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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!"

RECIPE RATING:

Read Reviews (76)

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PREP TIME	20 Min
COOK TIME	1 Hr 25 Min
READY IN	1 Hr 45 Min

SERVINGS

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Servings
USMETRIC

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

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.
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.
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.
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.
Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.

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REVIEWS

Reviewed on Feb. 27, 2004 by JMLANGE

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

JMLANGE
Feb. 27, 2004

Oh yes! This one tasted great and we just loved all the veggies! Do be aware, though, that it will take MUCH longer than 20 minutes for the prep time. I made the sauce one evening and then refrigerated it. The next evening, I assembled the lasagna and refrigerated that. The third day I finally baked the lasagna. I simply didn't have all of that time in one block to do the whole thing. The homemade sauce was great and fully worth that amount of chopping and cooking time. I made these changes: 1) just spray a little olive oil on the pan instead of using a whole 2 Tbsp. 2) used 8 ounces of fresh mushrooms instead of the canned. 3) omitted the brown sugar. 4) added about 1/2 tsp of red pepper flakes to the sauce. 5) used 16 oz of ricotta instead of cottage cheese. 6) DIDN'T BOIL THE LASAGNA NOODLES! This was definitely a hit! By the way, if you've never made lasagna using the no-boil method, you really should give it a try. Such a time saver and then you don't end up with wiggly, slippery, tearing wet noodles to handle. Just make sure they are layered next to one of the wet ingredients (mine were right on top of the sauce layer) and they are perfect when the baking is done.

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10 users found this review helpful

Oh yes! This one tasted great and we just loved all the veggies! Do be aware, though, that... MORE

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

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

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

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

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

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

Reviewed on Aug. 20, 2006 by JCHESLEY

Excellent! I was looking for a healthier alternative to my 1000+ calorie original lasagna... MORE

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

Reviewed on May 29, 2003 by pamjlee

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