Vegetable Spinach Lasagna Recipe

If you’re craving a hearty, wholesome dinner that’s bursting with fresh flavors, I’ve got just the thing for you. This Vegetable Spinach Lasagna Recipe is one of my absolute favorites to make when I want something comforting but also packed with good-for-you veggies. It’s layered with tender spinach, colorful vegetables, and a luscious homemade tomato sauce that’ll have your family asking for seconds (and maybe even thirds!). Keep reading — you’ll love how simple, satisfying, and downright delicious this lasagna turns out.

this Recipe

Ingredients You’ll Need

The ingredients here work together beautifully — crisp veggies, fresh spinach, tangy tomato sauce, creamy cottage cheese, and melty mozzarella all layered between tender noodles. Plus, most are easy to find and swap if you want to experiment.

• Extra-virgin olive oil: Adds richness and helps soften the veggies while cooking.
• Carrots: I like to chop them finely — they bring a subtle sweetness and vibrant color.
• Red bell pepper: Adds a mild crunch and bright flavor.
• Zucchini: Moistens the filling and blends perfectly with the spinach.
• Yellow onion: Gives a savory base note — don’t skip this!
• Baby spinach: My secret veggie powerhouse — it wilts down quickly and adds lots of nutrients.
• Can of diced tomatoes: Be sure to drain the excess juice for the perfect sauce consistency.
• Fresh basil: Nothing beats fresh herbs here; they make all the difference.
• Garlic: Gives the sauce a bold, aromatic punch.
• Cottage cheese: Divided and blended for a creamy yet light layer.
• Salt and black pepper: To boost all the flavors just right.
• No-boil lasagna noodles: Makes assembly quicker — break or overlap the noodles if you need to fit them into your dish.
• Mozzarella cheese: For that ooey-gooey, golden topping everyone loves.

Variations

I love tweaking this Vegetable Spinach Lasagna Recipe depending on what’s in season or what my family’s craving. And honestly, it’s a great base that you can personalize to suit your taste buds.

• Mushroom Lover’s Twist: Adding sliced mushrooms before you cook the veggies gives an earthy note that’s a big hit in my house.
• Butternut Squash Swap: I recently swapped out zucchini for roasted butternut squash cubes — it added a lovely sweetness and made the dish feel cozy and fall-ready.
• Gluten-Free: Use no-boil gluten-free noodles if you’re avoiding gluten — just be sure to test cooking time if needed.
• Dairy-Free/Vegan Version: Try swapping cottage cheese for a vegan sour cream or cashew cream and skip the mozzarella or use a dairy-free alternative; this keeps all the creaminess and flavor without dairy.

How to Make Vegetable Spinach Lasagna Recipe

Step 1: Sauté Your Veggies to Flavor Town

Start by heating olive oil in a large skillet over medium heat until shimmering — this is key for evenly cooking your vegetables. Add the chopped carrots, bell pepper, zucchini, onion, and a pinch of salt. Give it a good stir every couple of minutes, and cook until the veggies start to get golden around the edges, usually 8 to 12 minutes. This step builds the base flavor, so be patient.

Next, it’s spinach time — add a few handfuls, stirring often until it wilts, then add more spinach gradually until it’s all cooked down, about 3 minutes total. Once done, set the skillet aside and let everything cool slightly.

Step 2: Whip Up Your Fresh Tomato Sauce

While the veggies are cooking, drain the diced tomatoes in a sieve to remove excess juice — this helps keep the sauce from getting watery. Toss the tomatoes into a food processor with fresh basil, olive oil, minced garlic, salt, and a pinch of red pepper flakes. Pulse about 10 times until you’ve got a chunky but spreadable sauce. Set this aside in a bowl; the bright and fresh flavor will really elevate your lasagna.

Step 3: Make the Creamy Cottage Cheese Mixture

Pour half of your cottage cheese into the food processor and blend until smooth and creamy — this makes the cheese layer silky and lovely. Transfer the whipped cottage cheese to a large bowl.

Then, return the cooked veggies and spinach to the processor and pulse several times — you want them finely chopped but not pureed; this keeps some nice texture in every bite. Combine these chopped veggies with the whipped cottage cheese. Add the remaining cottage cheese on top, season with salt and plenty of freshly ground black pepper, and stir well.

Step 4: Assemble Your Lasagna Layers

Spread about ½ cup of tomato sauce evenly over the bottom of a 9” by 9” baking dish. Don’t worry if you need to break or overlap the noodles — just fit three noodles on top of the sauce as best as you can.

Spread half of your cottage cheese and veggie mixture over the noodles, then spoon over about ¾ cup tomato sauce and sprinkle with ½ cup shredded mozzarella.

Repeat: layer three more noodles, the remaining cottage cheese mixture (no sauce this time), and another ½ cup mozzarella.

For the final layer, add the last three noodles, spread the remaining tomato sauce (about ¾ cup) over the top, and generously sprinkle with the remaining 1 cup mozzarella cheese.

Step 5: Bake to Perfection

Cover your lasagna loosely with parchment paper or foil — just make sure it doesn’t touch the cheese (trust me, it can stick and ruin that beautiful top). Bake in a preheated 425°F oven for 18 minutes covered, then remove the cover, rotate the pan 180°, and bake another 10 to 15 minutes until the top is bubbling and spotty brown.

Don’t rush removing it from the oven — let the lasagna cool and set for 15 to 20 minutes before slicing. I find this step makes a huge difference so your slices hold together and you don’t wind up with a messy plate.

How to Serve Vegetable Spinach Lasagna Recipe

Garnishes

I always sprinkle freshly chopped basil over the top right before serving. It adds that pop of color and fresh herbal brightness that perfectly complements the rich lasagna layers. Sometimes, I drizzle a little extra virgin olive oil or even a sprinkle of crushed red pepper flakes for a subtle kick.

Side Dishes

A crisp green salad with lemon vinaigrette or roasted garlic bread are my go-to sides. They balance out the richness and make the meal feel complete — plus, they’re easy to throw together while the lasagna bakes.

Creative Ways to Present

For special dinners, I’ve baked individual portions in ramekins for a cute, personal touch. Another fun idea is layering the lasagna in a clear glass casserole dish so everyone can admire those beautiful colorful layers before digging in — it always gets compliments!

Make Ahead and Storage

Storing Leftovers

I store leftover lasagna in an airtight container in the fridge for up to 4 days. It’s actually a great lunch option — you just get a full portion ready to pop into your microwave or oven.

Freezing

This Vegetable Spinach Lasagna Recipe freezes beautifully. I recommend assembling it in a freezer-safe dish, wrapping tightly in foil and plastic wrap before freezing up to 3 months. When you’re ready, thaw overnight in the fridge and bake following the instructions, adding a bit of extra time if it’s not fully thawed.

Reheating

For reheating, I cover the lasagna with foil and warm it in a 350°F oven for about 15-20 minutes until bubbly and warmed through. This keeps the top from drying out and preserves the texture perfectly. Microwave reheating works too, but the oven gives better results if you have the time.

FAQs

Final Thoughts

I absolutely love how this Vegetable Spinach Lasagna Recipe brings together fresh veggies and comforting layers into something that’s both nourishing and deeply satisfying. Every time I make it, my family goes crazy — it’s become one of our regular dinners that never disappoints. If you want to impress friends with a homemade touch or just enjoy a cozy meal at home that feels special, this is your go-to. Give it a try and see how quickly it becomes a favorite in your kitchen too!

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