Going meatless doesn't mean giving up flavor with this layered lasagna, filled with vegetables and three kinds of cheese.
cups tomato pasta sauce
medium zucchini, shredded (1 cup)
(12-oz.) container (1 1/2 cups) low-fat cottage cheese or 1 (15-oz.) container low-fat ricotta cheese
9-oz.) pkg. Green Giant™ Frozen Spinach, thawed, squeezed to drain well
cup grated Parmesan cheese
tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano leaves
precooked lasagna noodles (shelf-stable or frozen), each about 7x3 inches
(4-oz.) can Green Giant™ Mushroom Pieces and Stems, drained
oz. (2 cups) shredded mozzarella cheese
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.
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.
Repeat layers 3 more times, beginning with noodles. Cover with foil, sprayed side down; refrigerate at least 8 hours or overnight.
Heat oven to 400°F. Bake covered for 45 minutes.
Uncover baking dish; bake an additional 10 minutes or until lasagna is bubbly around edges. Let stand 10 minutes before serving.
Look for precooked oven-ready lasagna noodles near the dry pasta in the grocery store or in the frozen pasta section. Trim the precooked lasagna noodles to fit, if necessary.
This recipe may be baked immediately after assembly. Cover the dish with foil and bake at 400°F for 30 minutes. Uncover the dish and continue baking for about 10 minutes, or until it is bubbly around the edges.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 2 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.