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+ servings
5 from 9 votes
overhead shot of a square baking dish with vegetable lasagna cut in squares and one square being lifted up with a spoon.

Easy Vegetable Lasagna

Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Crisp tender veggies mingle with creamy cheeses, lasagna noodles, and hearty marinara in this perfect recipe for Easy Vegetable Lasagna.
Course: Dinner
Cuisine: Italian
Servings: 8
Calories: 352



  • 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
  • teaspoon fresh ground black pepper
  • 3 cloves garlic, minced
  • 1 tablespoon basil pesto




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


  • 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 Facts
Easy Vegetable Lasagna
Amount Per Serving
Calories 352 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g30%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 37mg12%
Sodium 1071mg45%
Potassium 562mg16%
Carbohydrates 36g12%
Fiber 4g16%
Sugar 9g10%
Protein 21g42%
Vitamin A 4110IU82%
Vitamin C 49mg59%
Calcium 365mg37%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: meatless lasagna, vegetarian recipes, veggie lasagna