Vegetarian Cottage Cheese Lasagna Recipe Recipes Recipe Cards

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VEGETABLE LASAGNA



Vegetable Lasagna image

Recipe VIDEO above. Layered with roasted vegetables, spinach and ricotta, a homemade sauce and as much cheese as you see fit, this big batch vegetarian lasagna reheats brilliantly. Epic meat-free food for carnivores!

Provided by Nagi

Categories     Mains

Time 1h15m

Number Of Ingredients 25

500 g / 1 lb pumpkin (, 2cm / 4/5" cubes)
2 large zucchinis (, cut into 2cm / 4/5" chunks)
2 onions (any type) (, cut into wedges)
2 tbsp olive oil
1 garlic clove (, minced)
Salt and pepper
250 g / 8 oz frozen chopped spinach (, thawed)
500 g / 1 lb ricotta ((Note 2))
1/2 cup / 50 g grated parmesan ((or 3/4 cup shredded cheese))
1 egg
1 garlic clove (, minced)
1/8 tsp grated nutmeg, optional (fresh or powder)
1/2 tsp each Salt and pepper
1 tbsp olive oil
1 garlic clove
1 small onion (, finely chopped (any, I use brown))
700 g / 24 oz tomato passata ((Note 3))
400 g / 14 oz crushed tomato
1/2 cup / 125 ml water
3/4 tsp each dried thyme and oregano ((or basil, parsley))
1/2 tsp dried chilli flakes ((can omit / adjust to taste))
Salt and pepper
330g / 11 oz jar roasted red pepper strips, drained ((Note 4))
375 g / 13 oz fresh lasagne sheets ((Note 5))
300 g / 3 cups shredded mozzarella ((or MORE!))

Steps:

  • Preheat oven to 200C/390F.
  • Place vegetables on the tray, drizzle with oil, sprinkle with garlic, salt and pepper. Toss.
  • Roast for 25 minutes, turning at 15 minutes, until tender and browned.
  • Remove from oven, loosen from tray with spatula while warm (can stick when cools).
  • Heat oil in a skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
  • Add passata, crushed tomato, water, dried herbs, chilli, salt and pepper. Stir. Simmer on medium low heat for 20 minutes. Adjust salt at the end. *Add a teeny touch of sugar if it's a bit sour, depends on quality of tomatoes used.*
  • Remove from stove and let cool for 5 minutes before using.
  • Place ingredients in a bowl and mix until combined.
  • Preheat oven to 160C/320F.
  • Spread a ladle of tomato sauce on the base of a large baking dish (Note 5).
  • Cover with lasagna sheets, tearing as required to fit.
  • Top with roasted vegetables, scatter over red peppers. Spoon over 2 1/2 cups of Sauce, then sprinkle with half the cheese.
  • Cover with lasagna sheets. Spread over Ricotta mixture.
  • Cover with lasagna sheets. Pour over remaining sauce and sprinkle with remaining cheese.
  • Bake for 25 - 30 minutes or until the cheese is golden. If using dried lasagna sheets, stick a knife in the middle to ensure it's cooked - if it needs longer, cover and stick it back in the oven.
  • Rest for 5 minutes before cutting and serving. Store leftovers per notes - brilliant reheated!

Nutrition Facts : Calories 524 kcal, Carbohydrate 48 g, Protein 27 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 121 mg, Sodium 1175 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

VEGETARIAN LASAGNA



Vegetarian Lasagna image

I like to serve this lasagna when a vegetarian friend comes to visit. It's very satisfying.-Ovileda Caissie, St. Jacques, New Brunswick

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 18

12 uncooked lasagna noodles
1/2 cup chopped onion
1/4 cup chopped celery
1 garlic clove, minced
2 tablespoons canola oil
1-1/2 cups sliced fresh mushrooms
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon each dried basil, thyme and pepper
1 cup 1% cottage cheese
1 large egg, lightly beaten
2 tablespoon minced fresh parsley
1/2 teaspoon salt
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute the onion, celery and garlic in oil until softened. Add the mushrooms; cook for 2-3 minutes. Stir in tomato sauce, tomato paste, sugar and seasonings; simmer for 10 minutes. In a bowl, combine the cottage cheese, egg, parsley and salt., Drain noodles. Spread 1/2 cup of the sauce in a 13x9-in. baking dish coated with cooking spray. Layer with 4 noodles, half of the cottage cheese mixture, half of the spinach, a third of the remaining sauce and a third of the mozzarella. Repeat layers., Top with remaining noodles, sauce, mozzarella and Parmesan. Cover and bake at 350° for 35 minutes. Uncover; bake 10 minutes longer. Let lasagna stand for 15 minutes before cutting.

Nutrition Facts :

VEGETARIAN LASAGNA



Vegetarian Lasagna image

You will never miss the meat in this vegetarian lasagna, with its hearty sauce of tomatoes, onions and carrots layered with spinach and creamy ricotta cheese. It's a comfort classic your family will love.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 20

1/3 cup olive oil
4 large cloves garlic, thinly sliced
1 medium onion, chopped
Kosher salt
1 large carrot, shredded on the large holes of a box grater
2 tablespoons tomato paste
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans plum tomatoes, crushed by hand
2 bay leaves
1 large sprig basil; plus 1/4 cup leaves, coarsely chopped
1 large sprig thyme
One 10-ounce box frozen chopped spinach, thawed
1 pound ricotta cheese
3/4 cup grated Parmesan
1 large egg
Kosher salt
1/4 teaspoon freshly grated nutmeg
12 no-boil lasagna noodles
1 pound shredded low-moisture whole-milk mozzarella (4 cups)
Cooking spray

Steps:

  • For the sauce: Put the olive oil and garlic in a medium pot over low heat. Cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, bay leaves, basil sprig, thyme and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Continue to cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so the bottom doesn't scorch. Stir in the chopped basil. Let cool to room temperature before assembling the lasagna. (Makes 1 quart.)
  • To assemble: Preheat the oven to 350 degrees F. Squeeze the spinach in your hands to remove as much liquid as possible. Put it in a large bowl, and stir in the ricotta, 1/2 cup of the Parmesan, the egg, 1 teaspoon salt and the nutmeg.
  • Spread 3/4 cup of the tomato sauce on the bottom of a 9-by-13-inch baking dish. Lay 3 lasagna noodles across the sauce (they won't touch). Spread 3/4 cup tomato sauce on top. Dollop 1/3 of the ricotta mixture (about 1 cup) across the sauce, and use the back of a spoon to spread it (it will smush into the tomato sauce, which is fine). Scatter 1 cup of the mozzarella on top.
  • Repeat the layering 2 more times. Top with the last 3 noodles, spread the last 3/4 cup tomato sauce over them and scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Spray a large piece of foil with cooking spray, and cover the baking dish.
  • Bake until the noodles are soft and the cheese has melted, about 40 minutes. Remove the foil, and continue to bake until the cheese is bubbling and the lasagna is slightly browned around the edges, about 15 minutes more. Let rest 10 minutes before serving.

COTTAGE CHEESE ROAST (VEGETARIAN MEATLOAF)



Cottage Cheese Roast (Vegetarian Meatloaf) image

Great vegetarian comfort food! Don't be fooled by the ingredients; the flavor is very much like meatloaf. Kitchen alchemy at its finest!

Provided by Connie K

Categories     Cheese

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

1 (16 ounce) carton cottage cheese
4 eggs, beaten
1/4 cup vegetable oil
1 (1 ounce) envelope dry onion soup mix
1 cup finely chopped walnuts
1 1/2-2 1/2 cups corn flakes (I use Special K Whole Grain)
1/4 cup chopped onion

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a loaf pan.
  • In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts, cereal and onion.
  • Spoon into prepared pan.
  • Bake for 60 to 70 minutes.
  • Let the 'roast' rest for 5 to 10 minutes; turn out onto serving platter.

Nutrition Facts : Calories 282.8, Fat 21.4, SaturatedFat 3.6, Cholesterol 103.4, Sodium 580.7, Carbohydrate 11.6, Fiber 1.4, Sugar 3, Protein 12.8

MEATLESS LASAGNA WITH COTTAGE CHEESE



Meatless Lasagna with Cottage Cheese image

Use cheddar cheese and a white sauce instead of mozzarella and a tomato sauce in this creamy, Meatless Lasagna with Cottage Cheese recipe. Mushrooms, carrots and spinach star in Meatless Lasagna with Cottage Cheese.

