Easy Vegetarian Lasagna with a Twist – Veggie Overload? Yummy!

Discover a delightful, easy Veggie Lasagna with a twist on the traditional recipe.

This recipe combines the ease of jarred Italian sauce with fresh, aromatic additions, and swaps out ricotta for a milder cottage cheese. Perfect for a cozy family dinner or a hearty meal with friends.

Vegetable Lasagna

Skill Level

Beginner +: This recipe involves some pre-cooking and layering techniques that go beyond basic cooking skills but are achievable for most home cooks.

Health Highlights

This lasagna is packed with vegetables, providing a range of nutrients and fiber. Cottage cheese offers a lower-fat alternative to ricotta, while still contributing calcium and protein.

Time and Servings

  • Prep Time: 1 hour (including sauce simmering and vegetable preparation)
  • Cook Time: 45 minutes
  • Total Time: 1 hour 45 minutes
  • Servings: 6-8

Easy Veggie Lasagna with a Twist – Recipe


  • Jarred Italian-style sauce (e.g., Prego or Ragu): 24 ounces (680 grams)
  • Garlic, minced: 2 cloves
  • Red onion, minced: 1 medium (or to taste)
  • Canned roasted red tomatoes: 14 ounces (400 grams)
  • Fresh basil, chopped: 2 tablespoons (or the seasoning)
  • Bell peppers, chopped: 1 cup (150 grams)
  • Celery, sliced: 1/2 cup (60 grams)
  • Zucchini, sliced: 1-2 depending on size
  • Eggplant, sliced, 1-2 depending on size (optional)
  • Lasagna noodles: 9-12 sheets (Have you tried “Oven Ready”?)
  • Cottage cheese: 16 ounces (450 grams)
  • Italian blend shredded cheese: 2 cups (200 grams)


  1. Sauce Preparation: In a large pot, combine the sauce, minced garlic, red onion, and roasted red tomatoes. Bring to a simmer and cook for 30 minutes, stirring occasionally.
  2. Preheat Oven: Preheat the oven to 375°F (190°C).
  3. Prepare the Eggplant: If you decide to include the eggplant, prepare it as the sauce simmers. Slice the eggplant into 1/4 inch thick rounds (no need to peel them). Salt the slices and let them sit for 20-30 minutes to draw out bitterness. Rinse, pat dry, and grill or roast them for 20 or minutes in your preheated oven. (Details are here.)
  4. Slice the Zucchini: Slice the zucchini into rounds. Set aside.
  5. Vegetable Addition: Add chopped bell peppers and sliced celery to the sauce. Simmer for an additional 15 minutes.
  6. Layering the Lasagna: Start with a layer of noodles in your baking dish. Follow with a portion of sauce that has mostly veggies, then add a layer of cottage cheese, a nice sprinkle of Italian blend shredded cheese, and arrange eggplant slices evenly over top.
  7. Repeat: build two or three complete layers (depending on the amount of sauce and veggies), ending with a final layer of noodles.
  8. Top Layer: Cover the top layer of noodles with a thin layer of the remaining sauce (having used most of the veggies by now) and the remaining shredded cheese.
  9. Baking: Bake in the preheated oven for 35-45 minutes, or until the cheese is bubbly and golden brown.

Easy Veggie Lasagna – Eggplant Tips

Here’s a step-by-step process:

  1. Choose the Right Eggplants: Look for eggplants that are firm and have smooth, shiny skin. Smaller eggplants tend to have fewer seeds and are less bitter.
  2. Slice: Cut the eggplant into slices, about 1/4 to 1/2 inch thick. This thickness allows the eggplant to cook thoroughly without becoming too mushy.
  3. Sweat: To remove some of the bitterness and excess moisture, sprinkle the slices with salt and let them sit for about 30 minutes. The salt draws out moisture and some of the compounds that cause bitterness. Arrange the slices in a single layer, either in a colander or on paper towels.
  4. Rinse and Dry: After the eggplant has sweated, rinse the slices under cold water to remove the excess salt and then pat them dry thoroughly with paper towels. It’s important to dry the eggplant well to ensure it doesn’t make your lasagna watery.
  5. Pre-Cook the Eggplant: Pre-cooking the eggplant enhances its flavor and texture. Grilling or roasting are both good options.
    • Grilling: Brush the slices with olive oil and grill them over medium heat until they are soft and have grill marks, about 3-4 minutes per side.
    • Roasting: Alternatively, you can roast the slices. Place them on a baking sheet lined with parchment paper, lightly brush with olive oil, and roast in a preheated oven at 400°F (200°C) for about 20 to 25 minutes, flipping halfway through, until they’re tender and slightly browned.

Tips for Perfection

  • Ensure the sauce is thick enough before layering to prevent a soggy lasagna.
  • Allow the lasagna to rest for 10 minutes after baking for easier slicing.

Optional Ingredients

  • Add spinach or mushrooms for an extra veggie boost.
  • Add a sprinkle of parmesan cheese on top for added flavor.

Serving Suggestions

Serve with a side salad or garlic bread.

Nutrient Information

Approximate per serving:

  • 350 calories
  • 15g protein
  • 40g carbohydrates
  • 15g fat
  • 5g fiber

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.

Origin and History

Lasagna has its roots in Italy, with variations across regions. This recipe offers a personal take on the classic, adapting it to specific taste preferences.

Enjoy this comforting, veggie-packed lasagna that’s a perfect blend of convenience and homemade charm. It’s a testament to how traditional recipes can be adapted to suit individual tastes while maintaining their essence.

Traditional vs. This Recipe

The traditional lasagna often features ricotta cheese, ground meat, and a homemade Béchamel sauce. This version diverges by:

  • Using jarred sauce enhanced with fresh ingredients for convenience and flavor.
  • Swapping ricotta for cottage cheese, offering a milder cheese taste.
  • Incorporating a unique mix of vegetables like bell peppers and celery for added nutrition and texture.
  • Omitting meat, making it suitable for vegetarians.