• 12 No-Cook/Oven-Ready, Lasagna noodles (you can use gluten-free oven-ready noodles) shopping list
  • 2 cups freshly grated mozzarella (8 ounces/250 gr.) shopping list
  • 28oz/828ml or 3.5 cups of Tomato-basil marinara sauce or a Tomato-Pesto sauce (or your favorite homemade sauce) shopping list
  • -------cheese Filling-------- shopping list
  • 750 gr/26oz Cottage cheese (low fat to 2% fat) ~Cottage cheese is a must--don't use ricotta! shopping list
  • 1/4 cup grated parmesan shopping list
  • salt and pepper to taste shopping list
  • 1/8 tsp nutmeg shopping list
  • 1 lrg egg, beaten shopping list
  • (plus blended vegetables, see directions) shopping list
  • -------Veggies and Seasonings--------------- shopping list
  • 2 Tablespoons Olive oil (for cooking vegetables in) shopping list
  • 1 med to lrg yellow onion, diced shopping list
  • 2 ribs of celery, diced shopping list
  • 1 red bell pepper, diced shopping list
  • 1 yellow or orange bell pepper, diced shopping list
  • 2 small zucchini, finely diced (or use eggplant or summer squash) shopping list
  • 3 garlic cloves, finely chopped (about 1 Tablespoon minced) shopping list
  • 1/4 tsp each salt and pepper shopping list
  • 1/4 tsp crushed red pepper flake (optional) shopping list
  • 1/2 tsp each of fennel seeds, oregano, and dried basil shopping list
  • 3-4 carrots, peeled and grated (about 2 cups of freshly shredded carrots) shopping list
  • 3-5oz Baby Spinach, roughly-chopped ( I like to de-stem them) shopping list
  • ----------------------------------------------------------------- shopping list
  • *If cooking for the picky or skeptical--finely chop all the veggies (in batches after cooking) in the food processor (see directions). Add the sauce to the pan to heat, then stir in 2/3rd's of the finely chopped veggie mixture to the tomato sauce. The sauce may be a little green from the spinach, but the colour will cook out to an orangey red. shopping list
  • - shopping list
  • Tip: I like to prep all the veggies ahead of time, except the zucchini (it browns after chopping) and the spinach (it can turn black). I even add the dried herbs and garlic to the chopped veggies, the longer it sits together the better the lasagne I find! Keep the shredded carrot separate in a Ziploc bag, just don't use pre-shredded carrots from the store--it lacks flavour. shopping list
  • - shopping list
  • **You can make two smaller lasagne's by using two 8" square pans. Freeze the other one, unbaked, covered tightly in plastic wrap. (Thaw overnight in the fridge before baking.) shopping list

How to make it

  • Preheat the oven to 400F. Lightly grease a 9x13" casserole dish. (or two 8" pans)
  • Add olive oil to a large sauté pan over medium-high heat. Add onion, celery, bell peppers, zucchini and garlic. Add salt, pepper, chili flakes, fennel seeds, oregano and basil See Photo. Sauté until the onions are tender, about 6-8 minutes (turning down the heat if needed). Add the shredded carrots and cook for 2 minutes on medium heat. Add the spinach and cook until wilted down, stirring. Or place a lid on the pan and turn to low heat, steam for 5 minutes. See Photo
  • Remove about a third of the vegetables into a separate bowl and set aside. (If you want to hide all the veggies then process all the veg before adding sauce, see the note under ingredient list) Then add the pasta sauce to the sauté pan with the rest of vegetables and cook until heated through. Turn off the heat but keep the sauce warm (cover).
  • In a food processor bowl (or blender), add the reserved veggies and pulse/blend until finely chopped but not pureed (looks like a chunky pesto sauce). Add this to a separate bowl.
  • In the same processor you blended the veggies in, add half on the cottage cheese and blend until smooth. Add to the bowl of veggies, and mix in the other half of the cottage cheese and parmesan cheese. Check for salt and pepper ( I usually just add pepper). Then blend in the beaten egg.
  • Spread 1-1/4 cups of the tomato/veggie sauce to the bottom of the casserole dish. Top with three noodles, and break apart a 4th noodle to fit at one end. Spread half of the cottage cheese mixture over the noodles, and top with 1 cup of sauce and sprinkle with a 1/2 cup shredded mozzarella. See Photo
  • Repeat the first layer (i.e.. Layer with a second set of noodles, the rest of the cottage cheese, 1 cup of tomato sauce and sprinkle with 1/2 cup of mozza) See Photo Follow with a third layer of noodles and the rest of the sauce.
  • Cover with tin foil and bake for 35 minutes on a foil lined baking tray. Remove the top foil and add the remaining cup of mozzarella and bake for 10-15 minutes more or until the cheese is melted and slightly golden. (If there is extra liquid on the surface when removing the foil, bake for 5 minutes uncovered to evaporate most of the liquid before topping with cheese)
  • Let cool for at least 20 minutes before slicing. Enjoy!
All vegetables except shredded carrots and spinach   Close
Stir in the spinach until wilted or cover and steam for 5 minutes   Close
Spoon the cottage cheese layer over noodles and spread smooth with the back of a spoon   Close

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