Vegetable Lasagna

Enjoy this cheesy lasagna recipe made using noodles and vegetables for dinner - perfect if you love Italian cuisine.

Save and Share

false

( 4 Ratings)

4 Ratings

5 Stars

4 Stars 50%

3 Stars 25%

2 Stars

1 Stars 25%

Member Reviews ( 0 )

b42c9292-bb53-4bbb-975d-0b45b7a907bc

Prep Time 30 min
Total Time 1 hr 25 min
Servings 6

Ingredients

1: medium zucchini

2: cups tomato pasta sauce (from a 24- to 26-oz jar)

1: box (9 oz) frozen chopped spinach, thawed

1 1/2: cups cottage cheese or ricotta cheese (12 oz)

1/3: cup grated Parmesan cheese

2: tablespoons chopped fresh or 1 1/2 teaspoons dried oregano leaves

1: jar (4.5 oz) sliced mushrooms

8: purchased precooked or oven-ready lasagna noodles (each about 7x3 inches)

2: cups shredded mozzarella cheese (8 oz)

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Heat the oven to 400°F. Shred the zucchini by rubbing it across the largest holes of a grater to measure about 1 cup. In a medium bowl, mix the pasta sauce and zucchini.
2 Drain the thawed spinach in a strainer, then squeeze out the excess moisture from the spinach, using paper towels or a clean kitchen towel, until the spinach is dry.
3 In another medium bowl, mix the spinach, cottage cheese, Parmesan cheese and oregano. Drain the mushrooms in a strainer. In an ungreased 8-inch square glass baking dish, spread 1/2 cup of the sauce mixture.
4 Top sauce mixture in dish with 2 noodles, placing them so they do not overlap or touch the sides of the dish because they will expand as they bake. Spread 1/4 of the remaining sauce mixture (about 1/2 cup) over the noodles.
5 Drop 1/4 of the spinach mixture by small spoonfuls over the sauce mixture; spread carefully, pulling with the tines of a fork if necessary. Sprinkle with 1/4 of the mushrooms and 1/2 cup of the mozzarella cheese.
6 Repeat layering three more times, beginning with 2 more noodles and following directions in steps 4 and 5.
7 Cover the dish with foil. Bake 35 minutes. Carefully remove the foil, and continue baking about 10 minutes longer or until lasagna is bubbly around the edges. Remove from the oven and let stand 10 minutes so the lasagna will become easier to cut and serve.

EXPERT TIPS

Expert Tips

The lasagna can be prepared and refrigerated up to 24 hours ahead of time. Assemble the lasagna through step 6. Cover with foil and refrigerate. Bake as directed in step 7 except bake 45 minutes before removing the foil.

Precooked or oven-ready lasagna noodles are available with the other dried pastas in the supermarket.

Rub the zucchini across the largest holes of the grater.

Assemble the lasagna, layer by layer.

Got questions? Our experts have the answers. Ask Betty now.