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Hush - Hush Kid Friendly Lasagna

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“I made this vegetarian lasagna for my sister when she came home from school declaring her newfound love for the dish. I knew she didn't like "chunks" in her pasta, nor does she eat many veggies in general, so I used the "sneaky" technique of pureeing zucchini, red pepper, carrot and onion into a smooth tomato sauce instead. "Smart" white whole wheat noodles and low-fat cheeses (including the dregs of a bottle of vegan parmesan) round out the rest of the layers. Makes 6 individual dishes or 1 9x5 lof pan and 2 individual casserole dishes.”
2hrs 20mins
6 individual casseroles

Ingredients Nutrition


  1. In a food processor, finely grate the onion, zucchini, pepper and carrot.
  2. Heat oil in a large saucepan over medium-high heat and add the shredded vegetables.
  3. Cook, stirring often, for 5-6 minutes, until the vegetables begin to soften.
  4. Pour in the tomato sauce and water, then add the ketchup, parmesan, basil and salt.
  5. Reduce heat, partially cover and simmer, stirring occasionally, for 40 minutes. The vegetables should be extremely soft.
  6. Transfer mixture to the food processor (no need to clean), add the lemon juice, and puree until smooth. Set aside.
  7. In a bowl beat together the cottage cheese and the egg until well combined.
  8. Preheat the oven to 375F and grease 6 individual casseroles.
  9. Place layers of sauce, noodles, cottage cheese, sauce, mozzarella, noodles, sauce, etc in each vessel, finishing with a sprinkle of mozzarella.
  10. Place vessels on a baking sheet and cover with foil.
  11. Bake, covered, for 30 minutes. Uncover and bake a further 10-15 minutes, until browned and bubbly.
  12. Let stand 10 minutes before serving.

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