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Veggie Lasagna Florentine

SUBMITTED BY: Denise Smith

"This is a recipe I created for my vegetarian sister-in-law after she ran the Marine Corp Marathon in Washington, DC. I was not able to be there to cheer her on so I sent this dish. It is actually better the next day but I have never been able to keep my family out of it once they smell the aroma!"
PREP TIME  20 Min
COOK TIME  1 Hr 25 Min
READY IN  1 Hr 45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (16 ounce) package lasagna noodles
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 (8 ounce) can sliced mushrooms
  • 2 tablespoons minced garlic
  • 1 zucchini, finely chopped
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon dried oregano
  • 1 pinch brown sugar
  • salt to taste
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 (16 ounce) container nonfat cottage cheese
  • 2 eggs
  • 3 tablespoons dried basil, divided
  • 1/4 cup grated Parmesan cheese
  • 1 pound shredded mozzarella cheese

DIRECTIONS

  1. Cook lasagna noodles in a large pot of lightly salted, boiling water for 10 minutes, or until al dente. Rinse with cool water, drain, and set aside.
  2. Heat oil in a large skillet over medium heat. Cook the chopped onions, mushrooms, garlic, and zucchini in the oil until soft. Stir in both cans of crushed tomatoes, tomato paste, oregano, brown sugar, and salt to taste. Reduce heat to low, and simmer for 15 minutes.
  3. Meanwhile, microwave frozen spinach until cooked. Cool, and then squeeze out excess water. Drain cottage cheese. Using a mixer, blend spinach, cottage cheese, eggs, and 2 tablespoons basil until smooth. In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.
  4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, 1/3 of remaining sauce, and 1/3 cheese mixture. Repeat layers with remaining ingredients. Sprinkle top with remaining 1 tablespoon of dried basil.
  5. Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2004 by JMLANGE
Oh yes! This one tasted great and we just loved all the veggies! Do be aware, though, that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2003 by WAXRTIST
This proved to be a very tasty recipe. However, it only makes 12 servings at best, not... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2003 by DEENA HALL
I have been looking for a good vegetable lazagna recipe for a long time, and this one was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2003 by LHSZABO
I really found all the other reviews of this fantastic recipe really helpful in adapting it to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2003 by Jeannette H.
Made this recipe for a vegetarian friend of mine right after she had a baby. Her family loved... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2003 by Jennifer
As a true meat-lover, I have to say this was wonderful. I made this for a vegetarian friend... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2003 by BARBARA A.
This is a great recepie if you are not afriad to tailor it to your tastes- I did away with the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2006 by JCHESLEY
Excellent! I was looking for a healthier alternative to my 1000+ calorie original lasagna... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2004 by TAGNY
This is the best veggie lasagna I've made yet. I've been searching for the perfect recipe for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2003 by pamjlee