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This Vegetable Lasagna Recipe is packed full of yumminess. Easily add any of your favorite vegetables if you’d like to change it up a bit.
My sister-in-law made us this amazing veggie lasagna and I just had to share it with you all. It is truly one of the most delicious lasagnas I have ever had.
The added thyme makes all the difference. You can easily change this recipe to add any of your favorite veggies. Saute red peppers, kale, squash, etc.
INGREDIENTS
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 ½ teaspoon thyme
1 ½ teaspoon oregano
8 oz portabello or white mushrooms, chopped
1 small eggplant. peeled, sliced and cut into about 2 inch pieces
2 medium zucchini, sliced
1 lb fresh or frozen spinach
1 lb shredded mozzarella cheese
16 oz carton of cottage cheese
2 eggs
½ cup of parmesan cheese
2 jars of pasta sauce (I love Traders Joe’s)
1 box of no-cook lasagna noodles
How to Make Vegetable Lasagna
Pour olive oil to a large saucepan
Add onion and garlic and saute until onion is soft
Add mushrooms, eggplant, and zucchini and saute until soft
Strain off all excess liquid (a fine mesh colander works great)
In a medium-sized bowl, mix the cottage cheese, parmesan cheese, eggs and spinach together well.
In a large casserole dish, pour a little sauce into the bottom and spread to keep noodles from sticking.
Place 1st layer of uncooked noodles on top of this sauce.
Next, spread a layer of cottage cheese mixture on top of noodles
Then, sprinkle a layer of mozzarella cheese.
Then, spread a layer of veggie mixture.
Lastly, cover with a layer of sauce.
Repeat with another layer of each (starting with the uncooked noodles)
Top with remaining mozzarella cheese.
Bake at 350 for 45- 60 minutes.
ENJOY!!
Veggie Lasagna
This Veggie Lasagna Recipe is packed full of yumminess. Easily add any of your favorite vegetables if you’d like to change it up a bit.
4.72 from 7 votes
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Course: Main Course
Cuisine: American, Italian
Prep Time: 30 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 12
Calories: 351kcal
Author: Sherri Hagymas
Ingredients
- 1 Tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 ½ teaspoon thyme
- 1 ½ teaspoon oregano
- 8 ounces portabello or white mushrooms chopped
- 1 small eggplant peeled & sliced and cut into about 2 inch pieces
- 2 medium zucchini sliced
- 1 lb spinach fresh or frozen
- 16 ounces shredded mozzarella cheese
- 16 ounces cottage cheese
- 2 eggs
- ½ cup parmesan cheese
- 2 pasta sauce I love Traders Joe’s
- 1 pound lasagna noodles one box of no cook is perfect
Instructions
Pour olive oil to large saucepan
Add onion and garlic and saute until onion is soft
Add mushrooms, eggplant and zucchini and saute until soft
Strain off all excess liquid (a fine mesh colander works great)
In a medium sized bowl, mix the cottage cheese, parmesan cheese, eggs and spinach together well.
In a large casserole dish, pour a little sauce into the bottom and spread to keep noodles from sticking.
Place 1st layer of uncooked noodles on top of this sauce.
Next, spread a layer of cottage cheese mixture on top of noodles
Then, sprinkle a layer of mozzarella cheese.
Then, spread a layer of veggie mixture.
Lastly, cover with a layer of sauce.
Repeat with another layer of each (starting with the cottage cheese mixture)
Top with remaining mozzerella cheese.
Bake at 350 for 40 covered with aluminum foil.
Then uncover and cook for an additional 30 minutes or until cheese is bubbly.
Nutrition
Calories: 351kcal | Carbohydrates: 34g | Protein: 21g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 66mg | Sodium: 489mg | Potassium: 550mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4005IU | Vitamin C: 17.8mg | Calcium: 335mg | Iron: 2.2mg
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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