Vegetable Lasagna
Servings Prep Time
4people 25minutes
Cook Time Passive Time
1-2hours 10minutes
Servings Prep Time
4people 25minutes
Cook Time Passive Time
1-2hours 10minutes
  1. Spray the inside of a pan with non-stick, I used my Le Creuset 3.5 quart dutch oven
  2. Slice the zucchini and eggplant lenghtwise into long strips using a knife or mandoline slicer (I sliced my eggplant in circles since it was a large/wide eggplant)
  3. Lay the slices on a paper-towel and salt to release excess water- let sit for 10 minutes and pat dry
  4. Brown the Italian sausage in a skillet over medium heat until cooked
  5. In a medium bowl mix egg, cottage cheese, parmesan cheese, garlic and parsley
  6. Spoon a layer of pasta sauce on the bottom of your dish until it is covered, about 1/3 cup
  7. Add a layer of eggplant, lining them up next to one another, until the bottom of the dish is covered
  8. Spread on a layer of your cottage cheese mixture on top of the eggplant
  9. Top with your cooked Italian sausage (use about half)
  10. Layer the zucchini until the top is covered
  11. Spoon and spread about 1/3 cup of pasta sauce on top of the zucchini and repeat layers with the cottage cheese mixture and Italian sausage
  12. Cover your top layer with eggplant by laying the slices next to one another
  13. Spoon pasta sauce on top and then cover with mozzarella cheese
  14. Cook on the stove-top in your dutch over for 2 hours on low heat or bake in the oven for 1 hour on 375 degrees
  15. Let sit for 10 minutes before serving
Recipe Notes

The zucchini and eggplant will cause the dish to have some water, make sure you let the vegetables sit between paper-towels. Zucchini has a high water content that I even recommend grilling the vegetable for a couple minutes on each side on high heat before layering it.

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