Veggie and Spinach Lasagna with Cottage Cheese and Tomato Sauce Recipe is a wholesome dish that brings comfort to the table. This lasagna is not only rich in flavors but is also packed with nutritious vegetables, making it a perfect choice for those busy weeknights when you want something easy yet impressive. It’s customizable too, allowing you to swap in your favorite veggies or cheese to suit your taste.
Recipe Information
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 280
Protein: 17g
Carbohydrates: 34g
Fat: 11g
Fiber: 4g
Sugar: 5g
Sodium: 450mg
Why Make Veggie and Spinach Lasagna with Cottage Cheese and Tomato Sauce Recipe
This Veggie and Spinach Lasagna with Cottage Cheese and Tomato Sauce Recipe is a delightful way to incorporate more vegetables into your meals, making it a standout option for health-conscious eaters. Cottage cheese adds creaminess without too much fat, while fresh spinach and colorful vegetables provide essential vitamins and minerals. Plus, it’s a fantastic dish for meal prepping; you can enjoy it for days after making it.
How to Make Veggie and Spinach Lasagna with Cottage Cheese and Tomato Sauce Recipe Step by Step
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 + additional 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
Directions
Preheat the oven to 425 degrees Fahrenheit to prepare for baking the lasagna. In a large skillet over medium heat, warm 2 tablespoons olive oil. Add chopped carrots, red bell pepper, zucchini, yellow onion, and ¼ teaspoon salt. Cook, stirring every few minutes, until veggies start to brown on the edges, about 8 to 12 minutes. Add a few handfuls of baby spinach to the skillet. Stir frequently until wilted. Repeat in batches with remaining spinach until all is wilted, about 3 minutes. Remove skillet from heat and set aside.
Drain excess juice from the diced tomatoes using a fine mesh sieve. Transfer drained tomatoes to a food processor bowl. Add ¼ cup chopped fresh basil, 2 tablespoons olive oil, garlic, ½ teaspoon salt, and red pepper flakes. Pulse about 10 times until tomatoes break down to a spreadable sauce. Pour into a bowl and set aside.
Without rinsing the food processor, add half of the cottage cheese (1 cup) and blend until smooth, about 1 minute. Transfer to a large mixing bowl. Add the cooked veggies and spinach to the food processor. Pulse 5 to 7 times until finely chopped but not pureed. Transfer this mixture to the bowl with the blended cottage cheese. Add the remaining cottage cheese on top. Season with ¼ to ½ teaspoon salt and freshly ground black pepper to taste. Stir gently to combine all ingredients.
Spread ½ cup tomato sauce evenly on the bottom of a 9” by 9” baking dish. Place 3 lasagna noodles on top, trimming or overlapping as needed to fit. Layer half of the cottage cheese mixture over noodles, then top with ¾ cup tomato sauce and sprinkle ½ cup shredded mozzarella. Add another 3 noodles, spread the remaining cottage cheese mixture evenly (without tomato sauce), and sprinkle with ½ cup shredded mozzarella cheese. Top with last 3 noodles. Spread ¾ cup tomato sauce evenly over the noodles and sprinkle with 1 cup shredded mozzarella cheese. Cover the baking dish with parchment paper or foil, ensuring it does not touch the cheese. Bake covered for 18 minutes.
Remove the cover, rotate the pan 180 degrees for even baking, and bake uncovered for an additional 10 to 15 minutes until the top is bubbling and spotty brown. Remove from the oven and allow the lasagna to cool and set for 15 to 20 minutes before slicing. Garnish with additional fresh basil before slicing and serving.
How to Serve Veggie and Spinach Lasagna with Cottage Cheese and Tomato Sauce Recipe
For a complete meal, serve your Veggie and Spinach Lasagna with a light side salad dressed in a simple vinaigrette. A warm garlic bread or a side of roasted vegetables make delicious companions as well. Consider serving it alongside a dollop of marinara sauce for an extra burst of flavor.
How to Store Veggie and Spinach Lasagna with Cottage Cheese and Tomato Sauce Recipe
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole casserole in the oven at 350 degrees until heated through. If you plan to enjoy it later, you can freeze the assembled lasagna before baking. Wrap it tightly in plastic wrap, followed by aluminum foil, and store it in the freezer for up to 3 months. When ready to eat, bake from frozen, increasing the cooking time.
Expert Tips for Cooking Veggie and Spinach Lasagna with Cottage Cheese and Tomato Sauce Recipe
- Don’t skip the step of draining excess juice from the tomatoes; it prevents a watery lasagna.
- Feel free to add or substitute any vegetables you enjoy, such as mushrooms or kale, for variety.
