This Healthy Vegetarian Lasagna recipe is so packed full of flavor that even the biggest carnivore you know wont miss the meat. Filled with three cheeses and packed with veggies galore, in addition to tasting amazing, this lasagna is actually very good for you.
This recipe makes 12 servings from a 10 x 14 dish so there is ample food for a gathering or plenty of leftovers. This dish freezes well and tastes just as good reheated as it does fresh out of the oven.
1-3 tsp Black Pepper, Ground
1 Tbsp Italian Seasoning
2 Tbsp olive oil (or less)
1 Large onion, chopped
3 Cloves Garlic, minced
1 Cup Mushrooms, Sliced
2 Red Sweet Pepper, Sliced
2 Yellow Sweet Pepper, Sliced
1 Cup Carrot, sliced
1 Cup Zucchini, chopped
2 Cups Spinach, fresh
3 Cups Cottage cheese, 1% fat, large curd
3 Cups Mozzarella cheese, shredded, low fat
2/3 Cups Parmesan cheese, grated
2 Diced tomato, 15oz can, no salt added or low sodium
3 Tomato sauce, 15oz can, no salt added or low sodium
10oz Lasagna, noodles, regular or oven ready (usually one box)
Add olive oil, onions, garlic, mushrooms, Italian seasoning, and black pepper to a large stock pot and cook over low heat. Brown the onions but make sure not to let the olive oil get too hot. Once onions are browned, add 2 cans of the tomato sauce and the diced tomatoes and let simmer, stirring occasionally. Clean and prepare the vegetables and set aside.
Use the remaining can of tomato sauce to cover the bottom of a 10×14 casserole dish. Then place cooked or oven ready lasagna noodles in bottom of pan, covering them with another layer of tomato sauce. Cover with a layer of cottage cheese, and assorted veggies, topping it with mozzarella, and parmesan cheese. Cover with another layer of noodles and build another layer. Finish top layer with remaining sauce and mozzarella and parmesan cheese.
Cover the Vegetarian Lasagna with aluminum foil and place in a 350 degree oven for 40 minutes; then take off the foil and cook for another 10-20 minutes. Let cool for 5 minutes before serving.
Total Fat: 7 g
Saturated Fat: 2 g
Cholesterol: 9 mg
Sodium: 519 mg
Total Carbohydrate: 37 g
Dietary Fiber: 5 g
Sugars: 13 g
Protein: 24 g