Layered Vegetable Lasagna Recipe


Health IndexHealthyCuisine
VegetarianMain Ingredient


 Frozen chopped spinach10 Ounce, thawed and drained (1 Package)
 1% low fat cottage cheese12 Ounce (1 Carton)
 Egg substitute1⁄4 Cup (4 tbs)
 Vegetable cooking spray1
 Olive oil2 Teaspoon
 Minced onion3⁄4 Cup (12 tbs)
 Sliced fresh mushrooms1 Cup (16 tbs)
 Garlic2 Clove (10 gm), minced
 Canned no salt added tomatoes29 Ounce, drained and chopped (2 Cans, 14 1/2 Ounce Each)
 Minced fresh parsley1⁄4 Cup (4 tbs)
 Dry red wine1⁄4 Cup (4 tbs)
 No salt added tomato paste1⁄4 Cup (4 tbs)
 Dried basil2 Teaspoon
 Dried oregano1 1⁄2 Teaspoon
 Brown sugar1 Teaspoon
 Pepper1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Lasagna noodles6 , uncooked
 Thinly sliced zucchini5 Cup (80 tbs)
 Part skim mozzarella cheese6 Ounce, finely shredded to make 1 1/2 cups
 Freshly grated parmesan cheese2 Tablespoon


Press spinach between paper towels until barely moist.
Combine spinach, cottage cheese, and egg substitute in a medium bowl; stir well, and set aside.
Coat a large saucepan with cooking spray; add oil, and place over medium-high heat until hot.
Add onion, and saute 3 minutes or until tender.
Add mushrooms and garlic; saute 2 minutes or until mushrooms are tender.
Add tomatoes and next 8 ingredients; stir well.
Reduce heat, and simmer, uncovered, 20 minutes.
Remove tomato mixture from heat; set aside.
Coat a 13- x 9- x 2-inch baking dish with cooking spray.
Spoon one-third of tomato mixture into baking dish.
Arrange 3 uncooked noodles lengthwise in a single layer over tomato mixture; top with 1 1/4 cups spinach mixture.
Layer 2 1/2 cups zucchini over spinach, and sprinkle with 1/2 cup mozzarella cheese.
Repeat layers; top with remaining tomato mixture.
Cover and chill 8 hours.
Cover baking dish, and bake at 350° for 1 hour 30 minutes.
Uncover and sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese.
Cover and let stand 5 minutes before serving.