Vegetable Lasagna (Print Version)
Vibrant vegetables and creamy cheese layers combine in this comforting Italian-inspired dish that's ready in just over an hour.
# Ingredients:
→ For the Vegetables
01 -
1 tbsp olive oil
02 -
1 medium carrot, finely chopped
03 -
1 medium bell pepper, finely chopped
04 -
1 medium zucchini, finely chopped
05 -
1 small yellow onion, finely chopped
06 -
¼ tsp salt
07 -
5 cups fresh spinach
→ For the Tomato Sauce
08 -
1 can (28 ounces) whole tomatoes
09 -
2 tbsp olive oil
10 -
2 cloves garlic
11 -
¼ tsp salt
12 -
½ tsp dried basil
13 -
Pinch of red pepper flakes
→ For the Cheese Mixture
14 -
2 cups cottage cheese, divided
15 -
1 cup shredded mozzarella, divided
→ For Assembly
16 -
9 no-boil lasagna noodles
17 -
Fresh basil, for garnish
# Steps to Follow:
01 -
Preheat your oven to 425°F (220°C). Heat olive oil in a large skillet over medium heat. Add the carrots, bell pepper, zucchini, onion, and salt. Cook, stirring occasionally, until the vegetables are softened and golden on the edges (8–12 minutes). Add spinach in batches, stirring until wilted. Remove from heat and set aside.
02 -
Drain the canned tomatoes to remove excess juice. Blend the drained tomatoes, olive oil, garlic, salt, basil, and red pepper flakes in a food processor until slightly chunky. Set aside.
03 -
Blend 1 cup of the cottage cheese in the food processor until smooth. Transfer to a mixing bowl. Finely chop the sautéed vegetables in the food processor (pulse 5–7 times, not pureeing). Add this mixture and the remaining cottage cheese to the bowl. Season with salt and pepper to taste.
04 -
Spread ½ cup of tomato sauce on the bottom of a 9"x9" baking dish. Layer 3 lasagna noodles on top, breaking them to fit if necessary. Spread half of the cottage cheese mixture evenly over the noodles. Top with ¾ cup of tomato sauce and sprinkle with ½ cup shredded mozzarella. Repeat with another layer of noodles and the remaining cottage cheese mixture, but skip the tomato sauce this time. Add ½ cup shredded mozzarella on top. Add a final layer of noodles. Spread ¾ cup of tomato sauce over the top and sprinkle with 1 cup of mozzarella.
05 -
Cover the dish with parchment paper or foil, ensuring it doesn’t touch the cheese. Bake for 18 minutes. Remove the cover, rotate the pan, and bake for another 10–15 minutes until the cheese is golden and bubbly.
06 -
Let the lasagna rest for 15–20 minutes before slicing. Garnish with fresh basil and serve.
# Additional Notes:
01 -
Veggie Swaps: Try mushrooms, butternut squash, or any seasonal vegetables. You’ll need about 3 cups total, not including the onion.
02 -
Gluten-Free Option: Use gluten-free lasagna noodles. Be sure to follow the package instructions if they need pre-cooking.
03 -
Vegan Option: Use a vegan sour cream in place of cottage cheese and skip the mozzarella. Top with extra tomato sauce or vegan pesto.