Dive Into a Bowl of Vegetable Goodness!
Ever dreamed of a lasagna that packs in all the delight without the guilt? The Best Vegetable Lasagna does just that! It’s the ultimate comfort food that’s quick, creamy, and filled to the brim with colorful veggies. Trust me, it’s like a hug in a dish, perfect for impressing dinner guests or just indulging on a cozy night in.
Why Make This Recipe
Why should you whip up this creamy, cheesy masterpiece? Well, let’s break it down:
- Easy Cleanup: Who wouldn’t want a scrumptious dinner without the mountain of dishes afterwards? This lasagna makes that dream a reality.
- Family-Friendly: Kids (and adults) can hardly resist gooey cheese and fresh veggies? Yup, they’ll be asking for seconds!
- Affordable: Grab some basics from your fridge and you’re set. No need to break the bank for a home-cooked meal! 😉
Ingredients
You don’t need fancy stuff — just these basics!
- 1 tbsp olive oil
- 1 medium carrot (finely chopped)
- 1 medium bell pepper (finely chopped)
- 1 medium zucchini (finely chopped)
- 1 small yellow onion (finely chopped)
- ¼ tsp salt
- 5 cups fresh spinach
- 1 can (28 ounces) whole tomatoes
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ¼ tsp salt
- ½ tsp dried basil
- Pinch of red pepper flakes
- 2 cups cottage cheese (divided)
- 1 cup shredded mozzarella (divided)
- 9 no-boil lasagna noodles
- Fresh basil, for garnish
Directions
Let’s get cooking! Follow these easy steps:
Prep the Oven and Veggies: Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet and sauté the carrot, bell pepper, zucchini, and onion with ¼ tsp of salt until tender. Add spinach and cook until wilted.
Make the Tomato Sauce: In the same skillet, crush the whole tomatoes with your hands (or a fork), stir in garlic, ¼ tsp salt, basil, and red pepper flakes. Simmer for a few minutes until it thickens a bit!
Prepare the Cottage Cheese: Mix 1 cup of cottage cheese with half of the mozzarella in a bowl. Set aside.
Assemble the Lasagna: Spread some tomato sauce on the bottom of a baking dish. Layer 3 no-boil noodles, half the cottage cheese mixture, half the sautéed veggies, and a third of the remaining tomato sauce. Repeat, and top with remaining noodles, sauce, and finally sprinkle with the rest of the mozzarella.
Bake the Lasagna: Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until bubbly and golden.
Cool and Serve: Let it cool for about 10 minutes before garnishing with fresh basil and digging in!
How to Make The Best Vegetable Lasagna (Overview)
Creating this culinary delight is as easy as pie (or should I say lasagna?). Here’s the scoop:
- Prep your veggies and sauce while the oven heats up. Quick tip: Don’t skip toasting the garlic — it adds immense flavor!
- Layer it up! Make sure to spread out the ingredients evenly so every bite is bursting with goodness.
- Finally, let it cool a little before serving. It helps set the layers for that perfect slice.
How to Serve The Best Vegetable Lasagna
This hearty lasagna dazzles on its own, but you can make it even more sumptuous! Pair it with a fresh garden salad drizzled with balsamic vinaigrette for a touch of tartness. Or, why not serve it alongside some crunchy garlic bread? Just picture that golden crust and savory aroma wafting through your home! 🤤
How to Store The Best Vegetable Lasagna
Great news: this lasagna keeps beautifully!
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: You can freeze it for up to 3 months before baking. Just defrost overnight in the fridge before popping it into the oven.
Reheat slices in the microwave or bake for 20 minutes in a 350°F (175°C) oven to restore that oven-fresh goodness.
Tips to Make The Best Vegetable Lasagna
Ready for some insider tricks?
- Timing is key! Prep your veggies ahead of time for a quicker assembly.
- Swaps: If cottage cheese isn’t your thing, ricotta works like a dream too.
- For a boost in nutrition, sneak in some chopped kale or mushrooms!
- Texture tip: Let the lasagna rest after baking for that perfect slice — no falling apart allowed!
Variations
Feeling adventurous? You can easily switch flavors!
- Vegan Twist: Swap cottage cheese for tofu blended with nutritional yeast for a creamy kick.
- Hearty Additions: Toss in some roasted eggplant or mushrooms for extra layers of flavor!
- Still want some meat? Just add ground turkey or beef with spices for a heartier version.
FAQs
1. Can I make this ahead of time?
Absolutely! Assemble it a day in advance, cover, and store in the fridge. Just bake when you’re ready!
2. Can I freeze leftover lasagna?
Yes! It freezes well. Just ensure it’s in an airtight container or covered in foil.
3. What if I don’t have no-boil noodles?
No worries! You can use regular lasagna noodles; just cook them al dente before layering.
📌 Pin this recipe for your next cozy dinner night!
Vegetable Lasagna
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet and sauté the carrot, bell pepper, zucchini, and onion with ¼ tsp of salt until tender.
- Add spinach and cook until wilted.
- In the same skillet, crush the whole tomatoes with your hands (or a fork), stir in garlic, ¼ tsp salt, basil, and red pepper flakes.
- Simmer for a few minutes until it thickens a bit.
- Mix 1 cup of cottage cheese with half of the mozzarella in a bowl. Set aside.
- Spread some tomato sauce on the bottom of a baking dish.
- Layer 3 no-boil noodles, half the cottage cheese mixture, half the sautéed veggies, and a third of the remaining tomato sauce.
- Repeat, and top with remaining noodles, sauce, and finally sprinkle with the rest of the mozzarella.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 15-20 minutes until bubbly and golden.
- Let it cool for about 10 minutes before garnishing with fresh basil and serving.