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A simple casserole made with wholesome ingredients that the whole family will love. Layers of Modern Table® Penne, sautéed vegetables in marinara sauce, and a blend of cheeses. This delicious vegetarian lasagna casserole has the same flavors as lasagna but can be made in a fraction of the time.
This is a vegetarian version of my boyfriend, Andy’s, fake lasagna casserole. Both are really good, but if I have to pick a favorite, it is definitely this recipe (sorry, Andy).
Lasagna was a special occasion meal when I was a kid. It was what Mom made for celebration dinners or when we had company over. She put a lot of effort into preparing it and it showed. I don’t often have the time available to me to make the kind of lasagna that Mom made. I like to think of this vegetarian lasagna casserole as an updated busy mom version. It’s really just a more modern lasagna recipe, and I think it is just as good as traditional lasagna.
I prepare meatless meals several times a week and try to eat with a more modern mindset. I’m not a vegetarian but feel like replacing meat with foods such as whole grains, beans and lentils and vegetables offers many health benefits. My stomach tends to agree. This vegetarian lasagna casserole, made with delicious Modern Table® Penne, offers plenty of protein and fiber and other nutrients. I promise you won’t miss the meat!
Eating with a Modern Mindset.
I want to tell you more about Modern Table® Gluten-free, Complete Plant-Protein Pasta, eating with a modern mindset, and why I like this brand so much! Modern Eating is about finding a new way – a better way – to create new habits and sustain them. It means we need to look inside to see what really matters to us – whether it be whole body health, clean eating, or animal welfare – and make it a way of living. Modern Table® believes that the foods we love to eat can also be the foods we want to eat. The company also stands for overall wellbeing by providing and promoting a sustainable approach to healthy eating.
I LOVE that Modern Table® Gluten-free, Complete Plant-Protein Pasta is such a great source of protein!
Modern Table pastas are made with 3 simple ingredients: lentils, rice and peas. No binders or fillers. That’s something this mom can feel really good about. It is a Complete Plant-Protein, meaning the protein in Modern Table® pastas contain all 9 essential amino acids, which are the building blocks your body needs for lasting energy, muscle health and good digestion. It’s also Vegan, Certified Gluten-Free, Non-GMO Project Verified, and has a Low Glycemic Index. Learn more about Modern Table® .
Use this store locator to find Modern Table® products near you.
Are you ready for my Vegetarian Lasagna Casserole recipe?
This casserole consists of 3 layers: Modern Table® Penne, fresh vegetable marinara, and a seasoned cheese layer that’s made with a blend of cottage cheese, mozzarella cheese, and one egg. I can see some people making faces about the cottage cheese. If cottage cheese doesn’t float your boat, you can use the more traditional ricotta instead. I often use cottage cheese because it is affordable, something I usually have on hand, and lends a tangy flavor that I really enjoy.
Tip: Spread a couple spoonfuls of marinara onto the bottom of the baking dish to prevent sticking.
To prepare this dish, you’ll need about 5 cups of chopped fresh vegetables. I used a mixture of zucchini, yellow squash, mushrooms and onion. Use whatever veggies your family likes or what is in-season. Diced carrots and yellow pepper would be nice additions.
Note: You can omit the egg in the cheese mixture if you like, but I like the richness that it adds to the dish, and it makes the cheese mixture easier to spread over the pasta.
Vegetarian Lasagna Casserole
1 – 8 ounce package Modern Table® Penne
2 tablespoons olive oil
3 1/2 cups zucchini and yellow squash, chopped
1/2 cup onion, diced
1 cup mushrooms, chopped
3 cups prepared marinara sauce
1 cup cottage cheese
1/2 cup sour cream
1 cup mozzarella cheese, shredded
1 teaspoon garlic powder
1 teaspoon dried parsley flakes or dried Italian seasoning
salt and pepper to taste
Preheat oven to 350 degrees F.
In a large bowl, combine cottage cheese, sour cream, mozzarella cheese, egg and parsley. Set aside.
Prepare pasta according to package directions, until al dente.
Meanwhile, sauté vegetables in olive oil over medium-high heat for about 5 minutes, until tender. Reduce heat to low, add marinara sauce and stir while simmering over low heat, until heated through, about 1-2 minutes. Add salt and pepper to taste.
Spread 2 tablespoons of marinara sauce into the bottom of a 2-quart baking dish.
Place half the noodles in the baking dish.
Spread half the vegetable marinara sauce over the pasta.
Spread half the cheese mixture over the sauce.
Repeat all 3 layers.
Cover with foil and bake in 350 degree F oven for 25 minutes. Remove foil and continue cooking for an additional 5 minutes.
Serves 6 – 8.
Vegetarian Lasagna CasseroleAbout a Mom
- 1 - 8 ounce package Modern Table® Penne
- 2 tablespoons olive oil
- 3 1/2 cups zucchini and yellow squash chopped
- 1/2 cup onion diced
- 1 cup mushrooms chopped
- 3 cups prepared marinara sauce
- 1 cup cottage cheese
- 1/2 cup sour cream
- 1 cup mozzarella cheese shredded
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley flakes or dried Italian seasoning
- salt and pepper to taste
- Preheat oven to 350 degrees F.
- In a large bowl, combine cottage cheese, sour cream, mozzarella cheese, egg and parsley. Set aside.
- Prepare pasta according to package directions, until al dente.
- Meanwhile, sauté vegetables in olive oil over medium-high heat for about 5 minutes, until tender. Reduce heat to low, add marinara sauce and stir while simmering over low heat, until heated through, about 1-2 minutes. Add salt and pepper to taste.
- Spread 2 tablespoons of marinara sauce into the bottom of a 2-quart baking dish.
- Place half the noodles in the baking dish.
- Spread half the vegetable marinara sauce over the pasta.
- Spread half the cheese mixture over the sauce.
- Repeat all 3 layers.
- Cover with foil and bake in 350 degree F oven for 25 minutes. Remove foil and continue cooking for an additional 5 minutes.
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