There’s something deeply comforting about a bubbling pan of layered pasta, creamy sauce, and vibrant vegetables. This Garden Vegetable Lasagna brings together tender zucchini, yellow squash, carrots, and broccoli with a silky white sauce, creamy cottage cheese, spinach, and melty mozzarella. It’s a dependable weeknight-to-weekend crowd-pleaser that holds up well for leftovers and travels beautifully to potlucks or family gatherings.

This recipe keeps things bright and seasonal—vegetables are the star. The béchamel-style sauce is enriched with freshly grated Parmesan, while cottage cheese and spinach add body and a pleasant tang. The result is a lasagna that feels indulgent without being heavy, and each forkful delivers color, texture, and comforting, familiar flavors.

Why you’ll love this Garden Vegetable Lasagna

Vegetable-forward: layers packed with zucchini, yellow squash, carrots, broccoli, and spinach.
Creamy, cheesy sauce: a velvety milk-based sauce with Parmesan and cottage cheese for extra richness.
Make-ahead friendly: assemble ahead and bake when you’re ready, or freeze for later.
Kid-approved: melty mozzarella and familiar pasta make it an easy sell for picky eaters.

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 skillet
Medium saucepan
Whisk
9×13-inch baking dish
Mixing bowl
Spatula and wooden spoon
Colander or clean kitchen towel (for squeezing spinach)

Prep tips

Chop all vegetables to similar sizes so they cook evenly.
Thaw the frozen spinach and squeeze as much liquid out as possible to prevent a watery filling.
If your pre-cooked lasagna noodles are the dry kind that require boiling, prepare them according to package instructions and let them cool before assembling.
Grate Parmesan fresh for the best flavor; pre-grated cheeses contain anti-caking agents that can affect melt and texture.

Step-by-step Instructions

Follow these steps in order. Quantities in the directions match the ingredient list above.

Preheat and prep the baking dish. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or spray with nonstick spray. Set it nearby for assembly.
Sauté the aromatics. Heat 1 teaspoon of the olive oil in a large skillet over medium heat. Add the 2 cups chopped onion and sauté until the onion becomes translucent and starts to soften, about 4–5 minutes. Add the 4 medium garlic cloves, minced, and cook for 30–45 seconds until fragrant. Remove the aromatics from the skillet and set aside briefly.
Cook the vegetables. In the same skillet, add the remaining 1 teaspoon olive oil and return the onions and garlic. Add the 2 cups chopped zucchini, 2 cups chopped yellow squash, 2 cups thinly sliced carrot, and 2 cups chopped broccoli. Sprinkle ½ teaspoon salt over the vegetables and sauté, stirring occasionally, until they are tender but still hold their shape, roughly 6–8 minutes total. Remove from heat and let cool slightly.
Make the white sauce (béchamel-style). In a medium saucepan set over medium heat, whisk together ½ cup all purpose flour and a small amount of the 3½ cups 1% milk to form a smooth paste. Gradually whisk in the remaining milk, working to eliminate lumps. Bring the mixture to a gentle simmer while whisking continuously. Cook until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes. Remove from heat and stir in ½ cup freshly grated Parmesan cheese until melted and smooth. Season the sauce with an additional ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, and a dash of ground nutmeg. Taste and adjust seasoning if needed.
Combine spinach and cottage cheese. In a mixing bowl, combine the One 10-ounce package frozen chopped spinach (thawed and squeezed dry) with 1½ cups 1% low fat cottage cheese. Stir until evenly mixed. If the cottage cheese is very lumpy and you prefer a smoother texture, pulse briefly in a food processor or mash gently with a fork to reach your desired consistency.
Prepare cheeses and noodles. Measure out 2 cups shredded part-skim mozzarella cheese and set aside 1 cup for the final topping. Reserve 9 pre-cooked lasagna noodles, separating them so they don’t stick together. Keep ½ cup freshly grated Parmesan cheese ready for sprinkling on top at the end.
Assemble the first layer. Spoon a thin layer of the prepared white sauce into the bottom of the greased 9×13-inch baking dish to prevent sticking and create a base for the first layer of noodles. Lay 3 pre-cooked lasagna noodles across the dish, slightly overlapping if needed.
Add vegetable and cheese layers. Spread about one-third of the sautéed vegetable mixture evenly over the noodles. Spoon about one-third of the spinach-cottage cheese mixture on top of the vegetables and spread gently. Drizzle or spoon about one-third of the white sauce over the spinach and cottage cheese layer, and then sprinkle with a portion of the shredded mozzarella.
Repeat layers. Place another layer of 3 pre-cooked lasagna noodles over the first layered set. Repeat the same sequence: one-third of the remaining sautéed vegetables, one-third of the spinach-cottage cheese mixture, one-third of the white sauce, and another portion of shredded mozzarella.
Finish the final layer. Lay the last 3 lasagna noodles on top. Spread the remaining vegetables and the final portion of the spinach-cottage cheese mixture. Pour the rest of the white sauce evenly over the final cheeses and vegetables, smoothing with a spatula so the top is covered. Sprinkle the remaining shredded part-skim mozzarella and the reserved ½ cup freshly grated Parmesan cheese evenly across the top.
Bake until bubbly and golden. Cover the baking dish loosely with aluminum foil and bake in the preheated 350°F (175°C) oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10–15 minutes, or until the cheese on top is melted, lightly golden, and the sauce is bubbling around the edges.
Rest before serving. Once baked, remove the dish from the oven and let the lasagna rest for 10–15 minutes. Resting helps the layers set and makes slicing cleaner. Use a sharp knife to cut the lasagna into squares and serve warm.

