Name: Vegetable Lasagna
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
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

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Vegetable Lasagna

Chef Mallory Buford

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Main Course

Servings

Calories 266

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

Saturated Fat

Trans Fat

Cholesterol

Sodium

772

Potassium

626

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

1788

Vitamin C

Calcium

213

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Lasagna, Lasagna Noodles, Ricotta Cheese, Garlic Cloves, Zucchini, Egg, Garlic, Spinach, Pasta, Oregano, Vegetarian, Basil, Tomato Sauce, Cottage Cheese, Whole Wheat Pasta, Mozzarella Cheese, Mushrooms