Vegetable Lasagne

Makes: 8 servings
Prep: 1-1/2 hours
Bake: 45 minutes
Stand: 15 minutes
 

Ingredients

  • 2  teaspoons olive oil
  • 2  teaspoons chopped garlic
  • 2  cans (28 oz. each) crushed tomatoes
  • 1/4  cup fresh basil leaves, chopped
  • 1  teaspoon fennel seed, chopped
  • 1/4  teaspoon red pepper flakes
  • 1  large container (32 oz.) 4 percent milk fat cottage cheese, drained
  • 1/3  cup freshly grated Parmesan cheese
  • 1/4  cup chopped fresh parsley
  • 1/2  teaspoon salt
  • 1/4  teaspoon pepper
  • 2  teaspoons olive oil
  • 1  cup chopped onion
  • 1/2  pound sliced mushrooms
  • 4  tablespoons chicken broth, divided
  • 1  large bunch fresh spinach (1 lb.), trimmed and chopped, or 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 12  lasagne noodles, cooked
  • 1  cup shredded part-skim mozzarella cheese

Directions

1. For the tomato sauce, heat 2 teaspoons oil in medium saucepan; add garlic and cook 30 seconds. Add tomatoes, basil, fennel seed and crushed red pepper and bring to a boil. Reduce heat and simmer 15 minutes.

2. Meanwhile, for the cheese filling, process cottage cheese and Parmesan cheese in food processor until smooth. Transfer to bowl; stir in parsley, salt and pepper.

3. Heat oil in 12-inch skillet over medium heat. Add onion; cook, stirring, 5 minutes. Add mushrooms and cook until golden, adding 2 tablespoons chicken broth to prevent sticking. Transfer to a bowl.

4. Add spinach and remaining 2 tablespoons broth to same skillet. Cook, stirring, 4 to 5 minutes. Transfer spinach to colander and squeeze until excess liquid is removed. Add to mushrooms.

5. To assemble: Heat oven to 375 degree F. Pour 1 cup tomato sauce on bottom of 13x9-inch baking dish; top with 4 lasagne noodles (they may overlap slightly). Spread half of the cheese filling over noodles; top with half of the vegetables. Repeat layering two more times. Top with 1 cup tomato sauce and mozzarella. (Reserve remaining 2 cups sauce for another use.) Lightly coat a piece of foil with vegetable cooking spray; cover dish, coated side down, and bake 30 minutes. Uncover and bake 15 to 20 minutes more, until cheese is bubbly. Let stand 15 minutes. Makes 8 servings.

Make-ahead: Prepare the tomato sauce as directed. Cool, transfer to an airtight container and refrigerate up to 2 days. Reheat before using.

Nutrition Facts

  • Servings Per Recipe 8 servings
  • Calories 385,
  • Total Fat (g) 11.5,
  • Saturated Fat (g) 6,
  • Cholesterol (mg) 28,
  • Sodium (mg) 1031,
  • Carbohydrate (g) 43,
  • Fiber (g) 4,
  • Protein (g) 28,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 0,
  • Calcium (DV%) 0,
  • Iron (DV%) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

Comments ( 0 )
2491934542

Add your comment

You must be logged in to leave a comment. Register | Log In
ADVERTISER
  • Videos
  • Tools
  • Win Prizes
Dog

Share Your Pet Photos

Share your photos with family and friends!

View this tool

See All Tools

Todays Daily Prize
 
Want Free Stuff? Click Here for the best Deals, Discounts and Prizes.