Monday, January 11, 2010

Vegetarian Lasagna

Because we went to DisneyWorld for Christmas, we had a family dinner with my husband's family the week before we left, to celebrate the holiday.
We decided on an Italian theme and I brought this lasagna.

This recipe is the lasagna that we ate growing up at my house and it is requested by one of my brothers every year for his birthday dinner.
It is really simple and loaded with vegetables. Even my meat loving husband really loves this lasagna.
The recipe calls for mushrooms, but this last time I made it, I forgot to buy mushrooms, so I just shredded a zucchini that I had in my fridge and sauteed that along with the veggies.
You could probably substitute whatever vegetables you wanted to, just saute them along with the onion.
It is healthier than normal lasagna because it has lots of veggies, but also because the filling is made with cottage cheese instead of ricotta cheese and there are less layers of noodles.

It was a big hit at our family dinner and is definitely a family favorite of ours.

This recipe can also be prepped in the pan and frozen for a later date. Just add a few minutes on the cooking time to make sure that it cooks and warms through.

Vegetarian Lasagna adapted from Managing your Meals by Winnifred Jardine
6 oz lasagne noodles, (6 noodles)
1 pd fresh spinach
1 Tbls olive oil
1 cup grated carrot (about 1 carrot)
1/2 cup chopped onion
1/4 pd sliced fresh mushrooms or 1 1/2 cups shredded zucchini
1- 15 oz can tomato sauce
1-6 oz can tomato paste
1-2 1/4 oz can sliced black olives, drained
1 tsp crushed dried oregano
1 tsp crushed dried basil
2 cups cottage cheese
1 egg, beaten
2 cups shredded mozzarella cheese

Cook lasagne noodles according to pkg directions. Meanwhile, rinse spinach and place in saucepan. Cover and cook over medium heat until steam forms, then reduce heat and cook for a few minutes. Drain and set aside. In a large heavy saucepan, heat oil and saute carrots, onion, and mushrooms, until tender but not brown. Stir in tomato sauce, tomato paste, olives, oregano and basil. set aside. Combine cottage cheese and egg.

In a 9 by 13 inch pan sprayed with cooking spray, layer half each of noodles, spinach, sauce, cottage cheese mixture, and shredded mozzerella. Repeat layers ending with shredded cheese. Bake at 375 degrees F for 30 minutes. Let stand 15 minutes before serving.



10 comments:

Maria said...

Veggie lasagna is the best. I layer as many veggies as I can. Yours looks wonderful!

doublebatch said...

I love that you have the Mangaging Your Meals cookbook! My mom searched used bookstores when I went off to college years ago so I'd have one. And, I have to admit, it's full of no-fail recipes. Have you tried the easy french bread? It's a staple at our house! I haven't tried this lasagna yet, but I think you've given me a menu item for next week.
Love your blog!

cindy said...

This looks delish! I love veggie lasagna I will give this spot on my menu this week. Thanks for your great blog.Love it

Tracey said...

Yum, I've never made a veggie lasagna because Shane wouldn't eat it but it sounds so appealing. Someday I'll have to make a mini one just for me :)

Chef Aimee said...

I prefer veggie lasagna to meat lasagna! This looks delicious.

Sook said...

Vegetarian Lasagna actually sounds really good right now!

GF Gidget said...

I made a vegetarian, gluten free, and dairy free Butternut Polenta Lasagna last night! I guess we are all craving comfort food.

Tessa said...

That piece of lasagna looks amazing! My husband requests veggie lasagna a lot too. I've never tried it with carrorts or zucchini, but may have to look into it next time. Thanks!

Talita said...

I'm a huge fan of lasagna! And I'd love to try a vegetarian version.

bjandcec said...

I can't believe this is the same lasagna I used to make! Yours looks so beautiful, I'll have to try it again! Love you, Mare. Your blog is beautiful.