Ingredients
Vegetables
- 3 large carrots, chopped (about 1 cup)
- 1 red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 medium yellow onion, chopped
- 5 to 6 ounces baby spinach
- ¼ teaspoon salt (for vegetables)
Tomato Basil Sauce
- 1 large can (28 ounces) diced tomatoes
- ¼ cup roughly chopped fresh basil, plus additional for garnish
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, pressed or minced
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
Cheese Mixture
- 2 cups (16 ounces) low-fat cottage cheese, divided
- ¼ teaspoon salt, to taste
- Freshly ground black pepper, to taste
Assembly
- 2 tablespoons extra-virgin olive oil (for cooking vegetables)
- 9 no-boil lasagna noodles
- 8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese
Instructions
- Preheat oven: Set your oven to 425 degrees Fahrenheit to ensure it reaches the ideal temperature for baking the lasagna.
- Prepare vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped carrots, red bell pepper, zucchini, yellow onion, and ¼ teaspoon salt. Sauté, stirring every few minutes, until the vegetables are golden at the edges, about 8 to 12 minutes.
- Cook spinach: Add a few large handfuls of baby spinach to the skillet and cook, stirring frequently, until wilted. Repeat with remaining spinach until all are cooked, approximately 3 minutes total. Remove the skillet from heat and set aside.
- Prepare tomato sauce: Drain the excess liquid from the diced tomatoes using a fine colander. Transfer drained tomatoes to a food processor bowl. Add the chopped fresh basil, 2 tablespoons olive oil, garlic, ½ teaspoon salt, and red pepper flakes. Pulse about 10 times until the mixture reaches a spreadable consistency. Pour the sauce into a bowl and save for later.
- Blend cottage cheese: Without rinsing, add half of the cottage cheese (1 cup) to the food processor. Blend until smooth, about 1 minute. Transfer to a large mixing bowl.
- Process vegetables: Add the cooked vegetable and spinach mixture to the food processor. Pulse 5 to 7 times, chopping finely but not pureeing. Transfer vegetables to the bowl with blended cottage cheese. Add the remaining cottage cheese, ¼ to ½ teaspoon salt to taste, and plenty of freshly ground black pepper. Stir well to combine.
- Assemble lasagna – first layer: Spread ½ cup of tomato sauce evenly on the bottom of a 9” by 9” baking dish. Arrange 3 lasagna noodles on top, breaking or overlapping edges if needed to fit.
- Second layer: Spread half of the cottage cheese-vegetable mixture evenly over the noodles. Top with ¾ cup of tomato sauce and sprinkle ½ cup of shredded mozzarella cheese over it.
- Third layer: Add 3 more lasagna noodles. Spread the remaining cottage cheese mixture evenly on top. Skip the tomato sauce on this layer. Sprinkle another ½ cup of shredded mozzarella cheese over the mixture.
- Final layer: Place the last 3 noodles on top. Spread ¾ cup tomato sauce evenly over the noodles, covering thoroughly. Sprinkle 1 cup of shredded mozzarella cheese evenly across the top.
- Bake covered: Cover the baking dish with parchment paper or foil, avoiding contact with the cheese. Bake for 18 minutes at 425°F.
- Finish baking uncovered: Remove the cover and rotate the pan 180 degrees. Continue baking for an additional 10 to 15 minutes until the cheese is bubbly and lightly browned.
- Cool and serve: Let the lasagna rest for 15 to 20 minutes to set and cool slightly. Garnish with additional fresh basil, then slice and serve warm.
Notes
- Use no-boil lasagna noodles to save time and simplify preparation.
- Draining excess tomato juice prevents soggy lasagna layers.
- Adjust salt and pepper to taste in the cheese-vegetable mixture for optimal flavor balance.
- Covering the lasagna during the initial baking prevents the cheese from burning while allowing thorough cooking.
- Letting the lasagna cool before slicing helps it hold its shape for clean serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
