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overhead shot of a square baking dish with vegetable lasagna cut in squares and one square being lifted up with a spoon.

Easy Vegetable Lasagna

Katerina | Diethood
Crisp tender veggies mingle with creamy cheeses, lasagna noodles, and hearty marinara in this perfect recipe for Easy Vegetable Lasagna.
Servings : 8
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins

Ingredients
  

FOR THE VEGETABLES
  • 2 tablespoons olive oil
  • 2 large carrots, thinly sliced
  • 2 small red bell peppers, diced
  • 1 yellow onion, diced
  • 1 medium zucchini, diced
  • ¼ teaspoon salt
  • teaspoon fresh ground black pepper
  • 3 cloves garlic, minced
  • 1 tablespoon basil pesto
FOR THE CHEESE LAYER
FOR THE TOMATO SAUCE LAYER
FOR THE TOPPING
  • 2 cups shredded part skim mozzarella cheese
  • 3 tablespoons grated parmesan cheese
  • Chopped fresh basil, for garnish
  • Chopped fresh parsley, for garnish

Instructions
 

  • Preheat oven to 425˚F.
  • Heat olive oil in a large skillet set over medium heat.
  • To the heated oil, add the carrots, peppers, onions, and zucchini; season with salt and pepper and cook for about 8 to 10 minutes, or until veggies are tender.
  • Stir in the garlic and basil pesto; continue to cook for 1 more minute.
  • Remove from heat and set aside.
  • In a large mixing bowl combine the cottage cheese, feta cheese, basil, salt, and pepper; stir together until completely incorporated.
  • Add the veggie mixture to the cheese mixture and stir until combined. Taste for seasonings and adjust accordingly. Set aside.
  • Spread ½ cup of marinara sauce on the bottom of a 9x9 baking dish.
  • Layer 3 to 4 no-boil lasagna noodles on top of the marinara sauce, snapping off the end pieces so to fit in the baking dish.
  • Spread half of the cheese and veggie mixture evenly over the noodles.
  • Then top with ¾ cup marinara sauce; spread it evenly.
  • Sprinkle with ½ cup shredded mozzarella cheese.
  • Layer 3 to 4 more lasagna noodles, then top with a layer of the remaining cheese and veggie mixture.
  • Sprinkle with ½ cup shredded mozzarella cheese.
  • Top with remaining lasagna noodles.
  • Spread ¾ cup marinara sauce on top of the noodles.
  • Sprinkle with remaining shredded mozzarella cheese and grated parmesan cheese.
  • Cover with foil and bake for 20 minutes.
  • Remove foil and continue to bake for 10 more minutes, or until the cheese is melted and top is lightly browned.
  • Remove from oven and let stand for 15 minutes.
  • Garnish with basil.
  • Cut and serve.

Nutrition

Calories: 352 kcal | Carbohydrates: 36 g | Protein: 21 g | Fat: 14 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Cholesterol: 37 mg | Sodium: 1071 mg | Potassium: 562 mg | Fiber: 4 g | Sugar: 9 g | Vitamin A: 4110 IU | Vitamin C: 49 mg | Calcium: 365 mg | Iron: 2 mg | Net Carbs: 32 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Italian
Keyword: meatless lasagna, vegetarian recipes, veggie lasagna