Vegetable Lasagna
A Betty Crocker betty-crocker-basics recipe for Vegetable Lasagna.
Ingredients
- 1 medium zucchini
- 2 cups spaghetti sauce
- 1 (10 ounce) package frozen chopped spinach -- thawed
- 1 1/2 cups reduced-fat cottage cheese or Ricotta cheese (12 ounces)
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chopped fresh oregano
- OR 1 1/2 teaspoons dried oregano leaves
- 1 (4 ounce) can mushroom stems and pieces
- 8 purchased precooked or oven-ready lasagna noodles (each about 7 × 3 inches)
- 2 cups shredded Mozzarella cheese (8 ounces)
Instructions
- 1
Shred the zucchini by rubbing it across the largest holes of a shredder. You will need about 1 cup.
- 2
Mix the spaghetti sauce and zucchini in a medium bowl.
- 3
Drain the thawed spinach in a strainer, then squeeze out the excess moisture from the spinach, using paper towels or a clean kitchen towel, until the spinach is dry.
- 4
Mix the spinach, cottage cheese, Parmesan cheese and oregano in a medium bowl.
- 5
Drain the mushrooms in a strainer.
- 6
Spread 1/2 cup of the sauce mixture in the ungreased square pan.
- 7
Top sauce mixture in pan with 2 noodles, placing them so they do not overlap or touch the sides of the pan because they will expand as they bake.
- 8
Spread one fourth of the remaining sauce mixture (about 1/2 cup) over the noodles.
- 9
Drop one fourth of the spinach mixture by small spoonfuls over the sauce mixture; spread carefully, pulling with the tines of a fork if necessary.
- 10
Sprinkle with one fourth of the mushrooms and 1/2 cup of the Mozzarella cheese.
- 11
Repeat layering three more times, beginning with 2 more noodles and following directions in steps 4 and 5.
- 12
Cover with plastic wrap and then with aluminum foil and refrigerate up to 24 hours. (The plastic wrap keeps the lasagna