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Very Veggie Lasagna

SUBMITTED BY: Kim Bender

"'People often tell me you can't call something 'lasagna' if it doesn't have meat. Then they try this dish and ask for the recipe,' shares Kim Bender of Aurora, Colorado."

RECIPE RATING:

Read Reviews (8)

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

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 cups 1% cottage cheese
1 (15 ounce) container reduced-fat ricotta cheese
2 tablespoons minced fresh parsley
1 (26 ounce) jar meatless spaghetti sauce
9 uncooked lasagna noodles
2 medium carrots, shredded
1 1/2 cups broccoli florets
4 ounces fresh mushrooms, sliced
1 small zucchini, thinly sliced
1 small yellow summer squash, thinly sliced
2 cups fresh spinach
2 cups shredded part-skim mozzarella cheese

DIRECTIONS

In a bowl, combine the cottage cheese, ricotta and parsley. Spread 1/2 cup spaghetti sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Top with three noodles and a third of the cheese mixture. Sprinkle with half of the carrots, broccoli, mushrooms, zucchini and squash. Top with a third of the remaining sauce.
Arrange half of the spinach over spaghetti sauce; sprinkle with a third of the mozzarella cheese. Repeat layers of noodles, cheese mixture, vegetables, sauce, spinach and mozzarella. Top with the remaining noodles, cheese mixture, sauce and mozzarella.
Cover tightly and bake at 350 degrees F for 45 minutes. Uncover; bake 15 minutes longer or until noodles are tender. Let stand for 15 minutes before cutting.

FOOTNOTE

Nutritional Analysis: One serving (1 piece) equals 234 calories, 7 g fat (4 g saturated fat), 26 mg cholesterol, 572 mg sodium, 25 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

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REVIEWS

Reviewed on Apr. 5, 2007 by MELB4483

If my husband asks for seconds of something that doesn't include meat - it must be pretty... MORE

Reviewed on Oct. 21, 2007 by AUNTCEEJ

Great recipe. Very easy to make and customize, based on the veggies you have on hand. Love the... MORE

Reviewed on Oct. 2, 2007 by gabbleduck

Delicious! I had some chopped fresh basil and oregano, so I added that and a touch of chopped... MORE

Reviewed on Apr. 7, 2007 by PammyT

Very good recipe and much lighter than the meaty lasagnas we've had. Next time, we might add... MORE

Reviewed on Jun. 6, 2008 by alanalynn

This recipe was great!! Especially if you love vegetables. I also mixed a 15 oz. container of... MORE

Reviewed on Mar. 16, 2008 by RLOGAN01

I am giving this three stars because it was good, but not great. I am not a vegetarian but try... MORE

Reviewed on Dec. 17, 2007 by littlelisaslurry

Needs more salt... some garlic & fresh basil might help, too. MORE

Reviewed on Nov. 30, 2007 by leanna

Needs salt and we served it with fresh parm. cheese to add some extra flavor MORE