Cheesy and meatless? Say less! Packed with vegetables, this dish will make you forget about meaty lasagna and become your new dinner-time favorite.

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 8

Ingredients:

  • 2 Tb. extra-virgin olive oil
  • 3 large carrots, chopped
  • 1 red bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 medium yellow onion, chopped
  • 6 oz. baby spinach
  • 2 cups low-fat cottage cheese, divided
  • Freshly-ground black pepper and salt, to taste
  • 9 no-boil lasagna noodles
  • 2 cups freshly-grated, low-moisture, part-skim mozzarella cheese
  • 2 cups marinara sauce

Directions:

  • 1

    Preheat the oven to 425°F.

  • 2

    In a large skillet over medium heat, warm the olive oil. Once simmering, add the carrots, bell pepper, zucchini, yellow onion and salt. Cook, stirring every couple of minutes, until the veggies are golden brown on the edges, about 8 to 12 minutes.

  • 3

    Add the spinach to the pan and stir frequently until it wilts. Remove the skillet from the heat and set aside.

  • 4

    In a separate pan, simmer 1 ½ cups of the marinara sauce until warm.

  • 5

    In a food processor, pour in 1 cup of cottage cheese and blend until smooth. Transfer the mixture to a large mixing bowl.

  • 6

    Transfer the cooked vegetables and spinach mixture to the food processor. Pulse until everything is finely chopped. Transfer to the bowl of whipped cottage cheese, then add salt and pepper to taste.

  • 7

    To assemble the lasagna, spread the remaining ½ cup of marinara sauce evenly over the bottom of a 9x9 baking dish. Place 3 lasagna noodles on the bottom of the dish. Spread half of the cottage cheese mixture evenly over the noodles. Top with ¾ cup marinara sauce, then sprinkle ½ cup shredded mozzarella on top.

  • 8

    Top these layers with 3 more noodles, followed by the remaining cottage cheese mixture. Sprinkle ½ cup shredded mozzarella cheese on top.

  • 9

    Add an additional layer of 3 noodles and spread ¾ cup marinara sauce on top to cover the noodles. Sprinkle evenly with 1 cup of mozzarella cheese.

  • 10

    Wrap a sheet of parchment paper or foil around the top of the lasagna. Bake covered for 18 minutes.

  • 11

    Uncover the dish and cook for 10 to 12 minutes, or until the mozzarella starts turning golden brown.

  • 12

    Remove the lasagna from the oven and let it cool for 15 to 20 minutes before serving.

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