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Cheesy Vegetable Lasagna

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Dive into layers of cheesy goodness with our Cheesy Vegetable Lasagna! Packed with fresh vegetables, rich tomato sauce, and bubbling cheese, this dish promises a comforting meal that’s perfect for any day of the week.

Ingredients

Scale
  • 2 tbspolive oil
  • 3large carrots, chopped (about1 cup)
  • 1red bell pepper, chopped
  • 1medium zucchini, chopped
  • 1medium yellow onion, chopped
  • 1/4 tspsalt
  • 5–6oz baby spinach
  • 1large can (28 oz) diced tomatoes
  • 1/4 cupfreshly chopped basil, plus extra for garnish
  • 2 tbspolive oil
  • 2garlic cloves, minced
  • 1/2 tspsalt
  • 1/4 tspred pepper flakes
  • 2 cupslow-fat cottage cheese, divided
  • 1/4 tspsalt
  • Freshly ground black pepper, to taste
  • 9no-boil lasagna noodles
  • 8 ozmozzarella cheese, grated

Instructions

  1. Preheat yourovento 375°F (190°C).
  2. Heat 2 tbsp olive oil in alarge skillet; add carrots, bell pepper, zucchini, and onion with a pinch of salt. Cook until soft, about 7-8 minutes. Add spinach; cook until wilted. Set aside.
  3. In asaucepan, heat 2 tbsp olive oil; add garlic and sauté until fragrant. Add tomatoes, basil, salt, and red pepper flakes; simmer for 10 minutes.
  4. In a 9×13 inch baking dish, layer sauce, noodles, vegetables, cottage cheese, and mozzarella; repeat. Top with noodles, sauce, and remaining mozzarella.
  5. Cover with foil; bake for 25 minutes. Uncover; bake for another 15 minutes or until bubbly.
  6. Let rest for 10 minutes before serving. Garnish with basil.

Notes

No-boil lasagna noodles save preparation time and ensure a perfect bake.
Feel free to experiment with different veggies or cheeses as per taste.

Nutrition

Find it online: https://mykitchenstorie.com/cheesy-vegetable-lasagna/