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Vegetable Lasagna

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.
Course Main Course
Cuisine American
Keyword Vegetable Lasagna
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 1 piece
Calories 245kcal


  • 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 13x9-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.


Calories: 245kcal | Carbohydrates: 26g | Protein: 16g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 785mg | Fiber: 3g | Sugar: 8g