People often tell me you can't call something "lasagna" if it doesn't have meat. Then they try my zucchini lasagna and ask for the recipe. —Kim Bender, Aurora, Colorado
All-Veggie Lasagna
All-Veggie Lasagna
Prep Time
20 min
Cook Time
1 hour
Yield
12 servings
Ingredients
- 2 cups 1% cottage cheese
- 1 carton (15 ounces) reduced-fat ricotta cheese
- 2 tablespoons minced fresh parsley
- 1 jar (26 ounces) meatless spaghetti sauce
- 9 uncooked lasagna noodles
- 2 medium carrots, shredded
- 1-1/2 cups broccoli florets
- 4 ounces fresh mushrooms, sliced
- 1 small zucchini, thinly sliced
- 1 small yellow summer squash, thinly sliced
- 2 cups fresh spinach
- 2 cups shredded part-skim mozzarella cheese
Directions
- Preheat oven to 350°. In a bowl, combine the cottage cheese, ricotta and parsley. Spread 1/2 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles and a third of the cheese mixture. Sprinkle with half each of the carrots, broccoli, mushrooms, zucchini and squash. Top with a third of the remaining sauce.
- Arrange half the spinach over spaghetti sauce; sprinkle with a third of the mozzarella cheese. Repeat layers of noodles, cheese mixture, vegetables, sauce, spinach and mozzarella. Top with the remaining noodles, cheese mixture, sauce and mozzarella.
- Cover tightly and bake 45 minutes. Uncover; bake until noodles are tender, about 15 minutes longer. Let stand for 15 minutes before cutting.
Nutrition Facts
1 piece: 252 calories, 6g fat (4g saturated fat), 24mg cholesterol, 759mg sodium, 27g carbohydrate (10g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
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