Ingredients
- 1 package Lasagna Noodles 8 ounces, whole wheat
- 3 cups Spinach Fresh
- 8 ounces Button Mushrooms
- 1 Zucchini Large
- 3 cloves Garlic
- 6 ounces Mozzarella Cheese 1 Block
- ½ teaspoon Salt Divided
- 1 teaspoon Basil Dried
- 1 teaspoon Oregano Dried
- ¼ teaspoon Ground Black Pepper
- 1 can Tomato Sauce 28 ounces, no salt added; or crushed tomatoes
- 1 Egg Large
- 1 cup Ricotta Cheese
- Non-Stick Cooking Spray
Equipment
- Oven
- Stovetop
- 2 Medium Mixing Bowl
- Baking Dish 9×13-inch
- Box Grater
- Colander
- Large Pot
Instructions
- Preheat oven to 350°F.
- Cook lasagna noodles following package directions. In a colander, drain and run under cold water until cool to the touch. Complete steps 3-9 while noodles cook.
- Rinse spinach, mushrooms, and zucchini. Peel garlic.
- Chop spinach. Thinly slice mushrooms. Dice zucchini into ½-inch pieces. Mince garlic.
- Grate mozzarella cheese. Set aside ¼ cup grated cheese for topping lasagna.
- In a medium bowl, add spinach, mushrooms, and zucchini. Stir in ¼ teaspoon of the salt. Set over a colander to drain. When completely drained, pat veggies dry with paper towels.
- Stir garlic, basil, oregano, remaining ¼ teaspoon salt, and pepper into canned tomatoes to make a sauce. Do this directly in the can.
- In separate medium bowl, crack an egg and beat with a fork. Add cottage cheese and grated mozzarella. Mix.
- Lightly coat a 9×13-inch baking dish with non-stick cooking spray. Spread ½ cup tomato sauce on bottom of dish.
- Layer 3 noodles over sauce. Then, layer 1 cup cheese mixture, 1½ cups veggies, and ⅔ cup tomato sauce. Repeat layers 2 more times, ending with 3 noodles. Cover with remaining tomato sauce. Sprinkle reserved ¼ cup grated mozzarella over top of lasagna.
- Bake until cheese is melted and lightly browned on top and lasagna is bubbly, about 45 minutes. Remove from oven. Let cool 10 minutes before cutting.
Video
Notes
- If using no-boil lasagna noodles, skip step 2.
- To cut costs, use thawed frozen spinach instead of fresh spinach. Be sure to squeeze all excess water from spinach before using.
- Add any leftover cooked veggies to lasagna.
- Cut leftovers into single-size portions. Freeze up to 3 months in an airtight container.
- Instead of using canned tomato sauce, make your own.
- You can use cottage cheese if you don’t have ricotta in your store.
Nutrition
Nutrition Facts
Vegetable Lasagna
Amount per Serving
Calories
266
Calories from Fat 90
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Cholesterol
53
mg
18
%
Sodium
772
mg
34
%
Potassium
626
mg
18
%
Carbohydrates
30
g
10
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
15
g
30
%
Vitamin A
1788
IU
36
%
Vitamin C
14
mg
17
%
Calcium
213
mg
21
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Basil, Cottage Cheese, Egg, Garlic, Garlic Cloves, Lasagna, Lasagna Noodles, Mozzarella Cheese, Mushrooms, Oregano, Pasta, Ricotta Cheese, Spinach, Tomato Sauce, Vegetarian, Whole Wheat Pasta, Zucchini