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Best Vegetable Lasagna Recipe

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★★★★★

4.6 from 121 reviews

This Best Vegetable Lasagna recipe is a hearty and wholesome dish packed with sautéed fresh vegetables, creamy cottage cheese, tangy homemade tomato sauce, and layers of melted mozzarella. It’s an excellent meatless option that combines wholesome ingredients for a flavorful Italian-inspired meal, perfect for family dinners or special occasions.

Ingredients

Scale

Vegetables and Sauce

  • 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
  • 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

Cheese and Pasta

  • 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

Instructions

  1. Preheat the oven: Set your oven to 425 degrees Fahrenheit to get it ready for baking the lasagna.
  2. Cook the vegetables: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat until shimmering. Add chopped carrots, red bell pepper, zucchini, yellow onion, and ¼ teaspoon salt. Sauté, stirring every few minutes, until vegetables have golden edges, about 8 to 12 minutes.
  3. Wilt the spinach: Add a handful of baby spinach to the skillet and cook, stirring frequently until wilted. Repeat with remaining spinach until all is wilted, about 3 minutes. Remove skillet from heat and set aside.
  4. Prepare the tomato sauce: Drain the diced tomatoes in a fine mesh sieve to remove excess juice. Transfer drained tomatoes to a food processor bowl. Add ¼ cup basil, 2 tablespoons olive oil, minced garlic, ½ teaspoon salt, and ¼ teaspoon red pepper flakes. Pulse about 10 times until tomatoes reach spreadable consistency. Transfer sauce to a bowl and rinse food processor bowl.
  5. Blend cottage cheese: Put half (1 cup) of cottage cheese into the food processor and blend for about 1 minute until smooth. Transfer to a large mixing bowl.
  6. Process vegetables: Add the cooked vegetable and spinach mixture to the food processor and pulse 5 to 7 times until finely chopped but not pureed. Transfer this mixture to the bowl containing the pureed cottage cheese.
  7. Combine cheese mixture: Add remaining cottage cheese to the bowl. Season with ¼ to ½ teaspoon salt and freshly ground black pepper to taste. Mix well to combine all ingredients evenly.
  8. Assemble the lasagna – first layer: Spread ½ cup of tomato sauce evenly on the bottom of a 9-inch by 9-inch baking dish. Layer 3 no-boil lasagna noodles on top, trimming or overlapping to fit if necessary. Spread half of the cottage cheese and vegetable mixture over the noodles. Top with ¾ cup tomato sauce and sprinkle ½ cup shredded mozzarella cheese.
  9. Second layer: Add 3 more noodles, followed by the remaining cottage cheese mixture (no tomato sauce this time) and sprinkle another ½ cup shredded mozzarella cheese over the top.
  10. Top layer: Place the last 3 noodles on top and spread ¾ cup tomato sauce to cover. Sprinkle evenly with 1 cup shredded mozzarella cheese. You may have a bit of sauce leftover.
  11. Bake the lasagna: Cover the dish with a sheet of parchment paper or foil, avoiding contact with cheese. Bake covered for 18 minutes. Remove cover, rotate the pan 180 degrees, and bake uncovered for an additional 10 to 15 minutes until the top is spotty brown and bubbly.
  12. Cool and serve: Remove lasagna from oven and let it cool and set for 15 to 20 minutes. Garnish with additional fresh basil before slicing and serving.

Notes

  • Using no-boil lasagna noodles saves time and effort; if you use regular noodles, pre-cook them according to package instructions.
  • Feel free to substitute cottage cheese with ricotta for a richer texture.
  • Drain diced tomatoes well to avoid watery sauce that can make the lasagna soggy.
  • Allow the lasagna to cool before slicing to help it set and maintain structure.
  • Leftover lasagna can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Keywords: vegetable lasagna, vegetarian lasagna, healthy lasagna, no-boil noodles, Italian casserole, baked pasta, cottage cheese lasagna

Find it online: https://flavorsbymaya.com/best-vegetable-lasagna-recipe/