Vegetable Lasagna

I used my mother-in-law's recipe for the sauce and pulled bits and pieces from multiple recipes for the vegetables. Very delicious!

Vegetable Lasagna

• 2 Tbsp olive oil
• 4 oz mushrooms, chopped
• 1 green bell pepper, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and grated
• 1 zucchini squash, diced
• 1 C frozen spinach
• 10 whole wheat lasagna noodles; cooked, drained and cooled
• 28 oz can whole tomatoes
• 6 oz can tomato paste
• 1 1/2 C water
• 1 Tbsp oregano
• 1 Tbsp basil
• 1 1/2 tsp sugar
• 1 bay leaf
• 1 sprig rosemary
• 16 oz cottage cheese
• 1/4 C Parmesan cheese
• 3 C mozzarella cheese

Saute mushroom, bell pepper, onion, garlic, carrots and zucchini in olive oil over medium-high heat. Add spinach, tomato products, water and spices. Cover and simmer on low until thick (about 1/2 hour). 

Blend cottage and Parmesan cheese smooth in blender, season with pepper. 

Spread a thin layer of vegetable sauce in 9x13 pan. Place five noodles. Spread half of the cottage cheese mixture on top. Sprinkle half of the mozzarella. Layer half of the sauce, the other five noodles, the rest of the cottage cheese mixture, the rest of the sauce and the rest of the mozzarella.

Bake 30-40 minutes. Let sit 10-15 minutes. 

Serves eight. 

Nutrition Facts

Serving Size 387 g

Amount Per Serving

Calories  394 Calories from Fat  110

% Daily Value*

Total Fat  12.2g 19%

Saturated Fat  6.7g 33%

Trans Fat  0.0g

Cholesterol  30mg 10%

Sodium  691mg 29%

Total Carbohydrates  48.3g 16%

Dietary Fiber  7.6g 30%

Sugars  7.8g

Protein  28.5g

Vitamin A 92% • Vitamin C 60% Calcium 44% • Iron 18%

Nutrition Grade B

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in calcium
• Very high in vitamin A
• High in vitamin C