Easy Vegetable Lasagna

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

5 from 10 votes

Easy Vegetable Lasagna

Crisp tender veggies mingle with creamy cheeses, lasagna noodles, and hearty marinara in this perfect recipe for Easy Vegetable Lasagna.

Prep Time25

Cook Time45

Total Time1 10

Course: Dinner

Cuisine: Italian

Keyword: easy vegetable lasagna

Servings:

Author: Katerina Petrovska

Equipment

9x9 Baking Dish

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
⅛ teaspoon freshly ground black pepper
3 cloves garlic minced
1 tablespoon basil pesto

FOR THE CHEESE LAYER

2 cups cottage cheese
½ cup crumbled feta cheese
1 tablespoon fresh chopped basil
½ teaspoon salt
½ teaspoon freshly ground black pepper
9 to 12 no boil lasagna noodles

FOR THE TOMATO SAUCE LAYER

2 cups marinara sauce

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

Prep. Preheat oven to 425˚F.
Sauté the vegetables. 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 the veggies are tender. Stir in the garlic and basil pesto; continue to cook for 1 more minute. Remove from heat and set aside.
Make the cheese mixture. In a large mixing bowl, combine the cottage cheese, feta cheese, basil, salt, and pepper; stir until completely incorporated.
Combine. Add the veggie mixture to the cheese mixture and stir until combined. Taste for seasonings and adjust accordingly. Set aside.
Layer. Spread ½ cup of marinara sauce on the bottom of a 9x9 baking dish. Layer 3 to 4 no-boil lasagna noodles in a single layer over the marinara sauce, snapping off the end pieces to fit in the baking dish.
Add the cheese mixture and marinara. Spread half of the cheese and veggie mixture evenly over the noodles. Then top with ¾ cup marinara sauce; spread it evenly.
Continue to layer. 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.
Finish layering. Top with remaining lasagna noodles. Spread ¾ cup of marinara sauce on top of the noodles. Sprinkle with remaining shredded mozzarella cheese and grated parmesan cheese.
Bake. Cover with foil and bake for 30 minutes. Remove the foil and continue to bake for 10 more minutes, or until the cheese is melted and the top is lightly browned.
Rest and serve. Remove the lasagna from the oven and let it rest for 15 minutes. Garnish with basil, cut, and serve.

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