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    You are in: Home / Recipes / Family Favorite Vegetable Lasagna Recipe
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    Family Favorite Vegetable Lasagna

    Family Favorite Vegetable Lasagna. Photo by Boomette

    1/1 Photo of Family Favorite Vegetable Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    30 mins

    1 hr 25 mins

    Dreamer in Ontario's Note:

    Another recipe from Anne Lindsay's Lighthearted Everyday Cooking. You can use this recipe to sneak vegetables into the diet of the veggie-phobic :). Make this recipe healthier by using low-fat cottage cheese and low-fat mozzarella.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      In a large nonstick pan, heat vegetable oil over medium heat.
    3. 3
      Add zucchini, mushrooms, onions and garlic, and cook until tender.
    4. 4
      Add tomatoes, water, tomato paste and Italian seasoning.
    5. 5
      Bring to a boil, reduce heat to medium-low and simmer uncovered for 20 minutes until mixture has spaghetti sauce consistency, stirring occasionally.
    6. 6
      Season with pepper to taste and add sugar if too acidic.
    7. 7
      In large pot of boiling water, cook lasagna noodles as directed on package (usually 10 to 12 minutes) until tender but firm.
    8. 8
      Drain and rinse under cold water the drain again.
    9. 9
      Combine cottage cheese, mozzarella, egg and half of Parmesan.
    10. 10
      Cover bottom of 13 x 9 inch baking dish with a bit of the tomato sauce.
    11. 11
      Place 1 layer of cooked noodles in dish.
    12. 12
      Cover with half of cheese mixture.
    13. 13
      Repeat with remaining sauce, noodles and cheeses to make 3 layers of each ending with a final layer of tomato sauce.
    14. 14
      Sprinkle with remaining Parmesan cheese.
    15. 15
      Bake for 45 minutes or until hot and bubbly.
    16. 16
      Remove from oven and allow to stand for 5 to 10 minutes before serving.

    Ratings & Reviews:

    • on December 08, 2009

      55

      I make a lot of vegetable lasagnas and really loved this one! I used some Penzey's dried rosemary to go with basil. oregano, and a dash of red pepper flakes. I used the no-boil noodles and they worked out great. I covered with foil and let sit about 15 min. for the juices to absorb into the noodles. I even used fat free cottage cheese for the firs time and thought it was an acceptable sub. My husband dislikes mushrooms but he said this lasagna was good (and didn't realize they were in there). Thanks so much Dreamer. I will be making this often. Roxygirl

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2009

      55

      I really like this lasagna. I had only 6 1/2 cup of grated zucchini, didn't buy enough LOL I used 1 lb mushrooms. Only 1 garlic clove. I used extra virgin olive oil. And I used only reduced-fat mozzarella cheese (didn't use parmesan). Thanks Dreamer :) It was really easy and yummy. Made for Photo tag

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Family Favorite Vegetable Lasagna

    Serving Size: 1 (465 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 409.5
     
    Calories from Fat 131
    32%
    Total Fat 14.5 g
    22%
    Saturated Fat 7.9 g
    39%
    Cholesterol 46.3 mg
    15%
    Sodium 994.5 mg
    41%
    Total Carbohydrate 40.1 g
    13%
    Dietary Fiber 4.8 g
    19%
    Sugars 10.7 g
    43%
    Protein 31.7 g
    63%

    The following items or measurements are not included:

    italian seasoning

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