Main Dishesbettycrocker4.7
Vegetarian Lasagna
Going meatless doesn't mean giving up flavor with this layered lasagna, filled with vegetables and three kinds of cheese.
👥 6 Servings⏱️ Prep & Cook: 9h 25m⏳ Prep: 40 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- baking dish
- oven
📝 Preparation Steps
1
Spray 12x10-inch sheet of foil with nonstick cooking spray. In medium bowl, combine pasta sauce and zucchini; mix well. In another medium bowl, combine cottage cheese, spinach, Parmesan cheese and oregano; mix well.
medium zucchini, shredded (1 cup)1
2
Spread 1/4 cup sauce mixture in ungreased 8-inch square (2-quart) glass baking dish. Top with 2 lasagna noodles. Spread about 1/2 cup sauce mixture over noodles. Drop 1/2 cup of spinach mixture by small spoonfuls over sauce mixture; spread carefully. Sprinkle with 1/4 of mushrooms and 1/2 cup of the mozzarella cheese.
3
Repeat layers 3 more times, beginning with noodles. Cover with foil, sprayed side down; refrigerate at least ⏱️ 8 hours or overnight.
4
Heat oven to 400°F. Bake covered for ⏱️ 45 minutes.
5
Uncover baking dish; bake an additional ⏱️ 10 minutes or until lasagna is bubbly around edges. Let stand ⏱️ 10 minutes before serving.
Nutrition Facts
calories
340
fat Content
1
serving Size
1 Serving
fiber Content
3 g
sugar Content
7 g
sodium Content
840 mg
protein Content
23 g
trans Fat Content
0 g
cholesterol Content
40 mg
carbohydrate Content
30 g
saturated Fat Content
6 g
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