5 from 3 votes
Vegetable lasagna in a baking dish
Quick and Easy Vegetable Lasagna
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

This Quick and Easy Vegetable Lasagna is a light and fresh way to take advantage of seasonal produce in a comforting, one dish meal!

Course: Dinner
Cuisine: Italian
Keyword: Easy Lasagna, Meat Free Lasagna, Vegetable Lasagna
Servings: 8 large servings
Calories: 291 kcal
Author: The Seasoned Mom
Ingredients
  • 2 teaspoons olive oil
  • 8 ounces sliced mushrooms
  • 1 zucchini or yellow summer squash, diced
  • 1 sweet bell pepper (any color), seeded and diced
  • 1 sweet onion, diced
  • 1 tablespoon minced garlic
  • 1 egg, beaten
  • 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley flakes)
  • 2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)
  • 16 ounces (2 cups) low-fat cottage cheese
  • 2 ½ cups shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese, divided
  • 24 ounces (2 ½ cups) store-bought (or homemade) marinara pasta sauce
  • 9 Oven-Ready No-Boil lasagna noodles (I used organic whole wheat oven-ready noodles)
Instructions
  1. Preheat oven to 450F (230C). Spray a 9 x 13-inch baking dish with cooking spray and set aside.

  2. In a large skillet, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes).
  3. While the veggies cook, use a separate bowl to stir together egg, parsley, basil, cottage cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
  4. When the vegetables are done cooking, stir the marinara sauce into the skillet.
  5. Spread 1/4 of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles, 1/3 of the cottage cheese mixture, and another 1/4 of the sauce mixture.
  6. Repeat layers two more times. Finish with remaining 1 ¼ cups of mozzarella and ¼ cup of Parmesan cheese on top. Cover with foil sprayed with cooking spray.
  7. Bake for 40 minutes. Remove foil, and bake for another 10 minutes (or until heated through and cheese on top is browned). Let stand for a few minutes before slicing and serving.
Recipe Notes

Cooking for Two? I would suggest dividing the full recipe between two smaller 8-inch square baking dishes. That way you get two meals with the same amount of effort! Alternatively, you can cut all of the ingredients in half and prepare one lasagna in an 8-inch square dish.

Want to Prep Ahead? This is a great freezer meal! You can freeze it either before OR after baking. I usually freeze the lasagna after I assemble it, but before baking (just my preference, because then it's only baked once). Be sure to thaw the lasagna in the refrigerator overnight before baking. Then proceed with baking instructions above.

Nutrition Facts
Quick and Easy Vegetable Lasagna
Amount Per Serving (1 /8 of recipe)
Calories 291 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 6.5g 33%
Cholesterol 53mg 18%
Sodium 716mg 30%
Total Carbohydrates 17g 6%
Dietary Fiber 2.4g 10%
Sugars 7g
Protein 22g 44%
* Percent Daily Values are based on a 2000 calorie diet.