Veggie Lasagna

Stephanie Vandenburg

By
@Everburg

We love vegetables in this family, but one vegetable doesn't make the cut - the onion. I have an allergy to them, so they need to be left out. Every recipe for veggie lasagna I had ever seen included onions, so I created my own onion-free veggie lasagna. It's delish!


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Rating:
★★★★★ 1 vote
Serves:
18
Prep:
30 Min
Cook:
30 Min

Ingredients

THE VEGETABLES

1 tsp
olive oil, extra virgin
2
red peppers, chopped
1
green pepper, chopped
1
large zucchini, sliced
1
eggplant, sliced
1
head of broccoli, cut into florets

THE SAUCE AND NOODLES

1 box
lasagna noodles
1 can(s)
red pasta sauce
1
16 oz container of cottage cheese
1/4 c
garlic powder
2 c
shredded mozzarella cheese
1/2 c
parmesan cheese

Step-By-Step

1Cook the vegetables together in a large frying pan over medium heat in the olive oil. At the same time, warm the pasta sauce, cottage cheese and garlic powder together over medium heat in a pot.

2Cook the lasagna noodles as they instruct you to on the box until al dente. Meanwhile, pre-heat the oven to 375 degrees.

3When the vegetables are cooked, pour the pasta/cottage cheese sauce over them in the frying pan and stir it all together. Drain the noodles when they are ready.

4In a large casserole dish, pour 1/3 of the veggie mixture over the bottom. Top with some of the noodles, and then sprinkle 1/3 of the mozzarella over noodles. Repeat two more times, layering in the dish. Sprinkle some Parmesan cheese over the top layer.

5Cover the casserole dish with aluminum foil and bake in the oven for half an hour.

6Remove from the oven and serve with some nice garlic bread!

About this Recipe

Dietary Needs: Vegetarian
Hashtags: #lasagna, #veggie