Craving classic comfort food without the guilt? Say hello to your new favorite weeknight hero! This Garden Vegetable Lasagna is a game-changer. We’re swapping out heavy sauces for a light, creamy, and protein-packed cottage cheese blend, then layering it with a rainbow of tender-crisp veggies like zucchini, mushrooms, and leeks. It’s hearty, satisfying, and bursting with fresh flavor in every single bite. Get ready to fall in love with lasagna all over again!
Ingredients
• 9 dried whole grain lasagna noodles
• Nonstick cooking spray
• 1/2 cup or 50g chopped leek
• 3 medium zucchini, thinly sliced, about 3 cups or 360g
• 2 cups or 150g sliced mushrooms
• 3/4 cup or 130g roasted red peppers, drained and chopped
• 1/4 cup or 10g snipped fresh basil
• 24 ounces or 680g fat-free cottage cheese
• 2 large eggs
• 2 cloves garlic, minced
• 10 ounces or 280g frozen chopped spinach, thawed and squeezed very dry
• 1 cup or 4 ounces / 113g shredded low-fat mozzarella cheese
• 1/4 teaspoon ground black pepper
• Shredded fresh spinach, for garnish, optional
Instructions
1. Preheat your oven to 350°F or 175°C. Cook the lasagna noodles according to package directions until al dente. Drain them well, rinse with cold water to stop the cooking process, and lay them in a single layer on a sheet of foil to prevent sticking.
2. Prepare a 3-quart or 9×13-inch rectangular baking dish by lightly coating it with nonstick cooking spray.
3. In a large skillet coated with cooking spray, sauté the chopped leek over medium heat for about 4 minutes until it begins to soften. Add the sliced zucchini, mushrooms, and roasted red peppers. Continue to cook, stirring occasionally, for 8-10 minutes until the vegetables are tender and the excess moisture has evaporated. Remove from the heat and stir in the fresh basil.
4. While the vegetables cook, create the creamy filling. In a food processor or blender, combine the cottage cheese, eggs, and minced garlic. Blend until the mixture is completely smooth and creamy. Transfer to a bowl and stir in the thoroughly squeezed-dry spinach.
5. It’s time to assemble! Start by placing 3 cooked noodles in the bottom of your prepared baking dish. Top with half of the vegetable mixture, followed by one-third of the creamy spinach-cottage cheese filling. Repeat these layers once more: 3 noodles, the remaining vegetable mixture, and another third of the cheese filling. Finish with a final layer of 3 noodles, spread the last of the cheese filling on top, and sprinkle evenly with the shredded mozzarella. To prevent sticking, lightly spray a sheet of foil with cooking spray and cover the dish tightly.
6. Bake the covered lasagna for 45 minutes. Carefully remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and lightly golden. Let the lasagna stand for 10 minutes before slicing—this is crucial for clean servings! Sprinkle with fresh black pepper and garnish with shredded spinach, if desired, before serving.
Nutritional Information
• PER SERVING: 163 calories, 3 g total fat (1 g saturated fat), 43 mg cholesterol, 292 mg sodium, 21 g carbohydrates, 4 g fiber, 14 g protein.
Pro Tips
• Squeeze the thawed spinach *very* well. Use your hands, a potato ricer, or a clean kitchen towel to wring out as much water as possible. This is the key to preventing a watery lasagna.
• For a deeper flavor, add a pinch of nutmeg to the cottage cheese mixture and a teaspoon of Italian seasoning or dried oregano to the sautéed vegetables.
• This lasagna is perfect for meal prep. Assemble it completely (but do not bake), cover tightly, and refrigerate for up to 2 days. Add 10-15 minutes to the covered baking time when baking from chilled.
• Feel free to substitute other vegetables based on what’s in season. Finely chopped carrots, bell peppers, or summer squash would all be delicious additions.
