Real Recipes From Real Home Cooks ®

veggie lasagna

(3 ratings)
Blue Ribbon Recipe by
Stephanie Vandenburg
Canton, OH

We love vegetables in this family, but one vegetable doesn't make the cut - onions. I have an allergy to them, so they need to be left out. Every recipe for veggie lasagna I had ever seen included onions, so I created my own onion-free veggie lasagna. It's delish!

Blue Ribbon Recipe

This veggie lasagna is a tasty twist on a classic dish. The combination of red and green peppers, zucchini, eggplant, and broccoli adds color, flavor, and texture to the casserole. Using lasagna noodles and red pasta sauce is traditional and provides a familiar base for the dish. Cottage cheese adds creaminess to the filling without being too heavy. Shredded mozzarella and Parmesan cheese create a gooey and slightly crispy cheesy layer. This is a super delicious veggie-packed lasagna recipe.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 12 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For veggie lasagna

  • 1 tsp
    extra virgin olive oil
  • 2 md
    red peppers, chopped
  • 1 md
    green pepper, chopped
  • 1 md
    large zucchini, sliced
  • 1 md
    eggplant, sliced
  • 1 bunch
    broccoli, cut into florets
  • 1 can
    red pasta sauce (24 oz)
  • 16 oz
    cottage cheese
  • 1/4 c
    garlic powder
  • 16 oz
    lasagna noodles
  • 2 c
    shredded mozzarella cheese
  • 1/2 c
    Parmesan cheese

How To Make veggie lasagna

  • Cook vegetables in a skillet.
    Add the olive oil to a large frying pan over medium heat and cook the vegetables.
  • Warm the pasta sauce, cottage cheese, and garlic powder over medium heat in a pot.
    Meanwhile, warm the pasta sauce, cottage cheese, and garlic powder over medium heat in a pot.
  • Preheat oven and cook the lasagna noodles.
    Cook the lasagna noodles according to the instructions on the box until al dente. Preheat the oven to 375 degrees F.
  • Drain the cooked noodles.
    Once the vegetables are cooked, pour the sauce over them in the frying pan and stir it all together. Drain the noodles.
  • Pour 1/3 of the veggie mixture over the bottom of a casserole dish.
    In a large casserole dish, pour 1/3 of the veggie mixture over the bottom.
  • Top with noodles and cheese. Repeat layers.
    Top with some of the noodles then sprinkle 1/3 of the mozzarella over top. Repeat these layers two more times. Sprinkle the Parmesan cheese over the top layer.
  • Cover the casserole dish and bake.
    Cover the casserole dish with aluminum foil and bake for 30 minutes.
  • Veggie Lasagna on a plate with garlic bread.
    Remove from the oven and serve with some nice garlic bread!