Description

Dive into layers of cheesy goodness with our Cheesy Vegetable Lasagna! Packed with fresh vegetables, rich tomato sauce, and bubbling cheese, this dish promises a comforting meal that’s perfect for any day of the week.

Ingredients

Scale

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

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

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

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Instructions

Preheat your oven to 375°F (190°C).

Heat 2 tbsp olive oil in a large skillet; add carrots, bell pepper, zucchini, and onion with a pinch of salt. Cook until soft, about 7-8 minutes. Add spinach; cook until wilted. Set aside.

In a saucepan, heat 2 tbsp olive oil; add garlic and sauté until fragrant. Add tomatoes, basil, salt, and red pepper flakes; simmer for 10 minutes.

In a 9×13 inch baking dish, layer sauce, noodles, vegetables, cottage cheese, and mozzarella; repeat. Top with noodles, sauce, and remaining mozzarella.

Cover with foil; bake for 25 minutes. Uncover; bake for another 15 minutes or until bubbly.

Let rest for 10 minutes before serving. Garnish with basil.