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A close-up of cheesy baked lasagna in a green dish, with one slice being lifted, showing melted cheese, layers of pasta, tomato sauce, spinach, and ricotta cheese, topped with grated parmesan.

No-Fuss Vegetarian Sheet Pan Lasagna with Cottage Cheese

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  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: serves 8-10 1x
  • Category: Pasta, Lasagna, Dinner
  • Method: Baked, Sheet Pan Recipe
  • Cuisine: Italian, Italian-American
  • Diet: Vegetarian

Description

Lasagna night, minus the boiling, layering, and pile of dishes!

This Vegetarian Sheet Pan Lasagna delivers everything you love about the classic—saucy pasta, golden veggies, creamy ricotta flecked with spinach, and crispy, cheesy edges—all without the usual fuss.

It bakes on a sheet pan in just 45 minutes for a low-effort, ultra-comforting dinner you can pull off any day of the week.

Ingredients

Scale
  • 12 ounces mafaldine or lasagna, broken into small pieces
  • spinach ricotta topping (see below)
  • vegetable filling (see below)
  • 28 ounces jarred marinara sauce (or try my Quick and Simple San Marzano Tomato Sauce; see Recipe Notes)
  • ½ cup water (to rinse the sauce jar)
  • 2 cups cottage cheese
  • 2 cups shredded Italian cheese
  • nonstick cooking spray

for the spinach ricotta topping:

  • 5 ounces baby spinach
  • 1 cup whole milk ricotta cheese
  • ½ cup grated parmesan cheese
  • 1 heaping teaspoon garlic powder
  • kosher salt and ground black pepper, to season

for the vegetable filling:

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 1 bell pepper, diced
  • 1 small eggplant, diced (approx. 2 cups)
  • 1 medium zucchini, diced (approx. 2 cups)
  • 2 heaping teaspoons Italian seasoning
  • 1 heaping teaspoon garlic powder
  • optional: up to 1 teaspoon crushed red pepper flakes
  • kosher salt and ground black pepper, to season

Instructions

  1. Preheat the oven to 375 degrees F, ensuring a rack is in the center position.
  2. Soak the pasta: Add the pasta to a large bowl and cover with the hottest water your tap can give. Set aside to soak while you prep the spinach topping and vegetable filling.A glass bowl filled with square pieces of uncooked pasta soaking in water, placed on a white tiled surface.
  3. Soften the vegetables: Heat a skillet or Dutch oven to medium-high heat and add the olive oil. Once hot, add the onion, bell pepper, eggplant, and zucchini. Season with Italian seasoning, garlic powder, crushed red pepper (if using), 1 heaping teaspoon kosher salt, and ground black pepper. Stir to combine well. Cook, stirring occasionally, until softened and golden brown, 8-10 minutes. Remove from the heat.A white skillet contains sautéed, diced vegetables including zucchini, eggplant, and yellow bell pepper; a spotted spoon rests inside the pan on a white tiled surface.
  4. Meanwhile, prepare the spinach ricotta topping: Place the spinach in a large bowl and wilt in the microwave until softened, about 1-2 minutes. (Alternatively, if you do not have a microwave, you can wilt the spinach in a skillet over medium-high heat for 2-3 minutes.) Use kitchen shears to snip the wilted spinach into small pieces. Add the ricotta, parmesan, and garlic powder, and stir to combine well. Adjust seasoning to taste and set aside for assembly.A glass bowl filled with a mixture of ricotta cheese and chopped spinach sits on a tiled surface, surrounded by a jar of spices, a wooden spoon, and a small bowl of salt. A metal spoon rests inside the bowl.
  5. Build the vegetable lasagna base: Once the veggies are softened, drain the soaked pasta and add to the pot. Add the marinara sauce and cottage cheese. Rinse the jar with the ½ cup water and pour that in too. Stir to combine well.A white pot filled with deconstructed lasagna, featuring broken lasagna noodles, tomato sauce, mixed vegetables, and cheese, with a serving spoon resting inside the dish.
  6. Assemble the sheet pan lasagna: Lightly coat a rimmed sheet pan with nonstick spray. Spread the vegetable lasagna mixture evenly across the pan. Sprinkle the Italian cheese over top, and top with 8 dollops of spinach ricotta mixture.A baking dish filled with broken lasagna noodles, tomato sauce, shredded cheese, and dollops of ricotta-spinach mixture being added with a spoon; a bowl of shredded cheese is nearby.
  7. Bake and broil: Spray a large piece of foil with cooking spray, then cover the pan (oil side down), avoiding contact with the cheese. Bake, covered, for 25 minutes. Carefully remove the foil, then broil 5-7 minutes, until the top of the lasagna is deeply browned and the pasta is tender.A baking dish of cheesy lasagna topped with dollops of spinach ricotta sits on a table, surrounded by plates with salad, bread, and a bowl of herbs. A spatula lifts out a serving from the corner.
  8. Serve: Let the sheet pan lasagna rest for 5 minutes before slicing and serving. We like to top each piece with a little extra freshly grated parmesan and a handful of finely chopped fresh herbs. Enjoy!A plate of lasagna topped with melted cheese, spinach, tomato sauce, and grated parmesan, garnished with chopped herbs. A fork rests on the plate, with a piece of crusty bread and a bowl of red pepper flakes nearby.

Equipment

Notes

  • Jarred marinara: I used an XL-size jar of marinara sauce from Costco to develop this recipe, which yields about 3 ½ cups of sauce. If you’re using a conventional 24-ounce jar (which yields roughly 2 cups), you’ll need 2 jars—and in that case, skip the extra ½ cup water (the additional sauce volume takes care of it!).
  • Serving suggestions: For a complete spread, add a Mixed Greens Side Salad or Classic Caesar Side Salad to the menu with Garlic Lover’s Garlic Bread on the side. For dessert, you can’t beat my individually-portioned Creamy Tiramisu Cups.

Storage and Freezing:

  • Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat individual portions in the microwave until heated through.
  • Freezing: Let the lasagna cool completely, then slice into individual portions. Wrap each piece tightly in foil or plastic wrap and transfer to a freezer-safe bag or container. Freeze for up to 2 months. To reheat, unwrap and microwave from frozen until hot, or thaw overnight in the fridge and warm in a 350°F oven for 15-20 minutes, until heated through.

Find it online: https://playswellwithbutter.com/vegetarian-sheet-pan-lasagna/