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–+ servings
easy vegetable lasagna on plate with basil and parmesan

Lasagna Al Forno With Cheese And Vegetables

Author: Sarah Jenkins
Lasagna Al Forno With Cheese And Vegetables is simple to make and uses a homemade sauce that’s bursting with flavor, easy no boil noodles, and of course tons of healthy vegetables! Make it for dinner tonight or freeze it for an easy weeknight meal!
5 from 43 votes
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Main Course, Pasta
Cuisine American, Italian
Servings 8
Calories

Ingredients
  

For Roasting The Veggies

  • 1 medium eggplant, chopped
  • 1 ½ zucchini, diced
  • 1-2 tablespoon extra virgin olive oil (use sparingly)
  • ½ teaspoon salt

For The Sauce

  • 4 cloves garlic, chopped
  • 1 sweet onion, chopped
  • 6 oz roasted red peppers, chopped
  • 28 oz can of crushed tomatoes
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried parsley
  • ½ teaspoon basil
  • 1 teaspoon crushed red pepper flakes
  • salt to taste

For The Cheese

  • 3 cups cottage cheese
  • 2 eggs
  • ¾ cup parmesan cheese
  • 1 tsp salt
  • ½ teaspoon pepper
  • 1 teaspoon thyme
  • 1 tablespoon half n half

Additional Ingredients

  • 2 cups shredded mozzarella cheese
  • 1 package of whole wheat no-boil noodles
  • 1 small handful of fresh basil, chopped

Instructions
 

  • Preheat your oven to 400 degrees.
  • Arrange the eggplant and zucchini on a foil-lined pan. Brush very lightly with oil, and sprinkle salt over veggies. Toss to ensure vegetables are lightly coated on all sides.
  • Roast eggplant and zucchini for 12 minutes in the oven. Once finished cooking, remove and set aside. Lower oven temperature to 375 degrees.
  • While your vegetables are roasting, prepare your sauce.  Saute’ the garlic and onion in oil for about 1-2 minutes on medium heat. Add the roasted red peppers, crushed tomatoes, and all the spices and continue cooking on medium/low heat for 20 minutes.
  • Add the eggplant and zucchini to the sauce and cook for an additional 5 minutes. Salt to taste. Remove from heat and set aside.
  • Combine cottage cheese, eggs, parmesan cheese, salt, pepper, thyme and half n half together in a large bowl and mix well.
  • Time to layer your vegetable lasagna! Spread ⅔ cup of your sauce in the base of a 9” by 13” pan. Cover the sauce with your noodles, breaking them and arranging them as needed to fit your pan. Spread ½ of the cheese mixture on top of the noodles, and ⅓ of your mozzarella. Repeat this layering process a second time
  • Finish by topping everything with mozzarella cheese and sprinkle with fresh basil if desired.
  • Tent lasagna with foil (careful not to let the foil touch the cheese!) and bake at 375 degrees for 40 minutes.
  • Remove foil and bake for an additional 15 minutes.
Keyword eggplant, lasagna, pasta, vegetarian lasagna, zucchini
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