Vegetable Lasagna Florentine
Originally submitted by Denise Smith and modified by Kaboose.com
Average User Rating:
A medley of summer vegetables, including spinach, mushrooms and tomatoes, along with a creamy blend of three cheeses guarantees a hearty Italian casserole that's just bubbling over with flavor.
Ingredients
- 1 (16 ounce) package lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 (8 ounce) can sliced mushrooms
- 1 zucchini, finely chopped
- 2 tablespoons minced garlic
- 2 (28 ounce) cans crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 tablespoon dried oregano
- Dash brown sugar
- Salt to taste
- 1 (16 ounce) container nonfat cottage cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 2 eggs
- 3 tablespoons dried basil, divided
- 1 pound shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Cooking Instructions
- Cook lasagna noodles in a large pot of lightly salted, boiling water for 10 minutes, or until al dente. Rinse with cool water, drain, and set aside.
- Heat oil in a large skillet over medium heat. Cook the chopped onions, mushrooms, zucchini and garlic in the oil until soft. Stir in both cans of crushed tomatoes, tomato paste, oregano, brown sugar, and salt. Reduce heat to low, and simmer for 15 minutes.
- Meanwhile, drain cottage cheese. Using a mixer, blend cottage cheese, spinach, eggs, and 2 tablespoons basil until smooth. In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup sauce in the bottom of a 9x13-inch baking dish. Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, 1/3 of remaining sauce, and 1/3 cheese mixture. Repeat layers with remaining ingredients. Sprinkle top with remaining 1 tablespoon of dried basil.
- Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.
Nutrition Facts
Servings per Recipe: 12
Amount Per Serving
- calories: 374cal
- total fat: 11.3g
- cholesterol: 61mg
- sodium: 774mg
- carbohydrates: 47.2g
- fiber: 6.5g
- protein: 24.6g
Preparation Time: 20 min.
Cooking Time:
Ready In:
Servings: 12
Cooking Time:
1 hour 25 min.
Ready In:
1 hour 45 min.
Servings: 12
