Layered Vegetable Lasagna

Oxmoor House
This lasagna has 4 more grams of fiber than a meat and cheese lasagna with regular noodles.
6 servings (serving size: about 2 cups)


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1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (12-ounce) carton 1% low-fat cottage cheese
1/4 cup egg substitute
2 teaspoons olive oil
3/4 cup minced onion
1 cup sliced mushrooms
2 garlic cloves, minced
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, drained and chopped
1/4 cup minced fresh parsley
1/4 cup dry red wine
1/4 cup no-salt-added tomato paste
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
Cooking spray
6 uncooked whole wheat lasagna noodles
5 cups thinly sliced zucchini
1 1/2 cups (6 ounces) finely shredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese


1. Combine spinach, cottage cheese, and egg substitute in a medium bowl; stir well, and set aside.

2. Heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes or until tender. Add mushrooms and garlic; sauté 2 minutes or until mushrooms are tender. Add tomatoes and next 7 ingredients; stir well. Reduce heat, and simmer, uncovered, 20 minutes. Remove tomato mixture from heat; set aside.

3. Coat a 13 x 9-inch baking dish with cooking spray. Spoon one-third of tomato mixture into baking dish. Arrange 3 uncooked noodles lengthwise in a single layer over tomato mixture; top with 1 1/4 cups spinach mixture. Layer 2 1/2 cups zucchini over spinach; sprinkle with 1/2 cup mozzarella cheese. Repeat layers; top with remaining tomato mixture. Cover and chill 8 hours.

4. Preheat oven to 350°.

5. Remove lasagna from refrigerator; bake, covered, at 350° for 1 hour and 30 minutes. Uncover; sprinkle with 1/2 cup mozzarella cheese and Parmesan cheese. Cover; let stand 5 minutes before serving.

carbo rating: 25

Created date

April 2008

Nutritional Information

Calories 289
Caloriesfromfat 0.0 %
Fat 8.8 g
Satfat 4.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.8 g
Carbohydrate 31.7 g
Fiber 6.6 g
Cholesterol 20 mg
Iron 3.9 mg
Sodium 617 mg
Calcium 420 mg