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
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
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Gary Hewett
It MUST kill you as much as it does me, when people comment on your recipe when they have not made it.
Sharon - Her Organized Chaos
OH I think I would like this too!!!! I love zucchini and mushrooms and I KNOW this will be a hit with my family! I can’t wait to try it!
Thanks for sharing!
Sharon
herorganizedchaos.com
swathi
Looks delicious thanks for sharing with Hearth and soul blog hop. My favorite. Tweeting and pinning.
Andrea Fogleman
Oh that sounds amazing. My parents were over tonight for dinner and my Mom wants us over for dinner next weekend. I requested lasagna. Hmm, I wonder if she would try veggie lasagna. I’ll have to pass this on to her. Thanks for linking up to Scraptastic Saturdays.
Lilly's Mom
Thanks so much for sharing such a delicious recipe. I am going to make it but substitute the cow milk cheeses with sheep or goat milk cheeses due to an allergy. It would make a lovely entree for a party!
angie
have not had veggie lasagna in quite some time think I may make up some as well
come see us at http://shopannnies.blogspot.com
Miz Helen
We will just love your Veggie Lasagna. Thanks so much for sharing with Full Plate Thursday and have a great weekend.
Come Back Soon!
Miz Helen
Michelle @ A Dish of Daily Life
Looks delicious! We’re trying to cut back on meat this year…this is perfect! Thanks so much for sharing it with us at #FoodieFridays!
Stephanie
We love veggie lasagna and this one looks amazing! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Jann Olson
I love veggie lasagna and yours looks delicious! Thanks for sharing the recipe with SYC.
hugs,
Jann
Pam@over50feeling40
Looks so good! I love veggie lasagna…thanks for sharing with the Thursday Blog Hop!
http://www.over50feeling40.com
FABBY
Hey pretty lady, thanks for this yummy recipe, I love vegetarian food!
Lasagna is always a fave on this house.
Happiness and much blessings for 2015.
FABBY
Jessy @ The Life Jolie
I have yet to find a veggie lasagna recipe I really love- maybe this is the one!
Valerie
Oh how I love lasagna! I can’t wait to try this one out. Thanks for sharing!
Michelle James
This is being posted at a great time. My son just decided to become a vegetarian so I need some good recipes. I pinned and printed so that I don’t lose it. LOL! Thanks so much.