Meatless yet Meaty Lasagna Recipe

Name: Meatless yet Meaty Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 vidalia onion (chopped); 2 cups fresh mushrooms (sliced); 2 -3 garlic cloves (minced); 1 -1 ½ cup diced or sliced zucchini; 1 (750 ml) can chopped tomatoes; 1 (5 1/2 ounce) can tomato paste; 1 -2 cup tomato sauce with basil and mushroom; 2 teaspoons basil; 2 teaspoons oregano; 2 teaspoons yellow sugar; 1 tablespoon soya sauce; ½ teaspoon chili pepper (crushed) (optional); 2 cups low fat cottage cheese or 2 cups ricotta cheese; 9 uncooked lasagna noodles (the whole wheat ones I like); 1 egg white; 12-¾ cup kraft parmesan cheese; 1 (10 ounce) bag frozen chopped spinach (thawed and squeezed); 2 cups colby cheese (grated in separate bowl)

Servings: persons

1 vidalia onion (chopped)
2 cups fresh mushrooms (sliced)
2 -3 garlic cloves (minced)
1 -1 ½ cup diced or sliced zucchini
1 (750 ml) can chopped tomatoes
1 (5 1/2 ounce) can tomato paste
1 -2 cup tomato sauce with basil and mushroom
2 teaspoons basil
2 teaspoons oregano
2 teaspoons yellow sugar
1 tablespoon soya sauce
½ teaspoon chili pepper (crushed) (optional)
2 cups low fat cottage cheese or 2 cups ricotta cheese
9 uncooked lasagna noodles (the whole wheat ones I like)
1 egg white
12-¾ cup kraft parmesan cheese
1 (10 ounce) bag frozen chopped spinach (thawed and squeezed)
2 cups colby cheese (grated in separate bowl)

1
Combine in a large sauce pan the onions, mushrooms, garlic, zucchini.
2
Cook on medium heat until softened stirring frequently.
3
Add tomato sauce, paste, tomatoes, spices, soya sauce, sugar and chili peppers (if required) to the vegetable mixture.
4
Mix thoroughly.
5
Bring to a boil.
6
Reduce heat, cover and simmer, stirring occasionally for approximately 15 minutes.
7
While the mixture is simmering, begin preparing noodles according to package instructions.
8
Rinse with cold water and drain.
9
Separately, combine cottage cheese or ricotta, parmesan, spinach and egg white.
10
In lasagna pan, start by spreading tomato sauce in bottom.
11
Start layering noodles in sets of three, followed by vegetable sauce mixture, 1/2 spinach mixture, 1/3 marble cheese.
12
Continue this process until you end up with 1/3 of the marble cheese remaining.
13
Cover lasagna with aluminum foil and bake at 375F for 30 minutes.
14
At 30 minute mark, remove lasagna from oven and sprinkle with remaining cheese.
15
Bake uncovered for another 5-10 minutes.
16
Let lasagna cool for 10 minutes and serve with garlic toast.

2752

kcal

Calories

128

Fat

214

Carbs

183

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 18 ingredients. The key ingredients include: 1 vidalia onion (chopped), 2 cups fresh mushrooms (sliced), 2 -3 garlic cloves (minced), 1 -1 ½ cup diced or sliced zucchini, and more.

Yes, Meatless yet Meaty 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!

Meatless yet Meaty Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions