Small Batch Veggie Lasagna
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
Ingredients
Veggie Filling
  • 1 small onion, diced
  • Splash Olive oil
  • 8 oz mushrooms. sliced
  • 3 garlic cloves, minced
  • 2 small or 1 medium zucchini, diced
  • 1 cup grated carrot
  • 3 large handfuls spinach (2-3 cups)
  • 1 TBS Balsamic vinegar
  • Salt and pepper to taste
Cheese Filling
  • 1 cup cottage cheese
  • 1 large egg
  • ¼ cup Parmesan cheese, grated or shredded
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • ¼ tsp salt, pepper, and red pepper flake, each
Lasagna
  • 9 whole wheat lasagna noodles
  • 16 ounces marinara (2 cups)
  • 6 slices provolone cheese
Instructions
Veggie Filling
  1. In a large heavy bottomed skillet, saute the onion in a splash of olive oil until translucent. Add mushrooms and garlic. Saute until the mushrooms release their liquid, about 8 minutes.
  2. Add zucchini to skillet, and cook another 5 minutes. Mix in carrots, spinach, balsamic, salt and pepper and stir until the spinach is wilted. Remove from heat.
Cheese Filling
  1. In a medium bowl, combine all ingredients for the cheese layer.
Lasagna
  1. Cook noodles according to package directions.
  2. Spoon about a ½ cup sauce into the bottom of a 9x9 inch glass baking dish.
  3. Place 3 noodles over the sauce so that they are overlapping. Spread half of the cheese filling on top of the noodles, top with half of the veggie filling, and top veggies with a ½ cup marinara sauce.
  4. Repeat step 3 one more time.
  5. Top lasagna with the final 3 noodles, remaining sauce, and provolone slices.
  6. Cover the lasagna with foil and bake at 400 F for 25 minutes. Remove the foil and bake 15 more minutes, or until the cheese is starting to brown. Let cool some before serving.
Notes
Lay cooked lasagna noodles out on parchment paper so they are not touching while you are layering the lasagna.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/small-batch-veggie-lasagna/