Vegetable Lasagna Recipe

Name: Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. fresh mushrooms, coarsely chopped; 2 c. shredded carrot; 1 c. chopped onion; 3 Tbsp. butter or margarine, melted; 2 c. small curd cottage cheese; 2 eggs, lightly beaten; 1/2 c. grated Parmesan cheese; 3 Tbsp. chopped fresh parsley; 1 tsp. dried whole oregano; 1/2 tsp. dried whole basil; 1 (15 1/2 oz.) jar commercial spaghetti sauce; 1 (6 oz.) can tomato paste; 6 lasagna noodles (uncooked); 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained; 2 medium tomatoes, peeled and coarsely chopped; 2 c. (8 oz.) shredded Mozzarella cheese

Servings: persons

1/2 lb. fresh mushrooms, coarsely chopped
2 c. shredded carrot
1 c. chopped onion
3 Tbsp. butter or margarine, melted
2 c. small curd cottage cheese
2 eggs, lightly beaten
1/2 c. grated Parmesan cheese
3 Tbsp. chopped fresh parsley
1 tsp. dried whole oregano
1/2 tsp. dried whole basil
1 (15 1/2 oz.) jar commercial spaghetti sauce
1 (6 oz.) can tomato paste
6 lasagna noodles (uncooked)
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
2 medium tomatoes, peeled and coarsely chopped
2 c. (8 oz.) shredded Mozzarella cheese

1
Saute mushrooms, carrot and onion in butter in a large skillet over medium heat until tender; drain and set aside.
2
Combine cottage cheese and next 5 ingredients.
3
Stir well and set aside. Combine spaghetti sauce and tomato paste; stir well.
4
Spread half of spaghetti sauce mixture in a 13 x 9 x 2-inch baking dish. Arrange 3 lasagna noodles over sauce.
5
Spread reserved vegetable mixture over noodles.
6
Spoon half of reserved cottage cheese mixture over vegetable mixture.
7
Arrange remaining 3 lasagna noodles over cottage cheese mixture and top with remaining sauce mixture, spinach, remaining cottage cheese mixture and chopped tomato.
8
To store, cover and refrigerate up to 24 hours.
9
To serve, bake, covered at 350u00b0 for 40 minutes.
10
Uncover and sprinkle with Mozzarella cheese; bake 15 minutes or until lasagna is thoroughly heated and cheese melts.
11
Let stand 10 minutes before serving.
12
6 to 8 servings.

1762

kcal

Calories

Fat

143

Carbs

106

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 16 ingredients. The key ingredients include: 1/2 lb. fresh mushrooms, coarsely chopped, 2 c. shredded carrot, 1 c. chopped onion, 3 Tbsp. butter or margarine, melted, 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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