Hearty Vegetarian Lasagna
Make a hearty but healthy vegetarian lasagna with carrot, mushrooms and spinach. Three kinds of low-fat or fat-free cheeses are used to cut calories.
Preparation Time15 min
Cooking Time55 min
Ingredients
- 10 lasagna noodles, cooked, drained & rinsed in cold water
- 16 ounce fresh spinach, washed, stems removed; or 2 pkgs frozen spinach, thawed
- 2 cloves garlic, minced
- 2 cup mushrooms, sliced
- 1 cup carrot, grated
- 1 cup onion, chopped
- 1/2 cup pitted ripe olives, sliced
- 2 1/2 tablespoon chopped fresh parsley
- 3 tablespoon sauteing liquid
- 8 ounce can tomato sauce
- 6 ounce can tomato paste
- 14 ounce crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 8 ounce low-fat or fat-free cottage cheese, mixed with
- 8 ounce low-fat or fat-free ricotta cheese
- 1 teaspoon grated lemon peel, added to cottage/ricotta cheese (optional)
- 16 ounce grated low-fat white cheese - monteray jack, mozzarella, or combo
- Fat-free parmesan cheese to sprinkle on top
Instructions
- Preheat oven 375 deg. F.
- Cook spinach (if fresh) in small amount of liquid in large skillet until wilted; set aside.
- In skillet in sauteing liquid, cook garlic a few minutes, then add onions, carrots, mushrooms, basil, oregano and parsley; cook until tender.
- Add all tomato products and olives; cook over low heat till heated through (5-8 min.).
- Lightly oil 13x9x2 baking dish. Spread a tiny amt. of veggie sauce mixture on bottom, just to moisten noodles; then using half the ingredients, layer: noodles (edges slightly overlapping), cottage/ricotta cheese mixture, spinach (spread leaves out as much as possible), grated white cheese, and sauce.
- Repeat for second layer with other half of ingredients. Sprinkle top with grated parmesan.
- Bake for 30-35 minutes (may need to put foil under to catch drips), remove from oven and allow to set for about 10 min. before serving. Freezes well.