Thank you so much for stopping by today—it truly warms my heart that you’re here. If you’ve been searching for a hearty, satisfying meal that feels as nourishing as it is comforting, let me introduce you to this Garden Vegetable Lasagna. 💚
This dish is everything you want in a homemade meal: creamy, cheesy layers, tender pasta, and a bounty of colorful vegetables tucked inside a velvety white sauce. It’s meatless, but trust me—you’ll never miss it. It’s rich without being heavy, cozy without being fussy, and honestly? It’s one of my proudest kitchen wins.
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Why You’ll Love This Vegetable Lasagna
- 🌿 Packed with fresh veggies—perfect for using up a garden bounty!
- 🧀 Three cheeses: mozzarella, parmesan, and creamy cottage cheese
- 🍽️ Perfect for meal prep—feeds a crowd and reheats beautifully
- ❌ No red sauce! Instead, it uses a creamy white sauce with a hint of Italian herbs
- ✅ Meatless but super satisfying
What Does It Taste Like?
This lasagna is like a warm hug on a plate. The creamy white sauce (think light béchamel) wraps every bite in cozy, savory goodness. The veggies give it freshness and texture, while the melted cheese brings it all together in layers of gooey, bubbly perfection. It’s mild, flavorful, and totally comforting without feeling too heavy.
This dish is a favorite for vegetarians, but it gets rave reviews from meat-eaters, too. It’s the kind of meal you serve when you want something special—but still deeply homey.
Ingredients
Lasagna Layers
- 9 lasagna noodles, cooked and drained
- 1 ½ cups cottage cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese
Filling
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 large carrots, chopped
- 1 large summer squash, thinly sliced
- 1 large zucchini, thinly sliced
- 1 large head broccoli, chopped
- Salt and pepper, to taste
Sauce
- ¼ cup butter
- ⅔ cup flour
- 4 cups milk
- ½ cup grated parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ teaspoons Italian seasoning
- Optional: 1 teaspoon red pepper flakes
Tools You’ll Need 🧄
- Large skillet or Dutch oven (for veggies)
- Medium saucepan (for white sauce)
- 9×13-inch baking dish
- Whisk
- Mixing bowls
- Foil (for baking)
Ingredient Swaps & Add-Ons
- No cottage cheese? Swap with ricotta cheese for a more traditional texture.
- Add mushrooms to the filling for extra umami.
- Want more color? Add red bell pepper or spinach to the veggie mix.
- Make it spicy with extra red pepper flakes or a pinch of cayenne.
- Gluten-free? Use gluten-free lasagna noodles and flour.
How to Make Garden Vegetable Lasagna (Step-by-Step)
1. Preheat & Prep
Preheat your oven to 375°F and grease a 9×13-inch baking dish. Cook the lasagna noodles according to the package, then drain and set aside.
2. Make the Veggie Filling
In a Dutch oven or large skillet, heat the olive oil over medium heat.
- Add onions, sauté for 2–3 minutes until translucent.
- Stir in garlic, season with salt and pepper.
- Add carrots, cook for 3–4 minutes more.
- Add zucchini, summer squash, and broccoli.
- Cook until veggies are tender but not mushy. Set aside.
3. Make the Creamy White Sauce
In a saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the milk, stirring constantly to avoid lumps.
- Bring to a gentle boil; cook for 2 minutes until thickened.
- Remove from heat. Stir in parmesan, salt, pepper, Italian seasoning, and red pepper flakes if using.
4. Mix the Cheeses
In a mixing bowl, combine:
- 1½ cups mozzarella
- Cottage cheese
Mix until well combined.
5. Assemble the Lasagna
First Layer:
- Spread a thin layer of sauce on the bottom of the dish.
- Add 3 noodles.
- Layer with half the vegetable filling, half the cheese mixture, and about 1 cup of sauce.
Second Layer:
- Add 3 more noodles.
- Repeat with the remaining vegetables, cheese mixture, and 1 cup of sauce.
Final Layer:
- Top with the last 3 noodles, then pour on the remaining sauce.
- Sprinkle with ½ cup mozzarella and ½ cup parmesan.
6. Bake It Up
- Cover tightly with foil and bake for 25 minutes.
- Uncover and bake for an additional 20–25 minutes, until golden and bubbly on top.
7. Let It Rest
This part is important! Let the lasagna rest for 10 minutes before slicing. It helps everything hold together beautifully.
What to Serve with Garden Vegetable Lasagna
- Garlic bread or crusty Italian rolls
- Simple green salad with vinaigrette
- Roasted asparagus or green beans
- A crisp white wine or sparkling water with lemon
Tips for the Best Veggie Lasagna
- Slice the squash and zucchini thinly so they cook evenly.
- Don’t overcook the veggies before layering—they’ll soften more in the oven.
- Let the sauce thicken properly—it should coat the back of a spoon.
- Want ultra-cheesy top? Add an extra handful of mozzarella in the last 5 minutes.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual slices or the whole dish (unbaked or baked) for up to 2 months.
- Reheat: Cover and reheat in a 350°F oven or microwave individual portions until hot.
FAQs About Garden Vegetable Lasagna
Can I make this ahead of time?
Absolutely! Assemble up to a day in advance, cover, and refrigerate. Add an extra 10 minutes to bake time if starting from cold.
Can I add meat?
Sure! Browned ground turkey, chicken, or sausage can be added to the veggie mix or layered in separately.
Can I use frozen vegetables?
Yes—but thaw and drain well to avoid a watery lasagna.
Is this kid-friendly?
Totally! The creamy sauce and mild veggies make it a family favorite—even for picky eaters.
In Conclusion
This Garden Vegetable Lasagna is a celebration of fresh produce, layered with love and oozing with creamy, cheesy goodness. Whether you’re feeding a hungry crew or prepping meals for the week ahead, it delivers every time. It’s hearty without meat, packed with flavor, and seriously soul-soothing.
🥕 Want more veggie-packed comfort food? Try these next:
- Creamy Spinach Stuffed Shells
- Roasted Vegetable Pasta Bake
- Butternut Squash & Sage Mac and Cheese
Share Your Lasagna Love!
Did you try this recipe? I’d love to hear how it turned out! Leave a review below and tag your dish on Pinterest so others can be inspired too. Let’s see those gorgeous layers!
Nutritional Information (Approximate Per Serving)
Servings: 12
Calories: ~310
Fat: 14g
Carbohydrates: 28g
Protein: 17g
Sugar: 5g
Sodium: ~480mg
Thanks again for cooking with me today. May your lasagna always be bubbly, your cheese perfectly melted, and your veggies full of flavor. 💚
