Vegetable lasagna is a great dish to make as part of your weekly meal prep. It makes good leftovers so you can make one on the weekend and reheat it for work lunches or weeknight dinners.
This recipe uses onion, red bell pepper, and zucchini, but lasagna is versatile and you can use any combination of vegetables that you want.
Here are some other vegetables that would also work well in a lasagna:
- Roasted eggplant
- Roasted butternut squash
- Red onion
- Broccoli florets
I use no-boil lasagna noodles to save time. Just be sure that when you are assembling the lasagna that the sauce coats all of the noodles. Otherwise, the parts of the noodles that are not covered in the sauce will not cook. I’ve made this mistake before and ended up with random bites of hard, crunchy noodles.
You can absolutely use noodles that you have to boil ahead of time. It’s also easier to find whole wheat or gluten-free lasagna noodles if you use the type that you cook beforehand.
This vegetable lasagna uses cottage cheese rather than the more traditional ricotta cheese. Cottage cheese is lower in fat and calories, but you can use the same amount of ricotta cheese instead if you prefer.
If you want to save money, buy a small block of mozzarella and shred it yourself. The convenience of buying pre-shredded cheese almost always comes with a higher cost.
Assemble the Vegetable Lasagna
It can take a bit of time to assemble to lasagna layers.
Step 1: To start, completely cover the bottom of the baking dish with a thin layer of sauce. This is important because when you layer noodles over it you want to make sure the entire surface of the noodle is in covered in sauce.
Step 2: Then layer 4 lasagna noodles over the sauce (#1 in the photo)
Step 3: Add another thin layer of sauce over the noodles (#2 in photo).
Step 4: Spread a layer of cottage cheese and shredded mozzarella cheese evenly over the noodles (#3 in photo).
Repeat Steps 2-4.
Step 5: Layer the last 4 lasagna noodles, spread the rest of the sauce evenly over the noodles, and then sprinkle the rest of the shredded cheese evenly over the sauce (#4 in photo).
Bake it later
If you don’t want to eat your lasagna as reheated leftovers, you can assemble everything and then wait to bake it at a later time. After you assemble it, cover the baking dish and store it in the fridge. When you’re ready to have it for dinner, pop it in the oven and dinner is ready in less than an hour!
Easy Vegetable Lasagna
- 1 tablespoon cooking oil (avocado, olive, or coconut)
- 1/2 onion, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 28 ounces can of crushed tomatoes
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp dried basil
- 12 no-boil lasagna noodles
- 2 cups cottage cheese (can also use ricotta cheese)
- 2 cups shredded mozzarella cheese
- salt to taste
Make the Sauce
- Heat oil in a large skillet over medium-high heat.
- Add onion and cook 3-5 minutes until softened.
- Add red bell pepper and zucchini and cook 5 minutes.
- Add crushed tomatoes, dried oregano, garlic powder, dried basil, and salt and cook for 8-10 minutes over medium-low heat.
Assemble the lasagna
- Preheat the oven to 375 degrees Fahrenheit.
- Spoon 1.5 cups of sauce into a 9x13 baking dish and evenly cover the bottom of the dish with the sauce.
- Layer 4 lasagna noodles over the sauce.
- Evenly spread 1 cup of sauce over the noodles.
- Evenly spread 1 cup of cottage cheese and 1/2 cup of shredded cheese over the sauce.
- Layer 4 lasagna noodles on top of sauce/cheese mixture.
- Over the noodles, evenly spread 1 cup of sauce, 1 cup of cottage cheese, and 1/2 cup of shredded cheese.
- Layer the last 4 lasagna noodles over the sauce/cheese mixture.
- Spread the rest of the sauce evenly over the noodles and sprinkle 1 cup of shredded cheese over the sauce.
- Loosely cover the baking dish with aluminum foil and bake for 40 minutes.
- Remove the aluminum foil and bake uncovered for 10 minutes, until the cheese browns.