Vegetarian Lasagna
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
8-12
ingredients
- 12 whole wheat lasagna noodles (1 small box)
- 1 (26 ounce) jar spaghetti sauce
- 1 small zucchini, minced fine
- 1 small yellow squash, minced fine
- 6 fresh mushrooms, minced fine
- 1⁄2 large onion, minced fine
- 4 garlic cloves, minced
- 1 1⁄2 cups fat-free cottage cheese
- 16 ounces low fat mozzarella, shredded
- 1 teaspoon italian seasoning
- 1⁄4 teaspoon black pepper
- 1 tablespoon parmesan cheese
directions
- Preheat oven to 350 degrees. Prepare 9x13 pan with non-stick spray.
- Mix zucchini, squash, mushrooms, garlic, cheeses and seasonings in large bowl.
- Put four (uncooked) noodles in bottom of lasagna pan. Top with one half cheese mixture, then four more noodles, then remaining half of cheese mixture. Place remaining noodles on top.
- Pour sauce over top of lasagna, making sure to cover noodles completely. Using a spatula, lift corners of lasagna slightly to allow sauce to filter down to bottom of pan.
- Bake, uncovered, for 45 minutes. Sprinkle with parmasan cheese and let sit 10-15 minutes before serving.
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RECIPE SUBMITTED BY
Recovering computer nerd, obsessed knitter, addicted to cats, dark chocolate, dragons, gargoyles, and cooking that is quick, easy, and delicious.