Vegetable Lasagna

sliced pizza on white ceramic plate


  • 2 tablespoons extra-virgin olive oil
  • 3 large carrots, chopped
  • 1 bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 medium onion, chopped (yellow, white, or red) your preference
  • 1/2 teaspoon salt
  • 6 ounces of spinach

Recipe For Homemade Tomato Sauce(or substitute 2 cups jarred sauce)

  • 1 large can (28 ounces) diced tomatoes
  • ¼ cup chopped fresh basil + extra if you’d like to garnish
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • (optional) ¼ teaspoon red pepper flakes

Remaining ingredients

  • 2 cups (16 ounces) cottage cheese, divided
  • 1/2 teaspoon salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup ricotta cheese
  • 9 no-boil lasagna noodles*
  • 8 ounces (2 cups) shredded mozzarella cheese


  1. Preheat the oven to 425 degrees.
  2. To prepare vegetables: In a large skillet over medium heat, warm the olive oil, and add the carrots, bell pepper, zucchini, onion, and salt. Cook, stirring every couple of minutes, about 10 to 12 minutes.
  3. Add a large handful of spinach. Cook, stirring frequently until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted about 3 minutes. Remove the skillet and set it aside.
  4. To prepare the tomato sauce: Pour the tomatoes into a fine colander and drain off the excess juice. Transfer the drained tomatoes to a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes (if desired).
  5. Pulse the mixture about 10-12 times, until the tomatoes have broken down to a spreadable consistency. Pour the mixture into a bowl for later. Rinse the food processor and return it to the machine.
  6. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to a large mixing bowl.
  7. Transfer the cooked veggies and spinach mixture to the food processor. Pulse until they are more finely chopped (not puréed!), about 5 to 8 times. Transfer the mixture to the bowl of whipped cottage cheese. Top with the remaining cottage cheese, then add 1/2 teaspoon salt and freshly ground black pepper. Stir to combine. Time to assemble the lasagna.
  8. Spread 1/2 cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top. Spread half of the cottage cheese and ricotta cheese evenly over the noodles. Top with 3/4 cup tomato sauce, and sprinkle ½about 1/2 cup shredded cheese on top.
  9. Top with 3 more noodles, followed by the remaining cheeses (skip the tomato sauce in this layer.) Sprinkle 1/2cup shredded cheese on top.
  10. Top with 3 more noodles, then spread 3/4 cup tomato sauce over the top to evenly cover the noodles. Sprinkle again with 1 cup shredded cheese.
  11. Cover with foil and bake, covered, for 18 minutes, then remove the foil, rotate the, pan and continue cooking for another 12 minutes.
  12. Remove from the oven and let the lasagna cool for 20 minutes. Sprinkle additional basil over the top. Serve warm.

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