This easy vegetable lasagna is easy to make and so delicious! It’s a great way to use up leftover vegetables and you can make it with a white or red sauce.
This is a great meatless meal and an excellent way of adding more plant-based meals into your menu plan. It’s pretty much a complete meal in one, but you can add a side of garlic bread or salad if you’d like.
Easy Vegetable Lasagna
Ingredients:
8 oz. lasagna noodles (that’s about 9 noodles)
1 beaten egg
1 1/2 cups cottage or ricotta cheese
Salt to taste (I used about 1 tsp.)
8 oz. grated mozzarella
1/4 cup grated Parmesan
2 cups vegetables (fresh, frozen or leftovers) – carrots, broccoli, cauliflower, zucchini, peas, corn, green beans, and spinach are all good choices
Bechamel sauce:
4 tbsp. butter
1/2 cup flour
3 1/2 cups milk
1/2 tsp. garlic powder
1 tsp. Italian seasoning
1/2 tsp. black pepper
Pinch of nutmeg
*Note: If you’d prefer a “red sauce” lasagna, you can substitute 28 oz. of your favorite pasta sauce instead of the Bechamel sauce.
Instructions:
Cook the noodles according to the package directions.
Combine the egg, cottage/ricotta cheese, and salt.
To make the Bechamel sauce, melt the butter over medium heat. Add the flour, using a whisk to stir, and minimize lumps. Once the flour is fully incorporated and the butter/flour mixture has just started to bubble a little bit, pour the milk in slowly, whisking it in. Stir in the seasonings. Turn the heat down to medium-low and continue cooking and whisking until the sauce starts thickening. When it’s nice and creamy
Spread some sauce in the bottom of a baking dish and place half of the noodles on top.
Layer on more of the sauce, half of the cottage cheese mixture, the vegetables, half of the mozzarella, and half of the Parmesan.
Top with the rest of the noodles, sauce, cottage cheese mixture, mozzarella, and Parmesan.
Bake at 375 degrees F for about half an hour. Let stand for about 10 minutes before serving.
Easy Vegetable Lasagna
This vegetable lasagna is easy to make and so delicious! It's a great way to use up leftover vegetables and you can make it with a white or red sauce.
Ingredients
- 8 oz. lasagna noodles that’s about 9 noodles
- 1 beaten egg
- 1 1/2 cups cottage or ricotta cheese
- 1 tsp. salt
- 8 oz. grated mozzarella
- 1/4 cup grated Parmesan
- 2 cups vegetables fresh, frozen or leftovers – carrots, broccoli, cauliflower, zucchini, peas, corn, green beans, and spinach are all good choices
Bechamel Sauce:
- 4 tbsp. butter
- 1/2 cup flour
- 3 1/2 cups milk
- 1/2 tsp. garlic powder
- 1 tsp. Italian seasoning
- 1/2 tsp. black pepper
- Pinch of nutmeg
Instructions
-
Cook the noodles according to the package directions.
-
Combine the egg, cottage/ricotta cheese, and salt.
-
To make the Bechamel sauce, melt the butter over medium heat. Add the flour, using a whisk to stir, and minimize lumps. Once the flour is fully incorporated and the butter/flour mixture has just started to bubble a little bit, pour the milk in slowly, whisking it in. Stir in the seasonings. Turn the heat down to medium-low and continue cooking and whisking until the sauce starts thickening. When it’s nice and creamy
-
Spread some sauce in the bottom of a baking dish and place half of the noodles on top.
-
Layer on more of the sauce, half of the cottage cheese mixture, the vegetables, half of the mozzarella, and half of the Parmesan.
-
Top with the rest of the noodles, sauce, cottage cheese mixture, mozzarella, and Parmesan.
-
Bake at 375 degrees F for about half an hour. Let stand for about 10 minutes before serving.
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