Veggie Lasagna

This veggie lasagna recipe layers fresh veggies, cheese, and homemade sauce into something seriously satisfying. No meat, no fuss.

this RECIPE

How to Make Veggie Lasagna

1. Cook Veggies. Sauté carrots, bell peppers, zucchini, onion, and spinach in olive oil until soft and seasoned. Mix with cottage cheese and let cool.
   
2. Assemble Lasagna. Spread marinara sauce in a baking dish. Layer noodles, half the veggie mixture, marinara, and mozzarella. Repeat layers, then top with noodles, sauce, and cheese.
   
3. Bake and Serve. Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake 10–15 minutes more until bubbly. Let rest 10 minutes before serving.

Make-Ahead, Storage and Freezing Instructions

To Make-Ahead: Assemble the lasagna completely but don’t bake it. Cover tightly and refrigerate for up to 24 hours before baking.

To Store: Keep leftover baked lasagna in an airtight container in the fridge for up to 4 days.

To Freeze: Wrap the unbaked lasagna tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before baking as directed. You can also freeze baked lasagna in airtight containers for up to 2 months; reheat thoroughly before serving.

Veggie Lasagna

This veggie lasagna recipe layers fresh veggies, cheese, and homemade sauce into something seriously satisfying. No meat, no fuss.

Prep Time: 20 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 20 minutes mins

Servings: 6

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Ingredients 

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• ▢ 2 tbsp extra-virgin olive oil
• ▢ 3 large carrots, diced
• ▢ 2 red bell peppers, diced
• ▢ 2 medium zucchini, diced
• ▢ 1 medium yellow onion, diced
• ▢ 6 oz spinach, chopped
• ▢ 2 cups cottage cheese
• ▢ 2 cups store-bought marinara sauce
• ▢ 9 no-boil lasagna noodles
• ▢ 2 cups shredded mozzarella cheese
• ▢ Salt and freshly ground black pepper, to taste

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Instructions 

• Preheat the oven to 375°F.
• Heat the olive oil in a skillet over medium heat. Add the carrots, bell peppers, zucchini, and onion. Cook until softened.
• Add the spinach and cook until wilted. Season with salt and pepper. Let the mixture cool slightly.
• In a bowl, combine the cooked vegetables with the cottage cheese.
• Spread ¼ cup of marinara sauce on the bottom of a 9×13-inch baking dish.
• Layer 3 lasagna noodles over the sauce. Spread half of the veggie-cottage cheese mixture on top, then add more marinara sauce and ⅓ of the mozzarella.
• Repeat the layers: noodles, remaining veggie mixture, marinara sauce, and ⅓ of the mozzarella.
• Top with the final 3 noodles, the remaining marinara sauce, and the last ⅓ of the mozzarella.
• Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, until bubbly and golden on top.
• Let rest for 10 minutes before serving.

Nutrition

Serving: 1gCalories: 366kcalCarbohydrates: 34gProtein: 22gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 53mgSodium: 506mgPotassium: 703mgFiber: 4gSugar: 8gVitamin A: 9477IUVitamin C: 74mgCalcium: 302mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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