Best Vegetables Lasagna Reciepe

Vegetable Lasagna is what you make when you want to load up on veggies with something that’s filling, comforting and so moreish, you don’t even think twice about it being Meat Free!

This incredible Vegetarian Lasagna is made with a creamy ricotta and spinach filling as well as layers of roasted vegetables and a homemade tomato lasagna sauce. It’s one of my favourite fridge clean out recipes because it can be made with just about any roastable veggies!

Vegetable lasagna is sensational served fresh out of the oven, but it’s also one of those dishes that are terrific the next day. The flavour of those roasted veggies and that spinach ricotta layer develop overnight, and just a quick reheat in the microwave is all that’s required to bring it back to the original molten state.

So, dear readers. Have I convinced you to give this a go???Check out below..

Ingredients To Make Lasagna

• 2 teaspoons olive oil

• 8 ounces sliced mushrooms

• 1 zucchini or yellow summer squash, diced

• 1 sweet bell pepper (any color), seeded and diced

• 1 sweet onion, diced

• 1 tablespoon minced garlic

• 1 egg, beaten

• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley flakes)

• 2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)

• 16 ounces (2 cups) low-fat cottage cheese

• 2 ½ cups shredded mozzarella cheese, divided

• ½ cup grated Parmesan cheese, divided

• 24 ounces (2 ½ cups) store-bought (or homemade) marinara pasta sauce

• 9 Oven-Ready No-Boil lasagna noodles (I used organic whole wheat oven-ready noodles)

Instructions To Make Lasagna

• Preheat oven to 450F (230C). Spray a 9 x 13-inch baking dish with cooking spray and set aside.

• In a large skillet, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes).

• While the veggies cook, use a separate bowl to stir together egg, parsley, basil, cottage cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.

• When the vegetables are done cooking, stir the marinara sauce into the skillet.

• Spread 1/4 of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles, 1/3 of the cottage cheese mixture, and another 1/4 of the sauce mixture.
  

• Repeat layers two more times. Finish with remaining 1 ¼ cups of mozzarella and ¼ cup of Parmesan cheese on top. Cover with foil sprayed with cooking spray.

• Bake for 40 minutes. Remove foil, and bake for another 10 minutes (or until heated through and cheese on top is browned). Let stand for a few minutes before slicing and serving.

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