Vegetable Lasagna Recipe

Name: Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 3 c. sliced zucchini; 2 c. (8 oz.) sliced mushrooms; 1 c. chopped onion; 3 cloves garlic, chopped fine; 1 Tbsp. olive oil; 1 (26 oz.) jar tomato-basil pasta sauce (Di Napoli); 1 (16 oz.) Borden's Lite-line nonfat cottage cheese; 1/2 (1 lb.) pkg. Creamette lasagna (uncooked); 2 c. (8 oz.) shredded Mozzarella cheese; 1 tsp. oregano leaves; 1 c. grated Parmesan cheese

Servings: persons

3 c. sliced zucchini
2 c. (8 oz.) sliced mushrooms
1 c. chopped onion
3 cloves garlic, chopped fine
1 Tbsp. olive oil
1 (26 oz.) jar tomato-basil pasta sauce (Di Napoli)
1 (16 oz.) Borden's Lite-line nonfat cottage cheese
1/2 (1 lb.) pkg. Creamette lasagna (uncooked)
2 c. (8 oz.) shredded Mozzarella cheese
1 tsp. oregano leaves
1 c. grated Parmesan cheese

1
Cook vegetables and garlic in oil until tender.
2
Stir in pasta sauce and oregano.
3
Simmer 15 minutes.
4
Combine cottage cheese and Parmesan.
5
In 13 x 9-inch baking dish, layer 1/2 of each of noodles, sauce, cottage cheese and Mozzarella.
6
Repeat layering. Top with chopped parsley.
7
Cover; bake at 350u00b0 for 45 minutes. Uncover; bake 15 minutes.
8
Let stand 20 minutes.
9
Refrigerate leftovers.

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 11 ingredients. The key ingredients include: 3 c. sliced zucchini, 2 c. (8 oz.) sliced mushrooms, 1 c. chopped onion, 3 cloves garlic, chopped fine, and more.

Yes, 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.

Vegetable Lasagna

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