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“the use of frozen veggies keep prep time short”
1hr 10mins

Ingredients Nutrition

  • 12 cup onion, chopped
  • 1 tablespoon oil
  • 26 ounces spaghetti sauce
  • 16 ounces frozen vegetables, thawed, drained (cauliflower carrot asparagus blend)
  • 4 ounces sliced mushrooms
  • 16 ounces cottage cheese
  • 1 large egg, slightly beaten
  • 12 cup grated parmesan cheese, divided
  • 6 lasagna noodles, uncooked
  • 8 ounces shredded mozzarella cheese
  • 14 cup water


  1. heat onion in oil in skillet over medium high heat until crisp tender --.
  2. add spaghetti sauce, vegetables and mushrooms, stir to combine -- set aside.
  3. in a medium bowl, combine cottage cheese, egg and 1/4 cup parmesan cheese, blend well --.
  4. spread 1 cup spaghetti sauce mixture in an ungreased 13x9" baking with 3 uncooked lasagna strips -- half of the cottage cheese mixture, half of the remaining spaghetti sauce mixture and half of the mozzarella cheese.
  5. repeat layers, starting wtih lasagna.
  6. pour water around edges of baking dish and sprinkle with remaining parmesan cheese, cover tightly with foil.
  7. bake at 375* for 45 minutes or until bubbly --.
  8. uncover, bake an additional 10 minutes --.
  9. let stand at least 5-10 minutes before serving.

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