I-Can'T-Believe-It'S-Not-Meat! Veggie Lasagna

Name: I-Can'T-Believe-It'S-Not-Meat! Veggie Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9- spinach lasagna noodles; 2-1/2 to 3 cups Mozzarella cheese, grated; Parmesan cheese for top of lasagna; SAUCE:; 2 tbsp olive oil; 2 jars prepared spaghetti sauce - I like Classico or President's Choice; 1/2 eggplant, diced; 1 onion, chopped; 1 lb mushrooms, sliced; 1 red pepper, diced; 1 small zucchini, diced; COTTAGE CHEESE FILLING:; 500 ml container cottage cheese; 2 eggs, beaten; 1-10 oz package frozen chopped spinach, thawed and drained well; 3 tablespoons fresh basil, chopped; 1/4 cup Parmesan cheese

Servings: persons

9- spinach lasagna noodles
2-1/2 to 3 cups Mozzarella cheese, grated
Parmesan cheese for top of lasagna
SAUCE:
2 tbsp olive oil
2 jars prepared spaghetti sauce - I like Classico or President's Choice
1/2 eggplant, diced
1 onion, chopped
1 lb mushrooms, sliced
1 red pepper, diced
1 small zucchini, diced
COTTAGE CHEESE FILLING:
500 ml container cottage cheese
2 eggs, beaten
1-10 oz package frozen chopped spinach, thawed and drained well
3 tablespoons fresh basil, chopped
1/4 cup Parmesan cheese

1
Wash and chop all vegetables. Heat olive oil in large saucepan and saute all vegetables until eggplant is cooked through. Add sauce and simmer while preparing rest of components.
2
Boil noodles according to package directions, adding a teaspoon of olive oil to the cooking water to prevent sticking.
3
Mix cottage cheese, beaten eggs, basil, spinach and Parmesan cheese in medium bowl.
4
Layer: 1/3 of sauce, 1/2 of cottage cheese mixture, 1/2 of grated cheese, and 3 noodles. Repeat layers. Top with remaining sauce and any remaining grated cheese, and sprinkle with Parmesan cheese.
5
Bake at 375 F for approximately 40 minutes, or until cheese is bubbly. Let stand 5 minutes before cutting.

1699

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 9- spinach lasagna noodles, 2-1/2 to 3 cups Mozzarella cheese, grated, Parmesan cheese for top of lasagna, SAUCE:, and more.

Yes, I-Can'T-Believe-It'S-Not-Meat! Veggie Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

I-Can'T-Believe-It'S-Not-Meat! Veggie Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions