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: 2 c. small curd cottage cheese; 1 1/2 c. shredded Mozzarella cheese; 1 egg; 1 (10 oz.) pkg. frozen, chopped spinach, thawed and drained well; 2 c. thinly sliced zucchini squash; 1 tsp. salt; 3/4 tsp. oregano; 1 (32 oz.) jar Prego spaghetti sauce; 8 oz. lasagna noodles; 1 c. water

Servings: persons

2 c. small curd cottage cheese
1 1/2 c. shredded Mozzarella cheese
1 egg
1 (10 oz.) pkg. frozen, chopped spinach, thawed and drained well
2 c. thinly sliced zucchini squash
1 tsp. salt
3/4 tsp. oregano
1 (32 oz.) jar Prego spaghetti sauce
8 oz. lasagna noodles
1 c. water

1
Mix cottage cheese, 1 cup Mozzarella cheese, egg, spinach, salt and oregano.
2
Layer in 9 x 13-inch greased dish or pan, 1/2 cup spaghetti sauce, 1/2 noodles, 1/2 cheese mixture, 1 cup sliced zucchini and repeat.
3
Top with remaining sauce; sprinkle rest of Mozzarella cheese on top.
4
Just before baking, pour the 1 cup water around edge; cover tightly with foil.
5
Bake at 350u00b0 for 1 hour and 15 minutes.
6
Let stand 15 minutes before serving.

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 10 ingredients. The key ingredients include: 2 c. small curd cottage cheese, 1 1/2 c. shredded Mozzarella cheese, 1 egg, 1 (10 oz.) pkg. frozen, chopped spinach, thawed and drained well, 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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