The Classic “Everything Goes” Vegetarian Lasagna
Just like a Civic Dinner, this vegetarian lasagna is never exactly the same but always makes people smile. I seem to throw in whatever I have in the fridge or pantry, sneaking in as many veggies as possible. So feel free to swap in other vegetables based on what you have in your fridge. As long as you have the basic essentials covered, it will turn out wonderful.
Prep time: 20 min
Cook time: 55 min
Serves 9 to 12
1 package of “no boil” lasagna
16 oz Cottage Cheese (2% milk fat min.)
1 package of Italian shredded cheese mix
1/3 cup Parmesan Cheese
24 oz Pasta Sauce (Newman’s Own is great)
Baby Spinach (6 oz bag)
1 can of Lentil Soup (Amy’s organic Lentil soup is great)
1 can of Cannellini beans (white beans) or navy beans or more lentils, drained
2 cups of chopped broccoli
1 medium sized yellow onion, chopped
6 garlic cloves, minced
1 bell pepper, cut into long strips (color doesn’t matter)
1 medium zucchini, sliced into 1/4 inch thick rounds
Salt and pepper to taste
Preheat oven at 450 degrees F
Prepare the lentil/bean “meat” sauce. In a large skilled, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté for 2-3 minutes until tender. Add the minced garlic and heat for 30 seconds. Add the beans, lentil soup, and 2/3 tomato sauce. Stir and simmer for 3-5 minutes.
While the sauce is simmering, begin assembling the lasagna. Spread a few spoonfuls of pasta sauce to cast the bottom of the 8x12’ baking dish. Line the dish with 4 sheets of no-boil lasagna. Spread half the cottage cheese over the noodles. Then layer the spinach on the cottage cheese. Add a second layer of no-boil pasta and cover with a layer of vegetables (broccoli, peppers, zucchini). Cover the vegetables with the lentil/bean “meat” sauce. And a third layer of no-boil pasta and cover it with the other half of the cottage cheese. Top the lasagna off with a layer of mozzarella cheese, a generous spring of parmesan cheese and Italian seasoning.
Halfway fill the 24oz jar of pasta sauce with water. Gently pour over the lasagna. This adds necessary water for proper cooking of the pasta. The water level should be close but not covering the top layer of lasagna.
Bake at 450 for 50-55 minutes, until the edges are slightly brown and well cooked.
Let it stand 5-10 minutes before slicing into pieces. Feel free to be generous with serving size since it’s not as heavy as a usual lasagna.