This roasted vegetable lasagna is absolutely chock full of veggies and has a delicious cottage cheese layer. The whole thing is topped with plenty of mozzarella cheese for one epic meal! This will be your go to meatless lasagna recipe for Sunday supper and special occasions!
This vegetarian lasagna recipe was originally posted in February 2016 and has been updated with new pictures, recipe details and small recipe tweaks.
Remember that homemade lasagna recipe I shared a little while back? Well, today I’m sharing another delicious lasagna recipe…my homemade veggie lasagna!
Like traditional lasagna, this meatless lasagna is a labour of love.
This ain’t no ’30 minute meals’, ‘easy weekday dinner’ kinda thing. This is proper Sunday supper or a special occasion meal….feel me 🙂 ??
This time of year I crave all the comfort food.
And one of my fave things is lasagna.
I mean, cheese, carbs, a rich tomato sauce…what’s not to love??
And, though it is a labour of love, homemade lasagna is always worth it.
Plus, leftovers? Amazing!
This recipe makes a big pan of lasagna, so it’s great if you have a crowd.
I think one of my favourite parts about making anything like this is watching the cheese bubble in the oven. It’s hypnotic, isn’t it?
Ingredients in Meatless Lasagna
- Lots & lots of veggies!! There’s onion, eggplant, zucchini, mushrooms, bell pepper, carrots, celery, onion, spinach and fennel.
- Plenty of cheese! There’s cottage cheese, parmesan, fresh & shredded mozzarella cheese
- Lasagna noodles
- Tomato sauce
- Tomato paste
- Herbs, seasonings & aromatics, like basil, parsley, oregano, chili flakes, bay leaves, nutmeg, garlic, salt and pepper
- Olive oil & butter
How to Make Meatless Lasagna with Roasted Vegetables
So, essentially, this vegetarian lasagna recipe has-
- Layers of roasted veggies
- Layers of sauteed mushrooms
- Creamy cottage cheese layers
- Veggie packed tomato sauce
- Plenty of shredded mozzarella cheese in between those layers, along with fresh lasagna noodles.
There’s lots of goodies packed in here but if you take each step at a time, there’s nothing to it! So, let’s get goin’!
- Get your eggplant and zucchini ready for the oven first by peeling, slicing and placing on a parchment paper-lined baking sheet. Brush with olive oil and give a little sprinkle of salt and pepper.
- Roast those & lay to one side for later.
Cook Those Mushrooms
- In a pot, add some olive oil and butter. Once butter is melted, add sliced mushrooms.
- Cook, season and lay to one side for later.
Make Cottage Cheese Layer
- Add baby spinach into a pot with a little nutmeg.
- Cook until just wilted.
- Then, remove excess moisture by pressing through a fine mesh sieve or squeezing with a clean tea towel (so your lasagna doesn’t get all watered down). Ain’t nobody got time for that 😉
- Combine with mozzarella, parmesan, parsley, salt, pepper and egg.
- Mix and lay to one side for later.
Make Lasagna Sauce
- Add some olive oil to a large pot and once shimmering, add finely chopped carrot, celery, onion and fennel. Cook until softened, about 15 to 20 minutes. Season with a little salt and pepper. Add garlic and cook a little.
- Stir in tomato paste and cook out a little.
- Stir in bell peppers, canned tomatoes, herbs, more seasoning and water (rinse out your cans of tomatoes to get every last bit of that goodness).
- Cook until thickened. Remove & discard bay leaves.
Full recipe details/instructions in recipe card below.
Looking good, right??! You can taste test, if you like, with a little hunk of bread. Don’t have to twist my arm!
Assemble and Bake
- Preheat your oven to 375 degrees Fahrenheit.
Grab a deep lasagna pan and start assembling this bad boy. Add a little sauce to the bottom of the pan. Then, the order goes-
- Fresh lasagna noodles.
- 1/3 each of tomato sauce, roasted eggplant, roasted zucchini, sautéed mushrooms, cottage cheese mixture and 1.5 cups of shredded mozzarella cheese.
- Do this two more times.
- Then, add some fresh mozzarella over the last layer.
- Place some toothpicks over top of the lasagna (sticking out for easy removal later) and bake. The toothpicks help prevent the foil from sticking to the cheese. Lost cheese stuck on foil and not in your pie hole is never a good thing, lol.
Note: Make sure you keep track of how many toothpicks you stick in the lasagna (and they are mostly sticking out) so you can easily remove them all later.
