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Veggie Lasagna


  • 1 (16 ounce) package lasagna noodles
    2 tbsp. olive oil
    1 onion, chopped
    10 fresh mushrooms, sliced
    1 green pepper, chopped
    1 bag of spinach
    2 tbsp. minced garlic
    1 zucchini, finely chopped
    2 (28 ounce) cans crushed tomatoes
    1 (6 ounce) can tomato paste
    1 tbsp. dried oregano
    1 pinch brown sugar
       salt to taste
    1 (16 ounce) container nonfat cottage cheese
    2 eggs
    1 tbsp. dried basil
    2 tbsp. parmesan cheese
    1 pound shredded mozzarella cheese

  • Directions

    1. Cook lasagna noodles in a large pot of lightly salted, boiling water for 10 minutes, or until al dente. Rinse with cool water, drain, and set aside.

    2. Heat oil in a large skillet over medium heat. Cook the chopped onions, pepper, mushrooms, garlic, and zucchini in the oil until soft. Stir in both cans of crushed tomatoes, tomato paste, oregano, brown sugar, and salt to taste. Reduce heat to low, and simmer until everything else is ready.

    3. Chop the spinach finely. Drain cottage cheese. Using a whisk, blend spinach, cottage cheese, eggs, spinach and 1 tablespoon basil until smooth. In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.

    4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, 1/3 of remaining sauce, and 1/3 cheese mixture. Repeat layers with remaining ingredients. Sprinkle top dried basil.

    5. Bake in preheated oven for about 20-30 minutes until the cheese has melted and is bubbly. Let stand for 10 minutes before serving.

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