Vegetarian Lasagna

Vegetable lasagne served on ceramic plate - italian cuisine - vegetarian diet. Closeup.

Serves: 8 | Prep time: 25 minutes | Cook time: 45 minutes


Sauce Mixture:

  • 24 oz. pasta sauce
  • 1 medium zucchini, thinly sliced
  • 1 large bunch kale, chopped
  • 8 oz. white button mushrooms, chopped
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 2 Tbsp. olive oil

Cheese Mixture:

  • 1 egg, beaten
  • 16 oz cottage cheese
  • 120g mozzarella cheese, shredded 
  • 20g Parmesan cheese, shredded 
  • 1 Tbsp. fresh parsley, chopped
  • Lasagna pasta


  1. Soak lasagna pasta in hot water while you prep the rest of the ingredients. Set the oven to 375˚F, and heat olive oil in a stockpot over medium heat.
  2. Add onion and garlic, and sauté 5-7 minutes. Add mushrooms, zucchini, kale, salt, and black pepper, and cook until the kale wilts.
  3. Stir in pasta sauce, bring to a boil, and remove from heat. In a medium bowl, mix egg, cottage cheese, Parmesan cheese, parsley, and 1/4 cup of mozzarella cheese.
  4. Drain pasta and place evenly in the dish. Cover with the cheese mixture, sauce mixture, and half the remaining mozzarella cheese — in that order.
  5. Add another layer of pasta, and repeat the step above. Cook covered in the oven for 30 minutes. Then uncover and cook for 15 minutes longer.

Recipe Credit: Logan Nickleson