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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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

Directions Step-By-Step

1
Cook 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.
2
Cook the lasagna noodles as they instruct you to on the box until al dente. Meanwhile, pre-heat the oven to 375 degrees.
3
When 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.
4
In 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.
5
Cover the casserole dish with aluminum foil and bake in the oven for half an hour.
6
Remove from the oven and serve with some nice garlic bread!

About this Recipe

Dietary Needs: Vegetarian
Hashtags: #lasagna, #veggie