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If you’re looking for the perfect vegetable lasagna recipe that’s both beginner-friendly and packed with flavor, you’re in the right place!
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This cheesy, veggie-loaded lasagna is the ultimate comfort food, and it’s so versatile that even the most skeptical meat-lovers will ask for seconds.
Why You’ll Love This Recipe
- Customizable Vegetables: Use what’s in season or what’s in your fridge.
- Easy Tomato Sauce: Made from scratch in minutes with pantry staples.
- No-Boil Noodles: No need to pre-cook; just layer and bake!
- Cottage Cheese Twist: It’s higher in protein and tastes amazing.
- Dietary Options: Easily make this gluten-free or vegan with a few simple swaps.
Ingredients
For the Vegetables:
- 1 tablespoon olive oil
- 1 medium carrot, finely chopped
- 1 medium bell pepper, finely chopped
- 1 medium zucchini, finely chopped
- 1 small yellow onion, finely chopped
- ¼ teaspoon salt
- 5 cups fresh spinach
For the Tomato Sauce:
- 1 can (28 ounces) whole tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic
- ¼ teaspoon salt
- ½ teaspoon dried basil
- Pinch of red pepper flakes
For the Cheese Mixture:
- 2 cups cottage cheese (divided)
- 1 cup shredded mozzarella (divided)
For Assembly:
- 9 no-boil lasagna noodles
- Fresh basil, for garnish
Instructions
1.Prep the Oven and Veggies
Preheat your oven to 425°F (220°C).Heat olive oil in a large skillet over medium heat. Add the carrots, bell pepper, zucchini, onion, and salt. Cook, stirring occasionally, until the vegetables are softened and golden on the edges (8–12 minutes). Add spinach in batches, stirring until wilted. Remove from heat and set aside.
2. Make the Tomato Sauce
Drain the canned tomatoes to remove excess juice. Blend the drained tomatoes, olive oil, garlic, salt, basil, and red pepper flakes in a food processor until slightly chunky. Set aside.
3. Prepare the Cottage Cheese
Blend 1 cup of the cottage cheese in the food processor until smooth. Transfer to a mixing bowl.Finely chop the sautéed vegetables in the food processor (pulse 5–7 times, not pureeing). Add this mixture and the remaining cottage cheese to the bowl. Season with salt and pepper to taste.
4. Assemble the Lasagna
Spread ½ cup of tomato sauce on the bottom of a 9″x9″ baking dish.Layer 3 lasagna noodles on top, breaking them to fit if necessary.Spread half of the cottage cheese mixture evenly over the noodles. Top with ¾ cup of tomato sauce and sprinkle with ½ cup shredded mozzarella.Repeat with another layer of noodles and the remaining cottage cheese mixture, but skip the tomato sauce this time. Add ½ cup shredded mozzarella on top.Add a final layer of noodles. Spread ¾ cup of tomato sauce over the top and sprinkle with 1 cup of mozzarella.
5. Bake the Lasagna
Cover the dish with parchment paper or foil, ensuring it doesn’t touch the cheese. Bake for 18 minutes.Remove the cover, rotate the pan, and bake for another 10–15 minutes until the cheese is golden and bubbly.
6. Cool and Serve
Let the lasagna rest for 15–20 minutes before slicing. Garnish with fresh basil and serve!
Recipe Notes
- Veggie Swaps: Try mushrooms, butternut squash, or any seasonal vegetables. You’ll need about 3 cups total, not including the onion.
- Gluten-Free Option: Use gluten-free lasagna noodles. Be sure to follow the package instructions if they need pre-cooking.
- Vegan Option: Use a vegan sour cream in place of cottage cheese and skip the mozzarella. Top with extra tomato sauce or vegan pesto.
The Best Vegetable Lasagna
This beginner-friendly vegetable lasagna is a hearty, cheesy, and flavor-packed dish loaded with sautéed veggies, fresh spinach, and a simple homemade tomato sauce.
