Description
Dive into layers of cheesy goodness with our Cheesy Vegetable Lasagna! Packed with fresh vegetables, rich tomato sauce, and bubbling cheese, this dish promises a comforting meal that’s perfect for any day of the week.
Ingredients
Scale
- 2 tbspolive oil
- 3large carrots, chopped (about1 cup)
- 1red bell pepper, chopped
- 1medium zucchini, chopped
- 1medium yellow onion, chopped
- 1/4 tspsalt
- 5–6oz baby spinach
- 1large can (28 oz) diced tomatoes
- 1/4 cupfreshly chopped basil, plus extra for garnish
- 2garlic cloves, minced
- 1/2 tspsalt
- 1/4 tspred pepper flakes
- 2 cupslow-fat cottage cheese, divided
- Freshly ground black pepper, to taste
- 9no-boil lasagna noodles
Instructions
- Preheat yourovento 375°F (190°C).
- Heat 2 tbsp olive oil in alarge skillet; add carrots, bell pepper, zucchini, and onion with a pinch of salt. Cook until soft, about 7-8 minutes. Add spinach; cook until wilted. Set aside.
- In asaucepan, heat 2 tbsp olive oil; add garlic and sauté until fragrant. Add tomatoes, basil, salt, and red pepper flakes; simmer for 10 minutes.
- In a 9×13 inchbaking dish, layer sauce, noodles, vegetables, cottage cheese, and mozzarella; repeat. Top with noodles, sauce, and remaining mozzarella.
- Cover with foil; bake for 25 minutes. Uncover; bake for another 15 minutes or until bubbly.
- Let rest for 10 minutes before serving. Garnish with basil.
Notes
No-boil lasagna noodles save preparation time and ensure a perfect bake.Feel free to experiment with different veggies or cheeses as per taste.
Nutrition
- Calories: 350
- Sugar: 7
- Fat: 18
- Carbohydrates: 35
- Protein: 16