Vegetarian Lasagna
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Going meatless doesn't mean giving up flavor with this layered lasagna, filled with vegetables and three kinds of cheese.
Ingredients
2 cups tomato pasta sauce
1 medium zucchini, shredded (1 cup)
1 (12-oz.) container (1 1/2 cups) low-fat cottage cheese or 1 (15-oz.) container low-fat ricotta cheese
1 9-oz.) pkg. frozen spinach, thawed, squeezed to drain well
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano leaves
8 precooked lasagna noodles (shelf-stable or frozen), each about 7x3 inches
1 (4-oz.) can mushroom pieces and stems, drained
8 oz. (2 cups) shredded mozzarella cheese
Instructions
Spray 12x10-inch sheet of foil with nonstick cooking spray. In medium bowl, combine pasta sauce and zucchini; mix well. In another medium bowl, combine cottage cheese, spinach, Parmesan cheese and oregano; mix well.
Spread 1/4 cup sauce mixture in ungreased 8-inch square (2-quart) glass baking dish. Top with 2 lasagna noodles. Spread about 1/2 cup sauce mixture over noodles. Drop 1/2 cup of spinach mixture by small spoonfuls over sauce mixture; spread carefully. Sprinkle with 1/4 of mushrooms and 1/2 cup of the mozzarella cheese.
Repeat layers 3 more times, beginning with noodles. Cover with foil, sprayed side down; refrigerate at least 8 hours or overnight.
Heat oven to 400 °F. Bake covered for 45 minutes.
Uncover baking dish; bake an additional 10 minutes or until lasagna is bubbly around edges. Let stand 10 minutes before serving.
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