The Best Vegetable Lasagna

Five reasons to love this recipe:

  1. You can easily adjust the vegetables to suit the seasons or your pantry (see recipe notes).
  2. The sauce is made from scratch with basic ingredients. It only takes a few minutes to make.
  3. Use no-boil noodles and you don’t have to bother cooking them. Just layer them up!
  4. I recommend cottage cheese instead of ricotta, which has more protein and flavor (trust me).
  5. You can even make this recipe gluten free and/or vegan. See the recipe notes for details.

The end result is a super flavorful, nutrient-dense, veggie-packed lasagna. This lasagna might not be the quickest weeknight option around, but it is a reasonably simple recipe that will absolutely satisfy your comfort food cravings.


Veggies and spinach

2 tablespoons extra-virgin olive oil

  • 3 large carrots, chopped (about 1 cup)
  • 1 red bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 medium yellow onion, chopped
  • ¼ teaspoon salt
  • 5 to 6 ounces baby spinach

Tomato sauce (or substitute 2 cups prepared marinara sauce)

  • 1 large can (28 ounces) diced tomatoes
  • ¼ cup roughly chopped fresh basil + additional for garnish
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, pressed or minced
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes

Remaining ingredients

  • 2 cups (16 ounces) low-fat cottage cheese, divided
  • ¼ teaspoon salt, to taste
  • Freshly ground black pepper, to taste
  • 9 no-boil lasagna noodles*
  • 8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese