.
Terri
My family loves this! Can it be made ahead and frozen?
Kate
Hi Terri! I didn’t love this one frozen, but I know others didn’t mind the results.
Mark G
Hi Kate! I made this last weekend for myself (bachelor:)…and it was awesome! For steps 4 & 5 I didn’t put it all in blender; just used an 3 cans of 14.5 oz tomato and mashed it all a bit w a spatula. I liked the thicker tomato aspect, and dont like using/cleaning blenders and the like (processors). Also used 5-6 garlic cloves, cut up everything fairly fine and used the slice aspect of grater for the carrots. Also, I used new Mexico chili powder instead of pepper flakes, and added a new mexico hatch chili to the veggies. Again, it was amazing…had for dinner that evening, and lunch and dinner the next day. Will do again soon:)
Mark G in Las Vegas
Joan
Made it yesterday and loved it! I only got 6 servings which is plenty for the 2 of us with leftovers to freeze. While I loved the quick prep with the oven ready pasta I wasn’t wild about the taste. I never liked them in anything else but thought maybe they improved and I would give them another chance. They were ok in the center of the dish but the outside pieces were doughy. Maybe they need more sauce? I did make sure to spread everything to the edges. Oh and I used my favorite Rao’s instead of bothering with the extra step of making the sauce. I think next time I would just buy and cook the regular lasagna pasta. Will that change the time & temp?
Kate
Hi Joan, I’m sorry to hear that! What brand did you use? You can use regular lasagna noodles, just follow my gluten free notes suggestions for cooking the noodles some prior to assembly.
Joan
Hi, I used the only brand my srore had which was Kroger store brand. I could have gone to whole foods or AJ’s but Kroger is the most convenient for me and I won’t go out of my way for just 1 thing. I think it’s just that I don’t like the oven ready pasta and will take the extra step of cooking regular pasta next time. Everything else was great!
Ashley
Can’t wait to try. Can I make ahead at all with good results? Like assemble at night/cook in morning or assemble and cook next day? Making for a friend and not sure how to do it without cooking it right at dinner time? Thank you for all the lovely recipes!
Kate
Hi Ashley! I wouldn’t suggest assembling all and storing over night as it may get watery. You could try preparing the vegetable and sauce, etc then assembling and baking. I haven’t tried it, but I believe others have.
Michelle
Fabulous recipe! Delicious!
Lauren Chappell
I really loved this lasagna recipe! I made it for myself and my 4-year-old son. 2 things to note that I felt were important: I ran out of sauce and did not have enough to spread on the last layer. If I made this again, I would make slightly more than the recipe suggests. I also used the 365 WF no-boil lasagna noodles, and some of them were not cooked through all the way. I plan on extending the bake time next time as well. Otherwise, the flavors are incredible and I would absolutely recommend this! I love your recipes!
Swetz
Hi Kate,
Thank you so much for such an amazingly easy and delicious recipe. It came out so well, everybody loved it.
I didn’t have cottage cheese at hand, so I used a mix of sour cream, full fat yogurt & little bit of grated mozzarella. It’s absolutely delicious..
Thankssss alottt..
I am now hooked to your page <3
Antony Pere
I like this vegan recipes
Marian
So good! Did not miss the meat at all and the flavour and texture were spot on. I used cottage cheese and regular lasagne noodles. For sure a keeper!
Sue
Wow! This is delicious! My daughter and husband loved it too (and hubby is a meat lover!). This is my daughter’s new favorite!! Very hearty and healthy but not too heavy. Only minor changes I made were that I threw in some mushrooms that I had in fridge, used jarred marinara and boiled my noodles (used 12pcs rather than 9) before assembling. This makes a lot of veggie filling so I made it in a 9×13 pan and it worked out great! Thank you for this one :)
Poonam
Hi Kate,
I have ricotta cheese and wondering if I can use this vs cottage cheese. If yes what else do you recommend to add.
Kate
Yes! They both would work, I just prefer cottage cheese. Let me know what you think, Poonam!
Shanlee
I plan to freeze the lasagna. Do I bake it first or just freeze after it’s assembled? How long can it be frozen?
