Looking for the perfect comfort food recipe? This meatless lasagna is delicious and easy to make. Best of all, it’s a healthier version than you’re probably used to making.
I’m always trying to find delicious recipes that sneak vegetables onto my kids’ plates. For years I’ve tried to add spinach or diced tomatoes into my traditional lasagna recipe, but I’m so excited about the way this vegetarian lasagna turned out! My family loves this recipe, and it’s so hearty that we don’t even miss the meat.
It’s perfect for cold winter nights. Because it’s meatless, this lasagna recipe is also a frugal dinner for no-spend challenges, especially if you’re trying to use up vegetables from your garden (frozen vegetables work great in this recipe, too). We’ve added it to our Lenten meal plan, too.
Easy Vegetarian Lasagna
- canola oil
- 6 lasagna noodles
- 3 cups peeled and chopped eggplant
- 1 diced bell pepper
- 1 chopped onion
- 1 tbsp basil
- 3 cloves minced garlic
- 2 8 ounce cans no salt tomato sauce
- 1 1/2 cups fat-free cottage cheese
- 1 1/2 cups shredded skim mozzarella cheese
- 2 tbsp grated Parmesan cheese
Cook noodles according to package directions, omitting any salt or oil.
Heat oil in a large skillet over medium-high heat.
Cook eggplant, pepper, onion, basil, and garlic for 10 minutes or until eggplant is tender. Stir occasionally.
Add tomato sauce and bring to boil.
Reduce heat and simmer uncovered 15 minutes. Sauce should thicken and peppers should be tender.
Remove from heat.
Preheat oven to 350 degrees.
Grease large baking dish.
Lay 2 cooked lasagna noodles lengthwise in the bottom of prepared baking dish.
Place eggplant mixture in baking dish just to cover noodles.
Layer 1/2 cup of cottage cheese then 1/2 cup of mozzarella cheese.
Repeat layers being sure to end with the mozzarella cheese.
Cover with foil and bake 30 minutes.
Sprinkle with Parmesan cheese and allow to stand for 10 minutes before serving.
214 calories, 15 g protein, 20 g carbohydrates, 16 mg cholesterol, 4 g fat, 312 mg sodium