Impress a crowd with this vegetable lasagna that’s flavorful, hearty, and healthy. Whole grain no-bake noodles are layered with a veggie-packed marinara sauce and cheese for a classic taste with added nutrition.
If you’re looking for an easy Italian meal to feed a crowd, this is it! Hearty eaters won’t miss the meat in this rich and colorfully-layered vegetable lasagna.
This lasagna has it all. A customizable rainbow of veggies adds great taste and a punch of vitamins and minerals. (See a list of all the veggies you can add below.) No-boil noodles make for an easier assembly. Three cheese add plenty of protein and indulgent creaminess.
You can even make this dish ahead, and freeze it! Just save some for us…
How to Make Vegetable Lasagna
Veggie lasagna feels fancy and feeds a crowd, but it’s really not that complicated to make. Especially if you use no-bake noodles. We like this brand because it’s no bake AND made from 100% whole wheat. Here are the basic steps to make this dish using no-bake noodles:
- Saute the veggies and combine them with the sauce.
- Stir together the cottage cheese, cream cheese, egg, and Parmesan.
- Layer the sauce/veggie mixture, noodles, and cheese in a large casserole dish.
- Top with extra Mozzarella cheese and bake.
What Vegetables Are Good In Lasagna?
We like to use vegetables that taste good with an Italian flare. Really, you can toss almost any veggie into a lasagna! So feel free to add what you have on hand, and what your family likes.
You also don’t have to be super strict about the amount of veggies you use. Adding a little more or less of any one veggie isn’t going to change how the dish turns out. Try a combination from this list:
- bell peppers
- zucchini or yellow squash
- diced tomatoes
One cool thing about veggie lasagna is that the flavors and textures of the vegetables can change the overall taste profile of the dish. This is a good thing! It means you can customize your lasagna to coax picky eaters to dive right in.
Can I Freeze Vegetable Lasagna?
Yes! Freezing a homemade lasagna is a great way to have a ready-made meal on hand.
There are two ways to freeze lasagna: baked or unbaked. Either way you need to thaw it out 1-2 days ahead before it’s ready to put into the oven. Here are some tips to keep in mind if you plan on making vegetable lasagna to freeze:
- Assemble the lasagna in a dish that can be frozen. Most glass and ceramic dishes are good for freezing.
- If you want to freeze the lasagna after it has been baked, let it cool to room temperature first. The texture can get weird if you freeze it right out of the oven.
- Make sure you cover the lasagna with an airtight wrap and don’t leave any gaps. This helps prevent your lasagna from drying out or getting freezer burn.
- Before you bake your lasagna, remove the plastic wrap and cover the top with foil. This keeps the top layer of cheese from getting too brown with the rest of the lasagna cooks.
- Start by baking defrosted lasagna in a 350 degree oven for 40 minutes. But allow yourself extra bake time, just in case it takes longer than you were expecting.
More Yummy, Healthy Lasagna Recipes
- Spinach Lasagna
- White Chicken Lasagna Soup (Instant Pot)
- Zucchini Lasagna
- White Veggie Lasagna (One Pot Meal)
- 2 medium carrot
- 1 medium bell pepper red or green
- 2 cups fresh baby spinach
- 1 zucchini
- 1 medium onion
- 2 cup spaghetti or marinara sauce
- 2 cup cottage cheese
- 1 ounce cream cheese
- 8 ounce mozzarella cheese
- 3 oz Parmesan cheese
- 1 teaspoon salt
- 2 large egg
- 8 ounce lasagna noodles, dry
- Preheat oven to 350 degrees F.
- Dice carrots, green pepper, onion, and zucchini. Spray a skillet with cooking spray, heat over medium. Saute the veggies until tender. Then add the spinach and saute a minute more, until the spinach is just wilted. Add the marinara sauce and heat through.
- In a separate bowl, mix together cottage cheese, cream cheese, mozzarella (reserving a little for the top), Parmesan cheese, salt, and eggs.
- Spread 1 cup sauce mixture into the bottom of a 13×9-inch baking dish. Layer 1/2 each uncooked lasagna noodles, cheese mixture, and sauce. Repeat layers and top with remaining mozzarella cheese.
- Cover with foil and bake for 50 minutes. Remove foil for last 10 minutes of baking.
- Allow to cool for 15-20 minutes before cutting.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie
I love this recipe, it’s so easy and great with cottage cheese! I throw in whatever veggies I have around (usually what’s listed plus mushrooms, fresh tomatoes etc) and make the sauce a little chunky. There’s never a wrong!
Sounds yummy Kelly, thank you for sharing!
Can you leave out out replace the egg?
Hi Susan, I think it would be OK to leave out the egg. You might get a slightly different texture to your Vegetable Lasagna (it might not hold together quite as well) but I think it would still work.
Have you ever tried freezing this recipe?
Hi Kelly, I haven’t tried it myself, but in general lasagna freezes great. I would have no hesitation freezing this one for a quick meal later. 🙂
Do you still have the lasagna with fresh tomatoes recipe that this replaced?