Kate
Hi Shanlee! I don’t have it completely flushed out as to what works the best yet and I find it does get watery once it is frozen. But if you plan to, I would let it thaw 24 hrs and then try to bake it at the same temperature. You will likely need more time. Let me know how it works for you! Be sure to use freezer and oven safe bakeware.
Tracy
I found this recipe 2 weeks ago and have now made it 3 times. It’s delicious and gets rave reviews, every time. I wouldn’t know if it freezes well, because there haven’t been leftovers long enough to try! Thank you for this new staple in my rotation.
Sharon Hearnsberger
Love love love this recipe. I’m not much of a cook so being able to have this deliciousness in the rotation is a huge bonus, thank you. Any other whole wheat noodle recommendations? Can’t find Delallo anywhere. It’s not even showing on their site now. :(
Kate
Hi Sharon! Noodles have been an interesting buy I have found recently, it’s not very consistent stock. You should be able to use any whole wheat no boil noodles. If you can’t find those, then follow my suggestions for gluten free noodles for regular lasagna noodles. I hope that’s helpful!
Raye Koper
Delicious my family loved it! I ordered your cookbook!
Nichole
My kids devoured this lasagna!! A new staple in our house, thank you!
Bill
Best lasagna ever. Followed the recipe exactly. Something I have a hard time doing.Enjoyed so much did not even consider that was not meat. Everyone had seconds.you know it is good when you are told don’t lose that recipe.
Taiwo Bolarinwa
Thanks for the delicious and healthy recipe. God bless you.
Nick Prowse
As a non-veggie I cooked this dish for my daughter and it was incredible. Definitely on my go to list of recipes now.
Kathy
This lasagna Did not disappoint! I used yellow lentil lasagna noodles, yum!
Kokopuff
I love cooking but I’ll be honest, as a regular vegetarian eater, I was not a fan of this. I found it to be rather bland and not as savory as I was hoping for. I followed this recipe to an exact T. For folks like myself who are more into savory/umami packed veggie friendly recipes, you may have to play around with the seasonings/spice to get a desired flavor. While I have enjoyed other recipes from this website, this one won’t be a repeater
Peyton
Holy moly this was AMAZING! The best lasagna I’ve ever had and my small group loved it! I did sub cremini mushrooms for the zucchini! Thank you for this delicious recipe!
Janette
This was delicious! I didn’t pulse them veggies or mix them with the ricotta. I used crushed tomatoes and just sprinkled the other ingredients on. Too. Easy and delicious!
Ellen L
Delicious family dinner, though I wound up using half ricotta. Leftovers today will be even better because noodles will have more time to soften. It worked well for my mom, who is on a soft foods diet, because the veggies are not large and crunchy, and the kids loved it, too!
Angie C.
Hi! So I am looking to make this recipe today, but I don’t have ricotta nor cottage, I wonder if a mixture of cream cheese with half and half would work. Let me know please, I am also planning on adding a lot more veggies before they go bad. Will let you know how it goes!
Kate
Hi Angie, sounds like an interesting combination. I’m hesitant to say try it as you may have quite the watery result. Let me know how it turns out!
AngieC
Oh it went great! I ended up using less than specified because, like you mentioned is more watery. But it went pretty good with the vegetables i used (Pumpkin, Sweet potato, Zucchini, Carrots, Mushrooms, Spinach, a little broccoli. I was looking to use all of the veggies i had left before they went bad). I also had some leftovers and the next day i made another one with a layer of tomatoes and it was even better than the initial one, cause the mix was more creamy. Thank you! This will definitely become a regular at home. Loved it!
bizz
This very well may be my all time favorite Cookie + Kate recipe. Hands down the best vegetable lasagna we’ve ever had. Roasting the vegetables dries out the water that usually ruins vegetable lasagna and adds a depth of flavor that is better than any meat lasagna.
Kathy
I can’t wait to try this recipe for a group of college students this weekend. I need to feed 10-12. Should I make 1-1/2 recipes and assemble in a 9×12 pan? They love your Best Lentil Soup and this sounds just as yummy. Thank you!
Kate
Hi Kathy! You can try that, or make a double batch and use two pans. Let me know how it goes!
Ronni Davis
Is it ok to make the eggplant lasagne ahead of time and freeze it?
Thanks!
Kate
Hi Ronni! I haven’t tried to freeze the eggplant lasagna. Sorry!
Kate
Made this for my daughter’s birthday. Read the comments before hand but wanted to make as is to get a good idea of flavors. Honestly really liked the tomato sauce very simple as was everything else. Just some of prep on the veggies to be expected. What could be improved. Please don’t take photos and talk about basil without writing it in the recipe. Also, I’m not sure what the issue was but too much water released while sauteed so they never got the carmelization. That indeed would have improved the layers of flavor.
Overall, it was a hit with the grandkids and adults.
Mollie Graves
Hi! I can’t wait to make this again. Can I prepare it ahead of time, like the day before I want to bake it? Thank you! I love every single recipe and I love your book – and I love to give it as a gift for family and friends!!
Kate
I’m delighted you love it, Mollie! I haven’t tried that and hesitant to say it will work as it may become watery. Thank you for your support in buying my book!
Heather
This is the best vegetarian lasagna. I’ve made it many, many times. Everyone loves it. I often double the recipe and freeze one after baking/cooling and it’s just as good out of the freezer as the first time. I tell everyone about this recipe!
Samantha Brabant
do you thaw the th elasagna or go right from the freezer to the oven? what temp did you reheat it? Thanks!
Alice
I’ve made many recipes now from your website and this was another good one. I followed the recipe pretty much exactly the same except instead of shredded mozzarella I used paper thin slices of provolone which I got sliced at our grocery deli counter. I used my own marinara sauce as I had some on hand and I also added chopped basil to every layer. Will be making again. Thanks!
Katherine
Absolutely delicious! My meat-loving husband devoured it. I had some celery, riced cauliflower and mushrooms I needed to use, so I added everything to the original recipe and it was SO good!
Alex Steg
Is it possible to make a second lasagna and freeze it for later use? If so how long could it stay in the freezer? Love your recipes!!
Kate
Hi Alex! You can freeze it, although it may get a little watery for you. I don’t have specifics on how to cook it just yet frozen. It should last a few months in the freezer.
Sharon
Hi! Do you think it would work using cheese ravioli instead of the ziti? Or do you have a different vegetable lasagna using ravioli ? thank you!
Kate
Hi Sharon! You could try Baked Ziti with Roasted Vegetables for a variation.
Teresa
This was so good! I’ve never had vegetarian lasagna before but have always wanted to try it. It was way better then I even thought it would be! I like it better then meat lasagna. I did mess up though and misread the directions and ended up mixing the veggie mix, cottage cheese and sauce all together in the bowl. So I built my lasagna with Noddles, “veggie” sauce and cheese. It turned out really good! Next time I will do it just as instructed to see if there is a difference. I can’t wait to make it again!
Vicki H
I only have regular noodles. How do I adjust the liquid for precooked noodles. I can’t wait to make this. Thank you.
Kate
Hi! You will want to follow my gluten free noodles note. That trick should work for regular noodles.
Jenny
Hi Kate. This is one of my favorite recipes of yours. My question is – If I prepped and put together this recipe the night before and cooked the next day, would I still have The Best Vegetable Lasagna ever?
Thank you Jenny
Kate
Hi Jenny, I’m hesitant to say go for it as it could get watery as it sets not baked.
Jenny Belval
I hadn’t thought of that. Thank you!
Annie
This recipe is incredible!!!! The flavors are amazing and it has become a family favorite! I’ve been making it in a round casserole dish, which is not really ideal… and I don’t have a 9×9 as you list in the recipe, but I do have do have an 8×8. Do you think it’s possible to use a 8×8 rather than a 9×9 baking dish? Or would it not fit?
Kate
Hi Annie! The 8×8 will be too small and you will run out of room. Sorry! Maybe split it between two pans if you can?
Sharon Brand
Great veggie lasagna!
Can you freeze it?
