How to make Veggie Lasagna

 
This vegetable lasagna recipe is my favorite! Tender vegetables, a light tomato
sauce, and lots of cheese make this the best veggie lasagna ever. We really do
not miss the meat. Feel free to add or substitute your favorite veggies.
Introducing a delicious and satisfying vegetable lasagna recipe that is bound to
become your favorite! This recipe boasts a perfect blend of tender vegetables, a
light, and flavorful tomato sauce, and generous amounts of cheese, resulting in
the ultimate veggie lasagna experience. Even if you're not a vegetarian, this
dish is sure to impress and make you forget about missing the meat.
The beauty of this vegetable lasagna lies in its versatility. You have the freedom
to add or substitute your favorite vegetables, allowing you to personalize the
dish to your taste. Whether you prefer classic choices like spinach, zucchini,
and mushrooms, or you're adventurous and want to experiment with unique
options such as roasted red peppers or eggplant, this recipe accommodates all
your preferences.
No specific prior knowledge or expertise is required to make this vegetable
lasagna. It's a straightforward and approachable recipe suitable for all ages and
skill levels. Whether you're a seasoned chef or a beginner in the kitchen, you'll
find success in recreating this delectable dish. In terms of tech requirements, no
specialized equipment or tools are needed. A regular oven, stovetop, and basic
kitchen utensils are sufficient to bring this recipe to life. The ingredients can be
easily found in most grocery stores, making it convenient for anyone to gather
the necessary items.
Get ready to tantalize your taste buds and indulge in the goodness of vegetable
lasagna. This recipe promises to deliver a wholesome and satisfying meal that
will leave you craving for more.

*** This recipe will make 8 servings. ***

*** Prep Time: 30 minutes. ***
***Cook Time: 30 minutes. ***
***Total Time: 1 hour (plus 15 minutes of cookingcooling time). ***
Category: Entree
Method: Baked

 Cuisine: Italian

INGREDIENTS
Veggies and spinach:
• 2 tbsp extra-virgin olive oil
• 3 large carrots, chopped (about 1 cup)
• 1 red bell pepper, chopped
• 2 medium yellow squash
• 2 medium zucchinis, cut into ½-inch pieces
• 1 medium yellow onion, chopped
• ¼ tsp salt
• 5 to 6 ounces (about 170.1 g) of baby spinach

Tomato sauce (or substitute 2 cups of prepared marinara sauce):

• 1 large can (28 ounces) of diced tomatoes
• ¼ cup roughly chopped fresh basil + more for garnish
• 2 tbsp extra-virgin olive oil
• 1 tbsp minced garlic, 3 to 4 cloves
• ½ tsp salt
• ¼ tsp red pepper flakes

Remaining ingredients:
• 14 lasagna noodles
• ¼ tsp salt, to taste
• Freshly grounded black pepper, to taste
• 8 ounces (2 cups) freshly grated low-moisture, part-skim
mozzarella cheese
• 2 cups (16 ounces) of low-fat cottage cheese, divided

INSTRUCTIONS
1. Preheat the oven to 425 degrees Fahrenheit.
2. Prepare the veggies:
• In a large skillet over medium heat, warm the olive oil.
• Once shimmering, add the carrots, bell pepper, zucchini, yellow
squash, yellow onion, and salt.





 • Cook, stirring every couple of minutes, until the veggies are golden
on the edges (about 8 to 12 minutes).

3. Cook the spinach:

• Add a few handfuls of spinach to the skillet.
• Cook, stirring often, until the spinach has wilted.
• Repeat with the remaining spinach until all of it has wilted (about 3
minutes).
• Remove the skillet from the heat and set aside.

4. Prepare the tomato sauce:

• Pour the diced tomatoes into a mesh sieve or fine colander and drain
off the excess juice for a minute.
• Transfer the drained tomatoes to the bowl of a food processor.
• Add the basil, olive oil, garlic, salt, and red pepper flakes to the food
processor.
• 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 of sauce).
• Rinse out the food processor and return it to the machine.

 5. Prepare the cottage cheese mixture:

• Pour half of the cottage cheese (1 cup) into the food processor.
• Blend it until smooth (about 1 minute).
• Transfer the mixture to a large mixing bowl.
• Transfer the cooked veggies and spinach mixture to the food
processor.
• Pulse until they are more finely chopped (but not pureed!) 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.
• Add 1/4 to 1/2 tsp of salt (to taste) and lots of freshly ground black
pepper.
• Stir to combine.

6. Assemble the lasagna:

• Spread 1/2 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 3/4 cup of tomato sauce, then sprinkle 1/2 cup of shredded
cheese on top.
• Top with 3 more noodles, followed by the remaining cottage cheese
mixture (skipping the tomato sauce in this layer).
• Sprinkle 1/2 cup of shredded cheese on top.
• Top with 3 more noodles, then spread 3/4 cup of tomato sauce over
the top (you may have a little sauce leftover) to evenly cover the
noodles.
• Sprinkle evenly with 1 cup of shredded cheese.

 • Wrap a sheet of parchment paper or foil around the top of the lasagna
(do not let it contact the cheese).
• Bake, covered, for 18 minutes.
• Then, remove the cover, rotate the pan by 180 degrees, and continue
cooking for about 10 to 12 more minutes, until the top is turning
spotty brown.
• Remove from the 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 more basil over the top, then slice and serve.

1. Preheat 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
squash, 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 handfuls of Spanish. Cook, stirring often, 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 of 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 a 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 will need it later.
7. Transfer the cooked veggies and spinach mixture to the bowl of the food
processor. Plus, 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 a bowl of whipped cottage cheese. Top with the
remaining cottage cheese, then add ¼ to ½ tsp (to taste) and lots of
freshly ground black pepper. Stir to combine. Now it is 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 are 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 (do
not let it contact the cheese). Bake, covered, for 18 minutes, then remove
the cover, rotate the pan by 180 degrees, and continue cooking for about
10 to 12 more minutes, until the top is turning spotty brown.

 12. Remove from the 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 more
basil over the top, then slice and serve.

Some pictures:

Link to the youtube video: https://www.youtube.com/watch?

v=_jUuoeIJ8SA&list=PLtdVakSSLLSofNjhwydswHbQDilfc497h&inde
x=25

NOTES
• CHANGE IT UP: Feel free to play around with the vegetables here. You will
want to use about 3 to 4 cups of chopped veggies total (excluding the onion).
Mushrooms or butternut squash might be nice to use!

• 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 the DeBoles brand of no-bake
lasagna noodles and they were not done cooking in the time specified here.
Reheated leftovers were ok, though.)