VNiceFood

The Best Vegetable Lasagna I Make Every Week

The Best Vegetable Lasagna I Make Every Week
Prep
30 min
Cook
30 min
Total
80 min
Serves
8
Calories
335 kcal
Protein
19.30 g
Carbs
42.20 g
Fat
8.50 g

Ingredients

  • 2 tablespoonsextra-virgin olive oil
  • 3 largecarrots, chopped ((about 1 cup))
  • 1 wholered bell pepper, chopped
  • 1 mediumzucchini, chopped
  • 1 mediumyellow onion, chopped
  • ¼ teaspoonsalt
  • 5 to 6 ouncesbaby spinach
  • 1 large candiced tomatoes (28 ounces)
  • ¼ cupfresh basil, chopped (+ additional for garnish)
  • 2 tablespoonsextra-virgin olive oil
  • 2 clovesgarlic, pressed or minced
  • ½ teaspoonsalt
  • ¼ teaspoonred pepper flakes
  • 2 cupslow-fat cottage cheese, divided
  • ¼ teaspoonsalt to taste
  • to tastefreshly ground black pepper
  • 8 ouncesfreshly grated low-moisture, part-skim mozzarella cheese

Instructions

  1. 1

    Preheat the oven to 425 degrees Fahrenheit.

  2. 2

    In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring until golden.

  3. 3

    Add spinach and cook until wilted. Set aside.

  4. 4

    Drain tomatoes, pulse with basil, garlic, olive oil, and red pepper flakes.

  5. 5

    Blend half of the cottage cheese until smooth, add the cooked veggies, remaining cottage cheese, salt, and pepper.

  6. 6

    Spread tomato sauce, layer noodles, cottage cheese mixture, and shredded cheese.

  7. 7

    Cover and bake for 18 minutes, uncover and bake for an additional 10-15 minutes until golden.

  8. 8

    Let cool for 15-20 minutes, sprinkle basil, slice, and serve.