Vegetarian Lasagna Recipe

Easy to make vegetarian lasagna which you can make even vegan or gluten-free Also, easy to adjust the vegetables to suit the seasons or anything you have in the kitchen. Additionally, it is based on Italian type recipe. Check this easy recipe.



  • 2 tbsp extra-virgin olive oil
  • 3 chopped large carrots
  • 1  chopped red bell pepper
  • 1  chopped medium zucchini
  • 1  chopped medium onion
  • ¼ tsp salt
  • 5 ounces (140 g) baby spinach
  • 2 cups (16 ounces) low-fat cottage cheese, divided
  • Freshly ground black pepper, to taste
  • 9 no-boil lasagna noodles
  • 8 ounces (140 g) freshly grated mozzarella cheese

Tomato sauce


  1. Firstly, preheat the oven to 425 °F (220 °C)
  2. Secondly, In a large skillet warm the olive oil, once it’s shimmering, add the carrots, zucchini, bell pepper, onion, and salt. Then, cook, stirring until the veggies are golden on the edges.
  3. Thirdly, add a large handful of spinach and cook while stirring frequently. Repeat with remaining spinach and heat until all of the spinach has wilted. Remove from the heat and set aside.
  4. In that time, prepare the tomato sauce: add the tomatoes into a mesh and drain off the excess juice. Next, transfer the tomatoes to the food processor. Then, add the basil, garlic, olive oil, salt, and red pepper flakes.
  5. Pulse the mixture until the tomatoes are in spreadable consistency. Pour the mix into a bowl for later.
  6. Add the half of the cottage cheese into the clean processor and blend it until the consistency is smooth. Pour the mixture to a large mixing bowl.
  7. Then, transfer the cooked spinach and veggies mix to the bowl of the food processor. Pulse it until they are more chopped. Transfer the mix to the bowl of cottage cheese. Then, top with the remaining cottage cheese and add salt and freshly ground black pepper. Mix to combine.

Layering time!

  1. Spread about ½ cup tomato sauce evenly over the bottom of a baking dish. Next, layer 3 lasagna noodles on top. Next, spread half of the cottage cheese mixture evenly over the noodles. Follow to the top with ¾ cup tomato sauce and then sprinkle ½ cup grated cheese on top.
  2. Next, top with more noodles, followed by the remaining cottage cheese mixture. Sprinkle ½ cup grated cheese on top. Again, top with 3 more noodles, then spread ¾ cup tomato sauce over the top to evenly cover the noodles and again sprinkle grated cheese.
  3. Cover the lasagna with aluminium foil. Bake, covered, for 20 min and then remove the cover and continue cooking for about 10 min, until the top is turning brown.
  4. When cooked let the lasagna cool for 15 min, so it has time to cool down. Finally, sprinkle additional basil over the top for garnish.

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