Vegetarian Lasagna

Name: Vegetarian Lasagna
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 12 servings.
Ingredients: 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 1% cottage cheese; 1 large 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 shredded part-skim mozzarella cheese; 1/4 cup grated Parmesan cheese

I like to serve this lasagna when a vegetarian friend comes to visit. It's very satisfying.—Ovileda Caissie, St. Jacques, New Brunswick

Ingredients

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 1% cottage cheese
1 large 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 shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Directions

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.
Drain noodles. Spread 1/2 cup of the sauce in a 13x9-in. baking dish coated with cooking spray. Layer with 4 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.
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.

Nutrition 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.

Originally published as Vegetarian Lasagna in Country Woman May/June 2001

Reviews

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lhalek

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.