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!
Servings Prep Time
8servings 30minutes
Cook Time Passive Time
30minutes 15minutes
Servings Prep Time
8servings 30minutes
Cook Time Passive Time
30minutes 15minutes
Ingredients
Veggies
Tomato Sauce
Remaining Ingredients
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.