Veggie and Spinach Lasagna with Cottage Cheese and Tomato Sauce
A wholesome lasagna rich in flavors and packed with nutritious vegetables, perfect for busy weeknights.
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.
Notes
Store 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. You can freeze the assembled lasagna before baking for up to 3 months.