Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

A delicious vegetarian dish, perfect alone or completed with a crisp green salad. Enjoyed by both vegetarians and non-vegetarians. Originally from Taste of Home's Light and Tasty, March 02.

Ingredients Nutrition


  1. Cook spaghetti, drain, and place in a large bowl; Add 1 1/2 cups spaghetti sauce, set aside.
  2. Saute zucchini and next 5 ingredients in oil until tender.
  3. Spread 1/2 cup spaghetti sauce in a 13x19" baking dish coated with cooking spray.
  4. Layer with half of each the spaghetti mixture, cottage cheese, vegetables, and mozzarella cheese; repeat layers.
  5. Cover with remaining sauce and sprinkle with parmesan cheese.
  6. Cover and bake at 350F for 30 minutes; uncover and bake 10-15 minutes or until bubbly.
  7. Let stand 10 minutes before serving.
  8. Serves 9: 1 serving = 3/4 cup 290cal, 6g fat, 36g carb, 4g fibre, 18g protein.


Most Helpful

This was really good.. I skipped the zucchini because I'm not a fan. Next time I'll add less onion and more mushrooms. Thanks we really enjoyed it.

mommymakeit4u June 22, 2009

Delicious! Perfect comfort food! Made this for PAC 2006. Only changes made were using a bit of hot pepper flakes and using red peppers instead of green (because that's what I had on hand!!). Thanks Luv 2 Bake - this was a wonderful Sunday night supper!

Redsie September 24, 2006

Great recipe...didn't miss not having meat...I didn't have carrots so I omitted them and upped the other vegetables to make up for the cup of carrots...will try it with the carrots next time...I gave some to a vegetarian co-worker to try...I'm sure she will sing it's praises also!!! Thanx LUv2BaKE for posting!!!

em... November 14, 2005

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