Veggie Lasagna Recipe!

Hello everyone! Welcome to our New Blog of Recipe Series and that Recipe which we are going to share with you guys is about Veggie Lasagna. It’s gonna very Special for all of you Today We are Sharing a Popular Italian veggie Dish Called Veggie Lasagna.So stay Connected. Keep Loving.

The best veggie lasagna ! This lasagna recipe is packed with carrots, bell pepper, zucchini and  sauteed until golden and tender on the edges. This Recipe yields one 9-inch lasagna, enough for 8 slices.Veggie Lasagna recipe.

Here’s We are Providing you the entire information about How to Do, What is the procedure For making And All the Ingredients .

So let’s get start..

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour (plus 15 minutes cooling time)
Yield: 8 servings 1x
Category: Entree
Method: Baked
Cuisine: Italian Dish:Veggie Lasagna recipe


  • For Veggies and Spinach..
  • 2 tablespoon extra-virgin olive oil
  • 3 large carrots, chopped (about 1 cup)
  • 1 red bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 medium yellow onion, chopped
  • 1/4 teaspoon salt
  • 5 to 6 ounces baby spinach
  • For Tomato sauce (or substitute 2 cups prepared marinara sauce)
  • 1 large can (28 ounce) diced tomatoes
  • Take 1/4 cup roughly chopped fresh basil + additional for garnish
  • 2 tablespoon extra-virgin olive oil
  • 2 cloves garlic, pressed or minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • Remaining ingredients
  • 2 cup (16 ounce) low-fat cottage cheese, divided
  • 1/4 teaspoon salt, to taste
  • Freshly ground black pepper, to taste
  • 9 no-boil lasagna noodles*
  • 8 ounce (2 cup) freshly grated low-moisture, part-skim mozzarella cheese


S1:First of All Preheat the oven to 425 degrees Fahrenheit.

S2: Now, To prepare the veggies Take In a large skillet over medium heat, warm the olive oil. Once shimmering. After this add the bell pepper, zucchini,carrots, yellow onion, and salt. Then stirring it every couple of minutes, until the veggies are golden on the edges, around 8 to 12 minutes.

S3:After that Add a few large handfuls of spinach. Cook it stirring frequently, until the spinach has wilted. Again Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes.Now, Remove the skillet from the heat and set aside.

S4:To prepare the tomato sauce, Pour the tomatoes into a mesh sieve / fine colander and drain off the excess juice for a minute. Now, transfer the drained tomatoes to the bowl of a food processor.Also Add the olive oil, garlic, Basil, salt, and red pepper flakes.

S5:Then Pulse the mixture around 10 times, until the tomatoes have broken down to an easily spreadable consistency.Again Pour the mixture into a bowl for later .Also You should have a little over 2 cups sauce.Now, Rinse out the food processor and return it to the machine.


S6:Meanwhile, Pour half of the cottage cheese 1 cup Something into the processor and blend it until smooth, around 1 minute. Transfer the mixture to large mixing bowl.Here, No need to rinse out the bowl of the food processor this time,let just put it back onto the machine because you’ll need it later.

S7:Now, Transfer the cooked veggies and spinach mixture to the bowl of the food processor. Then Pulse until they are more finely chopped mostly 5 to 7 times, stopping to scrape down the sides as necessary. Now, Transfer the mixture to the bowl of whipped cottage cheese.On Top with the remaining cottage cheese, then add ¼ to ½ teaspoon salt for your test and lots of freshly ground black pepper  Stir to combine.It’s time for lasagna assembly !


S8:Now, Spread ½ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer it in 3 lasagna noodles on top ,snap off their ends to fit, and/or overlap their edges as necessary. Then Spread half of the cottage cheese mixture evenly over the noodles.On Top with ¾ cup tomato sauce, then sprinkle ½ cup shredded cheese on top.

S9:Here, Top with 3 more noodles, followed by the remaining cottage cheese mixture. Then, Sprinkle ½ cup shredded cheese on top.

S10:Meanwhile,Top with 3 more noodles, then spread ¾ cup tomato sauce over the top ,You may have a little sauce leftover to evenly cover the noodles. Then Sprinkle evenly with 1 cup shredded cheese.

S11:Remove from oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature.
Now, Sprinkle additional basil over the top, then slice and serve.

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