This is THE best vegetable lasagna! It’s made with a variety of fresh summer vegetables – zucchini, spinach, mushrooms, eggplant, tomatoes – plus whole wheat lasagna noodles and cottage cheese for extra protein!
The Best Vegetable Lasagna
If you love comfort food and vegetables in equal portions, this is the lasagna for you!
Like most lasagna recipes, this one uses tomato sauce and cheese, but a plethora of fresh vegetables amp up the nutrition and cottage cheese adds protein while lightening up the saturated fat content just a bit.
What Ingredients To Use
You can use any vegetables that you love: from eggplant and mushrooms to butternut squash and bell peppers. Add spinach leaves or fresh basil to wilt as well. The biggest ingredient piece to note is if you are using very watery vegetables you will want to lightly cook them first. And if you are using a firm ingredient (like butternut squash), roast or microwave it first to soften it up.
Red pepper flakes are great for a little heat, and kalamata olives would be a great addition too!
I like the whole wheat no boil lasagna noodles for extra nutrition and ease. If you’re using regular ones, you’ll use the whole cooking time to ensure the soften to al dente.
How To Assemble The Lasagna
Prepare Baking Dish
Start with an 11 x 8 baking dish and spoon some sauce in the bottom.
Cook vegetables
Cook vegetables over medium high heat in some olive oil until soft and water is cooked off.
Assemble Layers
Add layers of vegetables, sauce, noodles, cottage cheese, and mozzarella until you run out, ending with remaining cheese.
Bake
Cover with foil and bake for one hour. If you’re using no boil noodles and precooked your veggies, reduce time to 30 minutes.
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 mushrooms, spinach, grated carrots, sundried tomatoes, and zucchini
Instructions
- 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.