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overhead shot of a square baking dish with vegetable lasagna cut in squares and one square being lifted up with a spoon.
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5 from 10 votes

Easy Vegetable Lasagna

Crisp tender veggies mingle with creamy cheeses, lasagna noodles, and hearty marinara in this perfect recipe for Easy Vegetable Lasagna.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: Italian
Keyword: meatless lasagna, vegetarian recipes, veggie lasagna
Servings: 8
Author: Katerina | Diethood

Ingredients

FOR THE VEGETABLES

  • 2 tablespoons olive oil
  • 2 large carrots, thinly sliced
  • 2 small red bell peppers, diced
  • 1 yellow onion, diced
  • 1 medium zucchini, diced
  • ¼ teaspoon salt
  • ⅛ teaspoon fresh ground black pepper
  • 3 cloves garlic, minced
  • 1 tablespoon basil pesto

FOR THE CHEESE LAYER

FOR THE TOMATO SAUCE LAYER

FOR THE TOPPING

  • 2 cups shredded part skim mozzarella cheese
  • 3 tablespoons grated parmesan cheese
  • Chopped fresh basil, for garnish
  • Chopped fresh parsley, for garnish

Instructions

  • Preheat oven to 425˚F.
  • Heat olive oil in a large skillet set over medium heat.
  • To the heated oil, add the carrots, peppers, onions, and zucchini; season with salt and pepper and cook for about 8 to 10 minutes, or until veggies are tender.
  • Stir in the garlic and basil pesto; continue to cook for 1 more minute.
  • Remove from heat and set aside.
  • In a large mixing bowl combine the cottage cheese, feta cheese, basil, salt, and pepper; stir together until completely incorporated.
  • Add the veggie mixture to the cheese mixture and stir until combined. Taste for seasonings and adjust accordingly. Set aside.
  • Spread ½ cup of marinara sauce on the bottom of a 9x9 baking dish.
  • Layer 3 to 4 no-boil lasagna noodles on top of the marinara sauce, snapping off the end pieces so to fit in the baking dish.
  • Spread half of the cheese and veggie mixture evenly over the noodles.
  • Then top with ¾ cup marinara sauce; spread it evenly.
  • Sprinkle with ½ cup shredded mozzarella cheese.
  • Layer 3 to 4 more lasagna noodles, then top with a layer of the remaining cheese and veggie mixture.
  • Sprinkle with ½ cup shredded mozzarella cheese.
  • Top with remaining lasagna noodles.
  • Spread ¾ cup marinara sauce on top of the noodles.
  • Sprinkle with remaining shredded mozzarella cheese and grated parmesan cheese.
  • Cover with foil and bake for 20 minutes.
  • Remove foil and continue to bake for 10 more minutes, or until the cheese is melted and top is lightly browned.
  • Remove from oven and let stand for 15 minutes.
  • Garnish with basil.
  • Cut and serve.

Nutrition

Calories: 352kcal | Carbohydrates: 36g | Protein: 21g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 37mg | Sodium: 1071mg | Potassium: 562mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4110IU | Vitamin C: 49mg | Calcium: 365mg | Iron: 2mg