Vegetable Lasagna Recipe

Name: Vegetable Lasagna Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. Parmesan cheese; 1 (10 ounce.) pkg. frzn minced spinach, thawed and liquid removed; 1 (12 ounce.) carton 1 percent low fat cottage cheese; 1 egg, beaten; Vegetable cooking spray; 2 teaspoon extra virgin olive oil; 3/4 c. chopped onion; 1 c. sliced mushrooms; 2 cloves garlic, chopped; 1 1/4 c. finely shredded part skim Mozzarella cheese; 2 (14 1/2 ounce.) cans no salt added tomatoes, liquid removed and minced; 1/4 c. chopped fresh parsley; 1/4 c. burgundy or possibly other dry red wine; 1/4 c. tomato paste; 2 teaspoon dry whole basil; 1 1/2 teaspoon dry whole oregano; 1 teaspoon dark brown sugar; 1/2 teaspoon pepper; 1/4 teaspoon salt; 6 lasagna noodles, uncooked; 5 c. thinly sliced zucchini

Servings: persons

2 tbsp. Parmesan cheese
1 (10 ounce.) pkg. frzn minced spinach, thawed and liquid removed
1 (12 ounce.) carton 1 percent low fat cottage cheese
1 egg, beaten
Vegetable cooking spray
2 teaspoon extra virgin olive oil
3/4 c. chopped onion
1 c. sliced mushrooms
2 cloves garlic, chopped
1 1/4 c. finely shredded part skim Mozzarella cheese
2 (14 1/2 ounce.) cans no salt added tomatoes, liquid removed and minced
1/4 c. chopped fresh parsley
1/4 c. burgundy or possibly other dry red wine
1/4 c. tomato paste
2 teaspoon dry whole basil
1 1/2 teaspoon dry whole oregano
1 teaspoon dark brown sugar
1/2 teaspoon pepper
1/4 teaspoon salt
6 lasagna noodles, uncooked
5 c. thinly sliced zucchini

1
Press spinach between paper towels.
2
Combine spinach, cottage cheese and egg in medium bowl; stir well and set aside.
3
Coat a large, non aluminum saucepan with cooking spray; add in oil, and place over medium high heat till warm.
4
Add in onion and saute/fry 3 min or possibly till tender.
5
Add in mushrooms and garlic, saute/fry 2 min more or possibly till mushrooms are tender.
6
Add in tomatoes and parsley, red wine, tomato paste, basil, oregano, brown sugar, pepper and salt; stir well.
7
Reduce heat and simmer, uncovered, 20 min.
8
Remove tomato mix form heat, set aside.
9
Coat a 12 x 8 x 2 inch baking dish with cooking spray.
10
Spoon 1/3 of tomato mix into baking dish.
11
Arrange three noodles lengthwise in a single layer over tomato mix; top with 1 1/4 c. spinach mix.
12
Layer 2 1/2 c. zucchini over spinach and sprinkle with 1/2 c. Mozzarella cheese.
13
Repeat layer; top with remaining tomato mix.
14
Cover and chill 8 hrs.
15
Bake at 350 degrees for 1 hour and 30 min.
16
Uncover and sprinkle with remaining 1/4 c. Mozzarella cheese and Parmesan cheeses.
17
Let stand 5 min before serving.

1075

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tbsp. Parmesan cheese, 1 (10 ounce.) pkg. frzn minced spinach, thawed and liquid removed, 1 (12 ounce.) carton 1 percent low fat cottage cheese, 1 egg, beaten, and more.

Yes, Vegetable Lasagna Recipe 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.

That's it — enjoy your meal!