Recipe
Vegetable Lasagna
Ingredients
- 1 package lasagna noodles
- 3 cups spinach
- 8 oz mushrooms
- 1 zucchini
- 3 garlic cloves
- 1 black mozzarella cheese
- ½ tsp salt
- 1 tsp basil
- 1 tsp oregano
- ¼ tsp black pepper
- 1 can tomato sauce or crushed tomatoes
- 1 egg
- 1 cup cottage cheese
Directions
- Preheat the oven to 350°F.
- Cook lasagna noodles following package directions. In a colander, drain and run under cold water until cool to the touch. Complete steps 3–9 while noodles cook.
- Rinse spinach, mushrooms, and zucchini. Peel garlic.
- Chop spinach. Thinly slice mushrooms. Dice zucchini into ½-inch pieces. Mince garlic.
- Grate mozzarella cheese. Set aside ¼ cup grated cheese for topping lasagna.
- In a medium bowl, add spinach, mushrooms, and zucchini. Stir in ¼ teaspoon of the salt. Set over a colander to drain. When completely drained, pat veggies dry with paper towels.
- Stir garlic, basil, oregano, remaining ¼ teaspoon salt, and black pepper into canned tomatoes to make a sauce. Do this directly in the can.
- In a medium bowl, crack the egg and beat with a fork. Add cottage cheese and grated mozzarella. Mix.
- Lightly coat a baking dish with non-stick cooking spray. Spread ½ cup tomato sauce on the bottom of the dish.
- Layer 3 noodles over sauce. Then, layer 1 cup cheese mixture, 1½ cups veggies, and ⅔ cup tomato sauce. Repeat layers 2 more times, ending with 3 noodles. Cover with remaining tomato sauce. Sprinkle reserved ¼ cup grated mozzarella over top of lasagna.
- Bake until cheese is melted and lightly browned on top and lasagna is bubbly, about 45 minutes. Remove from the oven. Let cool for 10 minutes before cutting.
