Best Vegetable Lasagna
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Cookie and Kate · by Cookie and Kate★ 4.8

Best Vegetable Lasagna

NUTRITION · PER SERVING60M COOK
CAL 14%·PRO 34%
CARBS 32G44% OF CAL
3G FIBER0G ADDED0G INTRINSIC21G OTHER8G TOTAL SUGAR
FAT 11G33% OF CAL
5G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetarian lasagna packed with sautéed bell peppers, zucchini, carrots, and spinach layered with tomato sauce, basil, and cheese. Hearty, colorful, and satisfying.

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Nutrition & ingredients

Ingredients

serves 8
  • 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
  • 1/4 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 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
PREP
30M
SODIUM
868MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.