2019-09-30

Vegetable Lasagna

This vegetable lasagna recipe is a healthier twist on a classic. It is always a favorite and it gives you a healthy meal that you love!

INGREDIENTS FOR VEGETABLE LASAGNA

• 9 cooked lasagna noodles
• 1 teaspoon dried basil
• 2 cups sliced fresh mushrooms
• 2 cups low fat cottage cheese
• 1 cup chopped onion
• 1 cup shredded low fat Monterey Jack cheese
• 1 tablespoon cooking oil
• 1 15-oz can low-sodium tomato sauce
• 1 10-oz package of frozen chopped spinach, thawed and well drained
• 1 6-oz can low-sodium tomato paste
• 1 teaspoon dried oregano

DIRECTIONS

1. In a sauce pan, cook mushrooms and onions in oil until tender.
2. Stir in tomato sauce, tomato paste, oregano, and basil. In a mixing bowl, stir together cottage cheese and 1/2 cup of Monterey Jack cheese.
3. Oil a 3-quart rectangular baking dish.
4. In the baking dish layer 3 lasagna noodles, 1/3 of the cottage cheese mixture, 1/3 of the spinach, 1/3 of the tomato mixture; repeat layers twice. Sprinkle the reserved Monterey Jack cheese on top.
5. Bake uncovered in a 375 degree oven for 30 minutes or until heated through.
6. Let stand 10 minutes before serving.
7. Makes 8 servings.

Nutrition Facts
Serving Size 1 out of 8 servings
Calories 253