Sunday, March 6, 2011

Vegetarian Lasagna


Vegetarian Lasagna is a healthy and tasty alternative to regular, meat-and-cheese-filled lasagna. This lasagna is full of healthy vegetables, homemade marinara sauce (although you could use store-bought instead), and just enough cheese.

yield: 6 servings

1 tsp olive oil
1 cup sliced mushrooms
2 cups chopped zucchini
2 cups diced carrot
1 cup chopped red bell pepper
1/2 cup diced onion
2 cups broccoli florets
2 cups chopped spinach
3 cups marinara sauce
2 Tbsp pesto
2 cups cottage cheese (or in my case, 1 cup yogurt mixed with 1 cup feta-esque cheese)
6 cooked lasagna noodles
1 cup shredded mozzarella cheese

1. Preheat oven to 375°.
2. Heat oil in a saucepan over medium heat. Add mushrooms through spinach; cook 10 minutes or until tender, stirring frequently. Add marinara sauce; bring to a boil. Reduce heat; simmer 10 minutes.
3. Combine pesto and cottage cheese in a bowl. Spread 1/2 cup of the vegetable mixture in the bottom of an 9 x 13-inch baking dish coated with cooking spray. Arrange 3 noodles over vegetable mixture. Top noodles with half of the cottage cheese mixture and half of the vegetable mixture. Repeat layers once, ending with vegetable mixture. Sprinkle with mozzarella.
4. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 20 minutes. Let stand about 10 minutes before serving.

2 comments:

D said...

I made spinach lasagna the other day and it was really good. Like you in this recipe, I used cottage cheese and plain Greek yogurt. The recipe called for Romano cheese and it's pretty tasty. Topped off with mozzarella.

Kristel said...

I'm making a vegetarian lasagna on Wednesday!
I found a recipe online already and did all the shopping (I have to make it for about 20 people...eep!). It's similar to yours. No pesto, spinach, or broccoli though. But those do sound like yummy additions.