Kathy's Vegetable Lasagna Recipe

Name: Kathy's Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (20 ounce) can tomato sauce; 1 (6 ounce) can tomato paste; salt, to taste; pepper, to taste; garlic powder, to taste; onion powder, to taste; oregano, to taste; thyme, to taste; basil, to taste; 1 large eggplant, peeled and sliced thinly long ways; 3 small zucchini, sliced; 3 small yellow squash, sliced; 1 medium red bell pepper, sliced; 1 (9 ounce) bag fresh spinach; 1 (16 ounce) container low fat cottage cheese; 1 cup mozzarella cheese, shredded (Kraft, fat-free)

Servings: persons

1 (20 ounce) can tomato sauce
1 (6 ounce) can tomato paste
salt, to taste
pepper, to taste
garlic powder, to taste
onion powder, to taste
oregano, to taste
thyme, to taste
basil, to taste
1 large eggplant, peeled and sliced thinly long ways
3 small zucchini, sliced
3 small yellow squash, sliced
1 medium red bell pepper, sliced
1 (9 ounce) bag fresh spinach
1 (16 ounce) container low fat cottage cheese
1 cup mozzarella cheese, shredded (Kraft, fat-free)

1
["SAUCE:.", "Pour tomato sauce, tomato paste, salt, pepper, garlic powder, onion powder, oregano, thyme, and bail in a sauce pan.", "Cook over medium to medium/low heat for 20 minutes, stirring occasionally.", "Remove from heat when done.", "LASAGNA:.", "Preheat oven to 350 degrees Fahrenheit.", "Spray an 8""x11.", "5"" lasagna pan with non-stick spray.", "Place a little of the sauce on the bottom of pan.", "Layer: 1/3 of eggplant, 1/2 of cottage cheese, 1/2 of zucchini, 1/2 of squash, 1/2 of spinach, 1/3 of remaining sauce.", "Repeat Layers.", "Top with remaining eggplant and sauce.", "Cover with foil.", "Bake for 45 to 50 minutes or until bubbly and vegetables feel soft.", "Remove from oven.", "Remove foil and top with Mozzarella cheese.", "Bake until cheese has melted.", "Remove from oven.", "Let stand for 10 minutes.", "Serve with salad.", "Enjoy!", "**I also sprinkle a little of each seasoning over each layer of veggies."]

214

kcal

Calories

Fat

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 (20 ounce) can tomato sauce, 1 (6 ounce) can tomato paste, salt, to taste, pepper, to taste, and more.

Yes, Kathy's Vegetable 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!

Kathy's Vegetable Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions