Vegetarian Lasagna
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  • 2 cups Muir Glen™ Organic Pasta Sauce Tomato Basil (from 25.5 oz jar)
  • 11 medium zucchini, shredded (1 cup)
  • 11 (12-oz.) container (1 1/2 cups) low-fat cottage cheese or 1 (15-oz.) container low-fat ricotta cheese
  • 11 9- oz.) pkg. frozen spinach, thawed, squeezed to drain well
  • 11/3 cup grated Parmesan cheese
  • 12 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano leaves
  • 18 oven-ready lasagna noodles (each about 7x3 inches)
  • 11 (4-oz.) can mushroom pieces and stems, drained
  • 18 oz. (2 cups) shredded mozzarella cheese1 Spray 12x10-inch sheet of foil with nonstick cooking spray. In medium bowl, combine pasta sauce and zucchini; mix well. In another medium bowl, combine cottage cheese, spinach, Parmesan cheese and oregano; mix well.
  • 12 Spread 1/4 cup sauce mixture in ungreased 8-inch square (2-quart) glass baking dish. Top with 2 lasagna noodles. Spread about 1/2 cup sauce mixture over noodles. Drop 1/2 cup of spinach mixture by small spoonfuls over sauce mixture; spread carefully. Sprinkle with 1/4 of mushrooms and 1/2 cup of the mozzarella cheese.
  • 13 Repeat layers 3 more times, beginning with noodles. Cover with foil, sprayed side down; refrigerate at least 8 hours or overnight.
  • 14 Heat oven to 400°F. Bake covered for 45 minutes.
  • 15 Uncover baking dish; bake an additional 10 minutes or until lasagna is bubbly around edges. Let stand 10 minutes before serving.



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