Easy Veggie Lasagna
Our family loves lasagna. It’s one of those meals that just feels special – and yet it’s such an easy recipe to make even on weeknights! Plus, lasagna freezes well. So, if you make a double batch, you can put on in the freezer for a busy day.
This Veggie Filled Lasagna is filled with healthy goodness – lots of spinach and zucchini and it’s a great way to hide those veggies if your kids are a little picky. I like to add some vegetarian burger crumbles {found in the frozen section of your grocery store or health food store} to my sauce!
Easy Veggie Filled Lasagna
2-3 cups fresh spinach
4 C Spaghetti sauce (I use homemade)
2 Eggs
16 oz Shredded mozzarella cheese
1 Container cottage cheese (small curd)
1 Package lasagna noodles
2 Small zucchini
1Tbs Italian seasoning
1 tsp Garlic powder
Preheat oven to 350. Place eggs, 2/3 of the shredded cheese, cottage cheese and seasonings in bowl and mix well.
Cover bottom of 9×13 baking dish with sauce. Layer noodles on top of sauce.
Cover noodles with raw spinach, and thinly sliced zucchini.
Cover veggie layer with cheese mixture.
Place another layer of noodles over cheese layer. Cover noodles with sauce.
Top with remaining shredded cheese.
Place in oven, bake 30-40 min until hot and bubbly around edges and cheese is melted. Let stand 5-10 min before cutting. I like to serve this with a nice tossed salad and garlic bread {or homemade bread with a dipping sauce}.
I hope your family enjoys this simple meal!
40 minCook Time
40 minTotal Time
Save RecipeIngredients
- 2-3 cups fresh spinach
- 4 C Spaghetti sauce (I use homemade)
- 2 Eggs
- 16 oz Shredded mozzarella cheese
- 1 Container cottage cheese (small curd)
- 1 Package lasagna noodles
- 2 Small zucchini
- 1Tbs Italian seasoning
- 1 tsp Garlic powder
Instructions
- Preheat oven to 350.
- Place eggs, 2/3 of the shredded cheese, cottage cheese and seasonings in bowl and mix well.
- Cover bottom of 9x13 baking dish with sauce.
- Layer noodles on top of sauce.
- Cover noodles with raw spinach, and thinly sliced zucchini.
- Cover veggie layer with cheese mixture.
- Place another layer of noodles over cheese layer. Cover noodles with sauce.
- Top with remaining shredded cheese.
- Place in oven, bake 30-40 min until hot and bubbly around edges and cheese is melted. Let stand 5-10 min before cutting.