Serving suggestions

Serve slices with a crisp green salad dressed in a bright vinaigrette or a simple side of roasted cherry tomatoes. A few lemon wedges on the table provide a fresh squeeze that brightens the richness of the sauce. This lasagna pairs nicely with crusty bread to mop up any remaining sauce.

Make-ahead, storage, and freezing

To make ahead: Assemble the lasagna in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours. Bake directly from the fridge, adding 10–15 minutes to baking time if needed.
To freeze: Assemble the lasagna, wrap tightly with plastic wrap and a layer of foil, and freeze for up to 3 months. Bake from frozen at 350°F (175°C) for about 60–75 minutes, covered with foil for the first 45–50 minutes, then uncover for the last 15–20 minutes until bubbly and golden. Check that it’s heated through before serving.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave or reheat a baking dish covered at 350°F (175°C) until warmed through.

Variations and add-ins

Swap or add mushrooms or bell peppers for extra flavor and texture.
For a herbed profile, fold 1–2 tablespoons chopped fresh basil or parsley into the spinach-cottage cheese mixture.
For a nuttier finish, replace half of the Parmesan with Pecorino Romano if you like a saltier edge.

Notes on ingredients

All ingredient amounts are listed in the ingredient block and are used exactly in the directions above. The recipe uses part-skim mozzarella and low-fat cottage cheese to keep the lasagna creamy without becoming overly heavy, while freshly grated Parmesan adds depth and saltiness to the béchamel-style white sauce.

Final thoughts

This Garden Vegetable Lasagna is a dependable, colorful centerpiece for supper. It’s versatile—perfect for weeknight dinners when you want something simple yet satisfying and for weekend guests when you want food that looks and tastes like you worked longer than you did. The layers of vegetables and cheese hold together nicely, and the white sauce gives it that luxurious, creamy feel that makes lasagna an all-time comfort food favorite.

Make it once, and you’ll find yourself coming back to this format whenever you want to showcase seasonal produce. It’s a recipe that invites creativity while staying reliably delicious.

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Garden Vegetable Lasagna

A hearty, vegetable-packed lasagna with a creamy Parmesan sauce and two cheeses.

Prep Time45

Cook Time1

Total Time1 45

Servings: 12 servings

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 1/2 cups 1% milk
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
dash ground nutmeg
10 ounce frozen chopped spinach thawed and squeezed dry
1 1/2 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

Instructions

Preheat the oven to 375°F and spray a 13×9-inch baking dish with nonstick spray.
Heat a large Dutch oven or skillet over medium-high and coat with cooking spray; sauté the chopped onion 4 minutes until lightly browned, then add the minced garlic and sauté 1 minute. Transfer to a large bowl.
Heat 1 teaspoon of the olive oil over medium-high; sauté the chopped zucchini and yellow squash about 4 minutes until tender and lightly browned, then add to the onion mixture.
Heat the remaining 1 teaspoon oil over medium-high; sauté the thinly sliced carrot about 4 minutes until tender, add the chopped broccoli and cook 4 minutes until crisp-tender. Add these vegetables to the bowl with the others, sprinkle with 1/2 teaspoon salt and toss to combine.
In a medium saucepan, place the flour and gradually whisk in the milk until smooth. Bring to a boil over medium heat, stirring constantly, and cook 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 squeezed dry spinach.
In a bowl, combine the cottage cheese with 1½ cups of the shredded mozzarella and stir well.
Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce. Top with half the cottage cheese mixture, half the vegetable mixture, and about 1 cup of the sauce. Repeat the layers with 3 more noodles, the remaining cottage cheese mixture, the remaining vegetables, and about 1 cup sauce. Finish with the last 3 noodles, spread the remaining sauce on top, then sprinkle with 1/2 cup Parmesan and the remaining 1/2 cup 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 stand 10 minutes before serving.