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Vegetable Lasagna

A comforting and colorful layered vegetable lasagna with garlic tomato sauce, sautéed veggies, cottage cheese, and melty mozzarella, perfect for weeknight dinners.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Vegetables
  • 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)
For the Sauce
  • 1 can whole tomatoes (28 ounces) (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)
  • 1 pinch red pepper flakes (optional, adds brightness)
For the Cheese Layer
  • 2 cups cottage cheese, divided (use ricotta if you prefer)
  • 1 cup shredded mozzarella, divided (plus more for a browner top if desired)
For Assembly
  • 9 pieces no-boil lasagna noodles (or regular noodles cooked and drained)
  • 1 few leaves fresh basil for garnish

Method
 

Prep the Oven and Veggies
  1. Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
  2. 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.
  3. 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
  1. In a medium saucepan, warm 2 tbsp olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant.
  2. 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.
  3. Simmer gently for 12–15 minutes until slightly thickened. Taste and adjust seasoning.
Prepare the Cottage Cheese
  1. 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
  1. Spread a thin layer of tomato sauce over the bottom of the prepared dish.
  2. Arrange 3 no-boil noodles in a single layer. Spoon half the remaining sauce over the noodles.
  3. Spread half the sautéed vegetables over the sauce, then dollop half the cottage cheese mixture evenly.
  4. 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
  1. Cover with foil (sprayed or tented so it doesn’t touch the cheese) and bake for 25 minutes.
  2. Remove foil and bake another 10–15 minutes until cheese is golden and sauce bubbles at the edges.
Cool and Serve
  1. Let the lasagna rest at least 10–15 minutes before slicing so it sets and slices cleanly.
  2. Garnish with torn fresh basil and serve.

Notes

Swap cottage cheese for ricotta for creamier texture; add Parmesan to the cheese mix for savory depth; use gluten-free noodles if needed. Serve with a green salad or garlic bread.