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Recipe by Brynie Greisman

Vegetable Lasagna

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Dairy Dairy
Easy Easy
8 Servings
Allergens
1 Hour, 45 Minutes
Diets

This recipe is a joint creation of my daughter Malka and me. Thankfully, she enjoys cooking and experimenting with food, and we have a lot of fun together in the kitchen. This lasagna is sooo good that when I offered a piece to both the photographer and the stylist, they ate it cold, before I had a chance to warm it up! It’s a real favorite in our house too.

Ingredients

Main ingredients

  • black pepper, to taste

  • 3 (1/2-lb./250-g.) containers cottage cheese

  • 1 (8-oz/225-g.) container 15% cooking cream (light cream)

  • 3 eggs

  • 9 ounces (225 grams) Tuscanini Lasagne Noodles, uncooked

  • 1 large jar (24 ounces or 700 grams)  Gefen Marinara Sauce or pasta sauce

  • salt, to taste

  • 1 and 1/2 cups shredded mozzarella cheese, divided

  • 3 small sweet potatoes, microwaved until just medium soft (four to five minutes), peeled, and thinly sliced

  • 3 small zucchinis, thinly sliced

Directions

Prepare Lasagna

1.

Mix together the cottage cheese, cooking cream, eggs, seasoning, and one cup grated cheese together in a medium-sized bowl. Set aside.

2.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

3.

In a nine- by 13-inch pan pour 1/4 jar of sauce to cover the bottom of the pan.

4.

Layer lasagna noodles on top in a single layer.

5.

Smear 1/3 of the cheese mixture on top, and then a layer of vegetables.

6.

Repeat layering three times. Then pour the last 1/4 of sauce on top, add layer of lasagna noodles, and sprinkle grated cheese over all.

7.

Bake covered (you can put a piece of baking paper before the foil so the cheese doesn’t stick to the foil) for approximately one hour and 15 minutes.

8.

Remove from oven and let sit for at least 10 minutes before slicing and serving.

Tips:

This can be frozen.

Notes:

If you prefer the top crispy, uncover for five minutes at the end. 

Credits

Photography: Daniel Lailah Styling: Amit Farber 

Vegetable Lasagna

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Ronit Levy
Ronit Levy
7 months ago

Can I replace the sweet potatoes with spinach?

Raquel
Raquel
Reply to  Ronit Levy
7 months ago

I don’t see why not. But I would make sure to squeeze all the liquid out of the spinach so it doesn’t make the lasagna too watery,

Dale Bodenstein
Dale Bodenstein
4 years ago

Uncooked noodles? When you layer the noodles, are they uncooked? Do they cook in the sauce when baking?

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Raquel
Raquel
Reply to  Dale Bodenstein
4 years ago

The recipe says uncooked noodles. They will cook in the oven.

Leah Goldman
Leah Goldman
4 years ago

milchig? what is cooking cream . what company makes it?

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Raquel
Raquel
Reply to  Leah Goldman
4 years ago

Cooking cream is just another word for ‘heavy whipping cream’.

chana
chana
7 years ago

milky or meaty?? the lasanga has cheese in it, and the salad, chicken….

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Moonymowsischman
Moonymowsischman
Editor
Reply to  chana
7 years ago

Thanks for letting us know about that! It was a glitch, now corrected.

Cnooymow{shman
Cnooymow{shman
Reply to  Moonymowsischman
7 years ago

Hi Chana.
Can you clarify which salad you are seeing that accompanies this vegetable lasagna?

Sara
Sara
2 years ago

Delicious!! used plain yogurt instead of cream and came out perfect! (didn’t notice the part of microwaving the sweet potatoes, but still came out soft and delish)

Leah Saks
Leah Saks
2 years ago

Can I omit the sweet potato?

Raquel
Raquel
Reply to  Leah Saks
2 years ago

sure, you can use regular potatoes instead if you’d like, or just omit it all together.

Tzipporah Abrahamson
Tzipporah Abrahamson
2 years ago

can i use milk instead of cooking cream?

Raquel
Raquel
Reply to  Tzipporah Abrahamson
2 years ago

yes, it just won’t be as rich and creamy,