Provided by My Food and Family

Categories     Lasagna Recipes

Time 1h30m

Yield 9 servings

Number Of Ingredients 13

1/4 cup butter, divided
1 onion, chopped
1/2 lb. sliced fresh mushrooms
5 carrots, shredded (about 2 cups)
4 cloves garlic, minced
1/4 cup flour
2-1/2 cups milk
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained and squeezed dry
1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1 container (16 oz.) cottage cheese
1/4 cup chopped fresh basil
9 lasagna noodles, cooked

Steps:

  • Heat oven to 375°F.
  • Melt butter in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add mushrooms, carrots and garlic; cook and stir 6 min. or until carrots are crisp-tender. Add flour; cook and stir 2 min. Gradually stir in milk. Bring to boil, stirring frequently. Remove from heat. Stir in spinach, 1 cup cheddar and Parmesan.
  • Mix cottage cheese and basil. Place 3 lasagna noodles on bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half the cottage cheese mixture and 2 cups vegetable mixture. Cover with 3 noodles, remaining cottage cheese mixture and 2 cups of the remaining vegetable mixture. Top with remaining noodles and vegetable mixture; cover.
  • Bake 35 to 40 min. or until heated through. Top with remaining cheddar; bake, uncovered, 5 min. or until melted. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 60 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g

ALL VEGGIE LASAGNA



All Veggie Lasagna image

People often tell me you can't call something "lasagna" if it doesn't have meat. Then they try my zucchini lasagna and ask for the recipe. -Kim Bender, Aurora, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 12

2 cups 1% cottage cheese
1 carton (15 ounces) reduced-fat ricotta cheese
2 tablespoons minced fresh parsley
1 jar (26 ounces) meatless spaghetti sauce
9 uncooked lasagna noodles
2 medium carrots, shredded
1-1/2 cups broccoli florets
4 ounces fresh mushrooms, sliced
1 small zucchini, thinly sliced
1 small yellow summer squash, thinly sliced
2 cups fresh spinach
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 350°. In a bowl, combine the cottage cheese, ricotta and parsley. Spread 1/2 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles and a third of the cheese mixture. Sprinkle with half the carrots, broccoli, mushrooms, zucchini and squash. Top with a third of the remaining sauce., Arrange half the spinach over spaghetti sauce; sprinkle with a third of the mozzarella cheese. Repeat layers of noodles, cheese mixture, vegetables, sauce, spinach and mozzarella. Top with the remaining noodles, cheese mixture, sauce and mozzarella., Cover tightly and bake 45 minutes. Uncover; bake until noodles are tender, about 15 minutes longer. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 252 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 759mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

VEGETARIAN MEXICAN LASAGNA



Vegetarian Mexican Lasagna image

A vegetarian Tex-Mex lasagna made with corn tortillas and packed with cheese and veggies. Garnish with cilantro, sour cream, and other favorite toppings.

Provided by My Hot Southern Mess

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 12

Number Of Ingredients 19

cooking spray
2 tablespoons olive oil
1 cup diced sweet onion
2 jalapeno peppers, seeded and diced
1 red bell pepper, diced
4 cloves garlic, minced
1 (16 ounce) jar salsa
1 (15.5 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 teaspoon chili powder
1 teaspoon ground cumin
1 (10 ounce) package frozen chopped spinach, thawed and drained
3 cups shredded pepper Jack cheese, divided
2 cups ricotta cheese
1 egg, beaten
½ teaspoon salt
½ teaspoon ground black pepper
18 corn tortillas
1 cup enchilada sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.
  • Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
  • Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
  • Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.

Nutrition Facts : Calories 411.4 calories, Carbohydrate 40.1 g, Cholesterol 70.2 mg, Fat 20.8 g, Fiber 7.7 g, Protein 19.4 g, SaturatedFat 9.9 g, Sodium 862.9 mg, Sugar 4 g

EASY VEGETABLE AND CHEESE LASAGNA



Easy Vegetable and Cheese Lasagna image

Here's a lasagna recipe that you can enjoy without too much guilt. To serve on work nights, assemble the night before, pop in oven when you get home. Relax, have a glass of wine, and eat in an hour!

Provided by erinBOberrin

Categories     European

Time 1h8m

Yield 6 serving(s)

Number Of Ingredients 8

1 (28 ounce) jar spaghetti sauce
6 uncooked lasagna noodles
1/2 cup sliced mushroom, , raw
1 cup fresh spinach leaves, torn
1/2 cup chopped red bell pepper
1 (15 ounce) container fat-free ricotta cheese
1/2 teaspoon nutmeg
8 ounces lowfat mozzarella cheese, shredded

Steps:

  • Preheat oven to 375 degrees.
  • Spray 11x7 inch baking dish with cooking spray.
  • Combine ricotta and nutmeg, set aside.
  • Layer ingredients as follows: Spread about a cup of the sauce on bottom of dish; 3 noodles over sauce to cover; another cup of the sauce; ricotta mixture and vegetables; 1/2 of the mozzarella; remaining 3 noodles; remaining sauce.
  • Cover with foil, bake about 1 hour (until noodles are cooked).
  • Remove foil, add remaining cheese, bake 5 minutes.
  • Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 290.9, Fat 9.8, SaturatedFat 4.4, Cholesterol 24.2, Sodium 913, Carbohydrate 35.1, Fiber 1.8, Sugar 14, Protein 15.3

VEGETARIAN FOUR CHEESE LASAGNA



Vegetarian Four Cheese Lasagna image

This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella.

