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Very Veggie Lasagna

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."

Rate/Review | Read Reviews (26)

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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.

Footnotes

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.