adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegetarian Lasagna
Vegetarian Lasagna
0 Likes
Prep Time:
40 minutes
Total Time:
9 hours 25 minutes
Delicious veggie lasagna packed with three cheeses for a flavor explosion.
Ingredients:
  • 2 cups Muir Glen™ Organic Pasta Sauce Tomato Basil (from 25.5 oz jar)
  • 1 medium zucchini, shredded (1 cup)
  • 1 (12-oz.) container (1 1/2 cups) low-fat cottage cheese or 1 (15-oz.) container low-fat ricotta cheese
  • 1 9-oz.) pkg. frozen spinach, thawed, squeezed to drain well
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano leaves
  • 8 oven-ready lasagna noodles (each about 7x3 inches)
  • 1 (4-oz.) can mushroom pieces and stems, drained
  • 8 oz. (2 cups) shredded mozzarella cheese
Instructions:
  • Prepare a 12x10-inch sheet of foil by spraying it with nonstick cooking spray. In one medium bowl, mix together pasta sauce and zucchini. In another medium bowl, combine cottage cheese, spinach, Parmesan cheese, and oregano, and mix well.
  • Smooth a 1/4 cup of sauce mixture on the bottom of an ungreased 8-inch square (2-quart) glass baking dish. Place 2 lasagna noodles on top. Spread about 1/2 cup of sauce mixture over the noodles. Spoon 1/2 cup of spinach mixture over the sauce in small dollops, spreading it gently. Sprinkle with 1/4 of the mushrooms and 1/2 cup of mozzarella cheese.
  • Continue layering three more times, starting with noodles. Then cover with foil, ensuring the sprayed side is facing down. Refrigerate for at least 8 hours or overnight before serving.
  • Preheat oven to 400°F and bake covered for 45 minutes.
  • Remove the cover from the baking dish and bake for another 10 minutes until the lasagna is bubbly around the edges. Allow it to stand for 10 minutes before serving.

Similar Recipes