For the Vegetables
- 1 tbsp olive oil
- 1 medium carrot (finely chopped)
- 1 medium bell pepper (finely chopped)
- 1 medium zucchini (finely chopped)
- 1 small yellow onion (finely chopped)
- ¼ tsp salt
- 5 cups fresh spinach
For the Tomato Sauce
- 1 can (28 ounces) whole tomatoes
- 2 tbsp olive oil
- 2 cloves garlic
- ¼ tsp salt
- ½ tsp dried basil
- Pinch of red pepper flakes
For the Cheese Mixture
- 2 cups cottage cheese ((divided))
- 1 cup shredded mozzarella ((divided))
For Assembly
- 9 no-boil lasagna noodles
- Fresh basil, for garnish
Prep the Oven and Veggies
Preheat your oven to 425°F (220°C).
Heat olive oil in a large skillet over medium heat.
Add the carrots, bell pepper, zucchini, onion, and salt.
Cook, stirring occasionally, until the vegetables are softened and golden on the edges (8–12 minutes).
Add spinach in batches, stirring until wilted. Remove from heat and set aside.
Make the Tomato Sauce
Drain the canned tomatoes to remove excess juice.
Blend the drained tomatoes, olive oil, garlic, salt, basil, and red pepper flakes in a food processor until slightly chunky.
Set aside.
Prepare the Cottage Cheese
Blend 1 cup of the cottage cheese in the food processor until smooth.
Transfer to a mixing bowl.Finely chop the sautéed vegetables in the food processor (pulse 5–7 times, not pureeing).
Add this mixture and the remaining cottage cheese to the bowl.
Season with salt and pepper to taste.
Assemble the Lasagna
Spread ½ cup of tomato sauce on the bottom of a 9"x9" baking dish.
Layer 3 lasagna noodles on top, breaking them to fit if necessary.
Spread half of the cottage cheese mixture evenly over the noodles.
Top with ¾ cup of tomato sauce and sprinkle with ½ cup shredded mozzarella.
Repeat with another layer of noodles and the remaining cottage cheese mixture, but skip the tomato sauce this time.
Add ½ cup shredded mozzarella on top.Add a final layer of noodles.
Spread ¾ cup of tomato sauce over the top and sprinkle with 1 cup of mozzarella.
Bake the Lasagna
Cover the dish with parchment paper or foil, ensuring it doesn’t touch the cheese.
Bake for 18 minutes.
Remove the cover, rotate the pan, and bake for another 10–15 minutes until the cheese is golden and bubbly.
Cool and Serve
Let the lasagna rest for 15–20 minutes before slicing. Garnish with fresh basil and serve!
- Veggie Swaps: Try mushrooms, butternut squash, or any seasonal vegetables. You’ll need about 3 cups total, not including the onion.
- Gluten-Free Option: Use gluten-free lasagna noodles. Be sure to follow the package instructions if they need pre-cooking.
- Vegan Option: Use a vegan sour cream in place of cottage cheese and skip the mozzarella. Top with extra tomato sauce or vegan pesto.
hey Alice Williams, can I swap out the cottage cheese for ricotta in this veggie lasagna or will that mess up the texture?
Not Alice, but I’ve done the swap before and it turned out great. The texture is slightly different but still delicious!
veggie lasagna sounds like an oxymoron to me, lasagna needs meat to be real lasagna, don’t @ me
i just love how detailed these instructions are, makes it so easy to follow along. thanks alice!
This recipe would be better if it was just a picture of a steak. #MeatIsKing
There’s room on the table for all types of dishes, including vegetable-based entrees! Diversity in food makes dining richer.
LOL, finally someone who gets it. VEGGIES ARE SIDES, not mains.
Absolutely adore finding new vegetarian recipes to try out. This lasagna looks like a joy to make and eat. Can’t wait to try it this weekend!