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Vegetable Lasagna

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

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  • 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

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
1140mg
1140%;
Total Carbohydrate
45g
45%
(Dietary Fiber
4g
4%
  Sugars
12g
12%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
10%;
Calcium
45%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2013 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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