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Satisfy your cravings with this delicious vegetable lasagna recipe! Packed with colorful veggies like bell peppers, zucchini, and carrots, this dish is sure to please your taste buds. With easy-to-follow instructions, even beginners can whip up this tasty lasagna in no time.
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- Cuisine: Italian
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Servings: 8
Why You’ll Love Making It
- Healthy: Packed with nutritious vegetables and low-fat cottage cheese.
- Easy: Simple instructions make it perfect for beginners.
- Delicious: The combination of flavors will have you coming back for more.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 large carrots, chopped (about 1 cup)
- 1 red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 medium yellow onion, chopped
- 1/4 teaspoon salt
- 5 to 6 ounces baby spinach
- 1 large can (28 ounces) diced tomatoes
- 1/4 cup roughly chopped fresh basil + additional for garnish
- 2 cloves garlic, pressed or minced
- 1/4 teaspoon red pepper flakes
- 2 cups (16 ounces) low-fat cottage cheese, divided
- Freshly ground black pepper, to taste
- 9 no-boil lasagna noodles*
- 8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese
Instructions
1. Preheat the oven to 425 degrees Fahrenheit.
In a large skillet, sauté carrots, bell pepper, zucchini, onion, and salt until golden.
2. Prepare the tomato sauce
Drain tomatoes and blend with basil, olive oil, garlic, salt, and red pepper flakes.
3. Make the cottage cheese mixture
Blend half of the cottage cheese until smooth. Pulse veggies and spinach, then combine with remaining cottage cheese, salt, and pepper.
4. Assemble the lasagna
Layer noodles, cottage cheese mixture, tomato sauce, and cheese in a baking dish. Repeat layers.
5. Bake
Cover with parchment paper or foil and bake for 18 minutes. Remove cover and bake for an additional 10-15 minutes.
Recipe FAQs
Can I use regular lasagna noodles instead of no-boil?
Yes, but you may need to adjust the cooking time or parboil the noodles before assembling the lasagna.
Can I freeze this vegetable lasagna?
Absolutely! Once baked, let it cool completely, then wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