Kate
Hi Sharon! I believe others have tried it and didn’t mind the results. I don’t have specifics for you on how to cook yet, sorry!
Clarissa
This recipe is so good! My husband even asked me to be sure to add it to our rotation. I made it exactly as instructed for our first time, but I’m already looking forward to trying again with different vegetables.
Kate
Thank you for sharing, Clarissa! I appreciate your review.
Lisa
I’ve made a lot of vegetable lasagnas in my time, and this is my favorite! It’s cheesy and comforting, yet packed full of veggies and flavor. Perfect with a Caesar salad on these cold winter nights. My husband, who is not a vegetarian, loves it too. I’ve already made it twice this month, and I suspect I’ll be making it again soon. Thanks for a great recipe!
Patricia T Helpard
I invited my Niece out one day recently for Lunch and since she is a Vegetarian, I decided to try this Lasagna. It was Delicious ! Even better the next day when the flavors had a chance to mingle . I would definitely make this again. Sent some home for her Hubby who also Loved it and even asked me for the recipe.
Kate
Thank you, Patricia for sharing!
Jess
Awesome recipe! Made with oven ready lentil noodles from aldi and a jarred tomato basil garlic marinara sauce, it turned out delicious. Super easy to make. Will make again!!
Kate
Wonderful! Thank you for your review, Jess.
Carol A Stampley
This is a really good recipe. My DIL is gluten-free, so I used the GF lasagna noodles. I increased the recipe by 30 – 40% so that I could make a 9 x 12 pan. Everyone loved it!
Kate
Wonderful, Carol! Thank you for your review.
Sue
Hi Kate, I have made this recipe several times and love the taste! However it always ends up very watery for me. Have you got any suggestions on what I might be doing wrong? Thanks
Kate
Hi Sue! I’m sorry to hear that. When you are cooking the vegetables, is there still water left in your skillet from the vegetables? Are they getting caramelized? Are you using store bought marinara or the one listed in the instructions?
Sue
I figured it out, I was using fresh lasagne sheets as I thought that was the same as no-boil! Made it tonight using no-boil and it turned out great :)
Kate
Thank you for sharing, Sue! I’m glad it turned out.
James Hooker
Adult the best lasagne I’ve ever made!
Tip- I used a salad spinner to spin the extra liquid out of the tomatoes which helped prevent it turning out watery like most of the veggie lasagnes I’ve made before
Kate
Interesting idea! Thank you for your review.
CT
I’m a fan of a lot of your recipes but I was slightly disappointed by this one, not as flavourful as I had hoped. It was ok but i won’t make it again. I made the recipe exactly as written, only thing is I added a few mushrooms that I wanted to use up to the vegetables. The pasta was undercooked in some spots (maybe having a bit more sauce could have helped) and I got a lot of water at the bottom of the pan when serving. Taste was good but i felt it was missing something… oh well!
Kate
Hi CT, I’m sorry to hear that. Did you make sure your vegetables were cooked per the instructions? If they aren’t, then you will have more water. Mushrooms do tend to release more water as well. I appreciate your feedback.
Natalie
Such a great dish!
Kate
Thank you, Natalie!
Gina
Hello!
Can I prepare this 1 day ahead to bake the next day? What would be the best way?
Thank you!
Kate
Hi Gina! I haven’t tried it. Leaving this uncooked too long may release some water in the ingredients and may not get you the result you want.
Fiona
Thank you for this recipe. Tried it today, turned out really good. My teenage son loved it and we loved the fact that it had all those healthy veggies..
Ashley Drohan
Made this last night and it was so good!! It was perfect for my family of 4 and a little leftover for lunch. My kids are anti-veggie but they really liked this. I made almost exactly as the recipe states. The only changes were that I added a little garlic when cooking the veggies and I used 12 ready bake noodles by Barilla in a 9×13 pan. The noodles expanded during the bake and it fit perfect. I also added Parmesan with the mozzarella on the top layer before cooking. Thank you for this recipe :)
Kate
Yes! I heard this one is a great one for the kiddos. I appreciate you taking the time to review.
