Mary Berry Vegetable Lasagne

This vegetable lasagna is warm, hearty, and flavorful from fresh veggies, homemade tomato sauce, and creamy cheese layers. It’s a perfect comfort meal that’s also vegetarian, and it comes together with simple steps. Once baked, it’s bubbly and golden on top — a cozy dinner everyone will love.

Jump to Recipe

Ingredients Needed:

Veggies and spinach:

• 2 tablespoons extra-virgin olive oil
• 3 large carrots, chopped (about 1 cup)
• 1 red bell pepper, chopped
• 1 medium zucchini, chopped
• 1 medium yellow onion, chopped
• ¼ teaspoon salt
• 5 to 6 ounces baby spinach

Tomato sauce (or use 2 cups of prepared marinara):

• 1 large can (28 ounces) diced tomatoes
• ¼ cup roughly chopped fresh basil + extra for garnish
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, pressed or minced
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes

Remaining ingredients:

• 2 cups (16 ounces) low-fat cottage cheese, divided
• ¼ teaspoon salt, to taste
• Freshly ground black pepper, to taste
• 9 no-boil lasagna noodles*
• 8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese

How To Make Vegetable Lasagne?

1. Preheat the oven: Set your oven to 220°C.
2. Cook the vegetables: In a large skillet, heat olive oil over medium heat. Add chopped carrots, bell pepper, zucchini, onion, and salt. Cook for 8–12 minutes, stirring often, until the veggies are soft and golden on the edges. Add the spinach in handfuls and cook until all of it wilts. Remove from heat and set aside.
3. Make the tomato sauce: Drain the canned tomatoes in a mesh sieve. Add the tomatoes, basil, olive oil, garlic, salt, and red pepper flakes to a food processor. Pulse about 10 times until you get a spreadable sauce. Set aside in a bowl.
4. Blend half the cottage cheese: Add 1 cup of cottage cheese to the food processor and blend for about 1 minute until smooth. Transfer it to a large bowl.
5. Chop the cooked veggies: Add the cooked veggie mix to the food processor. Pulse 5–7 times until finely chopped (but not mushy). Add to the bowl with the whipped cottage cheese. Stir in the other 1 cup of cottage cheese, ¼ to ½ teaspoon salt, and black pepper. Mix everything.
6. Start assembling: In a 9×9-inch baking dish, spread ½ cups of tomato sauce on the bottom. Add 3 lasagna noodles. Spread half of the cottage cheese mixture, then ¾ cup of tomato sauce and ½ cup mozzarella cheese.
7. Add the second layer: Add 3 more noodles, the rest of the cottage cheese mix (skip the sauce this time), and ½ cup mozzarella cheese.
8. Add the top layer: Add the last 3 noodles, top with ¾ cup tomato sauce, and sprinkle with the remaining 1 cup of cheese.
9. Bake the lasagne: Cover the dish loosely with parchment or foil (don’t let it touch the cheese). Bake for 18 minutes, then uncover and rotate the dish. Bake for another 10–15 minutes until the top is golden and bubbly.
10. Let it rest: Take the lasagna out of the oven and let it cool for 15–20 minutes before slicing. Sprinkle fresh basil on top and serve.

Recipe Tips:

• Cut vegetables evenly: Make sure all the chopped veggies are the same size so they cook at the same speed and don’t turn mushy.
• Drain the canned tomatoes well: This step is important to avoid a watery sauce that can make your lasagne too wet.
• Blend only half the cottage cheese: Blending half keeps the texture creamy but still a little chunky, which makes the filling taste better.
• Cover the lasagne while baking: Use foil or parchment to stop the cheese from burning before the noodles are fully cooked.
• Let it rest before slicing: Wait 15–20 minutes after baking so the lasagne can set and slice cleanly without falling apart.

How To Store & Reheat Leftovers?

• Refrigerate: Let the vegetable lasagne cool down first. Then put it in a container with a lid or cover it well with foil or plastic. Keep it in the fridge for up to 4 days.
• Freeze: After it cools, wrap it tightly or use a freezer container. Freeze for up to 3 months.
• Reheat: Place a slice in a covered nonstick pan over low heat. Add a splash of water and warm it gently for about 8–10 minutes, flipping once if needed, until fully heated.

Nutrition Facts:

• Calories: 310 kcal
• Total Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 40mg
• Sodium: 580mg
• Potassium: 780mg
• Total Carbohydrate: 24g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 21g

Try More Mary Berry Recipes:

• Mary Berry Whole Orange Spice Cake
• Mary Berry Honey Cake