Vegetable Lasagna

Seriously the best vegetable lasagna recipe! This vegetarian lasagna is packed with fresh veggies and spinach. #vegetarian #lasagna #veggies

Voilà! I got down to create the most effective vegetable lasagna recipe, and right here it’s. This vegetarian lasagna is tacky (in fact), and loaded with greens, spinach and a easy tomato sauce. If in case you have any meatless-meal skeptics in your life, this lasagna will change their thoughts. I’m positive of it.

This lasagna is predicated on my spinach artichoke lasagna on the weblog and the roasted eggplant lasagna in my cookbook. I really like these much less-typical vegetarian lasagnas. But, I needed to supply a basic vegetable lasagna appropriate for holidays and weeknights. Right here it’s.


Veggies and spinach

  • 2 tablespoons additional-virgin olive oil
  • three giant carrots, chopped (about 1 cup)
  • 1 pink bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 medium yellow onion, chopped
  • ¼ teaspoon salt
  • 5 to six ounces child spinach

Tomato sauce (or substitute 2 cups ready marinara sauce)

  • 1 giant can (28 ounces) diced tomatoes
  • ¼ cup roughly chopped recent basil + further for garnish
  • 2 tablespoons additional-virgin olive oil
  • 2 cloves garlic, pressed or minced
  • ½ teaspoon salt
  • ¼ teaspoon pink pepper flakes

Remaining components

  • 2 cups (sixteen ounces) low-fats cottage cheese, divided
  • ¼ teaspoon salt, to style
  • Freshly floor black pepper, to style
  • 9 no-boil lasagna noodles*, ideally entire wheat
  • eight ounces (2 cups) freshly grated low-moisture, half-skim mozzarella cheese


  1. Preheat the oven to 425°F. Line a big, rimmed baking sheet with parchment paper for straightforward cleanup.
    To organize the veggies: In a big skillet over medium warmth, heat the olive oil over medium warmth. As soon as shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Prepare dinner, stirring each couple of minutes, till the veggies are golden on the sides, about eight to 12 minutes.
  2. Add a couple of giant handfuls of spinach. Prepare dinner, stirring steadily, till the spinach has wilted. Repeat with remaining spinach and prepare dinner till all the spinach has wilted, about three minutes. Take away the skillet from the warmth and put aside.
  3. In the meantime, to organize the tomato sauce: Pour the tomatoes right into a mesh sieve or high-quality colander and drain off the surplus juice for a minute. Then, switch the drained tomatoes to the bowl of a meals processor. Add the basil, olive oil, garlic, salt, and pink pepper flakes.
  4. Pulse the combination about 10 occasions, till the tomatoes have damaged right down to an simply spreadable consistency. Pour the combination right into a bowl for later (you need to have somewhat over 2 cups sauce). Rinse out the meals processor and return it to the machine.
  5. Pour half of the cottage cheese (1 cup) into the processor and mix it till clean, about 1 minute. Switch the combination to giant mixing bowl. No have to rinse out the bowl of the meals processor this time; simply put it again onto the machine since you’ll want it later.
  6. Switch the cooked veggies and spinach combination to the bowl of the meals processor. Pulse till they’re extra finely chopped (however not puréed!), about 5 to 7 occasions, stopping to scrape down the edges as crucial. Switch the combination to the bowl of whipped cottage cheese. Prime with the remaining cottage cheese, then add ¼ to ½ teaspoon salt (to style) and plenty of freshly floor black pepper. Stir to mix. Now it’s lasagna meeting time!
  7. Unfold ½ cup tomato sauce evenly over the underside of a 9” by 9” baking dish. Layer three lasagna noodles on prime (snap off their ends to suit, and/or overlap their edges as mandatory). Unfold half of the cottage cheese combination evenly over the noodles. Prime with ¾ cup tomato sauce, then sprinkle ½ cup shredded cheese on prime.
  8. Prime with three extra noodles, adopted by the remaining cottage cheese combination (we’re skipping the tomato sauce on this layer.) Sprinkle ½ cup shredded cheese on prime.
  9. Prime with three extra noodles, then unfold ¾ cup tomato sauce excessive (you could have slightly sauce leftover) to evenly cowl the noodles. Sprinkle evenly with 1 cup shredded cheese.
  10. Wrap a sheet of parchment paper across the prime of the lasagna (or cowl the lasagna with aluminum foil, however don’t let the foil contact the cheese). Bake, coated, for 18 minutes, then take away the duvet, rotate the pan by one hundred eighty° and proceed cooking for about 10 to 12 extra minutes, till the highest is popping spotty brown.
  11. Take away from oven and let the lasagna cool for 15 to twenty minutes, so it has time to set and funky right down to an inexpensive temperature. Sprinkle further basil excessive, then slice and serve.