Cottage cheese and mozzarella add creamy, cheesy goodness to this easy-to-make meatless lasagna. Bonus: Prep time is just 20 minutes.
What You Need
Original recipe yields 9 servings
1 small onion, chopped
1 Tbsp. oil
2 cups frozen BOCA Veggie Ground Crumbles
1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce
9 lasagna noodles, cooked
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
2-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 350ºF.
Cook and stir onions in hot oil in large skillet on medium-high heat 2 to 3 min. or until crisp-tender, stirring occasionally. Stir in crumbles and pasta sauce; cover. Simmer on low heat 10 min., stirring occasionally.
Place 3 noodles in 13x9-inch baking dish sprayed with cooking spray; top with layers of 1/3 of the pasta sauce mixture, half the cottage cheese and 1/3 of the mozzarella. Repeat layers. Top with remaining noodles, sauce and mozzarella; sprinkle with Parmesan.
Bake 30 min. or until heated through (160ºF). Let stand 10 min. before serving.
Thaw 1 pkg. (10 oz.) frozen chopped spinach. Add to cooked onions along with the BOCA Ground Crumbles and pasta sauce.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.