Super Veggie Lasagna Recipe



By Julia Mayeda


  • lasagna noodles
  • 1000 grams of your favorite pasta sauce
  • 2 small yellow onions, chopped
  • 4 cloves garlic, finely chopped
  • 2 bags of spinach (about 6 bunches), chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 12 button mushrooms, chopped
  • 4 tbs olive oil
  • salt and pepper
  • 1 tsp oregano
  • a pinch of rosemary
  • 200 grams mozzarella cheese, sliced
  • 200 grams cottage cheese
  • 300 grams shredded cheese
  • 50 grams parmesan


• Preheat oven to 180 degrees Celsius.

• Prepare lasagna noodles as directed on the box. Remember they should be undercooked because they will finish cooking in the oven.

• Using 1-2 tbsp. olive oil, saute the spinach with 1 clove of garlic; unless you have a gigantic pan you will have to break it up into 2 to 4 rounds. Remember that it doesn’t take very long to cook spinach, maybe 1 to 2 minutes.

• Using the rest of the oil, saute the other veggies and garlic.

• Combine veggies, spinach, cottage cheese, oregano and rosemary and season with salt and pepper.

• In a large baking dish, coat the bot tom with a layer of sauce and lasagna noodles.

• Add a layer of veggie mix and cheeses and cover with another layer of noodles and sauce.

• Continue until you use all the ingredients or run out of room. I usually get 4 layers packed with goodies.

• The top of the lasagna should be covered with sauce and cheese.

• Cover with tin foil and bake until thoroughly heated, about 25 minutes, then uncover and bake until the cheese is melted.


• Feel free to substitute or add more of your favorite veggies!

• If you’re not feeding six people, this is a great meal to make on a Sunday and then eat it all week or freeze for later.

Prep Time: 1 hour

Feeds: 4 hungry people