Description
Homemade vegetable lasagne brings layers of rich Mediterranean flavors dancing across your plate. Creamy ricotta, roasted seasonal vegetables, and herbed tomato sauce create a comforting Italian-inspired masterpiece that delights your senses and satisfies your hunger.
Ingredients
Scale
Vegetables:
- 3 carrots, chopped
- 1 red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 yellow onion, chopped
- 56 ounces (1.6 kilograms) baby spinach
- 14 cup (59 milliliters) chopped basil
- 2 garlic cloves, minced
Sauce and Liquids:
- 4 tablespoons olive oil
- 1 can (28 ounces / 794 grams) diced tomatoes
- 1/4 teaspoon red pepper flakes
- Freshly ground black pepper
Dairy and Pasta:
- 2 cups (480 milliliters) low-fat cottage cheese
- 2 cups (226 grams) grated mozzarella cheese
- 9 no-boil lasagna noodles
- 1/2 teaspoon salt
Instructions
- Heat the oven to a scorching 425F (220C), preparing for a layered vegetable masterpiece.
- In a large skillet, sauté diced carrots, bell peppers, zucchini, and onions in olive oil until tender and slightly caramelized, approximately 8-10 minutes.
- Add fresh spinach to the vegetable mixture, allowing it to wilt and incorporate seamlessly into the medley.
- Create a vibrant tomato sauce by blending ripe tomatoes with fresh basil, olive oil, minced garlic, salt, and a sprinkle of red pepper flakes until smooth and aromatic.
- Transform half the cottage cheese into a creamy consistency using a food processor or blender.
- Combine the sautéed vegetables with the whipped cottage cheese, seasoning with herbs and spices to enhance the flavor profile.
- Assemble the lasagne in a baking dish by creating alternating layers: start with a generous spread of tomato sauce, followed by lasagne noodles, the vegetable-cottage cheese mixture, and a sprinkle of mozzarella cheese.
- Repeat the layering process, ensuring each component is evenly distributed.
- Cover the dish with parchment paper and aluminum foil to trap moisture and prevent excessive browning.
- Bake in the preheated oven for 18 minutes, allowing the flavors to meld and the ingredients to heat thoroughly.
- Remove the covering and continue baking for an additional 10-12 minutes until the top achieves a golden, slightly crispy appearance.
- Allow the lasagne to rest for 15-20 minutes, enabling the layers to set and the flavors to intensify.
- Garnish with fresh basil leaves before serving, adding a final touch of aromatic freshness.
Notes
- Ensure vegetables are chopped uniformly for consistent cooking and texture.
- Drain excess moisture from sautéed vegetables to prevent soggy lasagne layers.
- Whip cottage cheese thoroughly for a smoother, creamier filling that blends seamlessly with vegetables.
- For a gluten-free version, substitute regular lasagne noodles with zucchini slices or gluten-free pasta alternatives.
- Prep Time: 18-22 mins
- Cook Time: 28-30 mins
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 340 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 40 mg