Recipe Card
The Best Vegetable Lasagna for Healthy, Make-Ahead Dinners
- Prep
- 30 min
- Cook
- 30 min
- Total
- 80 min
- Serves
- 8
- Calories
- 335 kcal
- Carbs
- 42.20 g
Ingredients
- 2 tablespoonsextra-virgin olive oil
- 3 largecarrots, chopped
- 1 largered bell pepper, chopped
- 1 mediumzucchini, chopped
- 1 mediumyellow onion, chopped
- ¼ teaspoonsalt
- 5 to 6 ouncesbaby spinach
- 1 large can (28 ounces)diced tomatoes
- ¼ cupfresh basil, roughly chopped
- 2 clovesgarlic, pressed or minced
- ½ teaspoonsalt
- ¼ teaspoonred pepper flakes
- 2 cups (16 ounces)low-fat cottage cheese, divided
- 9 no-boillasagna noodles
- 8 ounces (2 cups)freshly grated low-moisture, part-skim mozzarella cheese
Instructions
- 1
Preheat the oven to 425 degrees Fahrenheit.
- 2
In a large skillet over medium heat, warm the olive oil. Add the carrots, bell pepper, zucchini, yellow onion, and salt, cooking for 8 to 12 minutes until golden.
- 3
Add spinach and cook until wilted.
- 4
Prepare the tomato sauce by draining the tomatoes and processing them with basil, olive oil, garlic, salt, and red pepper flakes.
- 5
Blend half the cottage cheese until smooth and combine with the processed veggies and remaining cottage cheese, salt, and pepper.
- 6
Assemble the lasagna in a 9” by 9” baking dish with layers of noodles, cottage cheese mixture, tomato sauce, and mozzarella.
- 7
Cover with parchment or foil and bake for 18 minutes, then uncover and bake for an additional 10-15 minutes.
- 8
Let cool for 15 to 20 minutes before serving.