The Best Vegetable Lasagna
I’ve been making this vegetable lasagna for years when I want something comforting, colorful, and packed with veggies. It layers a simple garlic tomato sauce, sautéed vegetables, cottage cheese, and melty mozzarella between no-boil noodles so you get a hearty, weeknight-friendly casserole that everyone—kids included—will dig into.
Why you’ll love this dish
This lasagna hits the sweet spot between simple and satisfying. It’s an easy way to use up produce, stretches to feed a crowd, and feels like a special dinner without a lot of fuss. Because it uses no‑boil noodles and a quick stovetop sauce, you shave time off the classic lasagna ritual while still getting that bubbling, browned top we all want.
“A family favorite—bright veggies, cozy cheese layers, and a tangy tomato sauce. Makes weekday dinners feel like a treat.” — home cook review
- Great for weeknights, potlucks, and easy meal prep.
- Lighter than meat lasagna but still filling.
- Flexible: swap vegetables or cheeses depending on season and pantry.
The cooking process explained
Here’s the short version so you know what to expect before you start:
- Sauté the chopped carrot, bell pepper, zucchini and onion, then wilt in spinach.
- Simmer whole canned tomatoes with garlic and herbs into a chunky tomato sauce.
- Mix cottage cheese with a bit of mozzarella for a creamy layer.
- Layer sauce, noodles, vegetables, and cheeses in a baking dish; repeat and top with remaining mozzarella.
- Bake until bubbly and set, then let it rest so slices hold together.
This overview helps you plan timing: stovetop prep first, assemble, then bake while you set the table.
What you’ll need
- 1 tbsp olive oil (for sautéing; use avocado oil if preferred)
- 1 medium carrot, finely chopped
- 1 medium bell pepper, finely chopped (any color)
- 1 medium zucchini, finely chopped
- 1 small yellow onion, finely chopped
- 1/4 tsp salt (divided between veg and sauce)
- 5 cups fresh spinach (can use baby spinach or chopped kale; if using frozen, thaw and squeeze dry)
- 1 can (28 ounces) whole tomatoes (crush by hand or use crushed tomatoes)
- 2 tbsp olive oil (for sauce)
- 2 cloves garlic, minced (or 1 tsp jarred)
- 1/4 tsp salt (for sauce)
- 1/2 tsp dried basil (or 1 tbsp fresh, chopped)
- Pinch of red pepper flakes (optional, adds brightness)
- 2 cups cottage cheese, divided (use ricotta if you prefer)
- 1 cup shredded mozzarella, divided (plus more for a browner top if desired)
- 9 no‑boil lasagna noodles (or regular noodles cooked and drained)
- Fresh basil, for garnish
Notes/substitutions: swap cottage cheese for ricotta for creamier texture; add Parmesan to the cheese mix for savory depth; use gluten‑free noodles if needed.
Step-by-step instructions
Prep the Oven and Veggies
- Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add chopped carrot, bell pepper, zucchini, and onion. Season with 1/4 tsp salt.
- Cook, stirring occasionally, until vegetables are softened (about 6–8 minutes). Add the spinach and cook until wilted. Remove from heat and set aside.
Make the Tomato Sauce
4. In a medium saucepan, warm 2 tbsp olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant.
5. Add the whole canned tomatoes, crushing them with a spoon or your hands as you add them. Stir in 1/4 tsp salt, 1/2 tsp dried basil, and a pinch of red pepper flakes.
6. Simmer gently for 12–15 minutes until slightly thickened. Taste and adjust seasoning.
Prepare the Cottage Cheese
7. In a bowl, stir together 1 1/2 cups cottage cheese with 1/2 cup shredded mozzarella. (Reserve the remaining cottage cheese and mozzarella for layering and topping.)
Assemble the Lasagna
8. Spread a thin layer of tomato sauce over the bottom of the prepared dish.
9. Arrange 3 no‑boil noodles in a single layer. Spoon half the remaining sauce over the noodles.
10. Spread half the sautéed vegetables over the sauce, then dollop half the cottage cheese mixture evenly.
11. Repeat: 3 noodles, the rest of the sauce, remaining vegetables, and remaining cottage cheese mixture. Top with the final 3 noodles and sprinkle with the remaining 1/2 cup mozzarella (and extra if you like a bubbly top).
Bake the Lasagna
12. Cover with foil (sprayed or tented so it doesn’t touch the cheese) and bake 25 minutes.
13. Remove foil and bake another 10–15 minutes until cheese is golden and sauce bubbles at the edges.
Cool and Serve
14. Let the lasagna rest at least 10–15 minutes before slicing so it sets and slices cleanly.
15. Garnish with torn fresh basil and serve.
Best ways to enjoy it
- Serve slices with a crisp green salad (arugula with lemon vinaigrette is a bright match).
- Add crusty garlic bread or warm focaccia for soaking up sauce.
- For a heartier meal, pair with roasted mushrooms or a simple white bean salad.
- To plate: cut neat rectangles, place on warmed plates, spoon extra sauce beside the slice, and top with fresh basil and a dusting of grated Parmesan.
Storage and reheating tips
- Refrigerator: Store covered in an airtight container or tightly wrapped for up to 4 days.
- Reheat: Warm individual portions in the microwave for 1–2 minutes, or reheat in a 350°F (175°C) oven covered with foil for 15–20 minutes until heated through.
- Freezing: Freeze cooled portions or the whole lasagna for up to 3 months. Wrap with plastic wrap and foil. Thaw overnight in the fridge before reheating; add 10–20 minutes to oven time if reheating from frozen.
- Food safety: Refrigerate within two hours of baking and reheat to an internal temperature of 165°F (74°C) before eating.
Pro chef tips
- Don’t overfill: Slightly undercook the vegetables in the skillet — they’ll finish cooking in the oven and retain texture.
- Sauce consistency matters: If your sauce is too watery, simmer longer; if it’s too thick, add a splash of water.
- Prevent soggy noodles: Use no‑boil noodles according to package instructions and avoid excess watery vegetables. Squeeze frozen spinach dry before adding.
- Make-ahead: Assemble the lasagna the night before and bake the next day (add 10–15 extra minutes to bake time if chilled).
- Browning trick: For a crispier top, switch the oven to broil for the last 1–2 minutes—watch closely.
Creative twists
- Mediterranean: Add roasted eggplant, olives, and swap cottage cheese for ricotta with lemon zest.
- Vegan: Use crumbled firm tofu blended with nutritional yeast and lemon for the “ricotta,” vegan mozzarella, and a drizzle of olive oil.
- Protein boost: Add a layer of cooked lentils or crumbled tempeh to the vegetables.
- Spicy: Increase red pepper flakes or add chopped roasted poblanos for a smoky heat.
- Cheesy upgrade: Mix grated Parmesan or Pecorino into the cheese layer for savory complexity.
Your questions answered
Q: Can I make this ahead and bake later?
A: Yes—assemble and refrigerate for up to 24 hours before baking. Add 10–15 minutes to the covered baking time if starting straight from the fridge.
Q: Can I use ricotta instead of cottage cheese?
A: Absolutely. Ricotta yields a creamier texture; cottage cheese is lighter and budget-friendly. Either works in the same quantity.
Q: Do I need to pre-cook the noodles?
A: No—this recipe uses no‑boil noodles. If you only have regular noodles, cook them until al dente and drain before layering.
Q: How can I tell when it’s done?
A: The centers should be set (not soupy) and the cheese bubbly. A thermometer in the center should read ~165°F (74°C) for safety and reheated leftovers.
Q: Is this kid-friendly?
A: Yes—mild flavors and soft textures tend to be kid-approved. Hide extra veggies by finely chopping or blending them into the sauce.
Conclusion
If you want more inspiration or variations to compare, this version stands up well to other favorites—see the take on a Best Vegetable Lasagna Recipe – Cookie and Kate for a herby, vegetable-forward approach, or check out this Vegetarian Lasagna Recipe – Love and Lemons for ideas on different cheese and vegetable combinations. Both are great reads if you’re refining your perfect lasagna technique.
Vegetable Lasagna
Ingredients
Method
- Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add chopped carrot, bell pepper, zucchini, and onion. Season with 1/4 tsp salt.
- Cook, stirring occasionally, until vegetables are softened (about 6–8 minutes). Add the spinach and cook until wilted. Remove from heat and set aside.
- In a medium saucepan, warm 2 tbsp olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant.
- Add the whole canned tomatoes, crushing them with a spoon or your hands as you add them. Stir in 1/4 tsp salt, 1/2 tsp dried basil, and a pinch of red pepper flakes.
- Simmer gently for 12–15 minutes until slightly thickened. Taste and adjust seasoning.
- In a bowl, stir together 1 1/2 cups cottage cheese with 1/2 cup shredded mozzarella. (Reserve the remaining cottage cheese and mozzarella for layering and topping.)
- Spread a thin layer of tomato sauce over the bottom of the prepared dish.
- Arrange 3 no-boil noodles in a single layer. Spoon half the remaining sauce over the noodles.
- Spread half the sautéed vegetables over the sauce, then dollop half the cottage cheese mixture evenly.
- Repeat: 3 noodles, the rest of the sauce, remaining vegetables, and remaining cottage cheese mixture. Top with the final 3 noodles and sprinkle with the remaining 1/2 cup mozzarella (and extra if you like a bubbly top).
- Cover with foil (sprayed or tented so it doesn’t touch the cheese) and bake for 25 minutes.
- Remove foil and bake another 10–15 minutes until cheese is golden and sauce bubbles at the edges.
- Let the lasagna rest at least 10–15 minutes before slicing so it sets and slices cleanly.
- Garnish with torn fresh basil and serve.
