Best Vegetable Lasagna
Ingredients
Veggies and Spinach
-
2
tablespoons
extra-virgin olive oil
-
3
large
carrots, chopped
-
1
medium
red bell pepper, chopped
-
1
medium
zucchini, chopped
-
1
medium
yellow onion, chopped
-
¼
teaspoon
salt
-
5 to 6
ounces
baby spinach
Tomato Sauce
-
1
large can
diced tomatoes (28 ounces)
-
¼
cup
fresh basil, roughly chopped
-
2
tablespoons
extra-virgin olive oil
-
2
cloves
garlic, pressed or minced
-
½
teaspoon
salt
-
¼
teaspoon
red pepper flakes
Remaining Ingredients
-
2
cups
low-fat cottage cheese, divided (16 ounces)
-
¼
teaspoon
salt, to taste
-
to taste
freshly ground black pepper
-
9
no-boil
lasagna noodles
-
8
ounces
freshly grated low-moisture, part-skim mozzarella cheese
Instructions
- 1. Preheat the oven to 425°F.
- 2. In a skillet, heat olive oil and sauté carrots, bell pepper, zucchini, onion, and salt until golden, about 8 to 12 minutes.
- 3. Add spinach and cook until wilted, then remove from heat.
- 4. Drain diced tomatoes and blend with basil, olive oil, garlic, salt, and red pepper flakes until spreadable.
- 5. In a food processor, blend half of the cottage cheese until smooth, then mix with the cooked veggies.
- 6. Assemble the lasagna in a baking dish: spread sauce, layer noodles, cottage cheese mixture, and mozzarella.
- 7. Repeat layers and finish with sauce and mozzarella on top.
- 8. Cover with parchment or foil and bake for 18 minutes, then uncover and bake for another 10 to 15 minutes until brown.
- 9. Let cool for 15 to 20 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
300
Total fat
12g
Total carbohydrates
30g
Total protein
20g
Sodium
600mg
Cholesterol
40mg
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