Hearty Vegetable Lasagna Recipe
Are you looking to eat less red meat in the New Year? Maybe you want to make your go to meals a little healthier? Whatever the reason being, enjoying a plate of this Hearty Vegetable Lasagna should be on your to do list! Lasagna has always been one of my favorites dishes, but I was never a huge fan of the hamburger meat because I’d always find bone shards in it–super gross huh?
Now, I prefer to exchange the seasoned beef for some pan sauteed squash, onion, and zucchini which I cook for a few minutes to add extra flavor in. If you cook with squash, you know there is a lot of water that cooks off. By pre-cooking your veggies in a wok or frying pan, you not only add much needed seasoning, but you can drain some of the excess liquid so that your lasagna can bake up firm and tasty.
One thing I have to admit about this Hearty Vegetable Lasagna, is that there is still plenty o calories in it. I use 4 different cheeses which pack a caloric punch. However, this meal is still super flavorful, and great to enjoy on a chilly winter day!
- 1 package of whole wheat or regular lasagna noodles *I prefer no-boil varieties.
- 1 jar of your favorite vegetable based marinara sauce
- 1 medium zucchini
- 1 large onion
- 1 medium yellow squash
- 16 oz container of cottage cheese
- 16 oz container of ricotta cheese
- 2 cups of Italian Cheese blend
- Italian spice, onion powder, garlic powder, and sea salt *to taste
- 2 tbls of extra virgin olive oil
- 1 egg for binding
In a skillet, frying pan, or wok, heat your olive oil and then add your sliced veggies, and spices in. Cook until just tender, but not mushy. Drain any excess liquid out of the pan before layering veggies into the casserole dish.
In a bowl, combine the egg, cottage and ricotta mixture
Layer a deep casserole baking dish with lasagna noodles, a layer of cheese mixture, veggies, sauce, and shredded cheese; repeat twice making two layers. Add remaining one cup of shredded cheese to the top of veggie lasagna and bake for 30 minutes at 350.
After lasagna has baked, allow it to rest for at least 15-20 minutes so that you will be able to cut nice slices from it. Serve with a salad and garlic bread.