Veggie Lasagne
CATEGORIES
INGREDIENTS
  • Cooking Time: 40
  • Servings: 8
  • Preparation Time: 60
  • 1 eggplant, diced
  • 2 zucchini, diced
  • 8 oz mushrooms, sliced
  • 1 onion, diced
  • (Optional: use sweet potatoes and / or carrots)
  • Jarred Marinara – 1 cup
  • 24 oz low-fat cottage cheese
  • 2 eggs
  • 5 oz frozen chopped spinach
  • 8 oz mozzarella cheese (use half in “Cheese Layer” – reserve half for topping lasagna)
  • 1/3 cup parmesan
  • 1 tsp Italian herbs
  • Salt & Pepper to taste
  • 6 no-boil lasagna noodles
DIRECTIONS
  1. Preheat oven to 350.
  2. Sautee all ingredients from “Veggie Layer” until they are cooked through. Add Marinara and heat through. Set aside. While veggies are sautéing, mix all ingredients for “Cheese Layer” (except 4 oz mozzarella). Set aside.
  3. Spread thin layer of marinara at bottom of your lasagna dish. Place 3 lasagne noodles across bottom of the dish. Then layer cheese mixture, followed by veggies. Repeat all 3 layers (noodles, cheese, veggies). Top with half shredded mozzarella. Cover lasagna dish with aluminum foil. Bake for 40 minutes. Let cool for 20 minutes. Serve.