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Vegetarian Lasagna

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  • Prep 40 min
  • Total 9 hr 25 min
  • Servings 6
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Going meatless doesn't mean giving up flavor with this layered lasagna, filled with vegetables and three kinds of cheese.
By Betty Crocker Kitchens
Updated Dec 26, 2017
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

340 Calories, 14g Total Fat, 23g Protein, 30g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
840mg
35%
Potassium
280mg
8%
Total Carbohydrate
30g
10%
Dietary Fiber
3g
14%
Sugars
7g
Protein
23g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
6%
6%
Calcium
45%
45%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Betty loves adding a modern twist to classic comfort food dishes. This time, she turned everyone’s favorite Italian dish into a delicious vegetarian lasagna featuring zucchini, spinach, mushrooms and lots and lots of cheese. But no matter how many new lasagna recipes you try, there are always a few consistencies passed down from Italian tradition: flat lasagna noodles, lots of flavorful sauce and layers of ricotta, Parmesan and mozzarella. There are also many ways to perfect your lasagna (vegetarian or otherwise), whether it’s layering your noodles just right or getting the right proportions of cheese. Make sure to explore Betty’s tips for making the perfect lasagna, so yours turns out cheesy and delicious every time.
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