Looking for a great vegetarian dinner idea to serve guests? Or maybe you are looking for a dinner idea that will provide leftovers. You’ve landed on the perfect recipe. This veggie-packed lasagna recipe is so delicious and might be even better as leftovers. The wide variety of vegetables creates a robust flavor that will have everyone wanting a second serving.
Leaving out a vegetable or adding in others isn’t going to make or break this recipe, but I would use as many as possible. With that being said, please don’t leave out the mushrooms.
Marinara
I often use jarred marinara sauce purchased from the store in this recipe to save time. In the summer when tomatoes are abundant, I tend to make my own marinara. You can do whatever works best for you. My
Make Ahead
I use classic lasagna noodles, not the no-boil variety. If it works out for you, I recommend putting the lasagna together the night before you bake it. Letting it sit overnight in the refrigerator allows the noodles to soak up some of the marinara and juices from the vegetables. If you are serving to company, you can just pull it out of the refrigerator and bake. All the mess and cleanup is done the night before.
You can also make this as a freezer meal. Seal it tightly and use within six months. For best results, thaw in the refrigerator for 24 hours before baking. Remove from the refrigerator one hour before baking.
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Vegetable Lasagna
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Loading...Ingredients
- 4 oz. fresh spinach (about 2 cups packed), chopped
- 1 lb. eggplant, cubed (1/2 in. cubes)
- 1/2 - 1 lb. zucchini (or 1 medium-sized zucchini), cubed (1/4 in. cubes)
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 8 oz. mushrooms, finely chopped
- 3 cloves garlic
- 2 tablespoons olive oil
- Salt & pepper, to taste
- 2 jars of marinara (24 oz. each)
- 16 oz. cottage cheese
- 2 eggs
- 1/2 cup parmesan, freshly grated
- 2 cups mozzarella, shredded
- 1 (16oz.) package lasagna noodles, I usually use about 10 oz.
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Saute onion and bell pepper until softened. Add mushrooms and garlic, and continue to cook for about 5 minutes. Sprinkle with salt and pepper. Set aside.
Heat 1 tablespoon of olive oil over medium heat using the same skillet. Add eggplant and zucchini and saute until softened, about 10 minutes. Season with salt and pepper.
Mix all the veggies including the fresh spinach in the skillet and set aside.
Mix cottage cheese, eggs, and parmesan in a small mixing bowl. Set aside.
If you are baking the lasagna right away, preheat the oven to 350 degrees Fahrenheit.
In a 10 x 14 casserole dish, pour a thin layer of marinara.
Layer dry noodles, half of the cottage cheese mixture, half of the pan of veggies, half the remaining marinara, and 1 cup of mozzarella cheese, in that order.
Repeat the layering process to form a second layer.
Cover with aluminum foil and bake for 1 hour.
Remove the foil, and bake uncovered for another 30 minutes.
Let rest for 15-20 minutes before serving.
Nutrition
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Serving Size: 1 piece
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440 Calories
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45g Carbohydrates
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16g Fat
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6.2g Fiber
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28g Protein
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5.6g Saturated fat
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12.8g Sugar
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