Even meat lovers will love this recipe. It is packed with vegetables, easy to make, and the smell of the roasted veggies will make your mouth water. Classic lasagna recipes can be pretty heavy, so avoiding the meat and substituting cottage cheese for the béchamel sauce (white sauce) will make the lasagna lighter and your stomach happier. I have served this dish many times and have seen the skeptical faces overturned. Unfortunately I can’t take the whole credit for this recipe. It is inspired from my sister-in-law, Sarah, and my friend’s mother, Alicia, who both make excellent lasagna. My recipe combines my favorite parts from each of them.
Healthy veggie lasagana
Amount Per Serving
Calories from Fat 116
% Daily Value *
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Total Carbohydrates 16g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- • 1 eggplant (about 1 lbs./450 grams), cut into 1-inch cubes
- • 1 medium squash, cut into ½ -inch cubes
- • 8 oz. (225 grams) mushrooms, cubed
- • 1 medium-large onion, cut into ½ -inch cubes
- • 1 large carrot, cut into ½ -inch cubes
- • 4 garlic cloves, crush and minced
- • 3 tablespoons olive oil
- • Salt and pepper
- • 1 pack of frozen spinach (10 oz. / 280 grams)
- • 16 oz. (450 grams) cottage cheese
- • ½ teaspoon of nutmeg
- • 1 jar (24 oz. /680 grams) of tomato sauce with basil (preferably organic with natural ingredients; • I used Rao’s homemade tomato basil sauce)
- • 1 package of no boil lasagna
- • ½ pack of shredded mozzarella cheese (optional)
- 1. Preheat the oven to 440 deg F (225 deg C)
- 2. Cut all the vegetables and lay them out on a baking sheet, drizzle oil and spices, and mix well.
- 3. Roast for about 20-25 minutes or until they look roasted, turning the vegetables once or twice. Once the vegetables are done, turn the oven temperature down to 375°F (190°C)
- 4. Mix the spinach with the cottage cheese, nutmeg, salt and pepper.
- 5. Use a large ovenproof lasagna pan about 13”x 9” (33cm x 23cm) and layer the lasagna like this
- 6. Add a thin layer of tomato sauce in the bottom
- 7. 1 layer lasagna noodles with ½ of the roasted vegetables and a little tomato sauce on top
- 8. 1 layer lasagna noodles and ¾ of the spinach mix and a little tomato sauce.
- 9. 1 layer lasagna noodles, the rest of the roasted veggies, a little tomato sauce, the rest of the spinach mix and finish with the rest of the tomato sauce. Make sure to get the tomato sauce around the edges and cover all the lasagna noodles. (You can also add a little milk or water to the tomato sauce jar to get the rest out, and pour it over the lasagna for a more moist dish)
- 10. Sprinkle the top with shredded cheese
- 11. Put it in the oven for about 40 minutes or until the cheese is nicely browned.