Description
A hearty and delicious vegetarian lasagna featuring layers of tender vegetables, creamy cottage cheese, and rich marinara sauce. Perfect for a comforting family meal, this recipe combines sautéed zucchini, bell pepper, mushrooms, and aromatic herbs with classic Italian cheeses for a satisfying meatless alternative.
Ingredients
Vegetables and Sauce
- 9 lasagna noodles
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 red bell pepper, chopped
- 1 cup mushrooms, sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar (24 oz) marinara sauce
Cheese Mixture
- 2 cups cottage cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Garnish
- Fresh basil or parsley (optional)
Instructions
- Preheat Oven and Cook Noodles: Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside to prevent sticking.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté for 2 to 3 minutes until fragrant and translucent. Add diced zucchini, chopped red bell pepper, sliced mushrooms, dried basil, dried oregano, salt, and black pepper. Cook the vegetables for 5 to 7 minutes, stirring occasionally, until tender.
- Prepare Cheese Mixture: In a separate bowl, combine cottage cheese, egg, and grated Parmesan cheese. Mix well until the ingredients are fully incorporated and creamy.
- Assemble the Lasagna: Spread a thin layer of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Place a layer of cooked noodles over the sauce. Spread half of the cottage cheese mixture on top of the noodles, followed by half of the sautéed vegetables. Add another layer of marinara sauce, then sprinkle a portion of the shredded mozzarella cheese. Repeat these layers: noodles, remaining cottage cheese mixture, remaining vegetables, sauce, and mozzarella.
- Final Layer and Bake: Finish with a final layer of noodles, cover with the remaining marinara sauce, and top generously with mozzarella cheese. Cover the baking dish with foil to prevent over-browning. Bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 10 to 15 minutes until the top is golden brown and bubbly, indicating the cheese is melted and perfectly cooked.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to set and cool slightly. Garnish with fresh basil or parsley if desired before slicing and serving.
Notes
- Use low-fat cottage cheese to reduce calories and fat for a lighter version.
- Incorporate spinach or kale into the sautéed vegetable layer to add extra greens and nutrients.
- This lasagna freezes well; bake fully and cool before freezing in individual portions for easy future meals.
