Vegetarian Lasagna



This vegetarian lasagna is pretty easy to make even if it's a bit time consuming (as all lasagna's are) and it's packed with so many vegetables which is my favourite part! My kids love it and I hope yours will too!


Ingredients Whole wheat or gluten free lasagna noodles (we've used both and both are good!) 1 540 ml can lentils, rinsed 1 796 ml can diced tomatoes 1 500 ml jar tomato sauce 4 cloves garlic

1 shake of red pepper flakes 1 tsp garlic powder 1 tsp onion powder 3 zucchini, shredded

1-2 tbsp avocado oil 3 medium sized carrots, shredded 2 cups (500 ml) Cottage cheese (or ricotta cheese if you prefer) 1 egg 3-4 handfuls of spinach, chopped and divided Mozzarella cheese

1-2 tsp dried Basil and oregano flakes


Directions 1. Preheat the oven to 374 degrees Fahrenheit. 2. Heat your oil in your frying pan for a minute. Add your garlic and red pepper flakes, then add your shredded zucchini and carrots and cook for about 10 minutes until they soften.

3. Add your can of diced tomatoes, and jar of tomato sauce and simmer for a few minutes. 4. While that is simmering, chop your spinach and add a handful or two to the tomato mixture, along with your rinsed lentils. Stir.

5. Add your cottage cheese to a bowl, with an egg, salt and pepper, and the remaining spinach. 6. I never cook my lasagna noodles prior to baking, but if you prefer to then you can here.

7. Spray your 9x13 dish and add a couple scoops of the tomato layer to the bottom of the dish (I usually get about three layers of sauce and noodles from this recipe, just so you have an idea when dividing the tomato sauce) 8. Layer the noodles, breaking them if necessary to get a good fit. 9. Add another layer of tomato sauce 10. Noodle layer 11. Layer your spinach and cottage cheese on top of the noodles 12. Noodle layer 13. Tomato sauce layer

14. Top with mozzarella cheese (could add parmesan cheese too if you want more cheese) 15. Sprinkle with basil and oregano flakes 16. Cover with tin foil and bake for 45-60 minutes, removing the tin foil for the last 15 or so minutes to brown up the cheese.

Serve with Caesar salad and garlic bread and enjoy!

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