2019 Best Vegetarian Lasagna Recipe

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Ingredients: Veggies and spinach: 2 tablespoons 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, ¼ teaspoon salt, 5 to 6 ounces baby spinach. Tomato sauce (or substitute 2 cups prepared marinara sauce): 1 large can (28 ounces) diced tomatoes, ¼ cup roughly chopped fresh basil + additional for garnish, 2 tablespoons extra-virgin olive oil, 2 cloves garlic, pressed or minced, ½ teaspoon salt, ¼ teaspoon red pepper flakes. Remaining ingredients: 2 cups (16 ounces) low-fat cottage cheese, divided, ¼ teaspoon salt, to taste, freshly ground black pepper, to taste, 9 no-boil lasagna noodles, preferably whole wheat, 8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese.