Vegetarian Lasagna

Recipe by Gingerbear
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sauté or oven-roast the vegetables until they are cooked through.
  • Set aside.
  • To make the marinara sauce, begin by heating the olive oil in a pan over medium heat.
  • Add the chopped onions and stir until golden brown.
  • Add the garlic and tomatoes and simmer for 25 minutes.
  • Stir in the basil and add salt and pepper to taste, then simmer for 10 minutes.
  • Preheat the oven to 350°.
  • In the bottom of a 16" x 12" pan (a disposable pan is best), place a layer of dry noodles.
  • On top of that, add about 1/3 of the marinara sauce, about 1/2 of the cottage cheese, and about 1/3 of the mozzarella cheese.
  • Sprinkle herbs over the top, and add a layer of vegetables.
  • Repeat the process.
  • Finish with a layer of noodles, then top with tomato sauce and a thick layer of mozzarella cheese.
  • Cover the pan with plastic wrap, then wrap tightly with aluminum foil.
  • Bake for 35 minutes, or until a knife pokes easily through the lasagna.
  • Remove the plastic and foil and bake at 450° for 10 minutes, or until the top is browned.
  • Remove lasagna from the oven and let sit for 20 minutes.
  • Garnish with fresh basil leaves or other fresh herbs.
  • (You can double the recipe to make 2 lasagnas and freeze an uncooked one. Bake the frozen lasagna for 50 minutes instead of 35).
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