The Ultimate Veggie Lasagna (2024)

If you want the very best Veggie Lasagna Recipe, here it is! It is similar to a traditional lasagna having layers of tender lasagna noodles, melty cheese and delicious tomato marinara sauce. But in this veggie filled recipe there are layers of zucchini, carrots, roasted red peppers, and onions too. It is a delicious way to have a hearty lasagna while adding more healthy veggies to your dinner.

You are going to love this Ultimate Veggie Lasagna Recipe! It is made in an 8×8 or 9×9 pan so you will have 4-6 servings. Double the recipe and freeze individual portions for dinner later on!

Now if you are ever short on time but still crave the lasagna flavors, you can pop over to this Easy Lasagna Skillet that is ready in under 30 minutes.

Ingredient Tips

Listed in the Recipe Card below are the ingredients you will need to make this veggie lasagna recipe, below are some tips on a few ingredients:

• No Boil Lasagna Noodles: The recipe is written and tested with no-boil lasagna noodles, sometimes called oven ready noodles. Through the testing process we have found that of all the brands in the grocery store, Barilla is a great brand to use. Especially because this recipe is made in a smaller pan, the Barilla noodles fit perfectly.
• Marinara: If you make your own marinara sauce, by all means use that. But if you are using store bought, Rao’s is an excellent brand to use. It is a little more expensive but definitely, definitely, definitely worth it.
• Shredded Mozzarella: Shredding your own mozzarella is a pain in the butt. BUT it yields a much creamier and smoother melted cheese. If you can find a round of whole milk mozzarella definitely use that!
• Cottage Cheese: Use a creamier 2% or 4% milk fat cottage cheese. If there is a bit of liquid at the top of the cottage cheese, drain that out before using. You can also sub 15oz. container of ricotta cheese if you prefer.

Veggie Lasagna Recipe Step By Step Pictures Instructions

If you love to watch a cooking show you can watch me make this Veggie Lasagna recipe on a 30 minute episode of Pinterest TV!

Start by preheating your oven to 400 degrees.

In a skillet over medium-low heat add 1 tablespoon olive oil and sauté the sliced carrots and onions for 5-10 minutes.

Add the garlic, herbs/spices and zucchini and sauté another 3 minutes. Off the heat add the chopped roasted red peppers.

In a small bowl combine 16 oz cottage cheese and 1 lightly beaten egg. Set aside.

Time to layer!

Prep an 8×8 (or 9×9) baking dish by spreading ⅓ cup marinara sauce on the bottom.

Top with two oven ready lasagna noodles, then spread with ⅓ of the cottage cheese mixture, add a heaping ⅓ cup of marinara, sprinkle on ⅓ of the veggie mixture, finish with a heaping ¼ cup of mozzarella cheese.

REPEAT THIS STEP 2 MORE TIMES (noodles, cottage cheese, marinara, veggies, mozzarella)

Finish the lasagna with the last layer: 2 lasagna noodles, then top with the remaining sauce and the reamining mozzarella cheese.

Cover the lasagna with foil and place on a rimmed baking sheet. That way if your lasagna boils over a smidge it won’t be a mess in your oven!

TIP: lightly grease or spray the backside of your foil so the cheese doesn’t stick to the foil during cooking.

Pop the lasagna in the oven and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes.

Let your Veggie Lasagna sit for about 10-15 minutes before cutting and serving.

Vegetable Lasagna Audio Instructions

You can also listen to the recipe on the Let’s Make Dinner Podcast! I share the full recipe and all the tips and tricks included in the recipe card. Use the player below to listen to the full recipe:

Serving

After letting your veggie lasagna settle for about 15-20 minutes cut it into squares for serving;

• 2×2 for serving 4 really hungry people!
• 3×2 serving 6 people (usually what I cut)
• 3×3 for serving 9 people

Freezing

You can freeze your lasagna, either before or after cooking. Just make sure the pan your make it in is freezer and oven safe.

A heavy duty foil pan is also a great option. It also makes for easy clean up!

Cover it tightly with plastic wrap and then foil, pop in the freezer for up to 3 months.

Thaw in the fridge over night and then bake covered with foil for 40 minutes, remove the foil and bake another 20 minutes.

Or you can freeze individual portions of the cooked lasagna for easy lunches or dinners. Just reheat in the microwave.

Side Dishes for Vegetable Lasagna

Just like any Italian dinner a Big Italian Salad or Caesar salad with some warm Garlic Bread or breadsticks is the perfect side dish.

We also like to add Roasted Fennel or Sauteed Garlic Green Bean! A little bowl of Castelvetrano olives could be great too!

More Delicious Lasagna Recipes

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