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Vegetable Lasagna

January 7, 2014

I’ve had a few versions of veggie lasagna that were great so I thought I’d cook one up myself. I originally did the recipe from Food Network. But found it rather bland. The sauce was good, but not enough. I’ve modified the recipe in what I hope to be a better tasting one. I suggest below sauteing the vegetables instead of boiling and I modified the cheese/filling. This is a good recipe to split in half (use two 9×9 pans) and freeze one for a later date. I suggest using a food processor with a thin slice option for cutting the veggies. It makes it a lot easier and really I just love using my food processor:)

Lasagna Pan

Difficulty: Medium (lengthy)
Prep Time: 1 hour
Cook Time: 35 min
Total Time: 1 hour 35 min
Yield: 8-12 servings (one 13×9-inch pan)
Taste: Good


2 cups thinly sliced zucchini (2 medium)
2 cups thinly sliced squash (1/2 medium squash)
1 cup thinly sliced carrot (4 carrots)
1/2 medium onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 (28 ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1 tbs basil
2 cloves garlic, minced
1 tsp salt
1/2 tsp ground black pepper
15 oz cottage cheese
2 large eggs, lightly beaten
8 oven-ready, “no cook,” lasagna noodles
4 cups shredded mozzarella
1/2 cup grated Parmesan (optional)

Lasagna Serving


1) Preheat oven to 375 degrees F.

2) Lightly coat a large saute pan with olive oil. Cook on medium heat and add the zucchini, squash, carrot, onion, and peppers. Cook and occasionally stir vegetables until tender. You may need to do only half the vegetables at a time depending on how big your pan is. Season with salt and pepper to taste.

3) Combine crushed tomatoes, tomato sauce, tomato paste, basil, garlic, salt, and pepper in a medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes.

4) In a medium bowl, combine cottage cheese, 2 cups mozzarella, optional Parmesan, and eggs. Stir together.

5) Spread 1/3 of the sauce evenly over bottom of a 13 by 9 by 2-inch baking dish or use two 9×9-inch baking dishes.

6) Place 4 uncooked lasagna noodles on top of sauce. Try not to overlap the noodles.

7) Spread 1/2 of cheese mixture over noodles.

8) Cover cheese mixture with 1/2 the vegetable mixture, 1/3 of sauce, and top with 1 cup mozzarella cheese.

9) Repeat layers with 4 noodles, rest of the cheese mixture, vegetables, sauce, and top with remaining 1 cup mozzerella cheese.

10) Bake in oven uncovered for 35 minutes or until lasagna is hot and bubbling

11) Let lasagna stand for 10 minutes before serving.

Source: Heidi’s Kitchen modified from multiple reicpes


From → Main Dish

One Comment
  1. Loving this recipe. Looks amazing ! Love the ingredients too.

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