Fresh Garden Lasagna
Use the bounty of your garden (or the produce section at the supermarket) with this healthy vegetarian lasagna recipe. Fresh herbs add to the garden theme of this lasagna.
Preparation Time10 min
Cooking Time45 min
Ingredients
- 3 1/2 cups spaghetti sauce
- 1 cup (6 ounces) tomato paste
- 1 cup fresh mushrooms, sliced
- 2 tablespoons vegetable oil
- 3 cups cream-style cottage cheese
- 1 cup Parmesan cheese, grated
- 2 eggs, beaten
- 1 1/2 tablespoon fresh oregano, minced OR 1 to 2 teaspoons dried oregano
- 1 tablespoon fresh basil, minced OR 1 teaspoon dried basil
- 1 1/2 teaspoon fresh parsley, minced OR 1/2 teaspoon dried parsley
- 1 garlic clove, minced
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon lemon-pepper seasoning
- 10 lasagna noodles, cooked and drained
- 2 medium zucchini, shredded, divided
- 3 cups (12 ounces) mozzarella cheese, shredded
- 3 large tomatoes, cut into 1/2
Instructions
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In a large saucepan, combine the spaghetti sauce, tomato paste, mushrooms and oil. Simmer, uncovered, for 20 min.
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In a bowl, combine the next 9 ingredients.
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In a greased 13x9x2-inch baking pan, layer half of noodles and half of cheese mixture.
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Top with 2 1/2 cup zucchini. Layer with 1/3 of the spaghetti sauce and half of mozzarella.
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Repeat layers of noodles, cheese mixture and sauce. Top with tomato slices and remaining sauce and mozzarella.
- Cover and bake at 350 degrees F for 35 to 40 min. Uncover and bake 10 min. longer. Sprinkle with remaining zucchini. Let stand 20 minutes.
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