Recipes Vegetable Lasagna (Vegetarian, Entree)

    • 2 tablespoon Olive Oil
    • ½ cup diced onion
    • 1 tablespoon chopped garlic
    • 1 ½ tablespoon Italian Seasoning
    • ½ tsp basil
    • 1 tsp salt
    • 1 tsp pepper
    • 28 oz. can crushed tomatoes
    • 14 oz. can chopped tomatoes
    • 6 oz can tomato paste
    • 12 lasagna noodles
    • 4-6 cups Chopped Vegetables (peppers, squash, carrots, broccoli, mushrooms, cauliflower or whatever you like)
    • 1 box shopped spinach, thawed and drained well
    • 3 cups grated mozzarella
    • 16 oz skim cottage cheese
    • 6 tablespoons grated Parmesan cheese



In 6 qt stockpot, sauté onion and garlic in oil until tender.  Add seasonings, canned tomatoes and paste.  Cover and simmer 40 minutes stirring occasionally. Chop 4-6 cups assorted vegetables.  I use broccoli, cauliflower, yellow and zucchini squash, bell peppers, mushrooms, carrots, red onions or whatever you like.  Add chopped vegetables to sauce mixture the last 10 minutes and cook until vegetables are crisp tender.  Set sauce aside.  Boil 12 Lasagna noodles according to package directions.  Drain and set aside. Drain spinach (press out excess water) and set aside. Spray bottom of 13 x 9” pan with cooking spray.  Place 4 noodles across bottom of pan. Top with 1/3 of sauce/vegetable mixture.  Spread 1/3 cottage cheese on top and spread evenly.  Sprinkle with 1/3 Parmesan cheese.  Top with 1/3 of mozzarella cheese.  Spread entire box of spinach evenly over cheese.  Repeat noodles, vegetable and cheeses 2 more times ending with mozzarella cheese on top.  Bake at 350 degrees 30-40 minutes or until light brown on top and bubbling on sides.  Let stand 10-15 minutes before serving.  Serves 12


Nutrition Information

 Nutritional Information:  284 Calories; 9g Fat (27.1% calories from fat); 19g Protein; 33g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol; 678mg Sodium. 

Tracker: 2-oz. eq. meat, 1 cup vegetable, 1-oz. eq. bread, 1/2 tsp. fat