I love this overnight lasagna recipe. I usually make sure I’m cooking a grilled meal the night or two before so the grill is going anyway when I make the veggies. The ricotta traditional to lasagna has been replaced by cottage cheese and grated hard cheeses. I’m not a huge fan of ricotta cheese anyway, but I definitely don’t miss it, and this version is substantially healthier.
I didn’t get a picture of it, because we ate it so quickly! So imagine what lasagna looks like, and that’s a good picture.
- 1 eggplant
- 2-3 zucchini
- 4 portobello mushrooms, if you like them (we don’t)
- 4 bell peppers, any color (I prefer red)
- 1 jar of garlic marinara sauce
- ~1/2 box of whole wheat lasagna noodles- avoid the ‘no boil’ kind
- 2 cups 2% cottage cheese
- 1/2 cup grated parmesan/romano/similar cheese
- 1 tsp ground black pepper
- ~1 cup mozzerella for topping
Step 1: Night before lasagna is to be eaten, cut eggplant into circles about 1/2 to 3/4 inch thick. Lay on a layer of paper towels and sprinkle with salt; top with another layer of paper towels and let sit for 15-20 minutes while you’re prepping other things. Eggplant has an astringency to it that is absorbed into the towels.
Cut zucchini length-wise into 3/4 inch thick slices. Try to keep the thickness consistent. Quarter the bell peppers and clean out the seeds. Clean the mushrooms if you’re using them.
Coat all veggies with a thin layer of olive oil- I pour it into a dish and use my hands to coat them. Grill or broil veggies until they are cooked- all should be soft, but try to avoid burning them. The bell peppers can get a little char (with all their sugar, it carmelizes a bit and tastes fine), but the zucchini will burn and fall apart if it cooks too long.
While the veggies cook, mix together the cottage cheese, grated cheese, and pepper. Refrigerate until ready to use. Let the veggies cool to approx. room temp before starting to compile the lasagna.
In a 9×13 dish (I use pyrex) spread a thin layer of the marinara. Add a layer of dry, uncooked noodles, then a layer of eggplant, then a layer of the cheese mixture. This will likely use the bulk of your eggplant. Repeat, layering sauce, noodles, pepper, cheese. Sauce, noodles, zucchini, cheese. Add the remainder of your sauce, if there is any.
Cover (which is why I use the pyrex- it has a lid) and refrigerate overnight.
Day Two: Bake at 350deg for an hour. Sprinkle with mozzerella, increase the temperature to 425deg and cook for an additional 10 minutes.
Sometimes the lasagna isn’t quite cooked in the middle. I think this is an issue of doubling the recipe, though- if you double it, remember to add a lot of extra cooking time. Even if it is fully cooked it’ll be too hot to eat for a few minutes, so make sure it’s done 15 minutes before you absolutely need to eat.