Garden Vegetable Lasagna

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If you’re looking for a lasagna that is lighter than most– and one that will use up some of your garden vegetables, then this Garden Vegetable Lasagna is for you.

using spatula to lift out a piece of lasagna out of the pan

All of that cheesy goodness in this lasagna is what I really love about it.  It’s made a little bit healthier, but there is still plenty of cheese… because how can you go light on cheese?  You can’t!  That makes this vegetable lasagna a desirable one- even though it’s not packed with a rich and decadent meat sauce.

serving garden vegetable lasagna out of the pan with a spatula

This Garden Vegetable Lasagna is made of up layers of plenty of sauteed vegetables (onions, carrots, zucchini, broccoli and yellow squash), cheeses and a very simple creamy spinach sauce.

slice of garden vegetable lasagna on a white plate with pan of lasagna in the background

It’s not too late to grab all of the summery garden veggies to make this meal. I promise you won’t miss the meat in this vegetable lasagna recipe. The vegetables are hearty enough to hold their own in the layers of the lasagna, and they help pack a punch of fresh flavor too.  I love that you can enjoy this decadent pasta dish, but it’s so much lighter than traditional pasta dishes so it’s practically guilt-free!

slice of garden vegetable lasagna on a white plate with pan of lasagna in the background

If you happen to be following a lighter style of eating, then this is a good pasta recipe for you to enjoy. The lasagna is divided into twelve servings. If you are on the Weight Watchers program, one serving of this lasagna counts at 7 WW Freestyle SmartPoints.  

Here are a few more lasagna recipes you might like to try:

using spatula to lift out a piece of lasagna out of the pan
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4.43 from 7 votes

Garden Vegetable Lasagna

This lasagna is full of garden veggies!
7 7 7
Prep Time 45 minutes
Cook Time 1 hour
Servings 12 servings
Calories 268kcal
Course Main Course
Cuisine Italian
Keyword garden lasagna, Lasagna, vegetable lasagna, vegetarian lasagna



  • 2 cups chopped onion
  • 4 medium garlic cloves, minced
  • 2 teaspoons olive oil, divided
  • 2 cups chopped zucchini
  • 2 cups chopped yellow squash
  • 2 cups thinly sliced carrot
  • 2 cups chopped broccoli
  • 1/2 teaspoon salt


  • 1/2 cup all purpose flour
  • cups 1% low fat milk
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • dash of nutmeg
  • One 10-ounce package frozen chopped spinach, thawed and squeezed dry


  • cups 1% low fat cottage cheese
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 9 pre-cooked lasagna noodles, divided
  • 1/2 cup freshly grated Parmesan cheese


  • Preheat the oven to 375°F. Spray a 13x9-inch baking dish with nonstick spray.


  • Heat a large Dutch oven over medium-high heat. Coat the pan with cooking spray. Add the onion to the pan; sauté 4 minutes or until lightly browned. Add the garlic; sauté 1 minute. Spoon the onion mixture into a large bowl.
  • Heat 1 teaspoon of the oil in a pan over medium-high heat. Add the zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to the onion mixture.
  • Heat the remaining 1 teaspoon of oil in a pan over medium-high heat. Add the sliced carrot; sauté 4 minutes or until tender. Add the chopped broccoli; sauté 4 minutes or until crisp-tender. Add to the onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.


  • Place the flour in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add the Parmesan, salt, pepper, and nutmeg; stir until smooth. Stir in the spinach.


  • Combine the cottage cheese and 1 1/2 cups mozzarella; stir well. Spread 1/2 cup of the sauce mixture in the bottom of the prepared baking dish. Arrange 3 noodles over the sauce mixture in the dish; top with half of the cottage cheese mixture, then half of vegetable mixture, and about 1 cup of the sauce mixture. Repeat layers, ending with noodles. Spread the remaining sauce mixture on top of the noodles; sprinkle with 1/2 cup Parmesan and remaining 1/2 cup mozzarella.
  • Cover and bake for 20 minutes. Uncover and bake an additional 20 minutes or until the cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.


Serving: 1serving | Calories: 268kcal | Carbohydrates: 32g | Protein: 18g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 601mg | Potassium: 538mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6804IU | Vitamin C: 25mg | Calcium: 411mg | Iron: 2mg | Blue WW Smartpoints: 7 | Green WW Smartpoints: 7 | Purple WW Smartpoints: 7
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  • Alyssa wrote:

    This was not a win a for me , but to be fair, I used whole milk since that’s what I had- and I just couldn’t get the sauce to thicken properly. The result was a highly labor intensive, milky, vegetable stew. Lesson learned..time to do the dishes :(.

