Vegetable Lasagne

Makes: 8 servings

Prep: 1 hr 30 mins
Bake: 45 mins 375°F
Stand: 15 mins

Ingredients

2 teaspoons olive oil
2 teaspoons chopped garlic
2 28 ounce cans crushed tomatoes
1/4 cup fresh basil leaves, chopped
1 teaspoon fennel seed, chopped
1/4 teaspoon red pepper flakes
1 32 ounce large container 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 1 pound large bunch fresh spinach, 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 Tip