- Carefully remove cover and toothpicks part-way through and bake some more.
- Let cool a little, garnish and enjoy!
Hungry for more? Subscribe to the Girl Heart Food Newsletter!
Best Pan to Use
This is a large lasagna with a lot of height.
I recommend going with a 9″ x 13″ ‘deep dish’ lasagna pan.
Can I Assemble Lasagna Ahead of Time?
Definitely! Allow the sauce to cool a little, assemble, cover and pop in the refrigerator until you’re ready to bake (I’d only do this one day ahead of time).
Let sit out for about 20 to 30 minutes before baking to kinda get the chill off a bit.
Bake per recipe instructions. Keep in mind, though, you may have to bake a little longer until it’s heated through and the top is brown, bubbly and nice-n-melty.
Sides to Serve With Lasagna
- Mixed green salad
- Roasted broccoli
- Garlic bread
- Focaccia, like this cast iron rosemary focaccia from Annie of Ciao Chow Bambina.
How Long Does Homemade Lasagna Last
Store leftovers in the refrigerator and enjoy within 3 to 4 days.
How to Reheat
Place veg lasagna in oven. Cover with foil and cook on 350 F for about 20-30 minutes or until lasagna is completely heated through and cheese is melty.
Note: Time will vary depending on how much lasagna you have. For example, if you are reheating just one piece it will take less time than if you were reheating the entire pan of lasagna.
This is my preferred method and one I pretty much use on the regular when reheating leftovers.
Cut lasagna into serving sizes and place in a non stick pan on medium heat with a little water (2-3 tablespoons), cover and cook until heated through and cheese is melty again, about 10-15 minutes.
Place lasagna servings on a microwave safe plate or container and heat on about 1 minute intervals until heated through (should only take a couple of minutes).
More Recipe Tips
I highly recommend using good quality canned tomatoes. I love San Marzano.
A food processor is your friend here. Save time chopping those veg for the sauce by blitzing them with a food processor. Don’t have one? No worries! Simply finely chop.
If you want to used canned mushrooms instead of fresh, that’s a-ok. You could skip sautéing them. Just drain and use in the recipe.
Fresh lasagna noodles were used here so they literally went from the package to the casserole dish. You could use dried lasagna noodles should you wish. Simply cook per package instructions before using in this veg lasagna.
If you don’t want to use fresh fennel, try a tsp and half or so of fennel seeds.
More Meatless Recipes You May Enjoy
- Vegan Sloppy Joes – Made in about 20 minutes, these meatless sloppy joes combine lentils and a veggie ground ‘beef’. So comforting!
- Vegan Shepherd’s Pie – A veggie twist on a classic, this shepherd’s pie is topped with a scrumptious sweet potato mash.
- Lentil Moussaka – Using lentils, this is a delicious take on a classic Greek dish.
Hope you love this meatless lasagna recipe as much as we do!
Until next time, take care and chit chat again soon,
Make this veggie lasagna recipe? That’s awesome! Love it if you left a comment below. Many thanks!
Meatless Lasagna (with roasted vegetables)
- 2 eggplants , peeled & sliced about 1/2 inch thick
- 3 zucchini , peeled & sliced about 1/2 inch thick
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1/2 tablespoon olive oil
- 1.5 pounds bella mushrooms , sliced (or use white button)
- pinch salt
- pinch black pepper
Cottage Cheese Layer
- 1 teaspoon olive oil
- 10 ounces fresh baby spinach
- 1/4 teaspoon nutmeg
- 2 cups cottage cheese
- 2 cups shredded mozzarella cheese
- 2/3 cups shredded parmesan cheese
- 1/3 cup parsley , roughly chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large whisked egg
- 2 tablespoons olive oil
- 3 carrots , peeled and finely chopped
- 3 celery , finely chopped
- 1 onion , peeled and finely chopped
- 1 bulb fennel (bulb only) , core remove and finely chopped
- 6 cloves garlic -minced
- 156 millilitre can of tomato paste
- 2 bell peppers , diced
- 2 (796 millilitre) cans of whole peeled San Marzano tomatoes (tomatoes crushed with hands or use a potato masher)
- 1 cup fresh basil , roughly chopped (loosely packed)
- 1 teaspoon dried oregano
- 1 teaspoon red chili flakes (or to taste)
- 2 bay leaves
- 3/4 teaspoon salt , divided (or to taste)
- 1/2 teaspoon black pepper
Other Lasagna Ingredients
- 360 grams fresh lasagna noodles (6-8 sheets, depending on size) (or your favourite dried variety. Note: If your sheets are the smaller dried variety, you'll need around 10 sheets.)
