Creamy Veggie Lasagna with a Spicy Twist
Indulge in layers of flavorful lasagna filled with creamy sour cream, tangy cottage cheese, melted pepperjack, sautéed mushrooms, bell peppers, onions, carrots, and peas, topped with a zesty garlic aioli sauce. This lasagna recipe combines comfort and spice in a unique and delicious way.
ingredients
- 12 lasagna noodles
- 1 cup sour cream
- 1 cup cottage cheese
- 2 cups shredded pepperjack cheese
- 1 cup sliced mushrooms
- 1 bell pepper, diced
- 1 onion, diced
- 1 carrot, grated
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
steps
- 1.
Preheat the oven to 375°F (190°C) and boil lasagna noodles according to package instructions until al dente. Drain and set aside.
- 2.
In a skillet, heat olive oil over medium heat. Sauté mushrooms, bell peppers, onions, carrots, and peas until tender. Season with salt and pepper to taste. Set aside.
- 3.
In a separate bowl, combine sour cream, cottage cheese, and half of the shredded pepperjack cheese.
- 4.
For the garlic aioli sauce, mix minced garlic, mayonnaise, lemon juice, and hot sauce in a small bowl.
- 5.
To assemble the lasagna, spread a thin layer of the vegetable mixture on the bottom of a greased baking dish. Place a layer of cooked lasagna noodles over the vegetables. Spread half of the sour cream and cottage cheese mixture evenly over the noodles. Repeat layers, ending with vegetables on top.
- 6.
Sprinkle the remaining shredded pepperjack cheese on top of the lasagna. Drizzle the garlic aioli sauce over the cheese.
- 7.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- 8.
Let the lasagna cool for a few minutes before serving. Enjoy the creamy, spicy, and vegetable-rich flavors.
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