Description
Comfort meets culinary creativity in this cheesy vegetable lasagna, layering garden-fresh produce with rich, melted cheese. Wholesome ingredients blend perfectly, promising a delightful meal you’ll savor down to the last delicious bite.
Ingredients
Scale
Main Vegetables:
- 3 large carrots, chopped (about 1 cup)
- 1 red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 medium yellow onion, chopped
- 56 ounces (1.6 kilograms) baby spinach
- 1 large can (28 ounces / 794 grams) diced tomatoes
Cheese and Dairy:
- 2 cups low-fat cottage cheese
- 8 ounces (226 grams) mozzarella cheese, grated
Herbs, Spices, and Oils:
- 4 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 cup freshly chopped basil, plus extra for garnish
- 3/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- Freshly ground black pepper, to taste
- 9 no-boil lasagna noodles
Instructions
- Prepare the vegetable medley by sautéing carrots, bell pepper, zucchini, and onion in olive oil until they become tender and slightly caramelized, releasing their natural sweetness.
- Incorporate fresh spinach into the vegetable mixture, allowing it to wilt and blend seamlessly with the other ingredients, creating a vibrant and nutritious base.
- Craft a robust tomato sauce by gently simmering crushed tomatoes with aromatic garlic, fragrant basil, and a subtle kick of red pepper flakes to enhance the flavor profile.
- Assemble the lasagna in strategic layers, alternating between rich tomato sauce, delicate pasta sheets, roasted vegetables, creamy cottage cheese, and melty mozzarella for a harmonious texture.
- Construct multiple layers, ensuring each component is evenly distributed to guarantee a perfect bite in every serving.
- Shield the lasagna with aluminum foil during initial baking to prevent excessive browning and maintain moisture.
- Uncover the dish during the final cooking stage to allow the cheese to develop a golden, slightly crisp surface that adds visual appeal and textural contrast.
- Allow the lasagna to rest briefly after removing from the oven, enabling the layers to set and making it easier to slice and serve.
- Finish with a sprinkle of fresh basil leaves to add a bright, herbaceous note that complements the rich, hearty layers.
Notes
- Customize vegetables by using seasonal or leftover produce to make the dish more budget-friendly and reduce food waste.
- For a protein boost, add crumbled tofu, cooked lentils, or ground plant-based meat to the vegetable mixture during sautéing.
- Replace traditional lasagna noodles with zucchini slices or gluten-free pasta sheets to accommodate dietary restrictions.
- Prep ingredients ahead of time and assemble the lasagna in advance, storing it in the refrigerator for up to 24 hours before baking to save time on busy days.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 30 mg