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Ana's Vegetarian Lasagna
Ana's Vegetarian Lasagna

Ana's Vegetarian Lasagna

1 Hr(s) 40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 cup chopped onions
3 cloves garlic
2 cups sliced mushrooms
1 cup diced carrots
1 cup red pepper
1 cup thinly sliced zucchini
1 can (28 oz.) tomatoes, undrained, cut up
1 cup Italian style tomato sauce
1 can (5 1/2 oz.) tomato paste
1 tbs p reduced sodium soy sauce
2 Tsp dried basil
1 tsp dried oregano
2 tsp brown sugar
1/4 tsp black pepper
1/2 tsp red pepper flakes
9 whole wheat or spinach lasagna noodles
2 cups low fat cottage cheese
1 egg white
1/2 cup parmesan cheese
1 package (10 oz.) spinach, thawed squeeze dried and chopped
1 cup shredded low fat mozzarella cheese
3/4 cup shredded low fat cheddar cheese
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Let's Make It
Spray a large sauce pan with non-stick cooking spray. Add onions, garlic, mushrooms, carrots, red peppers and zucchini. Cook and stir over medium heat until vegetables are softened about 8 minutes.
Add tomatoes, tomato sauce, tomato paste, soy sauce, basil, oregano, brown sugar, black pepper, and red pepper flakes. Mix well. Bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes
Meanwhile prepare noodles by package and rinse under cold water draining them well.
In a medium bowl combine cottage cheese, egg white, parmesan cheese and spinach; set aside. In a separate bowl, toss mozzarella and cheddar cheese together until well mixed.
To assemble lasagna, spray a deep 13 x 9 inch baking pan with non-stick spray. Spread 1 cup sauce over the bottom of the pan. Layer noodles over top. Spread 2 cups of sauce over noodles and follow with 1/2 of the cottage cheese / spinach mixture and then 1/3 of the cheese. Top with more noodles 2 cups of sauce and the rest of the cottage cheese and spinach mixture. Finish it off with the remainder of the cheese.
Bake at 350°F for 40-45 min until noodle are fully cooked and cheese is bubbly.
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