Easy Vegetable Lasagna
Vegetable lasagna made with zucchini and red bell pepper. A great dish to make as part of your meal prep. Assemble it ahead of time and bake when you're ready or reheat slices of it for work lunches or weeknight dinners.
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
- 1 tablespoon cooking oil (avocado, olive, or coconut)
- 1/2 onion, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 28 ounces can of crushed tomatoes
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp dried basil
- 12 no-boil lasagna noodles
- 2 cups cottage cheese (can also use ricotta cheese)
- 2 cups shredded mozzarella cheese
- salt to taste
Make the Sauce
Heat oil in a large skillet over medium-high heat.
Add onion and cook 3-5 minutes until softened.
Add red bell pepper and zucchini and cook 5 minutes.
Add crushed tomatoes, dried oregano, garlic powder, dried basil, and salt and cook for 8-10 minutes over medium-low heat.
Assemble the lasagna
Preheat the oven to 375 degrees Fahrenheit.
Spoon 1.5 cups of sauce into a 9x13 baking dish and evenly cover the bottom of the dish with the sauce.
Layer 4 lasagna noodles over the sauce.
Evenly spread 1 cup of sauce over the noodles.
Evenly spread 1 cup of cottage cheese and 1/2 cup of shredded cheese over the sauce.
Layer 4 lasagna noodles on top of sauce/cheese mixture.
Over the noodles, evenly spread 1 cup of sauce, 1 cup of cottage cheese, and 1/2 cup of shredded cheese.
Layer the last 4 lasagna noodles over the sauce/cheese mixture.
Spread the rest of the sauce evenly over the noodles and sprinkle 1 cup of shredded cheese over the sauce.
Loosely cover the baking dish with aluminum foil and bake for 40 minutes.
Remove the aluminum foil and bake uncovered for 10 minutes, until the cheese browns.