If you’re looking for a comforting and delicious meal, this White Sauce Vegetable Lasagna is a must-try. It’s a creamy, cheesy, and veggie-packed dish that will satisfy even the pickiest of eaters. Layered with fresh vegetables and a rich white sauce, it’s the perfect blend of flavors and textures. Perfect for a cozy dinner or a special occasion, this lasagna will quickly become a family favorite.
Steps
- Preheat the oven to 425°F (220°C). Heat olive oil in a large skillet over medium heat. Add chopped carrots, bell pepper, zucchini, onion, and salt, and cook until the veggies are golden on the edges, about 8 to 12 minutes.
- Add spinach to the skillet in batches, cooking and stirring until it wilts, which should take about 3 minutes. Set the skillet aside once all the spinach is wilted.
- For the tomato sauce, drain diced tomatoes using a mesh sieve. Blend the tomatoes, basil, olive oil, garlic, salt, and red pepper flakes in a food processor until smooth. Set aside the sauce.
- Blend half of the cottage cheese in the food processor until smooth, then transfer it to a large bowl. Pulse the cooked veggie and spinach mix in the processor until finely chopped and add it to the bowl with the cottage cheese.
- Mix the remaining cottage cheese, salt, and pepper into the veggie mixture. Combine well, preparing it for lasagna assembly.
- Spread ½ cup of tomato sauce on the bottom of a 9×9-inch baking dish. Layer 3 lasagna noodles on top, followed by half of the cottage cheese mixture, ¾ cup of tomato sauce, and ½ cup of shredded cheese.
- Add another layer of 3 noodles, the remaining cottage cheese mixture, and ½ cup of shredded cheese. Top with 3 more noodles and ¾ cup of tomato sauce, then sprinkle with 1 cup of shredded cheese.
- Cover the lasagna with parchment paper or foil, ensuring it doesn’t touch the cheese. Bake for 18 minutes, uncover, rotate the dish, and bake for another 10 to 15 minutes until the cheese is golden.
- Allow the lasagna to cool for 15 to 20 minutes before serving. Garnish with additional basil, slice, and enjoy.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 large carrots, chopped (about 1 cup)
- 1 red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 medium yellow onion, chopped
- ¼ teaspoon salt
- 5 to 6 ounces baby spinach
- 1 large can (28 ounces) diced tomatoes
- ¼ cup roughly chopped fresh basil, plus extra for garnish
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, pressed or minced
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 cups (16 ounces) low-fat cottage cheese, divided
- ¼ teaspoon salt, to taste
- Freshly ground black pepper, to taste
- 9 no-boil lasagna noodles
- 8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese
FAQ
- Can I customize the vegetables in this lasagna recipe?
- Yes, you can adjust the vegetables based on the season or what you have available in your pantry. Aim for about 3 cups of chopped veggies in total, excluding the onion. Options like mushrooms or butternut squash can be great additions.
- Is it possible to make this lasagna gluten-free?
- Absolutely! You can substitute gluten-free lasagna noodles. It’s best to use no-boil (oven-ready) noodles if available. If not, cook the noodles according to the package directions.
- Can this recipe be modified to be vegan or dairy-free?
- Yes, you can make the lasagna dairy-free or vegan. Double the recipe for vegan sour cream to use instead of cottage cheese, and skip blending the cottage cheese step. Omit the mozzarella and use all of the tomato sauce for the final layer. Consider serving with extra sour cream or basil pesto on top.
- Why do you recommend using cottage cheese instead of ricotta?
- Cottage cheese is suggested because it offers more protein and flavor compared to ricotta, which enhances the overall taste of the lasagna.
- What type of lasagna noodles should I use?
- The recipe recommends using no-boil lasagna noodles for convenience. DeLallo’s Whole Wheat Lasagna Noodles and Whole Foods’ 365 No-Boil Lasagna Noodles are good choices.
Tips
- Caramelize the Vegetables: To enhance the flavor of your lasagna, chop the bell pepper, zucchini, and carrot into small pieces and sauté them until they achieve a golden hue on the edges. This caramelization process adds depth and richness to the dish.
- Use No-Boil Lasagna Noodles: Simplify the cooking process by opting for no-boil lasagna noodles. This saves time and effort as you can layer them directly into the dish without pre-cooking.
- Choose Cottage Cheese Over Ricotta: For a protein-rich filling with enhanced flavor, consider using cottage cheese instead of ricotta. It blends smoothly and complements the other ingredients well.
- Allow the Lasagna to Rest: Once baked, let the lasagna cool for 15 to 20 minutes before serving. This resting period helps the layers set, making it easier to slice and serve neatly.
Equipment
- Food Processor – Essential for preparing the tomato sauce and cottage cheese mixture.
- Fine Mesh Sieve or Colander – Used for draining the excess juice from the diced tomatoes.
- 9” by 9” Baking Dish – For assembling and baking the lasagna.
- Parchment Paper or Aluminum Foil – Used to cover the lasagna during baking.
