Cheesy Vegetable Lasagna

Hello, dear food enthusiasts! As always, I am thrilled to share yet another delightful recipe with you all, especially since many of you have expressed a longing for something comforting yet packed with goodness. Today’s recipe—Cheesy Vegetable Lasagna—is just that! A hearty, cheesy, and utterly satisfying dish that is sure to please everyone at the dinner table.

From the very first time I tried this recipe, I knew it was a keeper. The way the cheese gently bubbles and browns in the oven, the aroma of sautéed vegetables mingling with fresh herbs… it’s truly a feast for the senses! So, let’s dive into this culinary adventure together!

Ingredients

For this vibrant lasagna, you’ll need:

Veggies and Spinach

• 2 tbsp olive oil
• 3 large carrots, chopped (about 1 cup)
• 1 red bell pepper, chopped
• 1 medium zucchini, chopped
• 1 medium yellow onion, chopped
• 1/4 tsp salt
• 5-6 oz baby spinach

Tomato Sauce

• 1 large can (28 oz) diced tomatoes
• 1/4 cup freshly chopped basil, plus extra for garnish
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp red pepper flakes

Remaining Ingredients

• 2 cups low-fat cottage cheese, divided
• 1/4 tsp salt
• Freshly ground black pepper, to taste
• 9 no-boil lasagna noodles
• 8 oz mozzarella cheese, grated

this Recipe

How to Make Cheesy Vegetable Lasagna

1. Preheat your oven to 375°F (190°C).
2. Prepare the veggies: In a large skillet, heat 2 tbsp olive oil over medium heat. Add carrots, bell pepper, zucchini, and onion with a pinch of salt. Sauté until they are soft and slightly golden, about 7-8 minutes. Add spinach and cook until wilted. Set aside.
3. Make the tomato sauce: In another saucepan, heat 2 tbsp olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in the diced tomatoes, chopped basil, salt, and red pepper flakes. Let it simmer for about 10 minutes until it thickens slightly.
4. Assemble the lasagna: Spread a thin layer of tomato sauce in the bottom of a 9×13 inch baking dish. Layer three lasagna noodles, followed by half of the vegetable mixture, a cup of cottage cheese, and a third of the grated mozzarella. Repeat the layers, ending with a final layer of noodles, tomato sauce, and the remaining mozzarella.
5. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the top is golden and bubbly.
6. Rest and serve: Let the lasagna sit for about 10 minutes before slicing. Garnish with fresh basil and serve warm.

Helpful Tips

• No-Boil Noodles: Using no-boil lasagna noodles saves time and ensures perfectly cooked pasta every time.
• Cheese Layering: Be generous with the cheese layers for that delicious, gooey texture.

Substitutions/Variations

• Gluten-Free: Use gluten-free no-boil lasagna noodles to make this dish gluten-free.
• Vegan Options: Swap out the cheeses for vegan alternatives and use a plant-based oil instead of butter.

Frequently Asked Questions

1. Can I prepare this lasagna ahead of time? Yes! Assemble the lasagna, cover it tightly, and refrigerate for up to a day before baking.
2. Can I freeze vegetable lasagna? Absolutely! Cooked lasagna freezes well. Just wrap it up tightly and it can be frozen for up to 3 months.

Storage Instructions

• Refrigerate: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
• Reheat: Warm slices in the oven at 350°F until heated through, or microwave for a quicker option.

More Relevant Recipes

If you loved this cheesy delight, here are a few more recipes to check out:

• Creamy Salmon Piccata
• Chicken Parmesan Casserole
• Ropa Vieja Recipe

Thank you for joining me in making this fabulous Cheesy Vegetable Lasagna! I hope it brings as much joy to your table as it has to mine. Here’s to good food and great company—cheers!

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