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–+ servings

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings 8

Ingredients
  

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

Instructions
 

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!

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.
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