Doe's Veggie Lasagna
You think you need meat in your Lasagna? Think again. Most delicious Lasagna I've ever eaten.
You think you need meat in your Lasagna? Think again. Most delicious Lasagna I've ever eaten.
- 1 tablespoon minced garlic
- 1/4 cup grated parmesan cheese
- fresh ground pepper to taste
- 2 cups shredded mozzarella cheese
- 1 package trader joe's no cook lasagna noodles
- 1 tablespoon italian seasoning blend
- fresh ground sea salt to taste
- i season with several seasoning mixes to taste
- 10 oz frozen spinach thawed/drained (i cook/freeze my own spinach)
- 1 cup fresh carrots shredded/grated
- 1/2 cup fresh mushroom chopped
- 1 cup fresh zucchini chopped
- 15 oz low fat 2% cottage cheese
- 32 oz tomato sauce or your choice of marinara sauce (i a
- Carbohydrate 6.39679584843223 g
- Cholesterol 25.442222244516 mg
- Fat 6.85138877454464 g
- Fiber 2.25878684615863 g
- Protein 12.1751445019088 g
- Saturated Fat 4.12982868279731 g
- Serving Size 1 1 Serving (357g)
- Sodium 311.792388679998 mg
- Sugar 4.1380090022736 g
- Trans Fat 0.588784759364199 g
- Calories 131 calories
Step-by-step
- THAW SPINACH and DRAIN
- PREHEAT OVEN to 350
- Spray 13x9 baking dish with vegetable spray.
- In a small bowl, combine tomato sauce (marinara), garlic and Italian Seasonings. Mix well.
- In a medium bowl, combine spinach, carrot, zucchini, mushroom, cottage cheese and Parmesan. Mix well.
- Spread 1 cup of sauce in bottom of prepared baking dish. Place a layer of noodles and top lightly with sauce. Spread spinach mixture, repeat ending with sauce.
- Top with remaining noodles and sauce. Cover with mozzarella cheese.
- Bake until bubbling, about 45 minutes. Cool on wire rack for 15 minutes before cutting and serving.
Golden mozzarella melts into a bubbling perimeter of tomato sauce while tender ribbons of pasta anchor shredded carrots, zucchini, and spinach. Layered baked pasta dishes originated centuries ago in Italian monastic and aristocratic kitchens, long before modern refrigeration allowed for complex storage. Raw vegetables release significant moisture during initial baking, which often causes freshly sliced wedges to slide apart on the plate. Allowing the casserole to sit undisturbed on a wire rack for 15 minutes before serving permits the starches to set firmly. Storing the covered baking dish in the refrigerator for 24 hours yields an even denser slice, because the cooled cottage cheese and melted mozzarella solidify completely. Reheating single portions at 350 degrees Fahrenheit restores the crispy cheese crown without overcooking the interior vegetables. Swapping the low-fat dairy for whole-milk ricotta changes the moisture balance, requiring thorough spinach pressing to prevent water pooling. Freezing unbaked assemblies works well if wrapped tightly in plastic wrap, though the noodles must be completely submerged in sauce to prevent dehydration during the freeze.