Sara
I followed this recipe step by step, and it was yummy, but I found it to be a bit bland relative to other veg lasagnas I’ve made. The prep time is also quite off… it took me more like 45-50 minutes to follow all the pre-baking steps.
Kate
I’m sorry to hear you didn’t love all the flavor and it took you more time. I appreciate your review, Sara.
Yosra
This recipe is so so delicious! It’s my first time making a Cookie and Kate recipe after hearing rave reviews from friends. It did not disappoint.
Kate
Great to hear! Thank you for your review, Yosra.
Samantha Brabant
I made this recipe using jarred marinara (too tired after work), I don’t have a 9×9 tray so I used my 9×13. I used 4 noodles plus 1 extra broken to fit the pan. This worked well as I had extra veggies to use up anyway. I used mushrooms, zucchini, red bell pepper, butternut squash(previously roasted and cubed) and lots of baby spinach. I used 2 cups of cottage cheese and the extra veg created enough filling for the extra noodles. I also used the full jar of sauce 645ml Newman’s own to ensure the noodles are fully cooked. OMG this is definitely in my bi-weekly rotation. What a great way to get your veggies! Next time I will use reduced fat mozzarella, felt a little guilty eating too much cheese. Just a thought:in order to make this freezer friendly, I am going to add an egg to the CC mixture, cook and freeze. Thinking that might help with additional moisture. Thanks girl! Fab recipe!
Kate
Thank you for sharing, Samantha! I’m happy you loved it and that it is going to become a regular for you.
James Spears
Liked the combo. Tromboncino squash sliced into lasagna-like pieces instead of pasta for gluten free. Chard for spinach. Everything from a fall garden except the oil and cheese.
Anne Marie
I’ve made this recipe a number of times and wanted to let you know that Capello’s (almond flour) lasagna noodles work great! They are all I’ve been using lately. Thanks Kate. Love this lasagna.
Kate
You’re welcome, Anne! I’m happy you enjoyed it.
Holly Roy
The most delicious lasagna I have ever made. I will definitely be making this again!
Joanna
Hi Kate,
Thanks for this great recipe – used ready tomato sauce but it still was a yummy dish. For next time won’t be chopping the veggies – my food processor cuts them already into small cubes and don’t want my lasagne to be so less mushy than before.
My Italian friend said lasagne looked absolutely perfect )) And oh my, what a beautiful smell!
Thank you again and greetings from Warsaw, Poland.
Joanna
Megan Bischoff
Hi Kate!
I made this for my meat-loving family, and they absolutely loved it! We ended up making another one soon after to give to my neighbors who also loved it. Thank you so much for this awesome recipe, and I definitely recommend it to everyone!
Megan
Kate
Thank you for your review, Megan! I appreciate you taking the time.
Mariana
How well does this freeze and reheat? For some reason I’m skeptical about the cottage cheese…
Kate
Hi Mariana! I haven’t had the best luck yet, but I know others haven’t minded the results. It does seem to release some water.
Shannon
I am making this for my mother’s birthday to give to her. I found that there’s not enough sauce over the top noodles, and they are still firm…I added much more than the suggested amount of sauce on top, probably double… So I’ve put it back in the oven with the parchment, in hopes that they’ll continue to cook through. Haven’t tried it, as it’s for someone else…so can’t comment on the taste.
Sarah
Excellent! Recipe is a keeper
Suzie
Just made this for dinner and it was delicious! I followed your recipe as is and this is a keeper! (Get to eat leftovers tomorrow)
Can’t wait to make it again!
Thanks so much
Kate
I’m happy to hear that! Thank you for sharing, Suzie.
Patricia Rogers
Does this work well when doubled?
It sounds yummy!
Kate
Hi! I believe it has worked well for others, Patrica.
Tricia
What an excellent recipe! Loved it! So easy to make. Thank you Kate
Sarah Keeley
We love this recipe and I’d like to make it the day before I bake it. Has anyone tried that with this recipe?
Kate
Hi Sarah, I’m not sure that will get you a desired result as it tends to release some water(marinara, dairy, etc). If you bake it, it does make great leftovers!
Sarita
The basil is clearly mentioned in the ingredients under tomato sauce section.
