Makes a 9×13′ pan, serves 7-8
For the tomato sauce –
1-1/2 tablespoons olive oil
1 yellow onion, roughly chopped
2 (8 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
2 cups water
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons garlic powder
2 teaspoons salt
1/2 teaspoon ground black pepper
1 tablespoon white sugar
For the cheese filling –
16 ounces cottage cheese (or substitute whole milk or part-skim ricotta)
2-3 tablespoons milk (or water)
1/2 cup grated Parmesan cheese
1 teaspoon dried parsley
For the vegetables –
2 tablespoons olive oil
1 zucchini, washed and dried, quartered vertically and sliced
1 yellow squash, washed and dried, quartered vertically and sliced
1 red bell pepper, diced
1 cup chopped mushrooms (I normally use Cremini or Button)
2 large carrots, peeled, halved, and sliced
9 lasagna noodles
1 pound shredded mozzarella cheese, to top lasagna
- To make the tomato sauce, heat the oil in a large skillet (one with a lid) over medium heat. Once the oil is hot, add the onion and sauté until softened, about 3 minutes.
- Add the tomato sauce, tomato paste, water, dried oregano, dried basil, garlic powder, salt, pepper, and sugar. Mix everything together in the skillet and bring to a bubble over medium heat. Cover with the lid, lower to a simmer, and let simmer for 25-30 minutes (while you prepare the other components).
- To make the cheese filling – if using cottage cheese, place in the blender with milk and blend until smooth. Mix with parmesan cheese, dried parsley, and season with salt and pepper.
- Preheat the oven to 350 degrees.
- Bring a large pot of salted water to a boil, and then add the lasagna noodles and cook according to the manufacturer’s instructions (only until al dente). Drain and then lay the sheets flat on a sheet of aluminum foil.
- To make the vegetable component – heat the olive oil in another large skillet over medium heat. Add the vegetables in batches so they do not crowd the pan (this usually takes about 2 batches). Sauté each batch of vegetables (seasoning each batch with salt and pepper, please!), stirring occasionally, until the vegetables are tender and slightly browned, about 7-8 minutes.
- Rinse the blender with some warm water, dry, and then add the tomato sauce to the blender and blend until smooth.
- To assemble – Spray a 9×13′ pan with cooking spray. Line the bottom of the baking pan with about 1 cup of tomato sauce to evenly cover the bottom (this is so the bottom noodles do not stick). Lay 3 lasagna noodles on top of the tomato sauce. Top with the cottage cheese (or ricotta cheese) mixture. Top with half of the mozzarella cheese. Top with 3 more lasagna noodles. Top with the tomato sauce. Top the tomato sauce with all of the sautéed vegetables. Top the vegetables with about 1/2 cup more tomato sauce. Top with 3 more lasagna noodles, then the last of the tomato sauce, and the last half of the mozzarella cheese.
- Cover the lasagna with aluminum foil and bake for 30 minutes. Take the lasagna out of the oven, remove the foil, and bake the lasagna for 15 minutes. Let cool for at least 15-20 minutes before serving.
Adapted from Allrecipes