My Easy Vegetarian Lasagna Recipe
The longer a pasta sauce simmers, the better. True also about using fresh ingredients; the fresher the better. My first choice is to make sauce from scratch using locally grown produce only. That being said though, sometimes when I’m in the mood for lasagna and low on time and veggies, I use a vegetarian lasagna recipe shortcut.
Which is exactly what happened the other night.
Depending on how long you usually simmer your homemade sauce, this shortcut shaves off at least an hour from counter to plate. And, about 30 minutes of prep time before that.
How do I save so much time making vegetarian lasagna without sacrificing flavour? I use seasoned canned tomato sauce and canned diced tomatoes rather than starting from scratch. To quick start a savory sauce I like to use two different flavors. For this batch, I used three cheese and garlic with herbs. I also used oven-ready lasagna noodles. So, no need to boil first.
Vegetarian Lasagna Recipe
- 2 tsp grapeseed oil
- 1 tsp minced garlic
- 1 medium onion peeled & diced
- 1 large yellow pepper diced
- 3 heaping tablespoons grated Parmesan cheese
- 796 ml can diced tomatoes
- 680 gram tin of garlic & herbs tomato sauce
- 680 gram tin three cheese tomato sauce
- 500 grams of cottage cheese
- 3 cups grated cheese mixed cheddar cheese
- 12 oven-ready lasagna noodles
Preheat oven to 350 F.
Heat grapeseed oil in a frying pan. Add diced onion & yellow pepper. Fry for 5 minutes.
Move fried mixture to a large pot on medium heat. Stir in the diced tomatoes, 1 tsp fresh minced garlic, 2 tsp Italian seasoning. Mixing well, add the tomato sauce and Parmesan cheese.
Simmer on low stirring regularly for 20-30 minutes.
Cover the bottom of 9 x 13 baking dish with a thin layer of pasta sauce, then add a layer of noodles. Spread the cottage cheese over lasagna and top with a thin layer of sauce. Add a second layer of pasta and cover with sauce and top with half of the grated cheese. Repeat another layer of lasagna noodles, sauce, and top with the balance of grated cheese.
Bake in the oven at 350 for fifty minutes
Remove from oven let sit for 15 minutes. By letting it sit before cutting the pieces will stick together better.
I hope you enjoyed this easy vegetarian lasagna recipe and that the sauce shortcut comes in handy. Thanks so much for stopping by the I Love Cowichan blog. As always, your company is greatly appreciated. Come hang out on Instagram & Facebook too 😉