Veggie lasagna
708cal, 41p, 77c, 23f (per meal)
1 can (4 oz) (113g)
1 container, ~15oz (425g)
8 lasagna noodle(s) (304g)
2 cup (172g)
1/2 tbsp, ground (3g)
1/3 cup (33g)
1 10 oz package (284g)
1 medium (196g)
2 cup (520g)
1
Cook lasagna noodles according to package.
2
Heat oven to 400°F (200°C).
3
In medium bowl, combine pasta sauce and zucchini; mix well. In another medium bowl, combine cottage cheese, spinach, parmesan cheese and oregano; mix well.
4
Spread a small amount of the sauce mixture in ungreased 8-inch square (2-quart) glass baking dish. Top with 2 lasagna noodles.
5
Spread 25% of the remaining sauce mixture over noodles. Drop 25% of spinach mixture by small spoonfuls over sauce mixture; spread carefully. Sprinkle with 25% of the mushrooms and 25% of the mozzarella cheese.
6
Repeat layers 3 more times, beginning with noodles, ending with cheese. Cover with foil (you can refrigerate over-night if time permits; not necessary though).
7
Bake covered for 45 minutes.
8
Uncover baking dish; bake an additional 10 minutes or until lasagna is bubbly around edges. Let stand 10 minutes before serving.