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Vegetable Lasagne

Fettuccine.Inn's picture
Ingredients
  Whole wheat lasagna noodle sheets 9
  Sliced zucchini 12 Ounce
  Olive oil 1 Teaspoon
  Chopped onions 1⁄2 Cup (8 tbs)
  Garlic 3 Clove (15 gm), crushed
  Frozen spinach 12 Ounce, thawed
  Ricotta cheese 1 Cup (16 tbs)
  Cottage cheese 3⁄4 Cup (12 tbs)
  Grated parmesan cheese 2 Tablespoon
  Green onions/Chives 1 Tablespoon
  Egg white 1
  Prepared tomato sauce 4 Cup (64 tbs)
  Shredded mozzarella 3 Ounce
Directions

GETTING READY
1) Preheat the oven.
2) Cook the lasagna for about 8 minutes until they become tender. Rinse, drain and set aside.
3) Steam the zucchini slices for 2 minutes or until they become soft. Keep aside.

MAKING
4) In a pan, heat oil and saute onions and garlic over medium flame. After about 4 minutes or until after they've softened, mix in the spinach. Cook till all the liquid dissipates.
5) In a blender, puree ricotta, cottage cheese, parmesan, green onions and egg white to get a smooth paste.
6) In the baking dish, spread 1 1/3 cups of tomato sauce evenly on the base. Place 3 lasagna sheets on top and spread half of the pureed paste to form the third layer. Finish with a layer of the entire spinach mixture.
7) Repeat the layers - 1 cup tomato sauce, 3 lasagna sheets, remaining ricotta mixture and all of the steamed zucchini.
8) The next layers comprise of 1 cup tomato sauce, 3 lasagna sheets, remaining tomato sauce and lastly a sprinkling of mozzarella to cover the topmost layer.
9) Bake covered for 45 to 55 minutes.

SERVING
10) Serve the Vegetable Lasagna hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
65 Minutes
Ready In: 
75 Minutes
Servings: 
4

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