Vegetable Lasagna

For all the vegetarians out there who’ve drooled at cheesy, dense lasagnas but never got to know how they taste, this Vegetable Lasagna is here to sort out your woes. A hundred percent vegetarian dish that is packed with nutrients and cheese (lots of it!), this dish is sure to blow you away with its intense flavors and heavenly cheesy texture. Even meat-lovers who’re looking to cut back on your meat intake can try this vegetable lasagna recipe You will find that it tastes so good you will want to replace your regular lasagna with this veggie version altogether.

This is the perfect recipe that allows you to have a healthy, highly nutritious meal while not having to sacrifice on the taste. What’s more is that you can get creative and make different versions of it with your favorite vegetables instead of the ones in this recipe. Make this for dinner or just about anytime you have a craving for a good cheesy comfort food and you will not be disappointed.

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Vegetable Lasagna

Set aside your meaty lasagna and try this super fresh, cheesy vegetable lasagna that is packed with flavors and nutrients. Nothing like healthy, rich, home-cooked lasagna to make your day!

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Course

Dinner, Main Dish

Cuisine

Italian

Prep Time

30 minutes

Cook Time

30 minutes

Passive Time

15 minutes

Servings

servings MetricUS Imperial

Ingredients

Veggies

• 2 tbsps olive oil extra virgin
• 3 carrots large, chopped
• 1 red bell pepper chopped
• 1 Zucchini medium, chopped
• 1 yellow onion medium, chopped
• 1/4 tsp Salt
• 5 to 6 ounces baby spinach

Tomato Sauce

• 28 ounces tomatoes diced
• 1/2 cup basil fresh, chopped
• 2 tbsps olive oil extra virgin
• 1/4 tsp Salt
• 1/4 tsp chilli flakes

Remaining Ingredients

• 2 cups cottage cheese low-fat, divided
• 1/4 tsp Salt to taste
• 9 no-boil lasagna noodles
• 2 cups mozzarella cheese freshly grated
• black pepper powder freshly ground, to taste

Course Dinner, Main Dish Cuisine Italian Prep Time 30 minutes Cook Time 30 minutes Passive Time 15 minutes Servings servings MetricUS Imperial Ingredients Veggies 2 tbsps olive oil extra virgin 3 carrots large, chopped 1 red bell pepper chopped 1 Zucchini medium, chopped 1 yellow onion medium, chopped 1/4 tsp Salt 5 to 6 ounces baby spinach Tomato Sauce 28 ounces tomatoes diced 1/2 cup basil fresh, chopped 2 tbsps olive oil extra virgin 1/4 tsp Salt 1/4 tsp chilli flakes Remaining Ingredients 2 cups cottage cheese low-fat, divided 1/4 tsp Salt to taste 9 no-boil lasagna noodles 2 cups mozzarella cheese freshly grated black pepper powder freshly ground, to taste

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Instructions

Preparing the vegetables

1. Preheat the oven to 425 degrees Fahrenheit.
2. In a large skillet, warm the olive oil over medium heat. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook for about 8-12 minutes stirring every couple of minutes, until the veggies are golden on the edges.
3. Add a few large handfuls of spinach. Cook until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted. Remove the skillet from the heat and set aside.

Preparing the sauce

1. Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes.
2. Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have a little over 2 cups sauce).
3. Pour 1 cup of the cottage cheese into the processor and blend it until smooth. Transfer the mixture to large mixing bowl.
4. Transfer the cooked veggies and spinach mixture to the food processor. Pulse them 5 to 7 times until they are more finely chopped (but not puréed!), stopping to scrape down the sides as necessary. Transfer the mixture to the bowl of whipped cottage cheese. Top with the remaining cottage cheese, then add salt (to taste) and lots of freshly ground black pepper. Stir well.

Assembling the lasagna

1. Spread ½ cup of tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread half of the cottage cheese mixture evenly over the noodles. Top with ¾ a cup of tomato sauce, then sprinkle ½ a cup of shredded cheese on top.
2. Top with 3 more noodles, followed by the remaining cottage cheese mixture. Sprinkle ½ a cup of shredded cheese on top.
3. Top with 3 more noodles, then spread ¾ a cup of tomato sauce over the top to evenly cover the noodles. Sprinkle evenly with 1 of cup shredded cheese.
4. Wrap a sheet of parchment paper around the top of the lasagna. Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 10 to 12 more minutes, until the top is turning spotty brown.
5. Remove from oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Sprinkle basil over the top, slice and serve.

Recipe Notes

Feel free to play around with the vegetables here. You’ll want to use about 3 cups chopped veggies excluding the onions. Give mushrooms or butternut squash a shot.