This vegetable-forward, cozy baked lasagna is the kind of dinner that makes weekday evenings feel celebratory. Layers of tender roasted vegetables, a silky white sauce, and a trio of cheeses come together for a crowd-pleasing casserole that’s lighter than traditional lasagna without sacrificing comfort. It’s made with simple pantry staples and familiar produce: zucchini, yellow squash, carrots, broccoli, spinach, and two kinds of cheese. Follow the step-by-step directions below for a perfectly balanced Garden Vegetable Lasagna that’s easy to assemble and satisfying to serve.

Why you’ll love this Garden Vegetable Lasagna

Vegetable-packed: two cups each of zucchini, yellow squash, carrot, and broccoli plus spinach for bright flavor and texture.
Creamy and cheesy: a white sauce thickened with flour and enriched with Parmesan, cottage cheese, and mozzarella.
Make-ahead friendly: assemble the lasagna up to a day in advance and bake when you’re ready.
Simple technique: no complicated steps—sauté, make the sauce, layer, and bake.

Ingredients

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
½ teaspoon salt
½ cup all purpose flour
3½ cups 1% milk
½ cup freshly grated Parmesan cheese
½ teaspoon salt
¼ teaspoon freshly ground black pepper
dash of ground nutmeg
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
1½ cups 1% low fat cottage cheese
2 cups shredded part-skim mozzarella cheese, divided
9 pre-cooked lasagna noodles, divided
½ cup freshly grated Parmesan cheese

Equipment

Large sauté pan
Medium saucepan
9×13-inch baking dish
Whisk and wooden spoon
Mixing bowl and spatula

Prep work

Preheat the oven to 375°F. Chop all vegetables so they’re ready to sauté. Thaw the frozen spinach and squeeze out as much liquid as possible using a clean kitchen towel or several layers of paper towel. Grate the Parmesan cheese and shred the mozzarella if not pre-shredded. Measure out the milk and flour to streamline the sauce-making step.

Step-by-step directions

Sauté the aromatics: Heat 1 teaspoon of the olive oil in a large sauté pan over medium heat. Add the 2 cups chopped onion and cook, stirring occasionally, until the onion becomes translucent and just starting to brown, about 5–6 minutes. Add the 4 minced garlic cloves and cook for 30–45 seconds more, stirring constantly so the garlic doesn’t burn.
Cook the vegetables: To the pan with onion and garlic, add the 2 cups chopped zucchini, 2 cups chopped yellow squash, 2 cups thinly sliced carrot, and 2 cups chopped broccoli. Drizzle the remaining 1 teaspoon olive oil over the vegetables if the pan looks dry. Sauté the mixture over medium heat, stirring often, until the vegetables are tender-crisp—about 6–8 minutes. Season with ½ teaspoon salt. Remove the pan from the heat and set the vegetables aside to cool slightly.
Make the white sauce (béchamel): In a medium saucepan set over medium heat, whisk together ½ cup all purpose flour with a small splash of the 3½ cups 1% milk to form a smooth paste (this helps prevent lumps). Gradually whisk in the remaining milk until the mixture is smooth.
Thicken and season the sauce: Keep whisking the milk mixture over medium heat as it comes to a gentle simmer. The sauce will begin to thicken; continue whisking for 3–5 minutes until it reaches a coat-the-back-of-a-spoon consistency. Remove the pan from the heat and stir in ½ cup freshly grated Parmesan cheese until melted. Season the sauce with ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, and a dash of ground nutmeg. Taste and adjust the seasoning if needed.
Combine greens and cottage cheese: In a mixing bowl, combine the thawed, well-drained spinach with 1½ cups 1% low fat cottage cheese. Use a spatula to break up the cottage cheese into smaller curds and fold it together with the spinach until evenly mixed. This creamy spinach-cottage cheese mixture will add body and moisture between the layers.
Assemble the lasagna — layer 1: Spread a thin layer of the white sauce across the bottom of a 9×13-inch baking dish to prevent sticking. Place 3 of the 9 pre-cooked lasagna noodles in a single layer over the sauce. Spoon one-third of the sautéed vegetable mixture evenly over the noodles. Dollop and spread one-third of the spinach-cottage cheese mix over the vegetables. Sprinkle one-third of the shredded mozzarella cheese over that, and drizzle a little of the white sauce across the top so the layer is not dry.
Layer 2: Repeat the layering: add 3 more noodles, one-third of the remaining vegetables, one-third of the spinach-cottage cheese mixture, one-third of the shredded mozzarella, and a little more white sauce.
Layer 3 and finish: For the final layer, place the remaining 3 noodles, the last third of the vegetables, the remaining spinach-cottage cheese mixture, and sprinkle the remaining shredded mozzarella. Pour any leftover white sauce evenly over the top. Finish by sprinkling the final ½ cup freshly grated Parmesan cheese over the entire surface for a golden, savory crust.
Cover and bake: Tent the baking dish with aluminum foil (shiny side down) and bake in the preheated 375°F oven for 25 minutes. This covered period helps the lasagna heat through without drying out.
Uncover and brown: After 25 minutes, remove the foil and bake an additional 10–15 minutes, or until the top is bubbling and lightly golden. If you prefer a deeper golden crust, place the dish under the broiler for 1–2 minutes—watch carefully so the cheese doesn’t burn.
Rest before serving: Remove the lasagna from the oven and let it rest at least 10 minutes before slicing. This resting time allows the layers to set, producing cleaner slices and a better texture when plated.

