There is nothing more comforting and tasty than pasta, but to cut down on meat consumption to save money, this veggie lasagna recipe is a great alternative. And because the noodles cook in the pan, it’s a bit quicker than other lasagna recipes.
For the pasta sauce I use Trader Joe’s Organic Basil Tomato Marinara and add red pepper flakes for a kick. I’ve also made the lasagna using pesto and it’s just as yummy, but you can use your favorite pasta sauce. I love cheese and use it quite liberally when making this dish. If you are vegetarian or lactose intolerant, sub in soy cheese. I prefer whole wheat pasta because of the nutty and hearty taste, but if it is not to your liking use regular pasta. Serve with warm bread and salad to complete a weeknight meal.
Tip: You can get creative with the veggies you add to the lasagna. I like using spinach, carrots, zucchini and broccoli florets. Just make sure to cut them about the same size so they cook evenly. Leftovers can be wrapped tightly, frozen, and enjoyed later.
“¢ 3 cups pasta sauce
“¢ 16 ounces 2% cottage cheese (or use ricotta)
“¢ 1/2 cup grated Parmesan
“¢ 9 whole wheat lasagna noodles
“¢ 8 ounces mozzarella cheese
“¢ About 4 cups mixed vegetables
Preheat oven to 400 degrees Fahrenheit. Spray an 11- by 8-inch glass casserole dish with canola or olive oil.
1. Combine cottage and Parmesan cheeses.
2. Place 3 uncooked noodles in pan.
3. Cover with 1-cup pasta sauce, 1/3 cheese mixture, 1/3 vegetables, and 1/3 mozzarella.
4. Repeat 2 more times.
5. Cover with aluminum foil. I bake my lasagna for an hour, but you should keep an eye on your lasagna, as all ovens are not the same.
Makes about 8 servings.