Vegetable Lasagna
- 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
- Cook noodles according to package directions; drain and set aside.
- Cook mushrooms, carrot, and onion in olive oil over medium-high heat, stirring constantly, until tender.
- Stir in tomato sauce and next 4 ingredients, plus salt and pepper to taste.
- Place half of cooked lasagna noodles in a greased 13 x 9 x 2 inch baking dish.
- Layer with half each of cottage cheese, spinach, tomato sauce mixture, Monterey Jack cheese, and Parmesam cheese.
- Repeat layers.
- Bake at 375 degrees for 45 minutes or until bubbly.
- Let stand 10 minutes before serving.
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Reviews
-
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!
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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.
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Tweaks
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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!