Veggie lasagna
Veggie lasagna
710 cals, 41p, 77c, 23f (per meal)
  • 2 cup (520g)
  • 1 medium (196g)
  • 1 container, ~15oz (425g)
  • 1 10 oz package (284g)
  • 1/3 cup (33g)
  • 1/2 tbsp, ground (3g)
  • 1 can (4 oz) (113g)
  • 2 cup (172g)
  • 8 lasagna noodle(s) (304g)
  • 1
    Cook lasagna noodles according to package.
    Heat oven to 400°F (200°C).
    In medium bowl, combine pasta sauce and zucchini; mix well. In another medium bowl, combine cottage cheese, spinach, parmesan cheese and oregano; mix well.
    Spread a small amount of the sauce mixture in ungreased 8-inch square (2-quart) glass baking dish. Top with 2 lasagna noodles.
    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.
    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).
    Bake covered for 45 minutes.
    Uncover baking dish; bake an additional 10 minutes or until lasagna is bubbly around edges. Let stand 10 minutes before serving.
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