Vegetarian Lasagne
A hearty vegetarian lasagne packed with fresh vegetables, spinach, and cheeses, ideal for family dinners or entertaining guests seeking a flavorful meat-free option.
Ingredients
- 10 lasagne noodles ⓘ
- 2 (10 oz.) packages spinach ⓘ
- 1/2 cup chopped onion ⓘ
- 1 tablespoon oil ⓘ
- 1 cup grated raw carrots ⓘ
- 2 cups sliced fresh mushrooms ⓘ
- 2 (15 oz.) cans tomato sauce ⓘ
- 1 (6 oz.) can tomato paste
- 1/2 cup chopped pitted black olives
- 1 1/2 teaspoons oregano ⓘ
- 2 cups cottage cheese ⓘ
- 1 pound sliced Monterey Jack cheese ⓘ
- 1/4 cup grated Parmesan cheese ⓘ
Instructions
- Saute chopped onion in oil until soft.
- Add grated carrots and sliced mushrooms. Cook until crisp-tender.
- Stir in tomato sauce, tomato paste, chopped black olives, and oregano. Simmer briefly.
- Preheat oven to 375°F (190°C).
- Cook lasagne noodles until al dente; drain.
- In a baking dish, spread a layer of the sauce mixture.
- Layer noodles, cottage cheese, Monterey Jack cheese slices, and sauce. Repeat layers.
- Top with grated Parmesan cheese.
- Bake uncovered for about 30-35 minutes until bubbly and golden.
- Let stand for 10 minutes before serving.
Nutrition & Diet Analysis (per serving)
683
kcal
34% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).