Description
A healthier twist on the classic lasagna, this recipe features layers of roasted vegetables, creamy cottage cheese, and gooey melted cheese nestled between tender lasagna sheets. Packed with flavor and nutrients, it’s a satisfying dish perfect for vegetarians or anyone seeking a comforting, veggie-packed meal.
Ingredients
For the Butternut Squash Layer:
- 1/4–1/3 butternut squash, peeled and cut into 0.5 cm pieces
- 1 tbsp olive oil
- A pinch of salt
For the Cottage Cheese and Spinach Mixture:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1/4 tsp salt
- 9–10 oz (280 g) baby spinach
- 2 cups (15–17 oz) low-fat cottage cheese
- 1 cup ricotta cheese (smooth)
- 2 cloves garlic, minced
- 1/2 tsp black pepper
For the Mushrooms:
- 1 tbsp olive oil
- 10 oz (300 g) button mushrooms, sliced
- 1/4 tsp salt
For the Zucchini:
- 2 large zucchinis, sliced lengthwise
- 1/4 tsp salt
- 2 tbsp olive oil
Other Ingredients:
- 3–4 cups (22–23 oz) tomato sauce (e.g., tomato basil sauce)
- 12–13 oz (350–375 g) lasagna sheets
- 1–1.5 cups grated mozzarella cheese
- 1 cup grated cheddar cheese
Instructions
Step 1: Roast the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash pieces with olive oil and a pinch of salt.
- Spread them on a baking tray and roast for 20 minutes, or until tender. Alternatively, air fry for 10–15 minutes.
Step 2: Sauté Onions and Spinach
- Heat olive oil in a large pan over medium heat.
- Add the chopped onions and salt, cooking for 4–5 minutes until golden and soft. Transfer to a mixing bowl.
- Add baby spinach to the same pan with a splash of water. Cover and cook until wilted, stirring occasionally.
- Chop the spinach finely and add it to the onions.
Step 3: Prepare the Cottage Cheese Mixture
- In the mixing bowl with onions and spinach, combine cottage cheese, ricotta cheese, minced garlic, black pepper, and a pinch of salt.
- Mix thoroughly and set aside.
Step 4: Cook the Mushrooms
- Heat olive oil in a pan over medium-high heat.
- Add the sliced mushrooms and sprinkle with salt. Cook for 7–8 minutes, stirring occasionally, until browned. Transfer to a bowl.
Step 5: Pan-Fry the Zucchini
- Sprinkle zucchini slices with salt and let them sit for a few minutes.
- Heat olive oil in a pan over medium-high heat.
- Pan-fry the zucchini slices for about 2 minutes per side, or until golden and slightly charred.
Step 6: Pre-Cook the Lasagna Sheets (Optional)
- If using dry lasagna sheets, boil them for 2 minutes each to soften.
- Remove and set on a plate or tray.
Step 7: Assemble the Lasagna
- Preheat the oven to 355°F (180°C).
- Spread 1/2 cup of tomato sauce on the bottom of a baking dish. Add a layer of lasagna sheets.
- Layer with tomato sauce, cottage cheese mixture, and mushrooms.
- Add another layer of lasagna sheets, tomato sauce, and roasted butternut squash.
- Repeat with a layer of lasagna sheets, tomato sauce, and zucchini slices.
- Finish with a final layer of lasagna sheets, remaining tomato sauce, and cottage cheese mixture. Top with grated mozzarella and cheddar cheese.
Step 8: Bake the Lasagna
- Bake for 25–30 minutes, or until the top is golden and bubbling.
- Remove from the oven and let the lasagna rest for 5–10 minutes before slicing.
Notes
- Use Fresh Ingredients: Fresh, seasonal vegetables provide the best flavor.
- Pre-Cook Dry Lasagna Sheets: This ensures they cook evenly during baking.
- Rest Before Serving: Letting the lasagna sit allows the layers to set, making it easier to slice.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian