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Veggie Lasagna
This Veggie Lasagna Recipe is packed full of yumminess. Easily add any of your favorite vegetables if you’d like to change it up a bit.
Course
Main Course
Cuisine
American, Italian
Prep Time
30
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
15
minutes
minutes
Servings
12
Calories
351
kcal
Author
Sherri Hagymas
Ingredients
1
Tablespoon
olive oil
1
onion
chopped
3
cloves
garlic
minced
1 ½
teaspoon
thyme
1 ½
teaspoon
oregano
8
ounces
portabello or white mushrooms
chopped
1
small
eggplant
peeled & sliced and cut into about 2 inch pieces
2
medium
zucchini
sliced
1
lb
spinach
fresh or frozen
16
ounces
shredded mozzarella cheese
16
ounces
cottage cheese
2
eggs
½
cup
parmesan cheese
2
pasta sauce
I love Traders Joe's
1
pound
lasagna noodles
one box of no cook is perfect
Instructions
Pour olive oil to large saucepan
Add onion and garlic and saute until onion is soft
Add mushrooms, eggplant and zucchini and saute until soft
Strain off all excess liquid (a fine mesh colander works great)
In a medium sized bowl, mix the cottage cheese, parmesan cheese, eggs and spinach together well.
In a large casserole dish, pour a little sauce into the bottom and spread to keep noodles from sticking.
Place 1st layer of uncooked noodles on top of this sauce.
Next, spread a layer of cottage cheese mixture on top of noodles
Then, sprinkle a layer of mozzarella cheese.
Then, spread a layer of veggie mixture.
Lastly, cover with a layer of sauce.
Repeat with another layer of each (starting with the cottage cheese mixture)
Top with remaining mozzerella cheese.
Bake at 350 for 40 covered with aluminum foil.
Then uncover and cook for an additional 30 minutes or until cheese is bubbly.
Nutrition
Calories:
351
kcal
|
Carbohydrates:
34
g
|
Protein:
21
g
|
Fat:
13
g
|
Saturated Fat:
6
g
|
Cholesterol:
66
mg
|
Sodium:
489
mg
|
Potassium:
550
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
4005
IU
|
Vitamin C:
17.8
mg
|
Calcium:
335
mg
|
Iron:
2.2
mg