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: 10 lasagna noodles; 2 cups sliced fresh mushrooms (I use 16 oz.); 1 cup grated carrot; 1/2 cup chopped onion; 1 tablespoon olive oil; 1 (15 ounce) can tomato sauce; 1 (12 ounce) can tomato paste; 1 (4 1/2 ounce) can chopped ripe olives, drained (I omit, my kids don't like olives much); 1 (4 1/2 ounce) can chopped green chilies, drained; 1 1/2 teaspoons dried oregano (I use 2 t.); salt (I use 1/2 t.); pepper (I use 1/2 t.); 2 cups cottage cheese (I use lowfat); 1 (10 ounce) package frozen chopped spinach, thawed and well drained; 4 cups shredded monterey jack cheese (I have reduced this to 2 cups to lower the fat some); 1 (3 ounce) package refrigerated grated parmesan cheese

Servings: persons

10 lasagna noodles
2 cups sliced fresh mushrooms (I use 16 oz.)
1 cup grated carrot
1/2 cup chopped onion
1 tablespoon olive oil
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste
1 (4 1/2 ounce) can chopped ripe olives, drained (I omit, my kids don't like olives much)
1 (4 1/2 ounce) can chopped green chilies, drained
1 1/2 teaspoons dried oregano (I use 2 t.)
salt (I use 1/2 t.)
pepper (I use 1/2 t.)
2 cups cottage cheese (I use lowfat)
1 (10 ounce) package frozen chopped spinach, thawed and well drained
4 cups shredded monterey jack cheese (I have reduced this to 2 cups to lower the fat some)
1 (3 ounce) package refrigerated grated parmesan cheese

1
Cook noodles according to package directions; drain and set aside.
2
Cook mushrooms, carrot, and onion in olive oil over medium-high heat, stirring constantly, until tender.
3
Stir in tomato sauce and next 4 ingredients, plus salt and pepper to taste.
4
Place half of cooked lasagna noodles in a greased 13 x 9 x 2 inch baking dish.
5
Layer with half each of cottage cheese, spinach, tomato sauce mixture, Monterey Jack cheese, and Parmesam cheese.
6
Repeat layers.
7
Bake at 375 degrees for 45 minutes or until bubbly.
8
Let stand 10 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 16 ingredients. The key ingredients include: 10 lasagna noodles, 2 cups sliced fresh mushrooms (I use 16 oz.), 1 cup grated carrot, 1/2 cup chopped onion, 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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