Vegetable Lasagne

Vegetable Lasagne

Modified from here
Makes 8 servings

vegetable lasagne


5-6 cups of fresh vegetables
16oz cottage cheese
1/2 cup grated parmesan cheese, plus more for topping
Package of lasagne loodles (I didn't use the whole package)
Large jar of tomato pasta sauce
8 oz. mozzarella cheese


Preheat the oven to 400*F.
Spray a large casserole dish with spray oil or rub butter on the pan. My pan was 13" x 9".
Chop up all your vegetables. I used tomatoes, green beans, eggplant, tomatoes, carrots, zucchini, onion and green peppers.
In a large mixing bowl mix together the cottage cheese and parmesan cheese.
Start to layer up the lasagne in the casserole dish.
Place 4 lasagne noodles in the pan (or however many will cover the bottom).
Add a third of the pasta sauce on top of the noodles and spread out evenly.
Add a third of the cheese mixture and spread out.
Add a third of the vegetables on top and a third of the mozzarella on top of the vegetables.
Layer the ingredients in the same way twice more: pasta sauce, cheese mix, vegetables, mozzarella.
Cover tightly with aluminum foil and bake for an hour.
Serve with salad and garlic bread.


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