Veggie Lasagna Florentine Recipe

Name: Veggie Lasagna Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) package lasagna noodles; 2 tablespoons olive oil; 1 onion, chopped; 1 (8 ounce) can sliced mushrooms; 2 tablespoons minced garlic; 1 zucchini, finely chopped; 2 (28 ounce) cans crushed tomatoes; 1 (6 ounce) can tomato paste; 1 tablespoon dried oregano; 1 pinch brown sugar; salt to taste; 1 (10 ounce) package frozen chopped spinach, thawed; 1 (16 ounce) container nonfat cottage cheese; 2 eggs; 3 tablespoons dried basil, divided; 1/4 cup grated Parmesan cheese; 1 pound shredded mozzarella cheese

Servings: persons

1 (16 ounce) package lasagna noodles
2 tablespoons olive oil
1 onion, chopped
1 (8 ounce) can sliced mushrooms
2 tablespoons minced garlic
1 zucchini, finely chopped
2 (28 ounce) cans crushed tomatoes
1 (6 ounce) can tomato paste
1 tablespoon dried oregano
1 pinch brown sugar
salt to taste
1 (10 ounce) package frozen chopped spinach, thawed
1 (16 ounce) container nonfat cottage cheese
2 eggs
3 tablespoons dried basil, divided
1/4 cup grated Parmesan cheese
1 pound shredded mozzarella cheese

1
Cook lasagna noodles in a large pot of lightly salted, boiling water for 10 minutes, or until al dente. Rinse with cool water, drain, and set aside.
2
Heat oil in a large skillet over medium heat. Cook the chopped onions, mushrooms, garlic, and zucchini in the oil until soft. Stir in both cans of crushed tomatoes, tomato paste, oregano, brown sugar, and salt to taste. Reduce heat to low, and simmer for 15 minutes.
3
Meanwhile, microwave frozen spinach until cooked. Cool, and then squeeze out excess water. Drain cottage cheese. Using a mixer, blend spinach, cottage cheese, eggs, and 2 tablespoons basil until smooth. In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.
4
Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, 1/3 of remaining sauce, and 1/3 cheese mixture. Repeat layers with remaining ingredients. Sprinkle top with remaining 1 tablespoon of dried basil.
5
Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.

833

kcal

Calories

Fat

Carbs

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 17 ingredients. The key ingredients include: 1 (16 ounce) package lasagna noodles, 2 tablespoons olive oil, 1 onion, chopped, 1 (8 ounce) can sliced mushrooms, and more.

Yes, Veggie Lasagna Florentine 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.

Veggie Lasagna Florentine

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