Vegetarian Lasagna

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This is the best Vegetarian Lasagna! It’s packed with loads of veggies, THREE types of cheese, and so much flavor. Easy, healthy, and delicious!

                 JUMP TO RECIPE  


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        <ul>
    <li class="nav-heading">General</li><li><a class="" href="#ingredients">Ingredients</a></li><li><a class="" href="#how_to_make">How to make</a></li><li><a class="" href="#recipe">Get the recipe</a></li><li><a class=" watch-video" href="#recipe_video">Step-by-step video</a></li><li class="nav-heading">Frequently Asked Questions</li><li><a class="" href="#do_you_cook_the_noodles">Do you cook the noodles?</a></li><li><a class="" href="#do_you_cook_the_veggies">Do you cook the veggies?</a></li><li><a class="" href="#how_to_make_gluten_free">How to make gluten-free</a></li><li><a class="" href="#variations">Variations</a></li><li><a class="" href="#pairing_suggestions">Pairing suggestions</a></li><li><a class="" href="#how_to_store">How to store</a></li><li><a class="" href="#nutrition_info">Nutrition information</a></li></ul></div>

Ingredients

Veggie Mixture

Celery, Carrots, Bell Pepper, Onion, Broccoli, Zucchini, and Mushrooms – a colorful, delicious, and super healthy veggie blend that adds so much to this vegetarian lasagna.
Garlic – gives that delicious nutty flavor.
Olive Oil – used to roast the veggies just right.
Salt and Pepper – enhances other flavors.

Filling

Cottage Cheese, Mozzarella Cheese, and Parmesan Cheese – the base for the filling. Delicious, creamy, and cheesy.
Italian Seasoning, Dried Basil, Garlic Powder, Onion Powder, Nutmeg, Salt, and Black Pepper – a sweet and savory seasoning blend that adds so much flavor to the lasagna.
Eggs – helps bind the cheese filling mixture together.

Other Ingredients

Marinara Sauce – feel free to use your favorite store-bought variety of marinara sauce or make it homemade.
Lasagna Noodles – cooked 2 minutes less than al dente according to box directions.
Mozzarella Cheese and Parmesan Cheese – used to top off the lasagna for a delicious, melty finish.

JUMP TO RECIPE

How to make

This vegetable lasagna is absolutely packed with the best veggies, seasonings, and cheeses.

Place veggies on a prepared baking sheet with oil, salt, and pepper and roast for 20-45 minutes, stirring halfway through.
Place cottage cheese, 8 ounces of mozzarella, 1/2 cup parmesan, seasonings, and eggs into a food processor and process until fully combined.
Spread 1 cup marinara in the bottom of the baking dish.
Layer on noodles, cottage cheese, veggies, pasta sauce, and parmesan. Repeat this order 4 times.
Top with mozzarella cheese and bake for 40 minutes.
Cool then serve and enjoy!

JUMP TO RECIPE

Do you need to cook the lasagna noodles first?

Yep! You will want to cook them just slightly al dente. I recommend 2 minutes less than the recommended cook time on the box.

The noodles will continue to cook in the casserole as it bakes, so if they’re undercooked to begin with they will be perfect when the lasagna is done!

Do you need to cook the veggies first?

Yep! I roast the veggies for anywhere from 25-40 minutes before incorporating them into the lasagna.

How to make gluten-free

For a gluten-free lasagna, just use a gluten-free variety of lasagna noodle or omit the noodles altogether and sub in zucchini or eggplant.

Pro tip

If you’re using zucchini or eggplant instead of pasta, slice them lengthwise and roast or grill them slightly first so they don’t add too much moisture and make the lasagna watery.

Variations

Add meat. Add ground beef or turkey or use a batch of my homemade bolognese in place of the marinara.
Mix in more veggies. Try squash, peas, or even sweet potato.
Add basil. Kick the flavor up a notch by blending some fresh basil leaves into the cheese mixture.
Use other cheeses. Goat, feta, gruyere, ricotta, you name it.
Make it gluten-free. Use a gluten-free variety of lasagna noodle or slice eggplant or zucchini lengthwise and use that instead.

What to serve with vegetarian lasagna

This lasagna is already packed with delicious and healthy ingredients but if you are looking to bulk up your meal, here are some ideas!

Pear, Blue Cheese, and Candied Pecan Salad
Garlic Bread
Breadsticks
Roasted Asparagus
Caprese Salad

How to store

Store leftover lasagna in an airtight container in the fridge for 3-5 days or in the freezer for 2-3 months.

To reheat, thaw in the fridge if frozen then microwave or bake to warm.

– Jennifer

This is the best Vegetarian Lasagna! It's packed with loads of veggies, THREE types of cheese, and so much flavor. Easy, healthy, and delicious!

Course Dinner

Cuisine Italian

Keyword easy, healthy, vegetarian

Prep Time 1 hour

Cook Time 1 hour

Total Time 2 hours

Servings people

Calories 446kcal

Author Jennifer

Equipment

Ingredients

Roasted Vegetables

2 large stalks celery finely diced
2 large carrots finely diced
1 bell pepper diced
1/2 large yellow onion diced
1 cup chopped broccoli
1 zucchini chopped
1 (8 oz) container sliced baby Bella mushrooms
4 cloves garlic minced
1/4 cup extra virgin olive oil
1 teaspoon salt plus more to taste, if desired
1/2 teaspoon pepper

Filling

1 (24 oz) container cottage cheese
1 (8 oz) block mozzarella cheese shredded
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon nutmeg
1 teaspoon salt
1 teaspoon ground black pepper
2 large eggs

Other Ingredients

2 (23 oz) jars marinara sauce
16 lasagna noodles cooked 2 minutes less than al dente according to package directions
1 (8 oz) block mozzarella cheese shredded
1/2 cup grated Parmesan cheese

US Customary – Metric

Instructions

Roasted Vegetables

Preheat oven to 425 degrees F and line a baking sheet with a silicone baking mat. Set aside.
Place prepped vegetables onto the prepared baking sheet and toss with oil, salt, and pepper.
Roast in the preheated oven for 20-45 minutes, or until the veggies are cooked to your liking, stirring halfway through.
Drain the veggies and keep them in a colander while you’re assembling the lasagna.

Filling

Place cottage cheese, 8 oz mozzarella, 1/2 cup parmesan, Italian seasoning, basil, garlic powder, onion powder, nutmeg, salt, pepper, and eggs into a food processor.
Process until combined. It’s okay if it’s still a little chunky. Set aside.

Assembling and Baking

Preheat oven to 350 degrees F and grease a deep 9×13 inch baking dish with cooking spray.
Spread 1 cup marinara sauce into the bottom of the dish.
To assemble: repeat the below steps (steps 4-8) 4 times.
Arrange 4 noodles lengthwise over sauce.
Spread with 1/4th of the cottage cheese mixture.
Top with 1/4th of the veggies.
Drizzle on (approx.) 1/2 jar pasta sauce.
Sprinkle with 2 tablespoons parmesan cheese.
Once the layers are complete, top with remaining 8 oz mozzarella cheese.
Bake in preheated oven, uncovered, for 40 minutes.
Cool for 15 minutes before slicing and serving!