- 4.5 cups shredded mozzarella (also known as 'pizza' mozzarella)
- 250 grams fresh mozzarella , sliced (or you could use shredded mozzarella)
- basil (garnish, optional)
- parsley (garnish, optional)
- Preheat oven to 400 degrees Fahrenheit.
- Brush eggplant and zucchini with 1/2 of olive oil (1.5 tablespoons) and sprinkle with salt and pepper. Place on two parchment paper lined baking sheets and bake 25 minutes, turning once (brushing second side with remaining 1.5 tablespoons of olive oil). Carefully remove and lay to one side.
- Meanwhile, add butter and olive oil to a large pot on medium heat, When butter is melted and oil shimmering, add mushrooms, cook 10 to 12 minutes. Allow to sit for a few minutes before stirring occasionally. Remove and lay to one side. Season with salt and pepper. Yields about 3 cups (cooked).
Cottage Cheese Layer
- In the same pot, add olive oil (wipe out pot first, if needed). Then, add spinach and nutmeg and cook until just wilted, about 3 to 5 minutes. Remove from pot and squeeze out excess moisture via a sieve or tea towel. Chop.
- Place cottage cheese in a bowl, along with sauteed spinach, mozzarella, parmesan, parsley, salt, pepper and egg. Mix to combine and lay to one side for later.
- Add olive oil to a large pot on medium heat. Once shimmering, add carrot, celery, onion and fennel. Stir to combine and cook about 15 to 20 minutes. Season with 1/4 teaspoon each of salt and pepper.
- Add garlic and cook one minute.
- Stir in tomato paste and cook 3 minutes.
- Stir in bell peppers.
- Add canned tomatoes, basil, oregano, chili flakes, bay leaves, remaining 1/2 teaspoon of salt, remaining 1/4 teaspoon of pepper and 1/2 cup of water (rinse out tomato cans). Bring to simmer, reduce heat to a low-medium simmer and cook for about 35 to 40 minutes or until sauce has thickened and flavour has intensified. Remove bay leaves. Will yield about 7 to 8 cups of sauce after it has reduced.Note: Taste for seasoning and if you want a little more salt, add to taste.
- Set oven to 375 degrees Fahrenheit.
- In a large 9" x 13" DEEP lasagna pan (with sides at least 3.5 to 4 inches tall) add 1/2 cup of sauce.
- Add one layer of noodles on top (if using fresh, no need to cook. If using dried noodles, cook per package instructions and proceed with the recipe).
- Spread 1/3 of sauce on top of noodles, followed by 1/3 of the eggplant, 1/3 of the zucchini, 1/3 of the mushrooms, 1/3 of the cottage cheese and 1.5 cups of shredded mozzarella cheese.Note: The cottage cheese is thick. I like to 'dollop' the cottage cheese onto the lasagna all over (rather than spread).
- Repeat TWO more times (another layer of noodles, followed by 1/3 of sauce on top of noodles, followed by 1/3 of the eggplant, 1/3 of the zucchini, 1/3 of the mushrooms, 1/3 of the cottage cheese and 1.5 cups of shredded mozzarella cheese).
- Top with sliced fresh mozzarella.
- Stick 6 to 8 toothpicks in top of the lasagna (so the foil doesn't stick to the cheese) and bake for 30 minutes. Carefully remove cover and toothpicks (and discard) and bake for an additional 10 minutes. Note: Make sure you keep track of how many toothpicks you stick in the lasagna (and they are mostly sticking out) so you can easily remove them all later.
- If you want more colour on the cheese, turn oven to broil and cook 3 to 5 minutes or until cheese has some brown spots and is melty and bubbly. Carefully remove from oven, let cool 30 minutes before garnishing and cutting into pieces (don't skip this). Enjoy!
- I highly recommend using good quality canned tomatoes. I love San Marzano.
- A food processor is your friend here. Save time chopping those veg for the sauce by blitzing them with a food processor. Don’t have one? No worries! Simply finely chop.
- If you want to used canned mushrooms instead of fresh, that’s ok. You could skip sautéing them. Just drain and use in the recipe.
- Fresh lasagna noodles were used here so they literally went from the package to the casserole dish. You could use dried lasagna noodles should you wish. Simply cook per package instructions before using in this veg lasagna.
- If you don’t want to use fresh fennel, try a tsp and half or so of fennel seeds.