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a close up photo of a piece of vegetable lasagna

Vegetarian Lasagna Recipe

This homemade Vegetarian Lasagna recipe is packed full of fresh spinach, broccoli, mushrooms and onions, lots and lots of cheese, and baked in a marinara sauce until all warm and bubbly.
Course Main Course
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 12 servings
Calories 424kcal



  • 18 ounces dried lasagna noodles (note 1)
  • 32 ounces cottage cheese (small or large curd)
  • 8 ounces shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • 8 ounces cream cheese softened
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • 2 teaspoons olive oil
  • 8 ounces sliced mushrooms
  • 3 cloves garlic minced
  • ½ cup diced onion
  • 16 ounces bag of frozen spinach thawed and drained
  • 2 cups cooked broccoli
  • 48-56 ounces marinara sauce (adjust to preference)


  • Cook noodles according to the package instructions, drain and rinse with cold water. You can also use oven ready lasagna noodles.
  • Mix the cottage cheese, half the mozzarella, half the Parmesan cheese, and the cream cheese in a bowl. Mix in the salt, Italian seasoning and pepper.
  • Heat the olive oil in a skillet over medium heat. Add the onions and garlic and cook until soft.
  • Add the mushrooms and cook for about 10 minutes, or until mushrooms have softened and released most of their liquid.
  • Preheat over to 350F. Spread a layer of sauce in the bottom of a lasagna pan.
  • Place one layer of lasagna noodles covering the bottom of the pan
  • Spread the cheese mixture over the layer of noodles. Add another layer off noodles. Spread half the remaining sauce on top of the noodles. 
  • Add the spinach, broccoli, and mushroom mixture. Add another layer of noodles. 
  • Cover with the remaining sauce. Sprinkle the top with the remaining Mozzarella and Parmesan cheese.
  • Cover with aluminum foil and bake for 90 minutes, or until warm and bubbly. Remove the foil for the last 10-15 minutes of baking.
  • Let cool for 15 minutes before slicing.


  1. Use no-boil noodles so you don't have to worry about cooking noodles first ( I LOVE this option);
  2. You can make Homemade Marinara in advance, or you can buy it HERE;
  3. Cooking the mushrooms first allows them to release the liquid in the skillet so the lasagna doesn't get watery;
  4. Squeeze all the water out of the spinach that you can so the lasagna doesn't get watery;
  5. Add more cheese to the top for a cheesier lasagna;
  6. Make sure the foil doesn't touch the top of the lasagna, otherwise it will stick while baking.
  7. Sauté the vegetables fully before adding the to the lasagna to make sure the water cooks out - this helps to prevent the lasagna from getting watery.


Serving: 1piece | Calories: 424kcal | Carbohydrates: 33g | Protein: 22g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 342mg | Potassium: 454mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5290IU | Vitamin C: 16.3mg | Calcium: 389mg | Iron: 2mg