- Let the lasagna cool before slicing; this helps the layers hold together better.
- For added flavor, try sprinkling Italian seasoning into the cottage cheese mixture.
- Make it your own by mixing in different cheeses like ricotta or feta for a flavor twist.
Delicious Variations of Veggie and Spinach Lasagna with Cottage Cheese and Tomato Sauce Recipe
- For a spicy kick, add jalapeños or hot sauce to the tomato sauce layer.
- Incorporate roasted citrus, like lemon or orange zest, for a refreshing twist.
- Add herbs like dill or thyme to enhance the overall flavor profile of the dish.
Frequently Asked Questions about Veggie and Spinach Lasagna with Cottage Cheese and Tomato Sauce Recipe
Is there a vegetarian version of this recipe?
Yes! This lasagna is already vegetarian and can be easily made vegan by using cashew cheese or tofu for the cottage cheese.
Can I use regular lasagna noodles instead of no-boil noodles?
Yes, but you’ll need to cook them according to package instructions before layering.
What’s the best way to reheat leftovers?
Reheat in the microwave or in the oven until heated through to maintain the texture of the lasagna.
Conclusion
Say farewell to boring weeknight dinners with Veggie and Spinach Lasagna with Cottage Cheese and Tomato Sauce Recipe. It’s a flavor-packed, easy-to-make dish that everyone will love. Dive in and enjoy the delightful combination of flavors and textures!
Veggie and Spinach Lasagna with Cottage Cheese and Tomato Sauce
Ingredients
Vegetable Filling
- 2 tablespoons extra-virgin olive oil
- 3 large carrots, chopped (about 1 cup)
- 1 medium red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 medium yellow onion, chopped
- ¼ teaspoon salt
- 5 to 6 ounces baby spinach
Tomato Sauce
- 1 large can diced tomatoes (28 ounces)
- ¼ cup fresh basil, roughly chopped (+ additional for garnish)
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, pressed or minced
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
Cheese Mixture
- 2 cups low-fat cottage cheese, divided (16 ounces)
- ¼ teaspoon salt, to taste
- Freshly ground black pepper, to taste
Lasagna Layers
- 9 no-boil lasagna noodles
- 8 ounces freshly grated low-moisture, part-skim mozzarella cheese (2 cups)
Instructions
Preparation
- Preheat the oven to 425 degrees Fahrenheit.
- In a large skillet over medium heat, warm the olive oil.
- Add chopped carrots, red bell pepper, zucchini, yellow onion, and salt. Cook, stirring every few minutes, until veggies start to brown on the edges, about 8 to 12 minutes.
- Add a few handfuls of baby spinach to the skillet. Stir frequently until wilted, adding remaining spinach in batches until all is wilted, about 3 minutes. Remove skillet from heat.
- Drain excess juice from the diced tomatoes using a fine mesh sieve. Transfer drained tomatoes to a food processor bowl.
- Add chopped basil, olive oil, garlic, salt, and red pepper flakes to the food processor. Pulse about 10 times until tomatoes break down to a spreadable sauce.
Mixing
- Without rinsing the food processor, add half of the cottage cheese and blend until smooth, about 1 minute. Transfer to a large mixing bowl.
- Add the cooked veggies and spinach to the food processor. Pulse 5 to 7 times until finely chopped but not pureed. Transfer this mixture to the bowl with the blended cottage cheese.
- Add the remaining cottage cheese on top. Season with salt and freshly ground black pepper to taste. Stir gently to combine all ingredients.
Assembly and Baking
- Spread ½ cup tomato sauce evenly on the bottom of a 9" by 9" baking dish.
- Place 3 lasagna noodles on top, trimming or overlapping as needed to fit.
- Layer half of the cottage cheese mixture over noodles, then top with ¾ cup tomato sauce and sprinkle ½ cup shredded mozzarella.
- Add another 3 noodles, spread the remaining cottage cheese mixture evenly (without tomato sauce), and sprinkle with ½ cup shredded mozzarella cheese.
- Top with last 3 noodles. Spread ¾ cup tomato sauce evenly over the noodles and sprinkle with 1 cup shredded mozzarella cheese.
- Cover the baking dish with parchment paper or foil, ensuring it does not touch the cheese. Bake covered for 18 minutes.
- Remove the cover, rotate the pan 180 degrees for even baking, and bake uncovered for an additional 10 to 15 minutes until the top is bubbling and spotty brown.
- Remove from the oven and allow the lasagna to cool and set for 15 to 20 minutes before slicing. Garnish with additional fresh basil before slicing and serving.
