Ingredients: |
Ingredients: 1 (8 oz) package whole wheat lasagna noodles
3 cups fresh spinach
8 ounces button mushrooms
1 large zucchini
3 cloves garlic
1 (6 oz) block mozzarella cheese
½ teaspoon salt, divided
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon ground black pepper
1 (28 oz) can tomato sauce or crushed tomatoes, no salt added
1 large egg
1 cup low-fat cottage cheese
Non-stick cooking spray
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Directions: |
Directions: 1. Preheat oven to 350°F.
2. Cook lasagna noodles following package directions. In a colander, drain and run
under cold water until cool to the touch. Complete steps 3–9 while noodles cook.
3. Rinse spinach, mushrooms, and zucchini. Peel garlic.
4. Chop spinach. Thinly slice mushrooms. Dice zucchini into ½-inch pieces. Mince
garlic.
5. Grate mozzarella cheese. Set aside ¼ cup grated cheese for topping lasagna.
6. In a medium bowl, add spinach, mushrooms, and zucchini. Stir in ¼ teaspoon of
the salt. Set over a colander to drain. When completely drained, pat veggies dry
with paper towels.
7. Stir garlic, basil, oregano, remaining ¼ teaspoon salt, and black pepper into
canned tomatoes to make a sauce. Do this directly in the can.
8. In a medium bowl, crack egg and beat with a fork. Add cottage cheese and
grated mozzarella. Mix.
9. Lightly coat a 9-by-13-inch baking dish with non-stick cooking spray. Spread ½
cup tomato sauce on bottom of dish.
10. Layer 3 noodles over sauce. Then, layer 1 cup cheese mixture, 1½ cups
veggies, and ⅔ cup tomato sauce. Repeat layers 2 more times, ending with 3
noodles. Cover with remaining tomato sauce. Sprinkle reserved ¼ cup grated
mozzarella over top of lasagna.
11. Bake until cheese is melted and lightly browned on top and lasagna is bubbly,
about 45 minutes. Remove from oven. Let cool 10 minutes before cutting. |
Personal
Notes: |
Personal
Notes: If using no-boil lasagna noodles, skip step 2.
To cut costs, use thawed frozen spinach instead of fresh spinach. Be sure to squeeze all excess water from spinach before using.
Add any leftover cooked veggies to lasagna.
Use 1 cup part-skim ricotta cheese in place of cottage cheese, if you like.
Cut leftovers into single-size portions. Freeze up to 3 months in an airtight container.
Instead of using canned tomato sauce, make your own.
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This recipe for Vegetable Lasagna is from