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Vegetable Italian Lasagna
1 Hr 7 Mins
Diet Restriction
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Secret Ingredients
  • 2 medium carrots, sliced
  • 1/3 cup onion, chopped
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons olive oil
  • 15 1/2 ounces meatless spaghetti sauce
  • 1/4 cup water
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoon dried basil
  • 1 1/2 cups mushrooms, sliced
  • 1 small zucchini, cut into small strips
  • 1 (10 ounce) package frozen chopped spinach, thawed and well drained
  • 2 eggs, beaten
  • 1 1/2 cups 1% fat cottage cheese, drained
  • 1/4 cup parmesan cheese, grated
  • 6 ounces lasagna noodles, cooked, rinsed and drained
  • 1 1/2 cups part-skim mozzarella cheese, shredded
  • 2/3 cup part-skim mozzarella cheese, shredded
  1. In a medium covered skillet, cook carrots, onion, and garlic in about 1 1/2 tsp oil till onion is tender but not brown.
  2. Stir in the pasta sauce, water, oregano, and basil; simmer covered 15 minutes or until carrots are tender.
  3. Stir in the mushroom and zucchini into the skillet; cooked uncovered about 5 minutes or till zucchini is tender.
  4. Meanwhile, using a wire stainer, squeeze any remaining liquid from the thawed spinach with a metal spoon.
  5. In a bowl stir together the spinach, eggs, cottage cheese and parmesan.
  6. Arrange a single layer of cooked lasagne noodles on the bottom of a greased 12 x 7 1/2 x 2-inch baking dish; top noodles with 1/3 of spinach mixture, spread with 1/3 of the sauce mixture, add with 1/2 cup mozzarella cheese, top with add 1/3 of the vegetable mixture - REPEAT layers 2 more times.
  7. Bake uncovered in a 375°F oven 35 minutes or till heated through.
  8. Top lasagne with 2/3 cup mozzarella; return to oven for 3 minutes or until top cheese has melted.
  9. Let stand 10 minutes before serving.
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