Vegetable Lasagna

 

Best Vegetable Lasagna

This vegetable lasagna is comforting & delicious. Layered with zucchini, mixed vegetables, creamy Alfredo sauce, & a rich blend of cheeses, it’s a delicious meatless option that's perfect for family dinners or meal prep.

Vegetable Lasagna is my go to dinner for large gatherings and holidays! This lasagna is cheesy, delicious, and packed with vegetables. Not only is this lasagna a healthy twist on the classic, it's ridiculously easy to make! Depending on the vegetables you use, this lasagna is also budget friendly. Perfect for feeding a large crowd on a budget!

This lasagna is the perfect for meal prepping as well. When I meal prep this vegetable lasagna, I bake & then freeze servings in single Tupperware containers. Then I microwave at lunch for a quick bite at the office or at home for an easy dinner on the go.

Ingredients:

Frozen vs. Fresh Vegetables

Fresh vegetables make this lasagna taste fresher than the frozen, premade alternative. However, frozen veggies make this lasagna significantly cheaper. I opt to do a mix of fresh and frozen vegetables to keep the lasagna budget friendly while maintaining a fresh taste.

Cottage Cheese

Cottage Cheese gives this lasagna it's cheesiness while keeping it budget friendly. Where I live, ricotta cheese is nearly triple the cost of cottage cheese! Honestly, I did not taste the difference in this lasagna.

Vegetable Lasagna

Yield: 6-7 Servings | Prep: 20 Minutes | Cook: 1 Hours 20 Minutes

Ingredients:

• 1 package no-boil lasagna noodles
• 2 cloves of minced garlic
• 2 Cups mozzarella cheese
• 3 tablespoons olive oil
• 1 large egg beaten
• 1 large zucchini
• 2 cups low-fat cottage cheese
• 3 Tablespoons Italian seasoning
• 1/4 cup parmesan cheese
• 24 oz. alfredo sauce
• Frozen 10 oz. mixed vegetables of choice

        Instructions:

1. Preheat your oven to 450°F. Lightly coat a 9x13-inch baking dish with cooking spray and set it aside. In a large skillet, heat a drizzle of olive oil over medium heat. Add the garlic, zucchini, & frozen vegetables, sautéing until the veggies are tender.

2. While the vegetables are cooking, prepare the cheese mixture. In a large bowl, combine the egg, cottage cheese, mozzarella, Parmesan, & Italian seasoning. Mix well until fully combined.

3. Once the vegetables are cooked, stir in the alfredo sauce. Spread 1/4 of the alfredo-vegetable mixture in a thin layer across the bottom of your prepared baking dish. Top with a layer of lasagna noodles, followed by 1/3 of the cheese mixture, then another 1/4 of the alfredo-vegetable mixture. Repeat the layers two more times, finishing with the last layer of the cheese mixture on top.

4. Cover the dish with foil sprayed with cooking spray to prevent sticking and bake for 40 minutes. Then, remove the foil and bake uncovered for an additional 10 minutes, until bubbly and golden on top.

5.  Enjoy!