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Slice of best vegetable lasagna on a plate with fresh basil garnish
Alyssa

Best Vegetable Lasagna

Seriously the best veggie lasagna! Packed with bell peppers, zucchini, and carrots, this dish is a delightful vegetarian option.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 people
Course: Dinner, Lunch
Cuisine: Italian
Calories: 335
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 3 large carrots, chopped (about 1 cup)
  • 1 whole 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 diced tomatoes (28 ounces)
  • ¼ cup fresh basil, chopped + additional for garnish
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, pressed or minced
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 2 cups low-fat cottage cheese, divided
  • ¼ teaspoon salt to taste
  • to taste freshly ground black pepper
  • 8 ounces 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. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring until golden.
  3. Add spinach and cook until wilted. Set aside.
  4. Drain tomatoes, pulse with basil, garlic, olive oil, and red pepper flakes.
  5. Blend half of the cottage cheese until smooth, add the cooked veggies, remaining cottage cheese, salt, and pepper.
  6. Spread tomato sauce, layer noodles, cottage cheese mixture, and shredded cheese.
  7. Cover and bake for 18 minutes, uncover and bake for an additional 10-15 minutes until golden.
  8. Let cool for 15-20 minutes, sprinkle basil, slice, and serve.

Notes

Use fresh ingredients for best flavor.