MENU
 
 
  • Vegetable Lasagna

    0 votes

    Ingredients

    • 2 tbsp. Parmesan cheese
    • 1 (10 ounce.) pkg. frzn minced spinach, thawed and liquid removed
    • 1 (12 ounce.) carton 1 percent low fat cottage cheese
    • 1 egg, beaten
    • Vegetable cooking spray
    • 2 teaspoon extra virgin olive oil
    • 3/4 c. chopped onion
    • 1 c. sliced mushrooms
    • 2 cloves garlic, chopped
    • 1 1/4 c. finely shredded part skim Mozzarella cheese
    • 2 (14 1/2 ounce.) cans no salt added tomatoes, liquid removed and minced
    • 1/4 c. chopped fresh parsley
    • 1/4 c. burgundy or possibly other dry red wine
    • 1/4 c. tomato paste
    • 2 teaspoon dry whole basil
    • 1 1/2 teaspoon dry whole oregano
    • 1 teaspoon dark brown sugar
    • 1/2 teaspoon pepper
    • 1/4 teaspoon salt
    • 6 lasagna noodles, uncooked
    • 5 c. thinly sliced zucchini

    Directions

    1. Press spinach between paper towels. Combine spinach, cottage cheese and egg in medium bowl; stir well and set aside. Coat a large, non aluminum saucepan with cooking spray; add in oil, and place over medium high heat till warm. Add in onion and saute/fry 3 min or possibly till tender. Add in mushrooms and garlic, saute/fry 2 min more or possibly till mushrooms are tender. Add in tomatoes and parsley, red wine, tomato paste, basil, oregano, brown sugar, pepper and salt; stir well. Reduce heat and simmer, uncovered, 20 min. Remove tomato mix form heat, set aside.
    2. Coat a 12 x 8 x 2 inch baking dish with cooking spray. Spoon 1/3 of tomato mix into baking dish. Arrange three noodles lengthwise in a single layer over tomato mix; top with 1 1/4 c. spinach mix. Layer 2 1/2 c. zucchini over spinach and sprinkle with 1/2 c. Mozzarella cheese. Repeat layer; top with remaining tomato mix. Cover and chill 8 hrs. Bake at 350 degrees for 1 hour and 30 min. Uncover and sprinkle with remaining 1/4 c. Mozzarella cheese and Parmesan cheeses. Let stand 5 min before serving. Makes 6 servings.

    Similar Recipes

    Leave a review or comment