Easy Veggie Lasagna Recipe

This easy Veggie Lasagna recipe brings together layers of tender no-boil noodles, a creamy cottage cheese filling, and plenty of garden vegetables like zucchini, broccoli, and spinach for a healthy, meatless dinner everyone can enjoy. This easy vegetable lasagna recipe feels hearty and satisfying while still keeping things simple and weeknight-friendly. You'll see how to make a vegetarian lasagna recipe that turns out creamy and flavorful every time, with clear steps that make it easy even on busy nights. Pin this now so you've always got one of the best simple dinner ideas saved when you need a reliable, meatless meal.

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Why is this the best easy veggie lasagna recipe

This easy veggie lasagna recipe is absolutely delicious! The combination of layers of soft noodles, fresh veggies, a mixture of spaghetti sauce and flavorful spinach, cottage cheese, and melted Parmesan cheese is divine!

This recipe makes the best veggie lasagna in the oven, every time! It's super easy to make and quick enough for busy weeknight dinners for the whole family.

This is an easy recipe for vegetable lasagna. While the carrots, onion, and broccoli are sautéing, prepare the roux and add spaghetti sauce and chopped spinach. Next, mix the cheeses. Layer the vegetables and sauce, no-boil noodles, cheese mixture, and then top the whole thing with fresh Parmesan cheese and bake. It might sound like a lot, but it's super easy. You'll be eating homemade veggie lasagna in no time!

The ingredients for the dish are common and easy to find. You likely already have most of the simple ingredients for the best vegetable lasagna recipe in your pantry. If you need an ingredient or two, you can easily find it in most local grocery stores or on Amazon!

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This easy vegetable lasagna recipe tastes amazing! This lasagna is delicious on its own, especially topped with freshly grated Parmesan cheese. But you can serve with a simple side salad or crusty warm sourdough bread for a full meatless meal.

This vegetable lasagna looks fancy. This lasagna recipe is so easy that your guests won't believe it. It's perfect for any holiday meal, dinner party, or even as a hearty main dish on a weeknight.

What you'll need to make this easy veggie lasagna recipe

Equipment

• Garlic press - There is no substitute for the flavor of fresh garlic. If you don't have a press, you can smash the garlic clove down with the flat side of you chef's knife, then remove the papery skin and use the sharp edge to mince the garlic as fine as possible.
• 12-inch skillet - You need enough space to saute the onions, shredded carrots, and broccoli.
• Small saucepan - This is to make the roux for the sauce layer in the lasagna.
• Whisk - When making the roux, you need a whisk to combine the flour and milk.
• Deep 9x13 pan - This needs to have enough space to layer the veggie lasagna.

Ingredients  

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• chopped onion - No vegetarian dish is complete without chopped onion!
• fresh garlic cloves pressed with a garlic press - I prefer the flavor of fresh garlic, sautéed right in with the veggies.
• olive oil - This is used several times throughout the recipe.
• chopped zucchini - You can use almost any combination of fresh vegetables in this recipe.
• chopped yellow squash - I like mixing yellow squash and green zucchini, but you can use all of one or the other.
• shredded carrots - Use thinly sliced or shredded carrots from the salad bar if you're in a pinch, or buy shredded carrots in the produce section.
• chopped broccoli - You can use all broccoli or a mix or broccoli and cauliflower.
• salt - This enhances the other flavors in the recipe.
• all-purpose flour - This is for making the roux (pronounced roo).
• milk - This combines with the flour to make the roux.
• Parmesan cheese - This goes in and on top of the lasagna.
• black pepper - This is for a hint of spice.
• nutmeg - This is for flavor. It enhances the flavors of the vegetables.
• spinach - I use frozen spinach that has been thawed and drained.
• spaghetti sauce - I think most lasagna recipes have spaghetti sauce in them.
• cottage cheese - We are using cottage cheese in place of ricotta. You can use ricotta if you want.
• shredded mozzarella cheese - This also goes in and on top of the lasagna.
• no-boil lasagna noodles - No boil noodles are like God's gift to home cooks.

How to make an easy vegetable lasagna recipe

1. Preheat the oven to 375ºF.
2. Heat a large skillet over medium-high heat. Add a tablespoon of olive oil. Sauté onion 4 minutes or until soft and lightly browned. Add garlic, sauté 1 minute. Spoon onion mixture into a large bowl.
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3. Add another tablespoon of olive oil to the same skillet. Add zucchini and yellow squash, sauté 4 minutes or until tender and beginning to brown. Add to onion mixture in the bowl.
4. Add the last tablespoon of olive oil to the skillet. Add carrots, sauté 4 minutes or until beginning to soften. Add broccoli to the carrots, sauté until both are crisp-tender. Add to onion mixture in the bowl.
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5. Sprinkle vegetables with ½ teaspoon of salt and toss to mix well.
6. Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until well blended. (This is called a roux, pronounced "roo.") Bring to a boil over medium heat, cook 2 minutes or until thick, stirring constantly. Remove from heat.
7. Add ½ cup Parmesan cheese, remaining ½ teaspoon salt, pepper, and nutmeg to the roux. Stir until smooth.
8. Add spinach and spaghetti sauce to the milk mixture. Stir until well blended.
9. Combine cottage cheese and 1½ cups mozzarella, stir well. Spread ½ cup spinach mixture in the bottom of a 9x13 baking dish coated with cooking spray. Arrange 4 noodles over the spinach mixture, top with half of the cottage cheese mixture (about 1½ cups), half of the vegetable mixture (about 2½ cups), and 1 cup of spinach mixture.
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10. Repeat layers, ending with spinach mixture.
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11. Sprinkle with remaining ½ cup Parmesan and remaining ½ cup mozzarella cheese.
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12. Cover and bake at 375ºF for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and top is just beginning to brown.
13. Let stand 10 minutes before serving.
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Substitutions & variations

Depending on what veggies I have on hand, I may substitute different kinds of vegetables for the carrots, broccoli, or squash. In my personal opinion, the more veggies, the better!

