Vegetable “Lasagna”

  • 4 servings (2144g)
  • 1 hour 10 minutes
  • Vegetarian, gluten-free



371 calories

42P / 35C / 7F / 8 fiber



DLD Vegetable “Lasagna”



  • 8g olive oil

  • 200g carrots, diced

  • 260g mushroom, diced

  • 160g onion, diced

  • 430g no sugar added traditional Italian pasta sauce (Prego)

  • Dash of salt

  • ½ tsp each oregano & basil

  • 540g 2% fat cottage cheese

  • 148g roasted red peppers(from a jar)

  • 2 cloves garlic

  • 75g egg whites

  • 232g zucchini, sliced thin lengthwise

  • 235g Palmini heart of palm lasagna sheets (you can get these on Amazon)

  • 230g fat free shredded mozzarella cheese


  1. Preheat the oven to 400 degrees and spray a 9x13 pan with nonstick spray.
  2. In a large skillet, heat olive oil over medium heat. Add carrots, onions, and mushrooms with a dash of salt. Cook until veggies are soft and liquid has cooked off.
  3. Add oregano, basil, and pasta sauce to the veggie mixture. Keep cooking on medium-low while you prep the other ingredients.
  4. In a blender, combine 300g cottage cheese, egg whites, roasted peppers, and garlic. Blend until smooth. Transfer to a bowl and add 240g of cottage cheese. Set aside.
  5. Place a layer of zucchini on the bottom of the 9x13 pan. This should be all of your zucchini.
  6. Place a thin layer of the veggie mixture on top, followed by a drizzle of the cottage cheese mixture and a sprinkle of cheese. Place a layer of Palmini lasagna over that. Repeat layering of veggies, cheese sauce and shredded cheese twice. You’ll end up with 3 layers total, finishing with shredded cheese - it's ok if layering isn’t perfectly even.
  7. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes. Allow to cool completely before cutting and serving.