Best Vegetable Lasagna
The best veggie lasagna packed with bell pepper, zucchini, and carrots, baked to perfection.
Equipment
- Skillet
- Food Processor
- baking dish
- Measuring cups
- measuring spoons
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
- 28 ounces large can of diced tomatoes
- 0.25 cup fresh basil, roughly chopped + 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
- 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
Instructions
Preparation
- 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, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
- Add spinach until wilted, repeat until all spinach has wilted, about 3 minutes.
- Drain excess juice from diced tomatoes. Transfer to food processor with basil, olive oil, garlic, salt, and red pepper flakes. Pulse about 10 times until spreadable consistency.
- Blend half of the cottage cheese until smooth and transfer to a bowl.
- Pulse the cooked veggies and spinach mixture until finely chopped and combine with cottage cheese. Add salt and black pepper to taste.
- Spread tomato sauce evenly over the bottom of a 9" by 9" baking dish. Layer 3 lasagna noodles, half of the cottage cheese mixture, top with sauce and shredded cheese.
- Repeat layering with remaining ingredients, topping with sauce and cheese.
- Cover with parchment or foil and bake for 18 minutes. Remove the cover and bake for another 10 to 15 minutes until the top is spotty brown.
- Let cool for 15 to 20 minutes before serving. Sprinkle with additional basil.
Notes
For gluten-free, use gluten-free lasagna noodles. For dairy-free/vegan, substitute cottage cheese with vegan sour cream.
Nutrition
Serving: 1sliceCalories: 290kcalCarbohydrates: 30gProtein: 18gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 580mgPotassium: 700mgFiber: 4gSugar: 7gVitamin A: 2000IUVitamin C: 15mgCalcium: 250mgIron: 2mg
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