There are several ways to boost the flavor and nutritional content: cooked lentils, bell peppers, mushrooms, smashed chickpeas, fresh basil or thyme, red pepper flakes, sun-dried tomatoes, caramelized onions, and roasted garlic can all appear in this gorgeous lasagna. Add any or all to the vegetable mixture, but try to keep the overall volume of veggies consistent with the recipe.

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Storing leftovers

If there are any leftovers, cover tightly with plastic wrap and foil. Or transfer to an airtight container. Refrigerate for up to 3-4 days.

Baked lasagna freezes beautifully! Cool completely, wrap tightly in plastic wrap, and then in aluminum foil. Label and freeze up to 2-3 months.

Reheating from the fridge: cover with foil and heat at 350ºF for 20-30 minutes.

Reheating from freezer: thaw overnight in the fridge, then reheat in a 350ºF oven, covered, for 45-60 minutes. Add a splash of water or broth to prevent it from drying out.

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Check out more delicious meatless recipes

• Quick and Easy Baked Ravioli Casserole
• Easy Pasta Primavera with Pesto
• Cheesy Vegetable Soup
• Roasted Vegetable & Cornbread Stuffing
• Mexican Rice and Beans
• Easy Black Bean Soup with Canned Beans
• General Tso's Stir Fry with Tofu and Vegetables
• Cheesy Party Potatoes

Recipe

Vegetarian Lasagna Recipe

This Easy Veggie Lasagna Recipe brings together layers of tender no boil noodles, a creamy cottage cheese filling, and plenty of garden vegetables like zucchini, broccoli, and spinach for a healthy, meatless dinner everyone can enjoy. This easy vegetable lasagna recipe feels hearty and satisfying while still keeping things simple and weeknight-friendly.

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Italian

Servings 12 people

Calories 329 kcal

Equipment

• Garlic press
• 12-inch skillet
• Small saucepan
• Whisk
• Deep 9x13 pan

Ingredients

  

1x2x3x

• 2 cups onion chopped
• 4 garlic cloves pressed with a garlic press
• 3 tablespoons olive oil divided
• 2 cups zucchini chopped
• 2 cups yellow squash chopped
• 2 cups carrots thinly sliced or shredded carrots from the salad bar if you're in a pinch
• 2 cups broccoli chopped
• 1 teaspoon salt
• ½ cup all-purpose flour
• 3½ cups milk
• 1 cup Parmesan cheese shredded, divided
• ¼ teaspoon black pepper
• dash nutmeg
• 10 ounces chopped spinach frozen, thawed, and drained
• 32 ounces spaghetti sauce
• 1½ cups cottage cheese
• 2 cups mozzarella cheese shredded, divided
• 12 no-boil lasagna noodles divided

Instructions

 

• Preheat oven to 375ºF.
• Heat a large skillet over medium-high heat. Add a tablespoon of olive oil. Sauté onion 4 minutes or until lightly browned. Add garlic, sauté 1 minute. Spoon onion mixture into a large bowl.
• Add a tablespoon of olive oil to the same skillet. Add zucchini and yellow squash, sauté 4 minutes or until tender and beginning to brown. Add to onion mixture in the bowl.
• Add the last tablespoon of olive oil to the skillet. Add carrots, sauté 4 minutes or until beginning to soften. Add broccoli to the carrots, sauté until both are crisp-tender. Add to onion mixture in the bowl.
• Sprinkle vegetables with ½ teaspoon of salt and toss to mix well.
• Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until well blended. (This is called a roux, pronounced "rue.") Bring to a boil over medium heat, cook 2 minutes or until thick, stirring constantly. Remove from heat.
• Add ½ cup Parmesan cheese, remaining ½ teaspoon salt, pepper, and nutmeg to the roux. Stir until smooth.
• Add spinach and spaghetti sauce to milk mixture. Stir until well blended.
• Combine cottage cheese and 1½ cups mozzarella, stir well. Spread ½ cup spinach mixture in the bottom of a 9x13 baking dish coated with cooking spray. Arrange 4 noodles over the spinach mixture, top with half of the cottage cheese mixture (about 1½ cups), half of the vegetable mixture (about 2½ cups), and 1 cup of spinach mixture.
• Repeat layers, ending with spinach mixture.
• Sprinkle with remaining ½ cup Parmesan and remaining ½ cup mozzarella cheese.
• Cover and bake at 375ºF for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and top is just beginning to brown.
• Let stand 10 minutes before serving.

Nutrition

Calories: 329kcal | Carbohydrates: 35g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 953mg | Potassium: 773mg | Fiber: 4g | Sugar: 11g | Vitamin A: 7176IU | Vitamin C: 30mg | Calcium: 372mg | Iron: 2mg

Keyword broccoli, carrots, cheese, lasagna, mozzarella, onions, Parmesan cheese, pasta, spinach, squash, zucchini

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