Veggie Lasagna
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 354.2
- Total Fat: 17.0 g
- Cholesterol: 39.3 mg
- Sodium: 1,464.1 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 3.6 g
- Protein: 24.1 g
View full nutritional breakdown of Veggie Lasagna calories by ingredient
Introduction
Delicious and super cheesy vegetarian lasagna Delicious and super cheesy vegetarian lasagnaNumber of Servings: 6
Ingredients
-
6 dry lasagna noodles/sheets
2 cup (not packed) Cottage Cheese, 2% Milkfat
3 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 tbsp Parmesan Cheese, grated
3 cup LaFamiglia DelGrosso Tomato Basil spaghetti sauce (or any that you prefer)
2 cup Baby Spinach (raw) (wilted in a pan with a little water)
3 cup, sliced (length-wise) Zucchini
2 tsp Garlic Salt (Coarse Ground with Parsley) - Lawry's Garlic Salt
Tips
*notes: you can substitute kale or greens for spinach. Sub yellow squash or other similar vegetables for zucchini. Could add butternut squash, tomatoes, sliced mushrooms, rutabaga, turnips... possibilities are endless!
Directions
Mix 2c cottage cheese with 2 tsp Lawry's garlic salt and 2 tbsp grated parmesan cheese. Set aside.
Spread 1/4 of the sauce (roughly 2/3 cup) to cover the bottom of a 9x9 baking pan or casserole dish. Layer zucchini slices, then half of the cottage cheese mixture, then 2 noodles. Spread 2/3c sauce, then all the spinach, then 1.5 c mozzarella cheese, then 2 noodles. Then 2/3c sauce, zucchini slices, cottage cheese mixture, 2 noodles. Then the rest of the sauce, and the rest of the mozzarella cheese.
Cover with non-stick foil. Bake 35-45 mins at 400F until cheese has melted and lasagna heated through, then remove foil and bake for an additional 10-15 min, until cheese has started to brown. Remove from oven and let rest at least 5 minutes before cutting. Because of all the water added from the vegetables, will be a bit soupy. Sets up nicely as it cools.
Serving Size: makes 6 servings in a 9x9 pan
Spread 1/4 of the sauce (roughly 2/3 cup) to cover the bottom of a 9x9 baking pan or casserole dish. Layer zucchini slices, then half of the cottage cheese mixture, then 2 noodles. Spread 2/3c sauce, then all the spinach, then 1.5 c mozzarella cheese, then 2 noodles. Then 2/3c sauce, zucchini slices, cottage cheese mixture, 2 noodles. Then the rest of the sauce, and the rest of the mozzarella cheese.
Cover with non-stick foil. Bake 35-45 mins at 400F until cheese has melted and lasagna heated through, then remove foil and bake for an additional 10-15 min, until cheese has started to brown. Remove from oven and let rest at least 5 minutes before cutting. Because of all the water added from the vegetables, will be a bit soupy. Sets up nicely as it cools.
Serving Size: makes 6 servings in a 9x9 pan