Lasagna vegetarian

Lasagna Vegetarian
Cooking Method
Courses ,
Difficulty Intermediate
Prep Time: 30 min Cook Time: 40 min Rest Time: 10 min Total Time: 1 hr 20 mins
Servings 6
Best Season Suitable throughout the year
  • Spinach is one of several vegetables on the menu
  • 2 tablespoons olive oil (preferably virgin)
  • Chopped 3 big carrots (about 1 cup)
  • 1 red bell pepper (chopped)
  • 1 medium zucchini (finely shredded)
  • 1 medium yellow onion (sliced)
  • 1 tablespoon sea salt
  • 5 to 6 tablespoons baby spinach
  • Sauce made with tomatoes (or substitute 2 cups prepared marinara sauce)
  • tomatoes from a 28-ounce can (Diced)
  • a little extra for adornment (14 cup roughly chopped fresh basil)
  • 2 cloves garlic (crushed or chopped)
  • quarter teaspoons Red pepper flakes
  • 2 low-fat cottage cheese cups (16 ounces) (split)
  • peppercorns, freshly ground, as desired
  • 9 lasagna noodles that don't need boiling
  • Freshly grated low-moisture, part-skim mozzarella cheese, 8 ounces (2 cups) per serving
  1. Let's begin with our recipe lasagna vegetarian. First, the oven should be preheated at 425 degrees Celsius.

  2. Olive oil should be heated in a big pan over medium heat before adding the vegetables to cook. Add the carrots, bell peppers, zucchini, yellow onions, and salt once the oil is shimmering. Cook for 8 to 12 minutes, turning often until the vegetables are browned on the sides.

  3. Some huge handfuls of spinach would be a good addition to this dish. The spinach should be wilted, so cook it for a few minutes more, stirring constantly. It should take around 3 minutes to wilt all of the spinach in the pan. Set the skillet on a cooling rack.

  4. While you're waiting for the tomato sauce to come together, you may do the following: Drain the tomatoes in a mesh strainer or fine colander for a few seconds to remove any remaining liquid. In a food processor, process the drained tomatoes. Sprinkle in the salt, pepper, and a few pinches of kosher salt along with the basil and olive oil.

  5. After around 10 pulsations, the tomatoes will have broken down to a spreadable consistency. For later use, transfer the mixture to a basin (you should have a little over 2 cups sauce). Return the food processor to the machine after cleaning it.

  6. In a food processor, combine half of the cottage cheese (1 cup) and pulse until smooth, approximately 1 minute. Remove the mixture from the machine. Take a big mixing basin and add the ingredients. This time, you don't need to wash the food processor's bowl, just put it back in place since you'll need it later.

  7. Add the cooked vegetables and spinach combination to the food processor's bowl and pulse. Stopping to scrape down the sides as required, pulse 5–7 times until they are coarsely chopped (but not puréed!). Mix everything together and add it to your cottage cheese until it is fluffy. Top with the rest of the cottage cheese, then sprinkle with salt & pepper to taste. Mix all wet ingredients using a whisk. So it was time to stick all together lasagna!

  8. Fill a 9-by-9-inch baking dish halfway with tomato sauce and spread it out evenly. Top with three more lasagna noodles, snapped off at the ends to make them fit or overlap if needed. Over the noodles, spread half of the cottage cheese mixture evenly. Add 3-4 cups stomato sauce and 1-2 cups shredded cheese on the top before serving.

  9. On top of it, add three more noodles, followed by the remaining cottage cheese mixture (we're omitting the tomato sauce). Top with a half-cup of shredded cheese.

  10. Top with 3 more noodles and 34 cup tomato sauce, spreading it equally over the noodles (you may have a little amount of sauce remaining). Toss in 1 cup of finely shredded cheese.

  11. Do not allow any parchment paper or foil to come into touch with your cheese while you wrap the lasagna in foil or parchment paper. For an additional 10 to 12 minutes, or when the top is beginning to turn a spotty brown, remove the lid and bake uncovered for an additional 18 minutes.

  12. Wait 15 to 20 minutes after removing the lasagna from the oven so it can set and drop down to a more comfortable temperature. Slice and serve with more basil on top.


The DeLallo Whole Wheat Lasagna Noodles and the Whole Foods 365 No-Boil Lasagna Noodles (affiliate link) are two of my favorites for lasagna. See the list below for gluten-free options.

The veggies are yours to play with, so don't be afraid to experiment. In all, you'll need roughly 3 cups of chopped vegetables (excluding the onion). It may be fun to try some mushrooms or butternut squash!

Remove the gluten: Change the lasagna noodles to those that are gluten-free. Cook the noodles according to the package recommendations if you can't find no-boil (oven-ready) varieties. This recipe calls for using DeBoles brand of no-bake lasagna noodles, however, I tried them and they weren't done cooking in the time indicated here. However, the reheated leftovers were fine.)

Double the recipe for my vegan sour cream (also included in my cookbook, page 217) and substitute 2 cups of cottage cheese for the cottage cheese. Skip the stage of blending cottage cheese and incorporate the spinach/veggie mixture into the sour cream with a very light hand. For the final layer, omit the mozzarella and replace it with all of the tomato sauce. It's best to top the lasagna with a dollop of my basil pesto or more sour cream.

Nutritional Facts

An internet nutrition calculator was used to come up with this rough estimate. It should not be used as a replacement for the advice of a trained nutritionist. The complete nutrition disclaimer may be seen on our site.

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