Best Vegetable Lasagna
Discover the Best Vegetable Lasagna recipe packed with bell pepper, zucchini, and carrots, making it a perfect vegetarian dish.
Equipment
- Large skillet
- food processor
- 9-inch Baking Dish
Ingredients
Veggies and spinach
- 2 tablespoons extra-virgin olive oil
- 3 large carrots, chopped (about 1 cup)
- 1 medium red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 medium yellow onion, chopped
- 0.25 teaspoon salt
- 5 to 6 ounces baby spinach
Tomato sauce (or substitute 2 cups prepared marinara sauce)
- 1 large can diced tomatoes (28 ounces)
- 0.25 cup roughly chopped fresh basil + additional for garnish
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, pressed or minced
- 0.5 teaspoon salt
- 0.25 teaspoon red pepper flakes
Remaining ingredients
- 2 cups low-fat cottage cheese , divided (16 ounces)
- 0.25 teaspoon salt , to taste
- Freshly ground black pepper , to taste
- 9 no-boil lasagna noodles *
- 8 ounces freshly grated low-moisture, part-skim mozzarella cheese (2 cups)
Instructions
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook until the veggies are golden on the edges, about 8 to 12 minutes.
- Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.
- Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes.
- 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. Rinse out the food processor.
- Pour half of the cottage cheese into the processor and blend it until smooth, about 1 minute. Transfer the mixture to a large mixing bowl.
- Transfer the cooked veggies and spinach mixture to the bowl of the food processor. Pulse until they are finely chopped, about 5 to 7 times. Transfer the mixture to the bowl of whipped cottage cheese. Stir to combine with more cottage cheese, salt, and pepper.
- Spread ½ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top. Spread half of the cottage cheese mixture evenly over the noodles. Top with ¾ cup tomato sauce and sprinkle with ½ cup shredded cheese.
- Top with 3 more noodles, followed by the remaining cottage cheese mixture. Sprinkle ½ cup shredded cheese on top.
- Top with 3 more noodles, then spread ¾ cup tomato sauce over the top. Sprinkle evenly with 1 cup shredded cheese.
- Wrap a sheet of parchment paper or foil around the top of the lasagna. Bake, covered, for 18 minutes, then remove the cover and continue cooking until the top is turning spotty brown, about 10 to 15 more minutes.
- Remove from oven and let the lasagna cool for 15 to 20 minutes. Sprinkle additional basil over the top, then slice and serve.
Notes
Feel free to play around with the vegetables. Substitute noodles for gluten-free options if needed. For a dairy-free version, use vegan sour cream instead of cottage cheese.
Nutrition
Serving: 1sliceCalories: 300kcalCarbohydrates: 32gProtein: 20gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 250mgIron: 2mg
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