Easy Vegetable Lasagna
Crisp tender veggies mingle with creamy cheeses, lasagna noodles, and hearty marinara in this perfect recipe for Easy Vegetable Lasagna.
Servings : 8
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 fresh 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 fresh 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
- 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.