Prep Time: 15 mins | Cook Time: 40 mins | Resting Time: 10 mins | Total Time: 1 hr 5 mins | Servings: 6 people
This meat-free lasagna loaded with carrots, zucchini, onions, and roasted red peppers is to die for! It is an amazing and ultimate veggie lasagna that I am pretty sure you’ll instantly love.
Ingredients
1 egg, lightly beaten
8 oven-ready lasagna noodles
1 c. carrots, thinly cut (coins)
1 c. onion, chopped
1 tbsp olive oil
3 fresh garlic cloves, chopped
16 ounces cottage cheese
12 ounces jar roasted red peppers, drained and chopped
¼ tsp each: onion powder and garlic powder
½ tsp each: salt, dried basil, dried oregano
1 c. zucchini, cut (coins)
2 c. fresh shredded mozzarella
24 ounces jarred marinara
How to make Ultimate Veggie Lasagna
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Heat 1 tbsp olive oil in a skillet over medium-low heat. Add the 1 cup of onions and 1 cup of carrots to the hot oil and saute for about 5 minutes.
Step 3: To the skillet, add chopped garlic cloves, ½ tsp salt, ½ tsp dried basil, ½ tsp dried oregano, ¼ tsp garlic powder, ¼ tsp onion powder, and zucchini. Saute again for additional 3 minutes.
Step 4: Turn the heat off, then stir the 12-ounces drained and chopped roasted red peppers into the mixture in the skillet. Set aside.
Step 5: Whisk 16 ounces cottage cheese with 1 lightly beaten egg in a small bowl until blended.
To assemble and bake:
Step 6: Spread 1/3 cup of the sauce to the bottom of an 8 x 8-inch casserole pan. For this recipe, you can also use a 9 x 9-inch pan.
Step 7: On top of the sauce, lay down 2 lasagna noodles followed with 1/3 cottage cheese mixture, a heaping 1/3 c. marinara sauce, 1/3 veggie mixture, then 1/4 c. of the mozzarella cheese. Do the same layers twice.
Step 8: Top the last layer with 2 lasagna noodles, then the rest of the marinara sauce and mozzarella cheese.
Step 9: With greased foil, tent the veggie lasagna, then put on a rimmed baking sheet. To prevent the cheese from sticking, make sure to lightly grease or spray the underside of the foil.
Step 10: Place in the preheated oven and bake the lasagna for about 30 minutes. Uncover and bake for 10 minutes more.
Step 11: Remove from the oven when done and allow the lasagna to rest for at least 10 minutes before cutting. Enjoy!
Notes:
Freezing Veggie Lasagna:
You are welcome to freeze the lasagna, either baked or unbaked. Keep the lasagna in an oven-safe container and store it in the freezer for up to 3 months, tightly covered with foil.
Baking from Frozen:
Before baking, you can thaw the lasagna or bake frozen. If baking frozen, add 1 hour to the cooking time. Or if baking a thawed lasagna, just bake as directed.
Ingredients
- 1 egg, lightly beaten
- 8 oven-ready lasagna noodles
- 1 c. carrots, thinly cut (coins)
- 1 c. onion, chopped
- 1 tbsp olive oil
- 3 fresh garlic cloves, chopped
- 16 ounces cottage cheese
- 12 ounces jar roasted red peppers, drained and chopped
- ¼ tsp each: onion powder and garlic powder
- ½ tsp each: salt, dried basil, dried oregano
- 1 c. zucchini, cut (coins)
- 2 c. fresh shredded mozzarella
- 24 ounces jarred marinara
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Heat 1 tbsp olive oil in a skillet over medium-low heat. Add the 1 cup of onions and 1 cup of carrots to the hot oil and saute for about 5 minutes.
Step 3: To the skillet, add chopped garlic cloves, ½ tsp salt, ½ tsp dried basil, ½ tsp dried oregano, ¼ tsp garlic powder, ¼ tsp onion powder, and zucchini. Saute again for additional 3 minutes.
Step 4: Turn the heat off, then stir the 12-ounces drained and chopped roasted red peppers into the mixture in the skillet. Set aside.
Step 5: Whisk 16 ounces cottage cheese with 1 lightly beaten egg in a small bowl until blended.
To assemble and bake:
Step 6: Spread 1/3 cup of the sauce to the bottom of an 8 x 8-inch casserole pan. For this recipe, you can also use a 9 x 9-inch pan.
Step 7: On top of the sauce, lay down 2 lasagna noodles followed with 1/3 cottage cheese mixture, a heaping 1/3 c. marinara sauce, 1/3 veggie mixture, then 1/4 c. of the mozzarella cheese. Do the same layers twice.
Step 8: Top the last layer with 2 lasagna noodles, then the rest of the marinara sauce and mozzarella cheese.
Step 9: With greased foil, tent the veggie lasagna, then put on a rimmed baking sheet. To prevent the cheese from sticking, make sure to lightly grease or spray the underside of the foil.
Step 10: Place in the preheated oven and bake the lasagna for about 30 minutes. Uncover and bake for 10 minutes more.
Step 11: Remove from the oven when done and allow the lasagna to rest for at least 10 minutes before cutting. Enjoy!
Notes
Freezing Veggie Lasagna: You are welcome to freeze the lasagna, either baked or unbaked. Keep the lasagna in an oven-safe container and store it in the freezer for up to 3 months, tightly covered with foil. Baking from Frozen: Before baking, you can thaw the lasagna or bake frozen. If baking frozen, add 1 hour to the cooking time. Or if baking a thawed lasagna, just bake as directed.
