TOTAL TIME: Prep: 25 min. Bake: 45 min. + standing
MAKES: 12 servings


  • 12 uncooked lasagna noodles
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1 garlic clove, minced
  • 2 tablespoons canola oil
  • 1-1/2 cups sliced fresh mushrooms
  • 1 can (15 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon each dried basil, thyme and pepper
  • 1 cup (8 ounces) 1% cottage cheese
  • 1 egg, lightly beaten
  • 2 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1 piece: 190 calories, 6g fat (2g saturated fat), 26mg cholesterol, 464mg sodium, 25g carbohydrate (0 sugars, 3g fiber), 11g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.


  1. Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute the onion, celery and garlic in oil until softened. Add the mushrooms; cook for 2-3 minutes. Stir in tomato sauce, tomato paste, sugar and seasonings; simmer for 10 minutes. In a bowl, combine the cottage cheese, egg, parsley and salt.
  2. Drain noodles. Spread 1/2 cup of the sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with four noodles, half of the cottage cheese mixture, half of the spinach, a third of the remaining sauce and a third of the mozzarella. Repeat layers.
  3. Top with remaining noodles, sauce, mozzarella and Parmesan. Cover and bake at 350° for 35 minutes. Uncover; bake 10 minutes longer. Let lasagna stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Vegetarian Lasagna in Country Woman May/June 2001, p36

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Vegetarian Lasagna

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
lhalek User ID: 3716977 79350
Reviewed Jul. 15, 2009

"First of all only 3 lasagna noodles fit across the baking dish, and I needed at least 2 cups of mozza cheese to barely do the job, so I dont know how 1 cup can stretch into 3 layers that would be very skimpy, I mixed the parmesan cheese into the cottage cheese mixture just like a recipe I used back in high school, I also added red pepper to the mushroom mixture. I'll see how it turns out when its baked."

Loading Image