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Vegetable Lasagna

A hearty spinach lasagna layered with cottage cheese, Monterey Jack, tender noodles, and a savory mushroom tomato sauce, baked until hot and bubbly.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: Italian
Calories: 253
Ingredients Method Notes

Ingredients
  

  • 9 cooked lasagna noodles
  • 2 cups sliced fresh mushrooms
  • 1 cup chopped onion
  • 1 tablespoon cooking oil
  • 1 (15oz.) can low-sodium tomato sauce
  • 1 (6oz.) can low-sodium tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 cups low fat cottage cheese
  • 1 cup shredded low fat Monterey Jack cheese
  • 1 10- oz package of frozen chopped spinach, thawed and well drained

Method
 

  1. Preheat Oven to 375°F
  2. In a sauce pan, cook mushrooms and onions in oil until tender. Stir in tomato sauce, tomato paste, oregano, and basil.
  3. In a mixing bowl, stir together cottage cheese and 1/2 cup of Monterey Jack cheese.
  4. Oil a 3-quart rectangular baking dish.
  5. In the baking dish layer 3 lasagna noodles, 1/3 of the cottage cheese mixture, 1/3 of the spinach, 1/3 of the tomato mixture; repeat layers twice. Sprinkle the reserved Monterey Jack cheese on top.
  6. Bake uncovered in oven for 30 minutes or until heated through. Let stand 10 minutes before serving.

Notes

Recipe provided courtesy of the South Dakota Department of Health - The mission of the South Dakota Department of Health is to prevent disease and promote health, ensure access to needed, high-quality health care, and to efficiently manage public health resources.