If the veggies are too watery and haven’t carmelized, you just need to cook them longer until the water evaporates and the veggies do carmelize.
A.
Omg where did I go wrong? Tasted good, but looked so disgusting. Turned into a soupy mess, what did I do wrong? My husband lovingly called it lasagna smoothie. Help!
Kate
Oh no! I’m sorry to hear that. Did you cook the vegetables long enough to get the water out? What type of tomato sauce did you use?
Christina
I make lots of vegetarian recipes which are delicious. This one is THE BEST and is great as. This week I adding leftover vegetables such as mushrooms, eggplant and Swiss chard from the garden ( Ididn’t have spinach). Was still yummy. Thanks.
(I freeze the leftover can juices and use it to make spinach ricotta cannelloni).
Dee Klausman
This was delicious. It took a lot longer to back than directed so I had to lower the temperature so that it didn’t burn on the bottom and top but it was more than worth the wait. Other than that I made it exactly as written. (I wonder if the no cook lasagna I used was the problem.) It doesn’t matter because it was soooo good. I’ll make this again.
Camilla Harrison
Yum! Best veggie lasagna ever
Kate
Awesome! Thanks, Camilla!
Anita
I made this today for my vegetarian family. It was a bit hit. It takes more than 30 min to prep, and I had to cook it an additional 10 min, removing the foil, in order for the cheese to turn brown. I also will reduce the salt a bit next time as the mozzarella has plenty. Will definitely make it again! Thank you :)
Kate
I’m happy it turned out for you, Anita!
Pamela
Best lasagna every! Thank you for sharing the recipe. I never thought cottage cheese would work so well in this. Can’t wait to make it again.
Kate
I’m glad you were surprise, Pamela! Thank you for taking the time to review.
Nicole
I never leave comments on recipes but I had to for this one because it’s SO good. I didn’t make my own sauce but the part about mixing the cheese with the vegetables is genius! My husband said it’s the best lasagna he’s ever had and I agree. It’s been hard finding a good lasagna recipe since we both became vegetarian but this is for sure a winner. Thank you!
Kate
I’m glad this one was so good you had to leave a comment, Nicole! I appreciate you taking the time to review.
Louise Coates
I absolutely love this recipe! I have made it every week for three weeks now! I also roast aubergine , butternut squash and courgette together instead of frying and it tastes amazing! Seriously glad I found this recipe, I’ve sent it to about 3 friends who all say it’s life changing. I know I sound dramatic but who knew cottage cheese could do that!
Kate
Life changing? Thank you for the rave review, Louise. I appreciate you taking the time.
Jess Barlow
Hi Kate absolutely love you and your recipes :) hey just wanted to know more about doubling the recipe. would you use 6 sheets of pasta instead of 3 when layering?? Thanks
Kate
Hi Jess! I would use a larger pan and use as many as fits across. If that helps!
Robert
Super yummy. My wife loved it, and the kids (9yr & 6 yr) – well, they’re picky, but ate it. Great way to “hide” veggies. Will make again but probably double it! I added a bit of parmesan in 2nd and 3rd layer, but otherwise followed the recipe.
Lauren W.
GET READY TO HAVE YOUR SOCKS KNOCKED OFF. I’ve never made traditional meat lasagna, but after making this, I don’t know that I ever will. It is incredible. SO flavorful, so filling. I’ve made it twice this last year, once with family and another time for a friend, and it was a hit both times.
Kate
Hooray! Thank you for sharing, Lauren. I appreciate your review.
Unnati
Hi – I made this recipe exactly as it states and the lasagna was a hit with my family. Thank you for the delicious recipe! It’s going to be a staple in my household.
Kate
You’re welcome! Thank you for your review.
yadel
Can I prep this the day before and bake the next day?
Kate
Hi! I find it releases water when that happens and may not get you the best result. It does make great leftovers!
Tyra
Can I make this ahead of time time and freeze?
Kate
Hi Tyra! You can, but the results may be a little more watery. I’m working on testing it frozen and how to thaw, but don’t quite have it down just yet. Let me know what you think if you try it!