Vegetarian Lasagna Recipe

a close up of one piece of veggie lasagna showing zucchini, broccoli, cheese, and noodles

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

Cook Time 40

Total Time 1

Course Main Course

Cuisine Italian

Servings people

Calories 329 kcal

Equipment

Ingredients

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

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

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