Layered Vegetable Lasagna Recipe

Name: Layered Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; 1 (12-ounce) carton 1% low-fat cottage cheese; 1/4 cup egg substitute; 2 teaspoons olive oil; 3/4 cup minced onion; 1 cup sliced mushrooms; 2 garlic cloves, minced; 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, drained and chopped; 1/4 cup minced fresh parsley; 1/4 cup dry red wine; 1/4 cup no-salt-added tomato paste; 2 teaspoons dried basil; 1 1/2 teaspoons dried oregano; 1/2 teaspoon pepper; 1/4 teaspoon salt; Cooking spray; 6 uncooked whole wheat lasagna noodles; 5 cups thinly sliced zucchini; 1 1/2 cups (6 ounces) finely shredded part-skim mozzarella cheese; 1/4 cup (1 ounce) grated fresh Parmesan cheese

Servings: persons

1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (12-ounce) carton 1% low-fat cottage cheese
1/4 cup egg substitute
2 teaspoons olive oil
3/4 cup minced onion
1 cup sliced mushrooms
2 garlic cloves, minced
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, drained and chopped
1/4 cup minced fresh parsley
1/4 cup dry red wine
1/4 cup no-salt-added tomato paste
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
Cooking spray
6 uncooked whole wheat lasagna noodles
5 cups thinly sliced zucchini
1 1/2 cups (6 ounces) finely shredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese

1
Combine spinach, cottage cheese, and egg substitute in a medium bowl; stir well, and set aside.
2
Heat oil in a large saucepan over medium-high heat. Add onion; saute 3 minutes or until tender. Add mushrooms and garlic; saute 2 minutes or until mushrooms are tender. Add tomatoes and next 7 ingredients; stir well. Reduce heat, and simmer, uncovered, 20 minutes. Remove tomato mixture from heat; set aside.
3
Coat a 13 x 9-inch baking dish with cooking spray. Spoon one-third of tomato mixture into baking dish. Arrange 3 uncooked noodles lengthwise in a single layer over tomato mixture; top with 1 1/4 cups spinach mixture. Layer 2 1/2 cups zucchini over spinach; sprinkle with 1/2 cup mozzarella cheese. Repeat layers; top with remaining tomato mixture. Cover and chill 8 hours.
4
Preheat oven to 350u00b0.
5
Remove lasagna from refrigerator; bake, covered, at 350u00b0 for 1 hour and 30 minutes. Uncover; sprinkle with 1/2 cup mozzarella cheese and Parmesan cheese. Cover; let stand 5 minutes before serving.
6
carbo rating: 25

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry, 1 (12-ounce) carton 1% low-fat cottage cheese, 1/4 cup egg substitute, 2 teaspoons olive oil, and more.

Yes, Layered 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.

Layered Vegetable Lasagna

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