Lasagna is a recipe I always keep in my back pocket. There’s something special about lasagna that keeps me coming back for more. This dish never gets old, no matter how many times you enjoy it. The layers of pasta, cheese, and sauce create an amazing flavor that is simply irresistible. And the best part? It’s the perfect base to create countless variations. Whether you’re a fan of the classic meaty lasagna or prefer a Vegetable Lasagna version, the possibilities are endless.
With lasagna, you can experiment with different types of meats like italian sausage to make a meat sauce. But if you’re looking for a lighter and more veggie-focused option, lasagna provides the perfect opportunity to load up on your favorite seasonal vegetables. From bell peppers and zucchini to mushrooms and spinach, there are so many options. Not only do these vegetables add a burst of freshness and nutrition to your lasagna, but they also bring a beautiful array of colors to the dish, making it visually appealing as well.
In this blog post, I’m going to share with you step-by-step instructions on how to make the best lasagna. This is my all-time favorite recipe for baking a classic vegetable lasagna. What sets this recipe apart is the delicious combination of sautéed peas and onions. These veggies add a burst of flavor and a touch of sweetness to the dish. However, the beauty of this recipe is you can easily customize it based on the vegetables you have on hand.
Use any Vegetables You Want for Lasagna
Imagine having some leftover ratatouille from last night’s dinner or a few slices of baked eggplant that need to be used up. Well, guess what? You can incorporate those into this vegetable lasagna recipe and transform them into a mouthwatering masterpiece. The beauty of lasagna is that it’s incredibly forgiving and adaptable, making it the perfect canvas.
Not only does this recipe allow you to reduce food waste by utilizing leftovers, but it’s also a great way to sneak in those pesky vegetables that the kids always refuse to eat on their own. The first time I made this with leftover vegetables my kids refused to eat from the night before, they didn’t even notice! By layering them between the pasta sheets and combining them with the cottage cheese and mozzarella cheese mixture, you’ll create a blend of flavors that will have even the pickiest eaters asking for seconds.
Think about it – bell peppers, zucchini, and eggplant that often go untouched on the dinner plate can be transformed into a delicious and nutritious lasagna. The secret lies in the way the flavors meld together during the baking process, resulting in a dish that is both comforting and packed with wholesome goodness.
Using Cottage Cheese Instead of Ricotta
I also love to use cottage cheese in this recipe versus the traditional ricotta cheese. Now hear me out – it’s a good idea. Cottage cheese provides a creamy and slightly tangy flavor that complements the other ingredients perfectly. Plus, it’s a great source of protein and calcium. To use cottage cheese instead of ricotta, mix it with the shredded mozzarella and eggs as directed in the recipe. The result will be a rich and flavorful lasagna that will have everyone asking for seconds. So go ahead and give cottage cheese a try in this classic vegetable lasagna – you won’t be disappointed!
Not only will this vegetable lasagna satisfy your cravings for a hearty and flavorful meal, but you’ll also be proud knowing that you’ve successfully incorporated a variety of vegetables into your family’s diet. You get to enjoy a delicious lasagna while ensuring your family gets their daily dose of vitamins and minerals – it’s a win-win situation!
The process is simple. Just sauté your chosen vegetables in a bit of olive oil until they become tender and slightly caramelized. This step not only enhances their natural flavors but also helps to remove any excess moisture, preventing your lasagna from becoming too watery. Once your vegetables are ready, you can layer them between the pasta sheets, along with the cottage cheese and mozzarella cheese mixture (or creamy ricotta mixture if you opt out of cottage cheese) and the tangy marinara sauce.
Make it Simple with No-boil Noodles
To make the preparation even easier and save you some valuable time, you can opt for using no-boil lasagna noodles in this recipe. No-boil noodles are a convenient option that eliminates the need for pre-cooking the noodles before assembling the lasagna. These special noodles are designed to cook directly in the oven while the lasagna bakes. They absorb the moisture from the sauce and cheese to become perfectly al dente. You can find these types of noodles at your local grocery store. If you can’t, feel free to use the regular lasagna noodles.
Using no-boil noodles not only saves you the extra step of boiling the noodles separately but also ensures that your lasagna retains its structure and doesn’t become too watery. The noodles will absorb the liquid from the sauce and cheese, resulting in a perfectly balanced texture and flavor.
The finished product? A mouthwatering vegetable lasagna that is bursting with flavors, textures, and colors. Each bite with tender vegetables, a layer of noodles, creamy cheese, and rich tomato sauce.
Turn this Recipe into a Soup
Looking to switch things up? Make the ultimate comfort food and add a cozy twist to your classic lasagna recipe. This recipe can easily be modified into the popular lasagna soup!
By making a few simple adjustments to the ingredients and preparation, you can enjoy all the deliciousness of lasagna in a comforting bowl of soup. Instead of layering the lasagna noodles, cottage cheese, and sautéed vegetables, you can boil noodles separately or use fresh pasta and combine them with a flavorful marinara sauce, some vegetable broth, sautéed peas, and onions (or your choice of cooked vegetables), and a creamy mixture of cottage cheese, shredded mozzarella, and fresh basil to top it off.
So, the next time you find yourself with some leftover veggies or a surplus of fresh produce from your garden, don’t hesitate to whip up this easy lasagna recipe for your next vegetarian meal. It’s a fantastic way to make the most of what you have and create a delicious meal.
Classic Vegetable Lasagna
INGREDIENTS:
- 2 eggs
- 16 oz cottage cheese
- 5 cups shredded mozzarella, divided (2 cups for inside, 3 to top)
- 12 no-boil lasagna noodles
- 3 cups marinara sauce
- 2 cups sautéed peas and onions (or other cooked vegetable of choice)
DIRECTIONS:
- Mix both cheeses together in a medium Set aside.
- Grease a casserole dish liberally and spread a third of the marinara sauce on the bottom of the baking dish.
- Top with a third of the uncooked noodles to create a single layer, and a third of the cheese mixture.
- Add the sautéed peas and onions.
- Continue with the remaining sauce, a layer of lasagna noodles, and cheese mixture in the same pattern until you have a lasagna. Finish with a top layer of shredded mozzarella.
- Bake lasagna (covered) at 375°F in the middle rack for 50 minutes and cover with aluminum foil.
- For best results, bake uncovered for the remaining 10 minutes so the mozzarella gets nice and golden brown. Serve hot!
Classic Vegetable Lasagna
Ingredients
Ingredients:
- 2 eggs
- 16 oz cottage cheese
- 5 cups shredded mozzarella divided (2 cups for inside, 3 to top)
- 12 no-boil lasagna noodles
- 3 cups marinara sauce
- 2 cups sautéed peas and onions or other cooked vegetable of choice
Instructions
- Mix both cheeses together in a medium Set aside.
- Grease a casserole dish liberally and spread a third of the marinara sauce on the bottom of the baking dish.
- Top with a third of the uncooked noodles to create a single layer, and a third of the cheese mixture.
- Add the sautéed peas and onions.
- Continue with the remaining sauce, a layer of lasagna noodles, and cheese mixture in the same pattern until you have a lasagna. Finish with a top layer of shredded mozzarella.
- Bake lasagna (covered) at 375°F in the middle rack for 50 minutes and cover with aluminum foil.
- For best results, bake uncovered for the remaining 10 minutes so the mozzarella gets nice and golden brown. Serve hot!
Hey, I’m Dini Klein. I’m a cookbook author (you can shop my book here!) food host, former private chef, wife, and mama to some cute and very energetic kids.
Prep + Rally™ is my solution to getting a wholesome dinner on the table on those busy week nights when juggling mommy-ing and work life feels almost impossible. Prep + Rally is the system helping busy moms all over the world get through it with ease!
