Very Veggie Lasagna

“Eat your veggies” – What your mother always told you to do! This recipe will sway all meat eaters to devouring this yummy lasagna



  • 2 yellow and green zucchinis, chopped
  • 1 package of sliced cremini mushrooms
  • 2 sweet potatoes, cooked and pureed with 1 tbsp of coconut oil
  • 2 yellow onions, chopped
  • 1 -500mg dairy free cottage cheese
  • 1- 250mg vegan cheese
  • 2 cups of almond milk alfredo sauce
  • 1/4 of parsley, chopped



  1. Preheat oven for 400 F
  2. Chop up all veggies
  3. Make Sweet potato puree, once pureed add coconut oil
  4.  Sauté onions, zucchinis, mushrooms together until caramelized
  5. In a separate bowl, mix cottage cheese and parsley together. Season with a pinch of salt and pepper
  6. When all the components are prepared its time to start layering
    • sauce
    • lasagna noodles
    • sweet potato purée
    • sautéed veggies
    • cottage cheese and parsley mixture
  7. Repeat until you have filled the baking dish
  8. Bake for 40 minutes!
  9. Let it rest for 10 minutes before eating

Great dish for meal prep! 


Serving: 12 slices

Cooking Time: 40 Minutes

Prep Time: 25 Minutes

  • Notes
    • you are able to substitute the dairy free options with dairy products
    • You can prep the separate components the day before








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