  • Jackie wrote:

    Can I make this ahead of time and freeze it?

    • Lori Lange wrote:

      I have not tried making this one ahead, but in general that usually works for a lasagna recipe.

  • Anne wrote:

    Have you tried this with non-daily milk alternatives? I would like to make this with soy milk, but haven’t cooked much with anything like that and wasn’t sure how it would taste!

    • Lori Lange wrote:

      I haven’t experimented with non-dairy ingredients, so I’m not sure!

  • Marc Owen wrote:

    First of, this is a lot of work, but the end product was delicious. Creamy with a little crunch from the carrots and filling. Great recipe!

  • Jessica wrote:

    Do you think I could use no bake lasagna noodles in this recipe?

    • Lori Lange wrote:

      I haven’t tried them!

  • Susan wrote:

    This recipe is very yummy! I gave it a 4 because of the prep time. It takes longer than 45 minutes because of all the vegetable chopping, cooking each vegetable individually due to different cooking times and then making the sauce ( milk takes time to boil) and stirring constantly.

  • Brilyn wrote:

    I’m a meat eater & this dish is GOOD. I just finished my my bowl. Flavorful & I didn’t miss the meat.

  • Sarah wrote:

    My first time making this recipe I halved it as I was unsure how my family would like it. Well, I am making it today and making a 13×9 inch pan! They absolutely loved it and asked for more this time so we can freeze the leftovers for lunches. My 14 year old clapped and said goodie when I told her what was for dinner. Thank you so much for this recipe. It is so delicious.

  • Monique wrote:

    Made this lasagna and followed this recipe exactly except I used 2% milk instead of 1 % because that’s what I had on hand and it was delicious. I made it for a ladies group meeting and I got loads of compliments and several people asked for the recipe. It took me longer than 45 minutes to prepare but it was well worth it. The vegetable flavors blended perfectly and the layers of cheese and sauce made it rich and creamy. I love this lasagna and will definitely make it again and again. Add a small salad and some nice crusty Italian bread and you have the perfect meal. This one is a keeper.

  • Pamela wrote:

    Made this with tomato sauce Instead and only spinach and carrot for veggies. Ricotta and cottage cheese too. Two thumbs up from my veggie daughter!

  • Lucia Luchetti wrote:

    I’ve made this twice. This lasagna is not only wonderful tasting but guilt free (as far as i’m concerned)! Make it just like it reads and you will not disappoint yourself or you family. Really delicious and satisfying. Great job Lori! I make it the night before we eat it for dinner because I love to get home from work and realize this lasagna is ready for the oven!!

    • Lori Lange wrote:

      Happy to hear you enjoy it!

  • SwissMiss wrote:

    I forgot the ricotta cheese going to try this with some greek yogurt – Fingers crossed 🙂

  • Deanna wrote:

    I would like to make a double recipe and freeze a pan. Has anyone tried this?

    • Lori Lange wrote:

      I haven’t tried.

  • Mental wrote:

    Made this for some friends yesterday and we all loved it and were quite surprised just HOW nice it tasted!! Instead of the zucchini I used mushroom (button mushrooms) and it worked so well. All the water in the mushrooms were soaked up very nicely by the lasagna sheet. Next time I am gonna do it I will add fresh chili… Amazing recipe.

  • Shannon wrote:

    This was so good. I forgot the broccoli (I was certain I already had some) and I got Pepper Jack cheese and no mozzarella so I used that instead…oops! My husband and I loved it. I did not use the nutmeg called for, I don’t like nutmeg in savory things. I will make it again, thank you for sharing this with us. Have a good day 🙂

  • Kim wrote:

    This was absolutely delicious. I can’t wait to have some more today as leftovers.

  • Lara wrote:

    This was absolutely delicious!!
    Thanks for sharing…

  • elaine wrote:

    I just made this recipe so I could have something yummy and healthy for lunch, but it smelled so good coming out of the oven I had to have a 2nd mini dinner. This recipe is DELICIOUS! So cheesy and a bit sweet from the carrots. I added some corn that I had left over and used eggplant instead of the squash because thats what I had on hand. This seems like an easy recipe to ad lib and really make your own. Definitely a keeper!

  • Sandy wrote:

    Delicious! It was fun to make too. My husband and 2 year old also LOVED it. The variety of veggies blended so well and had lots of flavor. I was so impressed with how rich the sauce was with no butter or cream added, just low-fat milk! YUMMY! (And so nice with the WW points since we’re on that program.) Thanks!