Vegetarian Lasagna Recipe
Having a good lasagna recipe under your belt means you’re really getting somewhere in the culinary world. And this the Best Lasagna Ever. Go on, shine.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
- 1 pound box lasagna noodles
- 6 cups marinara sauce halal
- 24 ounces low-fat cottage cheese
- 32 ounces shredded mozzarella cheese
- 1/2 cup chopped herbs basil, oregano, or thyme
- 2 eggplants cut into circular slices
- 6 zucchini cut lengthwise into slices
- 6 portobello mushrooms thinly sliced
- 2 red onions thinly sliced
- 4 tbsp olive oil
- 4 cloves garlic crushed
- 3/4 cup chopped onions
- 2 cans diced tomatoes
- 1/3 cup chopped basil
- salt and pepper to taste
Saute or oven-roast the vegetables until they are cooked through. Set aside.
To make the marinara sauce, begin by heating the olive oil in a pan over medium heat.
Add the chopped onions and stir until golden brown.
Add the garlic and tomatoes and simmer for 25 minutes.
Stir in the basil and add salt and pepper to taste, then simmer for 10 minutes.
Preheat the oven to 350°.
In the bottom of a 16″ x 12″ pan, place a layer of dry noodles.
On top of that, add about 1/3 of the marinara sauce, about 1/2 of the cottage cheese, and about 1/3 of the mozzarella cheese.
Sprinkle herbs over the top, and add a layer of vegetables. Repeat the process.
Finish with a layer of noodles, then top with tomato sauce and a thick layer of mozzarella cheese.
Cover the pan with plastic wrap, then wrap tightly with aluminum foil.
Bake for 35 minutes, or until a knife pokes easily through the lasagna.
Remove the plastic and foil and bake at 450° for 10 minutes, or until the top is browned.
Remove lasagna from the oven and let set for 20 minutes.
Garnish with fresh basil leaves or other fresh herbs. The most awesome Vegetarian lasagna ever is ready to serve.