Layered Vegetable Lasagna

This lasagna has 4 more grams of fiber than a meat and cheese lasagna with regular noodles.

Yield: 6 servings (serving size: about 2 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 0.0%
  • Fat: 8.8g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.8g
  • Carbohydrate: 31.7g
  • Fiber: 6.6g
  • Cholesterol: 20mg
  • Iron: 3.9mg
  • Sodium: 617mg
  • Calcium: 420mg

Ingredients

  • 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

Preparation

  1. 1. Combine spinach, cottage cheese, and egg substitute in a medium bowl; stir well, and set aside.
  2. 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. 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. 4. Preheat oven to 350°.
  5. 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.
  6. carbo rating: 25
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