Prep Time: 15 mins | Cook Time: 45 mins | Rest Time: 10 mins | Total Time: 1 hr 10 mins | Yield: 6 Servings
The ultimate lasagna indeed! This awesome Veggie Lasagna is super healthy and delicious at the same time! Loaded with incredible flavors, dinner with your loved ones will surely be amazing. Enjoy!
Ingredients:
12 ounces jar of roasted red peppers, drained and chopped
16 ounces cottage cheese use a 2% or 4% milkfat cottage cheese
1 Egg, lightly beaten
1 c onion, chopped
3 fresh garlic cloves, chopped
½ tsp each: salt, dried basil, dried oregano
¼ tsp each: onion powder and garlic powder
8 oven-ready no-oil lasagna noodles
24 ounces jarred marinara, we love Rao’s
1 c carrots, thinly cut (coins)
2 c fresh shredded mozzarella
1 tbsp olive oil
1 c zucchini, cut (coins)
Directions:
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Place a skillet on the stove and turn the heat to medium-low.
Add 1 tbsp of olive oil and allow it to become hot.
Add the carrots and onions, then sauté for about 5 minutes or until soft.
Add the garlic cloves, zucchini, garlic powder, basil salt, oregano, and onion powder. Sauté for 3 more minutes or until aromatic and soft.
Remove the skillet from the heat, then add the roasted red peppers and stir until well combined.
In a mixing bowl, add egg and cottage cheese. Stir until well blended.
To Assemble and Bake:
Add ⅓ cup of the sauce into an 8×8-inch casserole pan and spread it evenly.
Add 2 lasagna noodles over the sauce, followed by ⅓ of the cottage cheese mixture, ⅓ cup of marinara sauce, ⅓ of the vegetable mixture, and ¼ cup of mozzarella cheese. Repeat the process with the rest of the ingredients until everything is arranged in layers ending with marinara sauce and mozzarella cheese.
Cover with foil, then put it onto a rimmed baking sheet.
Place it in the oven and bake for about 30 minutes. Remove the foil cover, then bake for 15 more minutes.
Remove the lasagna from the oven and allow it to rest for a few minutes at room temperature.
Serve and enjoy!