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Sliced vegetable lasagna with bell peppers, zucchini, and cheese, topped with fresh basil leaves.
Alyssa

Best Vegetable Lasagna

Seriously the best veggie lasagna packed with bell pepper, zucchini, and carrots, sautéed until golden and tender.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Main Dish
Cuisine: Italian
Calories: 335
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 3 large carrots, chopped
  • 1 large 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 fresh basil, roughly chopped
  • 2 cloves garlic, pressed or minced
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 2 cups (16 ounces) low-fat cottage cheese, divided
  • 9 no-boil lasagna noodles
  • 8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese

Method
 

  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.

Notes

Great for meal prep and left overs!