|You’ll never miss the meat with this hearty veggie lasagna,
it’s full-flavored and scrumptious,
especially when served with sides of
warm and crispy garlic bread
and a garden salad tossed with a freshly made vinaigrette…
Prep: 20 Mins.
Bale: 1 hour
1-1/2 cup 2% low-fat small curd cottage cheese
2 tablespoons shredded Parmesan, plus more for topping
1 large egg, beaten
1 garlic clove, minced
1/2 teaspoon dry onion granules
2 tablespoons freshly julienned basil (from my garden)
1 teaspoon dry Italian herb blend
1 teaspoon kosher salt
1/2 teaspoon seasoning salt
1/2 teaspoon freshly ground black pepper
10 Curly Edged dry pasta noodles, broke in half and cooked according to pkg directions (only for 12 minutes)
–drain, then pull apart using tongs to cool slightly
Sautéed Vegetable mixture
2 tablespoons Olive Oil
4 mini bell peppers: 2 orange, 2 red, diced (from my garden)
1/4 yellow onion, diced
2 medium zucchini, cut in half lengthwise, then sliced into 1/4″ half moons
1/2 teaspoon garlic granules
Pinch of kosher salt
1/4 teaspoon pepper
Shredded Cheese Mixture
2 cups shredded low-fat mozzarella cheese
1 cup shredded Italian blend cheese
4 cups marinara sauce (either your favorite store bought, or my homemade recipe; CLICK LINK)
Preheat oven to 350F. Set aside an 8×8″ square glass baking dish, including a baking sheet to set it on top of while baking (to prevent potential spillage).
In a medium bowl, combine all of the white sauce ingredients; set aside.
Prepare the pasta, as directed above.
In a large non-stick skillet, add the olive oil and heat to medium-high heat. Add all the ingredients and sauté for 7 to 9 minutes, just until the onions are translucent but not browned. Remove from heat to slightly cool.
To arrange the lasagna, add enough marinara to cover bottom of baking dish. Lay a layer of lasagna noodles, overlapping slightly to cover marinara. Add enough marinara to cover noodle layer. Add 1/3 of the sauce mixture, 1/3 of the cheeses, and 1/3 of the vegetable mixture. Repeat laying from the noodles in the opposite direction 1 more time.
To finish, topping off, add the final layer of the vegetable mixture, the remaining cheeses, then top by drizzling 4 strips of marinara across the top (as in photo), then sprinkle the marinara strips with parmesan.
Bake for 40 minutes covered, topped with parchment then foil, for 40 minutes. Uncover (save the parchment and foil to store in frig later if you have leftovers), then continue baking for 20 minutes until top cheesy portions turn golden brown and delicious. Let stand, uncovered, for 15-20 minutes to set prior portioning out and serving.~ Enjoy!