The Best Vegetable Lasagna
Ingredients
- 3 cups pasta sauce (like Classico Spicy Tomato and Pesto)
- 16 ounces 2% cottage cheese
- 1/2 cup grated parmesan
- 9 whole wheat lasagna noodles
- 8 ounces mozzarella cheese
- Approximately 4 cups mixed vegetables (I used spinach, carrots, sundried tomatoes, and zucchini)
Preheat oven to 400*. Spray 11 X 8 glass casserole dish.
- Combine cottage and parmesan cheeses.
- Place 3 uncooked noodles in pan.
- Cover with 1 cup pasta sauce, 1/3 cheese mixture, 1/3 vegetables, and 1/3 mozzarella.
- Repeat 2 more times.
- Cover tightly with aluminum foil and bake one hour.
Makes about 8 servings, ~350 kcal per serving.
{ 21 comments… read them below or add one }
YUM!!! Thanks to MIL for sharing!
Do you know what kind of mozzarella the MIL used? Grated, fresh, shredded? This looks really yummy and I might have to give it a try!
Justy,
She used whole milk shredded mozzarella. I think you could easily use part-skim, but I wouldn’t use fat free.
Kath
Are the vegetables supposed to be raw or cooked (i.e. sauteed) before adding them into the baking dish?
Thanks Kath! I’m definitely going to be making this! I’m wondering what I can substitute for the sundried tomatoes though. I don’t care for them much.. maybe just regular tomatoes? The zucchini sounds amazing in it though!
Laura,
The veggies should be raw but chopped. I asked my MIL in person tonight!
Leah,
The recipe actually called for fresh tomatoes but since they are so gross in the middle of winter she used sun-dried. I think slices of roma would be delish!
Kath
I made this last night and it was amazing!! I added a sprinkling of chopped basil throughout the layers which made it smell even better. Thanks for sharing the recipe
Kath,
For the “Best Vegetable Lasagna”, you said the noodles were uncooked. Are they the oven-ready noodles or just the regular. I wasn’t sure if the regular noodles, uncooked, would soften during cooking.
Thanks
Nancy
Nancy ,
My mother in law made this recipe – I just ate it. But I’m pretty sure that she used regular dry lasagna noodles and put them in the pan dry – as in she didn’t boil them first.
Kath
Nancy-When I made this lasagna I used regular whole wheat noodles uncooked. All the sauces and juices from the veggies softened them up. Enjoy…it was definitely tasty! I may have to make this again soon…
I am going to make this tonight… and I realize that I have frozen spinach.. should I cook that first or just put it in frozen?
Joanna ,
I would thaw it out and strain it well to get the moisture out first. Enjoy!
Kath
Kath –
Thanks so much for the quick reply… too bad I forgot to check back! I ended up putting it in frozen.. but you know it still came out awesome. My husband loved this lasagna.. and he isn’t big on vegtables! He said it is the best lasagna he has ever had! =) I am so glad that I’ve found your blog!
Can this be made in advance and frozen to be cooked later?
Barbara ,
I have no idea, but I don’t see why not?
Kath
Very easy and very good! I definitely agree it is the “Best”. I loved that you could prep everything the night before and then assemble it in 10 minutes. Thanks!
I prefer chopped eggplant, onions, celery, mushrooms, tomatoes, zucchini, artichokes…basically anything that would taste good with mozzarella cheese and tomato sauce, if that is your base. Getting creative with it…makes it a yummy dish!
This lasagna is wonderful however I do add a little more cheese but was amazed that cottage cheese tastes just as good as ricotta…thank you to my sister Joanna for turning me onto this blog
I have made this twice for my husband this month and lurrrve it! I am so glad to have found your site Kath! This recipe is an A+!
I made this last night and it was wonderful! Probably the best lasagna I have ever made. I love your blog by the way. I happened to find it googling ‘veg. lasagna’. I am anxious to try more of your recipes. Thank you-Kristi
this was really great Kath. My boyfriend and I made it last night and we both really enjoyed it. The cottage cheese was a wonderful substitution and we didn’t miss the ricotta at all. Thanks again for another great recipe.
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