If you want the very best Veggie Lasagna Recipe, here it is! It is similar to a traditional lasagna having layers of tender lasagna noodles, melty cheese and delicious tomato marinara sauce. But in this veggie filled recipe there are layers of zucchini, carrots, roasted red peppers, and onions too. It is a delicious way to have a hearty lasagna while adding more healthy veggies to your dinner.
EQUIPMENT
- 8×8 or 9×9 baking dish
- Skillet
- Rimmed baking sheet
- Instant-read thermometer
INGREDIENTS
- Vegetable Filling:
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 1 cup carrots, thinly sliced
- 1 cup zucchini, thinly sliced
- 3 cloves garlic, chopped
- 12 oz jar roasted red peppers, drained and chopped
- ½ teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- Cheese Mixture:
- 16 oz cottage cheese (2% or 4% milkfat)
- 1 egg, lightly beaten
- ½ cup fresh grated parmesan cheese
- 2 cups fresh shredded mozzarella cheese
- Other:
- 8 oven-ready no-boil lasagna noodles
- 24 oz jar marinara sauce (e.g., Rao’s)
INSTRUCTIONS
- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Prepare Vegetable Filling:
- In a skillet over medium-low heat, add olive oil. Sauté chopped onion and carrots for 5 minutes.
- Add chopped garlic, salt, dried basil, dried oregano, onion powder, garlic powder, and zucchini. Sauté for an additional 3 minutes.
- Off the heat, stir in the roasted red peppers and set aside.
- Prepare Cheese Mixture:
- In a small bowl, combine cottage cheese and the beaten egg.
- In another bowl, mix together mozzarella and parmesan cheese.
- Assemble Lasagna:
- Spread ⅓ cup marinara sauce on the bottom of the baking dish.
- Layer as follows:
- 2 lasagna noodles
- ⅓ of the cottage cheese mixture
- Heaping ⅓ cup marinara sauce
- ⅓ of the vegetable mixture
- Heaping ¼ cup mozzarella cheese
- Repeat this layering process two more times.
- For the final layer, add 2 noodles, remaining marinara sauce, and remaining mozzarella cheese.
- Bake:
- Cover the lasagna with greased foil (to prevent sticking) and place it on a rimmed baking sheet to catch any drips.
- Bake for 30 minutes, then remove the foil and bake for another 15-20 minutes until bubbly and golden.
- Rest Before Serving:
- Let the lasagna rest for 15 minutes before cutting and serving to allow the layers to set.
MAKE-AHEAD INSTRUCTIONS
- Refrigerate: Assemble but do not bake. Cover with foil and refrigerate for up to 2 days. Bake as directed.
- Freeze: Bake and cool completely. Wrap in plastic wrap and foil, freeze for up to 3 months.
REHEATING INSTRUCTIONS
- From Frozen: Preheat oven to 400°F. Unwrap and cover with foil. Bake on a rimmed baking sheet for 1 hour, then remove foil and bake an additional 20 minutes. Ensure the center reaches 165°F.
- From Thawed: Thaw overnight in the fridge. Preheat oven to 400°F. Cover with foil and bake for 40 minutes, then remove foil and bake an additional 20 minutes, ensuring it reaches 165°F.
RECIPE TIPS AND NOTES
- Lightly grease the underside of the foil to prevent sticking.
- Consider freezing individual slices for convenient meals.
