Vegetable Lasagna

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This Vegetable Lasagna is loaded with vegetables, power greens, tomato sauce and cheese. It is the perfect way to incorporate fresh vegetables into a one-dish meal.

In this recipe I used the basic mediterranean veggies like carrot, bell pepper, zucchini and onions. I also used power greens instead of spinach to make it healthier and of course lots of cheeseeee!!! I used a homemade tomato sauce for this recipe as I wanted to make everything from scratch. I love how all the fresh flavors ooze out from this dish when done.

What you’ll need to make Vegetable Lasagna

For Vegetable layer:

  • Vegetables (chopped – I used carrot, green bell pepper, zucchini, onion)
  • Power Greens
  • Salt
  • Black Pepper

For Tomato Sauce:

Other Ingredients:

How to make Vegetable Lasagna with step by step photos & instructions

1. Preheat the oven to 350 degrees F. 

2. Boil water in a deep vessel and add the lasagna noodles. Cook the pasta al dente (still firm to bite) or follow the package instructions on how to cook. Drain the pasta and drizzle some oil so that the pasta wouldn’t stick to each other. Keep aside.

3. To prepare the veggies layer – In a large pan, heat a tablespoon of oil. Add all the veggies – onion, carrots, green bell pepper, zucchini. Give a stir and let it cook for 5 minutes.

4. Now add a little salt and power greens. Give a stir and let cook until veggies are almost cooked. Turn off heat and let this veggie mixture cool down a little.

5. For Tomato Sauce – Add canned diced tomatoes, fresh basil, olive oil, garlic cloves, salt and red pepper flakes to a blender. Blend until all are combined well.

6. Now transfer the veggies mixture into a blender and pulse a couple of times until finely chopped (not pureed). 

7. Now transfer the veggie mixture into a bowl, mix the crumbled cottage cheese well. 

8. For Layering – Take a baking dish, layer with ½ cup tomato sauce evenly. Layer 3 lasagna noodles on top.

9. Spread half of the veggie cottage cheese mixture evenly over the noodles. Sprinkle ¾ cup tomato sauce and  ½ cup shredded cheese on top.

10. Repeat this process once or twice more for more layers.

11. Cover the pan with foil and bake for 20 minutes. Remove the foil cover and bake for an additional 5 to 10 minutes. 

12. Remove the pan from the oven and let cool 30 minutes before serving. Sprinkle with additional Parmesan cheese.

Vegetable Lasagna

By:
Ingredients
  • For Vegetable layer
    2 Tbsp Olive oil
  • 1 cup Carrots, chopped
  • ½ cup Bell Pepper, chopped
  • ½ cup zucchini, chopped
  • ½ cup Onion, chopped
  • ¼ Tsp salt
  • 2 cups Power Greens
  • For Tomato sauce
    1 can Diced Tomatoes (28 ounces)
  • ¼ cup chopped Fresh Basil
  • 2 Tbsp Olive oil
  • 2 Garlic Cloves
  • ½ Tsp Salt
  • ¼ Tsp Red Pepper Flakes
  • Other Ingredients
    2 cups Cottage Cheese
  • ¼ Tsp Salt
  • Ground Black Pepper
  • 7 Lasagna Noodles
  • 2 cups Parmesan Cheese
Directions
Step 1
Preheat the oven to 350 degrees F. Boil water in a vessel and cook the lasagna pasta al-dente. Drain the pasta, sprinkle oil and set aside
Step 2
For veggies layer –
In a pan,heat 1 tsp oil and add all the chopped veggies except power greens. Stir and cook for 5 minutes.
Step 3
Add salt, power greens and stir. Let cook for 5 more minutes. Turn off heat and let the veggie mixture cool down.
Step 4
For Tomato Sauce
Add canned diced tomatoes, fresh basil, olive oil, garlic cloves, salt and red pepper flakes to a blender. Blend until all are combined well.
Step 5
transfer the veggie mixture into a bowl, mix the crumbled cottage cheese well.
Step 6
Layering
Take a baking dish, layer with ½ cup tomato sauce evenly. Layer 3 lasagna noodles on top.
Step 7
Spread half of the veggie cottage cheese mixture evenly over the noodles.
Step 8
Sprinkle ¾ cup tomato sauce and ½ cup shredded cheese on top.
Step 9
Repeat this process once or twice more for more layers.
Step 10
Cover the pan with foil and bake for 20 minutes. Remove the foil cover and bake for an additional 5 to 10 minutes.
Step 11
Remove the pan from the oven and let cool 30 minutes before serving. Sprinkle with additional Parmesan cheese.

Notes

  • You can use any vegetables of your choice in this recipe.
  • Make it vegan by substituting Parmesan cheese with any vegan cheese and cottage cheese with vegan sour cream.
  • Skip the preparation of tomato sauce by using any store-bought marinara sauce.
  • If you could wait for 30 minutes or more before serving the layers will set well.

Did you make this recipe?

Let me know how it turned out. Leave a comment below and share a picture on Instagram with hashtag #daily_foodhacks.

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