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Vegetable Lasagne

Makes: 8  servings Prep 1 hr 30 mins Bake 375°F 45 mins Stand 15 mins


  • 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


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