Vegetarian Lasagna

 

2

cups tomato pasta sauce

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. Green Giant® 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

precooked lasagna noodles (shelf-stable or frozen), each about 7x3 inches

1

(4-oz.) can Green Giant® Mushroom Pieces and Stems, drained

8

oz. (2 cups) shredded mozzarella cheese

• 1 Spray 12x10-inch sheet of foil with nonstick cooking spray. In medium bowl, combine pasta sauce and zucchini; mix well. In another medium bowl, combine cottage cheese, spinach, Parmesan cheese and oregano; mix well.
• 2 Spread 1/4 cup sauce mixture in ungreased 8-inch square (2-quart) glass baking dish. Top with 2 lasagna noodles. Spread about 1/2 cup sauce mixture over noodles. Drop 1/2 cup of spinach mixture by small spoonfuls over sauce mixture; spread carefully. Sprinkle with 1/4 of mushrooms and 1/2 cup of the mozzarella cheese.
• 3 Repeat layers 3 more times, beginning with noodles. Cover with foil, sprayed side down; refrigerate at least 8 hours or overnight.
• 4 Heat oven to 400°F. Bake covered for 45 minutes.
• 5 Uncover baking dish; bake an additional 10 minutes or until lasagna is bubbly around edges. Let stand 10 minutes before serving.