Veggie White Lasagna

Curried Veggie White Lasagna | Oh My Foodness!

Lately I’ve been obsessed with curry powder, adding it’s distinctive spicy flavors to soups and sauces. While usually curry is used in Indian and Southern Asian foods, I thought I’d add it to a dish completely different: lasagna!

The creamy and spicy combination is remarkable!


White Veggie Lasagna
This alternative to marinara meat lasagna is filled with glorious flavors, all thanks to the secret spices that accompany the cheeses and fresh vegetables. It's so good you'll forget it's meatless! (Deliciously approved by two men!)
  1. 2 cups thinly sliced squash (yellow and zucchini)
  2. 2 TBS olive oil
  3. 1 bag of fresh spinach (4-5 cups)
  4. 1 1/2 tubs cottage cheese
  5. 4 eggs
  6. 2 cups mozz cheese (reserve 1 cup)
  7. salt and pepper to taste
  8. 1 tsp curry powder
  9. 1 tsp cayenne pepper
  10. 2 TBS dried basil (or a generous handful of fresh, chopped roughly)
  11. 1 box of no-cook lasagna noodles
  1. Preheat oven to 400F
  2. Lay your sliced squash on a roasting pan, coating them with 2 TBS olive oil; bake for 10-15 minutes until soft (optional - you can roast a half onion, chopped with the squash also).
  3. While squash is roasting, steam spinach in a large pot: fill the bottom of your pot with water (should be only about 1/2 cup of water). Add your spinach to pot, and put on lid. Turn heat on high and let steam for 5-8 minutes until leaves are wilted (but not ugly green). If your pot is too small for the whole back of spinach, do it in batches. Put the steamed spinach aside for a few minutes.
  4. In a small bowl, combine cottage cheese, eggs, 1 cup mozzarella cheese, curry and cayenne powder and basil.
  5. Spray a 13x9 pan with cooking spray. Spoon some cheese mixture into the pan. Then layer your lasagna noodles, squash, and spinach alternating until the top of the pan, ending with the cheese sauce.
  6. Bake for 30-45 minutes until bubbly in the middle.
  7. Turn off the oven, take out the dish and sprinkle with the rest of your mozzarella cheese. Put dish back in the oven until cheese melts.
  8. Take dish out of the oven and let cool for 10 minutes to let the eggs set.
  9. Serve with a carrot salad!
Oh My Foodness!
Like it? Share it!Pin on Pinterest0Share on Facebook0Tweet about this on Twitter0Share on TumblrEmail this to someonePrint this page

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.