Vegetable Italian Lasagna Recipe

Name: Vegetable Italian Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium carrots, sliced; 1/3 cup onion, chopped; 2 garlic cloves, minced; 1 1/2 teaspoons olive oil; 15 1/2 ounces meatless spaghetti sauce; 1/4 cup water; 1 1/2 teaspoons dried oregano; 3/4 teaspoon dried basil; 1 1/2 cups mushrooms, sliced; 1 small zucchini, cut into small strips; 1 (10 ounce) package frozen chopped spinach, thawed and well drained; 2 eggs, beaten; 1 1/2 cups 1% fat cottage cheese, drained; 1/4 cup parmesan cheese, grated; 6 ounces lasagna noodles, cooked, rinsed and drained; 1 1/2 cups part-skim mozzarella cheese, shredded; 2/3 cup part-skim mozzarella cheese, shredded

Servings: persons

2 medium carrots, sliced
1/3 cup onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons olive oil
15 1/2 ounces meatless spaghetti sauce
1/4 cup water
1 1/2 teaspoons dried oregano
3/4 teaspoon dried basil
1 1/2 cups mushrooms, sliced
1 small zucchini, cut into small strips
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 eggs, beaten
1 1/2 cups 1% fat cottage cheese, drained
1/4 cup parmesan cheese, grated
6 ounces lasagna noodles, cooked, rinsed and drained
1 1/2 cups part-skim mozzarella cheese, shredded
2/3 cup part-skim mozzarella cheese, shredded

1
In a medium covered skillet, cook carrots, onion, and garlic in about 1 1/2 tsp oil till onion is tender but not brown.
2
Stir in the pasta sauce, water, oregano, and basil; simmer covered 15 minutes or until carrots are tender.
3
Stir in the mushroom and zucchini into the skillet; cooked uncovered about 5 minutes or till zucchini is tender.
4
Meanwhile, using a wire stainer, squeeze any remaining liquid from the thawed spinach with a metal spoon.
5
In a bowl stir together the spinach, eggs, cottage cheese and parmesan.
6
Arrange a single layer of cooked lasagne noodles on the bottom of a greased 12 x 7 1/2 x 2-inch baking dish; top noodles with 1/3 of spinach mixture, spread with 1/3 of the sauce mixture, add with 1/2 cup mozzarella cheese, top with add 1/3 of the vegetable mixture - REPEAT layers 2 more times.
7
Bake uncovered in a 375u00b0F oven 35 minutes or till heated through.
8
Top lasagne with 2/3 cup mozzarella; return to oven for 3 minutes or until top cheese has melted.
9
Let stand 10 minutes before serving.

747

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 17 ingredients. The key ingredients include: 2 medium carrots, sliced, 1/3 cup onion, chopped, 2 garlic cloves, minced, 1 1/2 teaspoons olive oil, and more.

Yes, Vegetable Italian 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.

Vegetable Italian Lasagna

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