Easy Gluten-Free Vegetarian Lasagna
This recipe comes together fairly quickly - perfect for a weeknight dinner or a cozy meal with guests.
Ingredients
- 1 box Banza lasagna noodles
- 1 24oz jar marinara sauce (I recommend Raos)
- 16 oz cottage cheese, small curd (full or low fat)
- 8 oz mozzarella cheese, grated
- 1 medium onion, diced
- 1 medium zucchini, diced
- 3 large carrots, diced
- 2 tbsp olive oil
- fresh basil (as garnish, optional)
Instructions
- Preheat oven to 400 F.
- Heat olive oil in a large skillet over medium head. Add diced veggies and a sprinkle of salt to the pan and stir occasionally until they are browned, about 10 minutes. Remove veggies from heat and set aside.
- Add cottage cheese to a mixing bowl and season generously with salt and pepper. Add the veggies into the cottage cheese and stir until combined.
- Layer the bottom of a 13x9in baking dish with marinara sauce. Add one layer of uncooked noodles. You can break the noodles to fit the dish.
- Spread 1/2 of the cottage cheese veggie mixture evenly over the noodles. Carefully spread a layer of marinara on top. Add a layer of noodles to cover.
- Repeat above with the rest of the cottage cheese veggie mixture and more marinara. Add a final layer of noodles to cover.
- Pour and spread the rest of the marinara over the dish. Sprinkle the mozzarella cheese evenly across the top.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes until the top is browned, and keep an eye on this last step.
- Allow to cool slightly and add chopped fresh basil if using. Then slice, serve and enjoy!
Tried this recipe?Let us know how it was!