Dreamy vegetarian Quick & Easy Vegetable Lasagna is hearty, filling, cheesy, and very easy to make. Enjoy layers of perfectly cooked pasta, tomato sauce, creamy cottage cheese sauce, and fresh veggies, all baked into cheesy goodness!
Ingredients For Vegetable Lasagna
- Zucchini
- Carrots
- Red bell pepper
- Onion
- Crushed tomatoes
- Dried basil
- Dried oregano
- Garlic powder
- Red pepper flakes
- Salt and pepper
- Extra virgin olive oil
- Cottage cheese (low fat)
- No-boil lasagna noodles
- Shredded mozzarella
- Egg
How To Make Easy One-Pan Vegetable Lasagna
- Spray a 9×13-inch baking dish with cooking spray and preheat the oven to 425 F
Make the tomato sauce: mix the crushed tomatoes, basil, oregano, garlic powder, ½ tsp salt, and pepper in a medium bowl, until well combined. Ser aside. - Make the creamy sauce: in a separate bowl, combine the cottage cheese, 1 cup shredded mozzarella cheese, egg, ½ tsp salt, and pepper to taste.
- Heat 2 tsp oil in a large skillet over medium-high heat and saute the onion, carrots, bell pepper, and zucchini until crisp-tender, about 4 minutes.
- Assemble the lasagna in the following layers:
– Spread a thin layer of tomato sauce at the bottom of the dish
– Spoon half of the cottage cheese mixture over the sauce
– Place 3 or 4 lasagna noodles over the cheese mixture
– Add half of the veggies over the lasagna noodles
– Repeat, ending with a thin layer of sauce - Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly on top, cover with foil, and bake for 20 minutes. Remove foil and bake for 10 more minutes until bubbly and slightly golden on top.
Can I Make The Lasagna Ahead Of Time:
You can, but it may release some moisture from the crushed tomatoes and veggies, just keep this in mind. Assemble it, cover it with pastir wrap, and refrigerate it a day in advance. To avoid this, you could prepare the sauces and saute the veggies a day in advance, and assemble and bake the lasagna the day you plan to serve it.
How Do I Store and Reheat Leftovers?
Place any leftovers in an airtight container and store them in the fridge for up to 4 days. To reheat, you can either microwave it or place it in an oven-safe container, cover it with foil, and bake for 15 minutes at 400 F.
Quick & Easy Vegetable Lasagna
Equipment
- Knife and cutting board
- Mixing bowls
- Measuring cups and spoons
- 9x13-inch baking dish
- Oven
Ingredients
For the tomato sauce:
- 28 oz crushed tomatoes
- 1 tbsp extra-virgin olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp red pepper flakes
- ½ tsp salt
- Freshly cracked black pepper to taste
For the creamy layer:
- 16 oz low-fat cottage cheese
- 1 cup shredded mozzarella cheese
- 1 egg egg
- ½ tsp salt
- Freshly cracked black pepper to taste
For the veggie layer:
- 2 tsp light olive oil
- 3 large carrots, small diced
- 1 red bell pepper, small diced
- 1 medium zucchini, small diced
- 1 cup onion, chopped
- ½ tsp salt
For the lasagna:
- 12 no-boil lasagna noodles
- 1 cup shredded mozzarella
Instructions
- Spray a 9x13-inch baking dish with cooking spray and preheat the oven to 425 FMake the tomato sauce: mix the crushed tomatoes, olive oil, basil, oregano, garlic powder, red pepper flakes, ½ tsp salt, and pepper in a medium bowl, until well combined. Ser aside.
- Make the creamy sauce: in a separate bowl, combine the cottage cheese, 1 cup shredded mozzarella cheese, egg, ½ tsp salt, and pepper to taste.
- Heat 2 tsp of olive oil in a large skillet over medium-high heat and saute the onion, carrots, bell pepper, and zucchini until crisp-tender, about 4 minutes. Season with 1/2 tsp salt or to taste.
- Assemble the lasagna in the following layers: - Spread a thin layer of tomato sauce at the bottom of the dish- Place 3 or 4 lasagna noodles on top- Spoon half of the cottage cheese mixture over the sauce- Place 3 or 4 lasagna noodles over the cheese mixture- Add half of the veggies over the lasagna noodles- Repeat, ending with a thin layer of sauce
- Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly on top, cover with foil, and bake for 20 mins. Remove foil and bake for 10 more minutes until bubbly and slightly golden on top.
Nutrition
Frequently Asked Questions about Vegetable Lasagna
1. How Do I Preve the Lasagna From Being Too Watery?
When sauteing the veggies, make sure you do so until they are golden brown. This way you are removing as much moisture as you can. You can also drain the crushed tomatoes through a very fine sieve.
2. Is It Possible To Make This Lasagna Gluten-Free?
You can make it gluten-free by using gluten-free lasagna noodles. To prevent any hard edges, make sure every noodle is completely covered in sauce.
3. Can This Recipe Be Made Vegan?
To make it vegan, don’t add the egg, replace the cottage cheese with a vegan sour cream or tofu mixture, and use vegan shredded cheese, or avoid the cheese layer altogether.
4. Can I Add Meat To This Recipe?
Absolutely! If you are not vegetarian, add cooked ground beef, chicken, turkey, or sausage to the veggie mix.
5. How Can I Increase The Protein Content In This Lasagna?
You can add a layer of cooked lentils, or quinoa, or use a higher protein cheese like grated Parmesan in addition to the cottage and the mozzarella.
6. Can I Use Pre-chopped Or Frozen Vegetables?
Yes, this is a great time-saver! If using frozen veggies, make sure they are completely thawed out and drained to remove any excess moisture.
7. What Can I Substitute For Cottage Cheese?
A good substitute is ricotta cheese. If you’re feeling adventurous try using creamy mascarpone or a mixture of cream cheese and spreadable goat cheese.
