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Quick & Easy Vegetable Lasagna

Quick & Easy Vegetable Lasagna

By using no-bake noodles, this dreamy vegetarian lasagna comes together in no time!
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 SERVINGS
Calories: 328kcal
Author: Kathy

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 F
    Make 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

Calories: 328kcal | Carbohydrates: 38g | Protein: 21g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 950mg | Potassium: 290mg | Fiber: 4g | Sugar: 9g | Vitamin A: 65IU | Vitamin C: 56mg | Calcium: 26mg | Iron: 17mg