A comforting and flavorful meatless lasagna loaded with caramelized carrots, bell pepper, zucchini, and spinach—topped with creamy cottage cheese, tangy tomato sauce, and melted mozzarella. This 9‑inch veggie-packed bake is perfect for family dinners or holiday meals.

Why You’ll Love This Recipe

Uses flexible vegetables—swap in what’s seasonal or on hand.
Homemade tomato sauce with everyday ingredients: quick and fresh.
No-boil noodles simplify prep—no parboiling needed.
Cottage cheese offers more protein and flavor than ricotta.
Adaptable to gluten-free or vegan diets with simple swaps.

Ingredients

Extra‑virgin olive oil
Carrots, chopped
Red bell pepper, chopped
Zucchini, chopped
Yellow onion, chopped
Salt
Baby spinach
Diced tomatoes (28‑oz can)
Fresh basil, roughly chopped
Olive oil (for sauce)
Garlic, pressed or minced
Salt (for sauce)
Red pepper flakes
Low‑fat cottage cheese
Salt (to taste)
Freshly ground black pepper
No‑boil lasagna noodles
Low‑moisture, part‑skim mozzarella cheese, freshly grated

Directions

Preheat your oven to 425 °F.
In a large skillet, heat olive oil over medium. Add carrots, bell pepper, zucchini, onion, and salt. Sauté until vegetables show golden edges, about 8–12 minutes. Then, add spinach in batches, cooking until fully wilted—about 3 minutes. Remove from heat.
Make the sauce: Drain diced tomatoes, then blend with basil, olive oil, garlic, salt, and red pepper flakes until spreadable (about 2 cups).
Layer in a 9‑inch baking dish: start with ½ cup sauce, then 3 noodles, half the cottage cheese mixture, ¾ cup sauce, and ½ cup mozzarella. Repeat: noodles, remaining cottage cheese, ½ cup mozzarella. Final layer: noodles, ¾ cup sauce, and 1 cup mozzarella.
Cover with foil or parchment (not touching cheese). Bake covered for 18 minutes. Remove cover, rotate pan, and bake 10–15 more minutes until golden and bubbly. Let cool for 15–20 minutes to set. Garnish with basil, slice, and serve.

Servings and Timing

Servings: 8 slices (one 9‑inch lasagna)
Prep time: 30 minutes
Cook time: 30 minutes (plus 10–15 minutes covered plus 15–20 minutes cooling)

Variations

Swap in seasonal veggies like mushrooms, butternut squash, or eggplant.
Make gluten-free by using GF no‑boil noodles (may need alternate cook strategy).
To go vegan: use plant‑based cheeses and vegan “ricotta” or cashew blends.

Storage/Reheating

Store leftovers covered in the fridge for up to 4 days.
Reheat in the oven at 350 °F until warmed through or use a microwave-friendly portion and heat in the microwave until hot.

FAQs

1. Can I freeze this lasagna?

Yes, you can freeze before baking (cover tightly) for up to 3 months. Bake from frozen—add a few extra minutes to cooking time.

2. Do I need to thaw if frozen?

No need to thaw. Just increase covered baking time by about 10–15 minutes.

3. Can I substitute ricotta for cottage cheese?

Yes—use equal amount of ricotta, though the protein content and texture will differ.

4. What type of spinach works best?

Baby spinach is ideal—it wilts quickly and evenly. Larger spinach leaves work too—just chop and monitor wilting time.

5. Can I use regular lasagna noodles?

Yes. If not using no‑boil noodles, cook noodles according to package directions before layering.

6. Is it possible to make this nut-free?

Yes—it contains no nuts by default. Just ensure any substitutions (e.g., vegan cheeses) are nut-free.

7. Can I reduce the cheese for lower fat?

Absolutely—use part‑skim mozzarella or reduce amounts slightly to your preference.

8. What sides pair well with this?

A crisp green salad, garlic bread, or roasted veggies all complement this lasagna nicely.

9. How can I make it less watery?

Drain excess tomato juice before blending. Also, let the lasagna cool before slicing so it sets firmly.

10. Can I assemble ahead of time?

Yes—assemble and refrigerate up to a day ahead. Bake when ready, adding a few extra minutes if starting cold.

Conclusion

This Best Vegetable Lasagna is a delightful meatless dish that doesn’t skimp on flavor or comfort. With simple ingredients, easy prep using no‑boil noodles, and plenty of veggie goodness, it’s sure to become a regular favorite whether for weeknight dinners or gatherings.