Have some vegetables in your fridge that you need to use ASAP? Throw them in this vegetable lasagna for a yummy, simple dish.
Vegetable Lasagna
Ingredients
You will notice that all of my ingredients are from Aldi. I love to shop at Aldi when I don’t have time to do a coupon shopping trip as I’m still able to save money without sacrificing quality.
- (2) 16 oz Grandessa Spicy Red Pepper Pasta Sauce
- 6-8 Lasagna Noodles
- 16 oz Cottage Cheese or Ricotta Cheese
- Spinach (I used half the package shown)
- 8 oz Mushrooms, sliced
- 2-3 Roma Tomatoes, sliced
- 8 cups Shredded Mozzarella Cheese
- 1/2 cup Romano Cheese, shredded
Pour a little bit of the pasta sauce on the bottom of your pan. Then layer 3-4 noodles topped with half your cottage cheese. Layer spinach, mushrooms, roma tomatoes, mozzarella cheese. Repeat. Top with Romano Cheese.
Cook at 375 degrees until bubbly, which is about 45 minutes.
This makes a 9″ x 12″ pan. Serves 8.
Serve with a side salad and garlic bread.
Post Dinner Analysis
This was delicious and I ate on it all week. Bryan said it was good but it would be really good with meat.
Freezer Friendly
Freeze completely before baking or after baking.
Meat it Up
Add sausage.
Meatless Mondays is a weekly feature which will showcase some of my hits and probably misses with living a meatless life. Many of you know I stopped eating meat about a year ago for personal reasons. While, I haven’t had any desire to go back to eating meat, it has been a struggle to find healthy foods to eat.
Everywhere you go, meat is the main dish. Since I was new to this lifestyle, it led me to eating unhealthy options. I’m on a path now to cook healthier options at home without meat. While going meatless is a personal choice for me, you can still save money by having one meatless meal a week.
Will you join me on this journey by preparing one meatless dish every week?
If you have any questions about the vegetarian lifestyle, you can read more about it at GoVeg.com.
- (2) 16 oz Grandessa Spicy Red Pepper Pasta Sauce
- 6-8 Lasagna Noodles
- 16 oz Cottage Cheese or Ricotta Cheese
- Spinach (I used half the package shown)
- 8 oz Mushrooms, sliced
- 2-3 Roma Tomatoes, sliced
- 8 cups Shredded Mozzarella Cheese
- ½ cup Romano Cheese, shredded
- Pour a little bit of the pasta sauce on the bottom of your pan.
- Then layer 3-4 noodles topped with half your cottage cheese.
- Layer spinach, mushrooms, roma tomatoes, mozzarella cheese. Repeat.
- Top with Romano Cheese.
- Cook at 375 degrees until bubbly, which is about 45 minutes.
Shannon says
March 8, 2012 at 10:32 pmBriana~ I made your vegetable lasagna this past weekend with a slight twist…I used Zucchini slices instead of noodles! I also added some orange peppers. It is absolutely delicious! Thanks for inspiring me!