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Layered Vegetable Lasagna

Veggie.Lover's picture
  Frozen chopped spinach 10 Ounce, thawed and drained (1 Package)
  1% low fat cottage cheese 12 Ounce (1 Carton)
  Egg substitute 1⁄4 Cup (4 tbs)
  Vegetable cooking spray 1
  Olive oil 2 Teaspoon
  Minced onion 3⁄4 Cup (12 tbs)
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned no salt added tomatoes 29 Ounce, drained and chopped (2 Cans, 14 1/2 Ounce Each)
  Minced fresh parsley 1⁄4 Cup (4 tbs)
  Dry red wine 1⁄4 Cup (4 tbs)
  No salt added tomato paste 1⁄4 Cup (4 tbs)
  Dried basil 2 Teaspoon
  Dried oregano 1 1⁄2 Teaspoon
  Brown sugar 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Lasagna noodles 6 , uncooked
  Thinly sliced zucchini 5 Cup (80 tbs)
  Part skim mozzarella cheese 6 Ounce, finely shredded to make 1 1/2 cups
  Freshly grated parmesan cheese 2 Tablespoon

Press spinach between paper towels until barely moist.
Combine spinach, cottage cheese, and egg substitute in a medium bowl; stir well, and set aside.
Coat a large saucepan with cooking spray; add oil, and place over medium-high heat until hot.
Add onion, and saute 3 minutes or until tender.
Add mushrooms and garlic; saute 2 minutes or until mushrooms are tender.
Add tomatoes and next 8 ingredients; stir well.
Reduce heat, and simmer, uncovered, 20 minutes.
Remove tomato mixture from heat; set aside.
Coat a 13- x 9- x 2-inch baking dish with cooking spray.
Spoon one-third of tomato mixture into baking dish.
Arrange 3 uncooked noodles lengthwise in a single layer over tomato mixture; top with 1 1/4 cups spinach mixture.
Layer 2 1/2 cups zucchini over spinach, and sprinkle with 1/2 cup mozzarella cheese.
Repeat layers; top with remaining tomato mixture.
Cover and chill 8 hours.
Cover baking dish, and bake at 350° for 1 hour 30 minutes.
Uncover and sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese.
Cover and let stand 5 minutes before serving.

Recipe Summary

Main Dish
Lacto Ovo Vegetarian

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Layered Vegetable Lasagna Recipe