Serving suggestions

Slice the lasagna into squares and serve with a simple green salad dressed with lemon vinaigrette or a crisp chopped side salad to cut through the richness. Warm crusty bread or garlic-roasted asparagus are also lovely accompaniments. Leftovers reheat well in an oven at 350°F for 15–20 minutes or in the microwave in single servings.

Make-ahead and storage

To assemble in advance: Prepare the lasagna through step 8, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours. Bake directly from chilled; you may need to add 5–10 minutes to the covered baking time.
To freeze: Assemble the unbaked lasagna, cover tightly with two layers of plastic wrap and then foil, and freeze for up to 3 months. Bake from frozen, covered, at 375°F for 45–60 minutes, then uncover and bake another 15–20 minutes until hot and bubbly.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.

Notes and tips

If your pre-cooked noodles are very dry, run them briefly under warm water to make them more pliable before layering.
Don’t skip squeezing the thawed spinach—excess water will make the lasagna watery.
For a nuttier flavor, swap half of the Parmesan in the sauce with Pecorino Romano if you like a sharper edge.
You can vary the vegetables according to season or preference—bell peppers, mushrooms, or thinly sliced eggplant would all work well here.

Nutrition snapshot (per serving, approximate)

This Garden Vegetable Lasagna is built from lean dairy and lots of vegetables, so it strikes a balance between comforting and relatively light. Exact nutrition will depend on brands used and portion size, but expect a good serving of vegetables, moderate protein from the cottage cheese and milk, and satisfying calcium from the cheeses.

Whether you’re feeding a family, hosting a casual dinner, or preparing a make-ahead meal for the week, this Garden Vegetable Lasagna delivers layered flavor and a hearty, feel-good finish. Enjoy the comforting melt of mozzarella, the savory Parmesan notes, and the bright textures of zucchini, squash, carrots, broccoli, and spinach—one slice at a time.

Garden Vegetable Lasagna

A hearty lasagna layered with mixed sautéed vegetables, creamy white sauce, and three cheeses.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 1

Total Time 1 45

Servings: 12 servings

Ingredients Equipment Method Notes

Ingredients

2 cups onion chopped
4 cloves garlic minced
2 teaspoons olive oil divided
2 cups zucchini chopped
2 cups yellow squash chopped
2 cups carrot thinly sliced
2 cups broccoli chopped
1/2 teaspoon salt
1/2 cup all-purpose flour
3.5 cups 1% milk
1/2 cup Parmesan cheese freshly grated
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground
dash ground nutmeg
10 ounces frozen chopped spinach thawed and squeezed dry
1.5 cups 1% low-fat cottage cheese
2 cups part-skim mozzarella cheese shredded, divided
9 pre-cooked lasagna noodles divided
1/2 cup Parmesan cheese freshly grated, for topping

Equipment

13x9-inch baking dish
large Dutch oven or large skillet
Medium Saucepan
Mixing Bowls
Whisk
Spatula or spoon

Method

Preheat the oven to 375°F and spray a 13x9-inch baking dish with nonstick spray.
Heat a large Dutch oven or large skillet over medium-high heat and coat with cooking spray or a little oil. Sauté the chopped onion 4 minutes until lightly browned, then add the minced garlic and cook 1 minute more. Transfer the mixture to a large bowl.
Heat 1 teaspoon of the olive oil in the pan over medium-high heat. Add the chopped zucchini and yellow squash and sauté about 4 minutes until tender and beginning to brown. Add to the onion and garlic in the bowl.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add the thinly sliced carrots and sauté 4 minutes until tender. Add the chopped broccoli and sauté an additional 4 minutes until crisp-tender. Add these vegetables to the bowl with the others and sprinkle with 1/2 teaspoon salt; toss to combine.
Make the white sauce: whisk the flour into a medium saucepan, then gradually whisk in the milk until smooth. Bring to a boil over medium heat, stirring constantly, and cook about 2 minutes until thickened. Remove from heat and stir in 1/2 cup Parmesan, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a dash of nutmeg until smooth. Stir in the thawed, well-drained spinach.
Combine the cottage cheese and 1½ cups of the shredded mozzarella in a bowl and stir until blended.
Assemble the lasagna: spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange 3 noodles over the sauce. Top with half the cottage cheese–mozzarella mixture, half the vegetable mixture, and about 1 cup of the sauce. Repeat the layer with 3 more noodles, the remaining cottage cheese mixture, remaining vegetables, and about 1 cup sauce. Top with the last 3 noodles, spread the remaining sauce over the noodles, then sprinkle with the remaining 1/2 cup Parmesan and the remaining 1/2 cup shredded mozzarella.
Cover the dish and bake 20 minutes. Uncover and bake an additional 20 minutes until the cheese is bubbly and beginning to brown. Let the lasagna stand 10 minutes before slicing and serving.