Provided by BLACK_CAT52

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 8

Number Of Ingredients 12

2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
⅔ cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 ⅓ cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
  • In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
  • Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
  • Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

Nutrition Facts : Calories 451.2 calories, Carbohydrate 20.4 g, Cholesterol 124.4 mg, Fat 29.5 g, Fiber 4.8 g, Protein 28.8 g, SaturatedFat 14.9 g, Sodium 1175.8 mg, Sugar 8.8 g

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From recipelion.com


VEGETARIAN LASAGNA - EASY RECIPES FOR YUMMY FOOD!
2020-11-02 This vegetable lasagna is absolutely packed with veggies, seasonings, and cheeses. Place veggies on a prepared baking sheet with oil, salt, and pepper and roast for 20-45 minutes, stirring halfway through. Place cottage cheese, 8 ounces of mozzarella, 1/2 cup parmesan, seasonings, and eggs into a food processor and process until fully combined.
From showmetheyummy.com


LASAGNA SAUCE RECIPE MEATLESS - THERESCIPES.INFO
Step 2. Spoon 2 cups beef mixture into a 13x9x2-inch baking dish. Top with 4 lasagna noodles, half the ricotta cheese mixture and half the mozzarella. Repeat the layers. Top with the remaining 4 lasagna noodles, remaining beef mixture and the remaining Parmesan cheese.
From therecipes.info


VEGETARIAN LASAGNA RECIPE | SIDECHEF
Roughly slice the Tomatoes (2) into small pieces. Step 5. Roughly chop the Onion (1) into fine pieces. Step 6. In your food processor, add in Mushrooms (2 oz) , Green Bell Peppers (1/3 cup) , and Carrots (1/3 cup) . Pulse until finely chopped. Step 7. In your saucepan, heat up oil over medium-high heat. Saute Garlic (2 cloves) until aromatic.
From sidechef.com


NO COTTAGE CHEESE LASAGNA RECIPE - ALL INFORMATION ABOUT …
Return beef to skillet and add the spaghetti sauce, water, parmesan cheese, and 1 cup of the mozzarella. Stir to mix. Lightly spray 9x13 glass baking dish with cooking spray. Place 3 lasagna noodles in bottom. Add 1/3 of the meat mixture. Repeat layers twice, ending with a layer of the meat mixture on the top.
From therecipes.info


VEGETABLE LASAGNA WITH COTTAGE CHEESE - THERESCIPES.INFO
10 Best Healthy Vegetable Lasagna with Cottage Cheese ... top www.yummly.com. Healthy Vegetable Lasagna with Cottage Cheese Recipes Vegetable Lasagna Bertolli eggplant, cholesterol free egg substitute, red bell pepper, cottage cheese and 5 more Cottage Cheese Margarita Pizza UmpquaDairy grated Parmesan cheese, garlic clove, lowfat cottage cheese, …
From therecipes.info


LASAGNA SOUP WITH COTTAGE CHEESE - THERESCIPES.INFO
Cheese In a large bowl, mix together the cottage cheese, Romano, and Mozzarella cheeses. Mix in the lemon zest, pepper and basil. Set aside. To Serve Ladle some soup into each bowl. Stir in some of the cooked, buttered pasta. Top each bowl of soup with a generous scoop of the cheese mixture. Serve. Nutrition Calories: 558kcal
From therecipes.info


EASY VEGETARIAN LASAGNA WITH STEP BY STEP DIRECTIONS - MY FOOD …
2019-11-21 Layering the Lasagna: Preheat oven to 180C/ 350F. Brush the base of a large baking dish (mine is 12.5 inch by 8 inch) with olive oil. Spoon a ladleful of the sauce at the base and spread it out. Cover the base with lasagna sheets overlapping/tearing as required. Add all the spinach ricotta mixture and spread it out.
From myfoodstory.com


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