Vegetarian Lasagna


This is the best Vegetarian Lasagna! It’s packed with loads of veggies, THREE types of cheese, and so much flavor. Easy, healthy, and delicious!

slice of vegetarian lasagna with salad on plate held

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        <ul>
    <li class="nav-heading">General</li><li><a class="" href="#ingredients">Ingredients</a></li><li><a class="" href="#how_to_make">How to make</a></li><li><a class="" href="#recipe">Get the recipe</a></li><li><a class=" watch-video" href="#recipe_video">Step-by-step video</a></li><li class="nav-heading">Frequently Asked Questions</li><li><a class="" href="#do_you_cook_the_noodles">Do you cook the noodles?</a></li><li><a class="" href="#do_you_cook_the_veggies">Do you cook the veggies?</a></li><li><a class="" href="#how_to_make_gluten_free">How to make gluten-free</a></li><li><a class="" href="#variations">Variations</a></li><li><a class="" href="#pairing_suggestions">Pairing suggestions</a></li><li><a class="" href="#how_to_store">How to store</a></li><li><a class="" href="#nutrition_info">Nutrition information</a></li></ul></div>

Ingredients

Veggie Mixture

  • Celery, Carrots, Bell Pepper, Onion, Broccoli, Zucchini, and Mushrooms – a colorful, delicious, and super healthy veggie blend that adds so much to this vegetarian lasagna.
  • Garlic – gives that delicious nutty flavor.
  • Olive Oil – used to roast the veggies just right.
  • Salt and Pepper – enhances other flavors.

Filling

  • Cottage Cheese, Mozzarella Cheese, and Parmesan Cheese – the base for the filling. Delicious, creamy, and cheesy.
  • Italian Seasoning, Dried Basil, Garlic Powder, Onion Powder, Nutmeg, Salt, and Black Pepper – a sweet and savory seasoning blend that adds so much flavor to the lasagna.
  • Eggs – helps bind the cheese filling mixture together.

Other Ingredients

How to make

This vegetable lasagna is absolutely packed with the best veggies, seasonings, and cheeses.

  1. Place veggies on a prepared baking sheet with oil, salt, and pepper and roast for 20-45 minutes, stirring halfway through.veggies on baking sheet being drizzled with oil
  2. Place cottage cheese, 8 ounces of mozzarella, 1/2 cup parmesan, seasonings, and eggs into a food processor and process until fully combined.cottage cheese mixture in food processor
  3. Spread 1 cup marinara in the bottom of the baking dish. marinara in baking dish
  4. Layer on noodles, cottage cheese, veggies, pasta sauce, and parmesan. Repeat this order 4 times. vegetarian lasagna being layered
  5. Top with mozzarella cheese and bake for 40 minutes.vegetarian lasagna topped with mozzarella
  6. Cool then serve and enjoy!finished vegetarian lasagna being served

Do you need to cook the lasagna noodles first?

Yep! You will want to cook them just slightly al dente. I recommend 2 minutes less than the recommended cook time on the box.

The noodles will continue to cook in the casserole as it bakes, so if they’re undercooked to begin with they will be perfect when the lasagna is done!

Do you need to cook the veggies first?

Yep! I roast the veggies for anywhere from 25-40 minutes before incorporating them into the lasagna.

How to make gluten-free

For a gluten-free lasagna, just use a gluten-free variety of lasagna noodle or omit the noodles altogether and sub in zucchini or eggplant.

Pro tip
If you’re using zucchini or eggplant instead of pasta, slice them lengthwise and roast or grill them slightly first so they don’t add too much moisture and make the lasagna watery.

Variations

  • Add meat. Add ground beef or turkey or use a batch of my homemade bolognese in place of the marinara.
  • Mix in more veggies. Try squash, peas, or even sweet potato.
  • Add basil. Kick the flavor up a notch by blending some fresh basil leaves into the cheese mixture.
  • Use other cheeses. Goat, feta, gruyere, ricotta, you name it.
  • Make it gluten-free. Use a gluten-free variety of lasagna noodle or slice eggplant or zucchini lengthwise and use that instead.

slice of vegetarian lasagna on plate with salad

What to serve with vegetarian lasagna

This lasagna is already packed with delicious and healthy ingredients but if you are looking to bulk up your meal, here are some ideas!

How to store

Store leftover lasagna in an airtight container in the fridge for 3-5 days or in the freezer for 2-3 months.

To reheat, thaw in the fridge if frozen then microwave or bake to warm.

– Jennifer

slice of lasagna on plate with salad

Print

Vegetarian Lasagna

This is the best Vegetarian Lasagna! It's packed with loads of veggies, THREE types of cheese, and so much flavor. Easy, healthy, and delicious!
Course Dinner
Cuisine Italian
Keyword easy, healthy, vegetarian
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12 people
Calories 446kcal
Author Jennifer

Ingredients

Roasted Vegetables

  • 2 large stalks celery finely diced
  • 2 large carrots finely diced
  • 1 bell pepper diced
  • 1/2 large yellow onion diced
  • 1 cup chopped broccoli
  • 1 zucchini chopped
  • 1 (8 oz) container sliced baby Bella mushrooms
  • 4 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon salt plus more to taste, if desired
  • 1/2 teaspoon pepper

Filling

  • 1 (24 oz) container cottage cheese
  • 1 (8 oz) block mozzarella cheese shredded
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 large eggs

Other Ingredients

  • 2 (23 oz) jars marinara sauce
  • 16 lasagna noodles cooked 2 minutes less than al dente according to package directions
  • 1 (8 oz) block mozzarella cheese shredded
  • 1/2 cup grated Parmesan cheese

Instructions

Roasted Vegetables

  • Preheat oven to 425 degrees F and line a baking sheet with a silicone baking mat. Set aside.
  • Place prepped vegetables onto the prepared baking sheet and toss with oil, salt, and pepper.
  • Roast in the preheated oven for 20-45 minutes, or until the veggies are cooked to your liking, stirring halfway through.
  • Drain the veggies and keep them in a colander while you’re assembling the lasagna.

Filling

  • Place cottage cheese, 8 oz mozzarella, 1/2 cup parmesan, Italian seasoning, basil, garlic powder, onion powder, nutmeg, salt, pepper, and eggs into a food processor.
  • Process until combined. It’s okay if it’s still a little chunky. Set aside.

Assembling and Baking

  • Preheat oven to 350 degrees F and grease a deep 9×13 inch baking dish with cooking spray.
  • Spread 1 cup marinara sauce into the bottom of the dish.
  • To assemble: repeat the below steps (steps 4-8) 4 times.
  • Arrange 4 noodles lengthwise over sauce.
  • Spread with 1/4th of the cottage cheese mixture.
  • Top with 1/4th of the veggies.
  • Drizzle on (approx.) 1/2 jar pasta sauce.
  • Sprinkle with 2 tablespoons parmesan cheese.
  • Once the layers are complete, top with remaining 8 oz mozzarella cheese.
  • Bake in preheated oven, uncovered, for 40 minutes.
  • Cool for 15 minutes before slicing and serving!

Video

Nutrition

Serving: 1person | Calories: 446kcal | Carbohydrates: 42g | Protein: 27g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 78mg | Sodium: 1562mg | Potassium: 794mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3348IU | Vitamin C: 32mg | Calcium: 381mg | Iron: 2mg

The post Vegetarian Lasagna appeared first on Show Me the Yummy.

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