Vegetable Lasagna

Submitted by ratherbeswimmin

"Southern Living. Have adapted this over time for my family's taste."

 

• Ready In: 2hrs
• Ingredients: 16
• Serves: 8

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

directions

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.

Reviews

[Sunflower]

Fantastic!! We had out of town guests who are vegetarians. I served this and all I can say is we ate until we couldn't move. I have to admit I was a little hesitant but this dish was incredible. We will definitely make this again. Thank you so much.

 

[PixieDust]

This was our supper last night. YuMmy!!Very nice flavor. Left out the olives because my kids won't touch them. Still an incredible dish. Certainly didn't miss the meat. Definitely will make this again. Thanks NurseDi!!

 

[Gail Blue Eyes]

My husband was totally amazed, well really we all were. This was so rich and delicious. In my attempt to create more meatless meals, I tried this. We all loved it. Took a little time to put together but it was worth every minute. Very cheesy and full of flavor. Thanks Nurse Di, another winner.

 

[CiaoBella]

This was a hit at Easter dinner. I changed the recipe by using a 28 oz. can of tomato sauce, adding 2 cups of green and yellow zucchini to the rest of the ingredients, some ground black pepper, no green chilies, no Parmesan cheese and 2 cups of mozzarella cheese instead of 4 cups of Monterey Jack. I followed the rest of the recipe as is. This makes a beautifully colorful lasagna, and you will never miss the meat. I bought all ingredients pre-sliced/grated to cut down on prep time, but this recipe is worth the work in any event!

 

[anne in apex]

I've made this a couple of times, and it's really versatile. I don't care for cooked spinach, so I chopped and stir fried some bok choy instead. I've made the sauce with carrots, red and green bell pepper, and shredded zucchini. This is a great way to hide veggies! For just two of us, I use a 10x7 casserole dish and cook it in my toaster oven. This takes only 6 lasagna noodles, but it freezes well and is easy to double, one for now and one for later. DH loves it, a great addition to our meatless menu.