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Best Vegetable Lasagna
Author: Cookie and Kate Prep Time: 30 minutes Cook Time: 30 minutes
Total Time: 1 hour (plus 15 minutes cooling time) Yield: 8 servings 1x
4.8 from 1324 reviews
Seriously the best veggie lasagna! This lasagna recipe is packed with bell pepper, zucchini
and carrots, sautéed until golden and tender on the edges. Recipe yields one 9-inch
lasagna, enough for 8 slices.
Ingredients
1x 2x 3x
Veggies and spinach
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
¼ teaspoon salt
5 to 6 ounces baby spinach
Tomato sauce (or substitute 2 cups prepared marinara sauce)
1 large can (28 ounces) diced tomatoes
¼ cup roughly chopped fresh basil + additional for garnish
2 tablespoons extra-virgin olive oil
2 cloves garlic, pressed or minced
½ teaspoon salt
¼ teaspoon red pepper flakes
Remaining ingredients
2 cups (16 ounces) low-fat cottage cheese, divided
¼ teaspoon salt, to taste
Freshly ground black pepper, to taste
9 no-boil lasagna noodles*
8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese
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Instructions
1. Preheat the oven to 425 degrees Fahrenheit.
2. To prepare the veggies: 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.
3. Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has
wilted. Repeat with remaining spinach and cook until all of the spinach has wilted,
about 3 minutes. Remove the skillet from the heat and set aside.
4. Meanwhile, to prepare the tomato sauce: 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 the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red
pepper flakes.
5. 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). Rinse out the food processor and return it to the machine.
6. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth,
about 1 minute. Transfer the mixture to large mixing bowl. No need to rinse out the
bowl of the food processor this time; just put it back onto the machine because you’ll
need it later.
7. Transfer the cooked veggies and spinach mixture to the bowl of the food processor.
Pulse until they are more finely chopped (but not puréed!), about 5 to 7 times,
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 ¼ to ½
teaspoon salt (to taste) and lots of freshly ground black pepper. Stir to combine. Now
it’s lasagna assembly time!
8. Spread ½ cup 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 cup tomato sauce, then sprinkle ½ cup shredded cheese on top.
9. Top with 3 more noodles, followed by the remaining cottage cheese mixture (we’re
skipping the tomato sauce in this layer.) Sprinkle ½ cup shredded cheese on top.
10. Top with 3 more noodles, then spread ¾ cup tomato sauce over the top (you may
have a little sauce leftover) to evenly cover the noodles. Sprinkle evenly with 1 cup
shredded cheese.
11. Wrap a sheet of parchment paper or foil around the top of the lasagna (don’t let it
come into contact with the cheese). Bake, covered, for 18 minutes, then remove the
cover, rotate the pan by 180° and continue cooking for about 10 to 15 more minutes,
until the top is turning spotty brown.
12. 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 additional basil over the top,
then slice and serve.
Notes
*Lasagna noodle recommendations: I like to use DeLallo’s Whole Wheat Lasagna
Noodles (affiliate link) and Whole Foods’ 365 No-Boil Lasagna Noodles. See below for
gluten-free suggestions.
Change it up: Feel free to play around with the vegetables here. You’ll want to use about
3 cups chopped veggies total (excluding the onion). Mushrooms or butternut squash
might be nice!
Make it gluten free: Substitute gluten-free lasagna noodles. Choose no-boil (oven ready)
noodles if possible; if not, cook them according to package directions. (Fair warning, I
tried using DeBoles brand of no-bake lasagna noodles and they weren’t done cooking in
the time specified here. Reheated leftovers were ok, though.)
Make it dairy free/vegan: Double the recipe for my vegan sour cream (also available in
my cookbook, page 217) and use 2 cups instead of the cottage cheese. Skip the step where
you would blend the cottage cheese and just barely blend the spinach/veggies into the
sour cream. Omit the mozzarella and use all of the tomato sauce for the final layer. Serve
the lasagna with a dollop of additional sour cream on top or, better yet, my basil pesto.
CATEGORY: ENTREE
METHOD: BAKED
CUISINE: ITALIAN
Find it online: https://cookieandkate.com/best-vegetable-lasagna-recipe/
