The Ultimate Veggie Lasagna

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.

You are going to love this Ultimate Veggie Lasagna Recipe!

Now if you are ever short on time you can pop over to this Easy Lasagna Skillet that is ready in under 30 minutes.

Ingredients

Listed in the Recipe Card below are the ingredients you will need to make this veggie lasagna recipe, below are some tips on a few ingredients:

• No Boil Lasagna Noodles: The recipe is written and tested with no-boil lasagna noodles, sometimes called oven ready noodles. Through the testing process we have found that of all the brands in the grocery store, Barilla is a great brand to use.
• Marinara: If you make your own marinara sauce, by all means use that. But if you are using store bought, Rao’s is an excellent brand to use. It is a little more expensive but definitely worth it.
• Shredded Mozzarella: Shredding your own mozzarella is a pain in the butt. BUT it yields a much creamier and smoother melted cheese. If you can find a round of whole milk mozzarella definitely use that!
• Cottage Cheese: Use a creamier 2% or 4% milk fat cottage cheese. If there is a bit of liquid at the top of the cottage cheese, drain that out before using. You can also sub 15oz. container of ricotta cheese if you prefer.

Veggie Lasagna Recipe Step By Step Pictures Instructions

Start by preheating your oven to 400 degrees.

In a skillet over medium-low heat add 1 tablespoon olive oil and sauté the carrots and onions for 5 minutes. Add the garlic, herbs/spices and zucchini and sauté another 3 minutes. Off the heat add the chopped roasted red peppers.

In a small bowl combine 16 oz cottage cheese and 1 lightly beaten egg. Set aside.

Time to layer!

Prep an 8×8 (or 9×9) casserole pan by spreading ⅓ cup marinara sauce on the bottom.

Top with two oven ready lasagna noodles, then spread with ⅓ of the cottage cheese mixture, add a heaping ⅓ cup of marinara, sprinkle on ⅓ of the veggie mixture, finish with a heaping ¼ cup of mozzarella cheese.

REPEAT THIS STEP 2 MORE TIMES (noodles, cottage cheese, marinara, veggies, mozzarella)

Finish the lasagna with the last layer: 2 lasagna noodles, then top with the remaining sauce and the reamining mozzarella cheese.

Cover the lasagna with foil and place on a rimmed baking sheet. That way if your lasagna boils over a smidge it won’t be a mess in your oven!

TIP: lightly grease or spray the backside of your foil so the cheese doesn’t stick to the foil during cooking.

Pop the lasagna in the oven and bake for 30 minutes. Remove the foil and bake for another 15 minutes.

Let your Veggie Lasagna sit for about 10-15 minutes before cutting and serving.

Serving

After letting the veggie lasagna settle for about 15 minutes cut it into squares;

• 3×3 for serving 9 people
• or for larger slices (and a hungrier bunch) cut the lasagna into 3×2 serving 6 people.

Freezing

You can freeze your lasagna, either before or after cooking. Just make sure the pan your make it in is freezer and oven safe. A heavy duty foil pan is also a great option.

Cover it tightly with plastic wrap and then foil, pop in the freezer for up to 3 months.

Thaw in the fridge over night and then bake covered with foil for 40 minutes, remove the foil and bake another 20 minutes.

What to Serve with Veggie Lasagna

Just like any Italian dinner a Big Italian Salad or Caesar salad with some warm Garlic Bread or breadsticks is the perfect side dish.

We also like to add Roasted Fennel or Sauteed Garlic Green Bean! A little bowl of Castelvetrano olives could be great too!

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