Vegetable Lasagna Recipe (2025)

Published: Jan 3, 2015 · Modified: Jan 8, 2022 by Sherri · This post may contain affiliate links · 15 Comments

This Vegetable Lasagna Recipe is packed full of yumminess. Easily add any of your favorite vegetables if you’d like to change it up a bit.

My sister-in-law made us this amazing veggie lasagna and I just had to share it with you all. It is truly one of the most delicious lasagnas I have ever had.

The added thyme makes all the difference. You can easily change this recipe to add any of your favorite veggies. Saute red peppers, kale, squash, etc.

INGREDIENTS

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

1 ½ teaspoon thyme

1 ½ teaspoon oregano

8 oz portabello or white mushrooms, chopped

1 small eggplant. peeled, sliced and cut into about 2 inch pieces

2 medium zucchini, sliced

1 lb fresh or frozen spinach

1 lb shredded mozzarella cheese

16 oz carton of cottage cheese

2 eggs

½ cup of parmesan cheese

2 jars of pasta sauce (I love Traders Joe’s)

1 box of no-cook lasagna noodles

How to Make Vegetable Lasagna

Pour olive oil to a large saucepan

Add onion and garlic and saute until onion is soft

Add mushrooms, eggplant, and zucchini and saute until soft

Strain off all excess liquid (a fine mesh colander works great)

In a medium-sized bowl, mix the cottage cheese, parmesan cheese, eggs and spinach together well.

In a large casserole dish, pour a little sauce into the bottom and spread to keep noodles from sticking.

Place 1st layer of uncooked noodles on top of this sauce.

Next, spread a layer of cottage cheese mixture on top of noodles

Then, sprinkle a layer of mozzarella cheese.

Then, spread a layer of veggie mixture.

Lastly, cover with a layer of sauce.

Repeat with another layer of each (starting with the uncooked noodles)

Top with remaining mozzarella cheese.

Bake at 350 for 45- 60 minutes.

ENJOY!!