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ShareVegetable Lasagne
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.
To assemble::5. 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
- 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
- cal.(kcal)385,
- Fat, total(g)12,
- chol.(mg)28,
- sat. fat(g)6,
- carb.(g)43,
- fiber(g)4,
- pro.(g)28,
- sodium(mg)1031,
- Percent Daily Values are based on a 2,000 calorie diet
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