I can’t begin this post without paying tribute to my mom. If anything, lasagna is her signature dish. Forget the Italian “Mama Mia!” and just replace it with “Mama Melene!” In all honesty, she’s probably made over 300 lasagnas in my 30 years of life. From feeding college kids to family members to community potlucks, this tried and true recipe has always been a winner.
After living on my own and figuring out ways that I could incorporate more whole grains and vegetables into my everyday diet, I realized this was the perfect recipe to play around with. I omitted the meat for a vegetarian option, switched out the traditional noodles for whole wheat lasagna noodles, and threw in whatever vegetables I had on hand. The result was just as flavorful and just as ooey gooey good as I had always remembered. That was until we discovered Braelyn’s Celiac. So I again revised the recipe, switching out the type of lasagna noodles I was using. Turns out my traditional whole wheat vegetarian lasagna is just as delicious made with gluten free lasagna noodles!
The great thing about this lasagna is that you can adapt it to your own vegetable preference. I usually add carrots, zucchini, mushrooms and onions. I have also tried it with diced butternut squash (mmm so hearty), green and red bell peppers, a handful of spinach, etc. Just experiment and have fun!
Whole Wheat Vegetarian Lasagna
Ingredients:
2 tablespoons olive oil
1/2 onion chopped
3 carrots, halved and cut about 1/8 inch thick
2 zucchinis, quartered and cut about 1/4 inch thick
2 cloves garlic, minced
4 oz. fresh mushrooms, sliced
1 jar spaghetti sauce (24 oz.)
9 gluten free lasagna noodles
2 cups cottage cheese
2 eggs
1 tsp. sugar
2 tablespoons dried or fresh parsley
1/2 teaspoon dried basil
1/3 cup Parmesan cheese, plus more for sprinkling
1/2 teaspoon salt
1/4 teaspoon pepper
2-4 cups mozzarella cheese (depending on your ooey gooey preference!)
Directions:
1. Prep veggies and set aside. Heat olive oil over medium heat in a large saucepan.
2. Add onions and carrots to sauce pan and cook for 5-6 minutes. Add zucchini and cook 2 minutes more. Add mushrooms and garlic and cook 3 minutes more. (Salt and pepper vegetables with each addition)
3. Add in spaghetti sauce. Cover and simmer for 20 minutes. Meanwhile, begin cooking your noodles according to package directions. (I always cook whole wheat lasagna noodles 2 minutes longer than suggested for tenderness)
4. In a mixing bowl combine cottage cheese, eggs, sugar, parsley, basil, Parmesan cheese, salt and pepper. Whisk all together.
5. Drain noodles and set aside.
6. Preheat oven to 350 degrees and begin assembling lasagna. Layers are as follows: Put a very thin layer of sauce at bottom to prevent sticking, 3 noodles, 1/2 cottage cheese mixture, 1/2 mozzarella, 3 noodles, 1/2 spaghetti sauce mixture, last 1/2 cottage cheese mixture (okay if it mixes into sauce as you spread over), last 1/2 of mozzarella, 3 noodles and last 1/2 of sauce to cover all noodles. Sprinkle with Parmesan cheese.
7. Bake covered with foil for 35 minutes. Remove foil and bake an additional 10 minutes. Let sit for 10 minutes. Enjoy!
Serves 10-12
- 2 tablespoons olive oil
- ½ onion chopped
- 3 carrots, halved and cut about ⅛ inch thick
- 2 zucchinis, quartered and cut about ¼ inch thick
- 2 cloves garlic, minced
- 4 oz. fresh mushrooms, sliced
- 1 jar spaghetti sauce (24 oz.)
- 9 gluten free lasagna noodles
- 2 cups cottage cheese
- 2 eggs
- 1 tsp. sugar
- 2 tablespoons dried or fresh parsley
- ½ teaspoon dried basil
- ⅓ cup Parmesan cheese, plus more for sprinkling
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2-4 cups mozzarella cheese (depending on your ooey gooey preference!)
- Prep veggies and set aside. Heat olive oil over medium heat in a large saucepan.
- Add onions and carrots to sauce pan and cook for 5-6 minutes. Add zucchini and cook 2 minutes more. Add mushrooms and garlic and cook 3 minutes more. (Salt and pepper vegetables with each addition)
- Add in spaghetti sauce. Cover and simmer for 20 minutes. Meanwhile, begin cooking your noodles according to package directions. (I always cook whole wheat lasagna noodles 2 minutes longer than suggested for tenderness)
- In a mixing bowl combine cottage cheese, eggs, sugar, parsley, basil, Parmesan cheese, salt and pepper. Whisk all together.
- Drain noodles and set aside.
- Preheat oven to 350 degrees and begin assembling lasagna. Layers are as follows: Put a very thin layer of sauce at bottom to prevent sticking, 3 noodles, ½ cottage cheese mixture, ½ mozzarella, 3 noodles, ½ spaghetti sauce mixture, last ½ cottage cheese mixture (okay if it mixes into sauce as you spread over), last ½ of mozzarella, 3 noodles and last ½ of sauce to cover all noodles. Sprinkle with Parmesan cheese.
- Bake covered with foil for 35 minutes. Remove foil and bake an additional 10 minutes. Let sit for 10 minutes. Enjoy!
