Blog by Little em.

Veggie Lasagna (That's Actually Good!)

4/15/2021

Don’t you hate when you find a recipe online, but the page is covered in ads and has a lengthy origin of the recipe? I won’t do that to you! However, I will tell you that I got this recipe from my grandma. So, shoutout to Gram! She made it for us on Easter, and sent me home with some leftovers that I eat as soon as I got home. Making any kind of lasagna takes some time and a Little commitment, but I promise it’s worth it!

Veggie Lasagna

Ingredients
1 Container (16 oz.) Fat Free Cottage Cheese
2 Cups Spinach, Chopped
2 Eggs, Lightly Beaten
2 Cups Thick Cut Shredded Mozzarella
1 Cup Finely Grated Parmesan Cheese, Divided
1 Onion, Chopped
1 Can (15 oz.) Great Northern or Pinto Beans, Drained and Rinsed
2 tbsp. Olive Oil
1/2 tsp. Salt
1/2 tsp. Black Pepper
3 Cloves Garlic, Minced
1 tsp. Dried Oregano
1/2 tsp. Dried Thyme
1 tsp. Finely Chopped Basil
4 Cups Tomato Pasta Sauce
8 oz. Lasagna Noodles, Either Oven Ready or Cooked Per Package Directions and Drained

Instructions

Preheat oven to 375°F. Spray a 9x13 pan with non-stick cooking spray.
Drain the cottage cheese in a strainer to remove any excess liquid. Set aside.
Chop Spinach into very small pieces. If using frozen spinach, thaw and strain to removed excess water.
Chop the onion and basil, then mince the garlic.
Rinse and drain beans.
Combine the lightly beaten eggs, (fully strained) cottage cheese, mozzarella, 1/4 cup of parmesan cheese, salt, and black pepper in a medium bowl. Set aside.
Heat olive oil in a large non-stick skillet over medium-high heat until hot. Add onion and sauté.
Add the spinach, beans, garlic, oregano, thyme, and basil. Sauté for five minutes.
Add pasta sauce and stir until combined well.
Spread a third of the bean mixture onto the bottom of the baking dish. Top with a layer of noodles, then half of the cottage cheese mixture.
Then repeat - Layer of bean mixture, layer of noodles, then layer of cottage cheese mixture.
Finish it off with the rest of the bean mixture. Gently press the top of the lasagna to ensure the noodles are covered.
Cover with foil and bake for 15 minutes.

I hope after reading the instructions you aren’t intimidated and can say to yourself, “Okay, okay this is something I can do!” You can serve it right out of the oven, or make it ahead, and freeze it. It’s a great recipe for Meatless Monday, or if you have to feed half a dozen people. Let me know how yours turned out in the comments! Share your pictures with me on Twitter, or on Instagram!