A delicious veggie lasagna recipe that has layers of noodles, cheese and sauce, and is full of vegetables: carrots, zucchini, onions and roasted red peppers. You are going to love this meat-free lasagna!If you love to watch a cooking show you can watch me make this Veggie Lasagna recipe on a 30 minute episode of Pinterest TV!
2cupfresh shredded mozzarella(whole milk mozzarella is great!)
½cupfresh grated parmesan cheese
Instructions
Start by preheating your oven to 400°.
In a skillet over medium low heat add 1 tablespoon olive oil. Saute the 1 cup onions and 1 cup carrots for 5 minutes.
1 tablespoon olive oil, 1 cup onion, 1 cup carrots
Add the 3 chopped garlic cloves, ½ teaspoon salt, ½ teaspoon dried basil, ½ teaspoon dried oregano, ¼ teaspoon garlic powder, ¼ teaspoon onion powder and zucchini and saute another 3 minutes.
1 cup zucchini,, 3 fresh garlic cloves, ½ teaspoon each: salt, dried basil, dried oregano, ¼ teaspoon each: onion powder and garlic powder
Off the heat stir in the 12 oz drained and chopped roasted red peppers. Set aside.
12 oz jar roasted red peppers
In a small bowl combine 16 oz cottage cheese and 1 lightly beaten egg.
16 oz cottage cheese, 1 egg
I another bowl combine the grated mozzarella and parmesan cheese.
½ cup fresh grated parmesan cheese, 2 cup fresh shredded mozzarella
Assembly & Baking
In an 8x8 OR 9x9 casserole pan spread ⅓ cup sauce on the bottom of the pan.
8 oven ready no-noil lasagna noodles, 24 oz jarred marinara
Lay down 2 lasagna noodles, top with ⅓ of the cottage cheese mixture, heaping ⅓ cup marinara sauce, ⅓ of the veggie mixture, and a heaping ¼ cup of mozzarella cheese. REPEAT THIS STEP 2 MORE TIMES. (noodles, cottage cheese, marinara, veggies, mozzarella)
For the last layer add 2 lasagna noodles, top with remaining marinara sauce and the remaining mozzarella cheese.
Cover the veggie lasagna with greased foil, place on a rimmed baking sheet in case it boils over a little. NOTE: Lightly grease or spray the underside of the foil, this will prevent it from sticking to your cheese!
Pop in the oven and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes.
Let the lasagna rest 15 minutes before cutting and serving. It needs time to set up and the layers to settle.
Make Ahead
This veggie lasagna can be made up to 2 days ahead!
Simply prepare completely but do not bake. Cover with foil and pop in the fridge for up to 2 days.
Bake as directed above.
Freezing Cooked Lasagna
Prepare the vegetable lasagna completely and bake. Let it cool completely. Wrap the lasagna in plastic wrap and then foil. Keep frozen for up to 3 months.Also recommend freezing individual slices for smaller lunches and dinners.
To reheat from frozen:Preheat oven to 400°. Unwrap the lasagna from freezer wrappings. Then cover with foil. Place the pan on a rimmed baking sheet.Bake for 1 hour. Remove the foil and bake an additional 20 minutes. Check that it is warmed through with an instant read thermometer in the center of the lasagna, should reach 165 degrees.
To reheat from thawed:Thaw in the fridge overnight. Preheat oven to 400°Cover with foil. Then place on a rimmed baking sheet. Bake for 40 minutes. Remove the foil and bake an additional 20 minutes.Check that it is warmed through with an instant read thermometer in the center of the lasagna, should reach 165 degrees.
Video
Notes
Ricotta Cheese Sub: You can absolutely sub in whole milk ricotta cheese for the cottage cheese. Use a 15 oz container.Traditional Meat Lasagna: if you want to add some sausage to your lasagna, pop over to this recipe for Homemade Lasagna.Side Dish Ideas: