veggie lasagna
We love vegetables in this family, but one vegetable doesn't make the cut - onions. 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!
Blue Ribbon Recipe
This veggie lasagna is a tasty twist on a classic dish. The combination of red and green peppers, zucchini, eggplant, and broccoli adds color, flavor, and texture to the casserole. Using lasagna noodles and red pasta sauce is traditional and provides a familiar base for the dish. Cottage cheese adds creaminess to the filling without being too heavy. Shredded mozzarella and Parmesan cheese create a gooey and slightly crispy cheesy layer. This is a super delicious veggie-packed lasagna recipe.
Ingredients
- 1 teaspoon extra virgin olive oil
- 2 medium red peppers, chopped
- 1 medium green pepper, chopped
- 1 medium large zucchini, sliced
- 1 medium eggplant, sliced
- 1 bunch broccoli, cut into florets
- 1 can red pasta sauce (24 oz)
- 16 ounces cottage cheese
- 1/4 cup garlic powder
- 16 ounces lasagna noodles
- 2 cups shredded mozzarella cheese
- 1/2 cup Parmesan cheese
How To Make veggie lasagna
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Step 1Add the olive oil to a large frying pan over medium heat and cook the vegetables. -
Step 2Meanwhile, warm the pasta sauce, cottage cheese, and garlic powder over medium heat in a pot.
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Step 3Cook the lasagna noodles according to the instructions on the box until al dente. Preheat the oven to 375 degrees F.
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Step 4Once the vegetables are cooked, pour the sauce over them in the frying pan and stir it all together. Drain the noodles.
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Step 5In a large casserole dish, pour 1/3 of the veggie mixture over the bottom.
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Step 6Top with some of the noodles then sprinkle 1/3 of the mozzarella over top. Repeat these layers two more times. Sprinkle the Parmesan cheese over the top layer.
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Step 7Cover the casserole dish with aluminum foil and bake for 30 minutes.
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Step 8Remove from the oven and serve with some nice garlic bread!
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