Recipe: Very Veggie Lasagna

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 1 lb brown rice lasagna pasta
 1 (10 oz) package frozen, chopped spinach
 1 (16 oz) container 4% milkfat cottage cheese
 1 (15 oz) container ricotta cheese (non fat or whole milk)
 2 tbsp olive oil
 ½ yellow onion, diced
 2 cloves garlic, minced
 1 yellow zucchini, sliced into 1/2 inch pieces
 1 green zucchini, sliced into 1/2 inch pieces
 1 bell pepper (any color)
 25 oz whole white mushrooms, sliced
 1 32 oz jar your favorite tomato sauce
 Kosher salt & pepper
 1 chopped fresh Italian parsley, divided
 2 cups shredded mozzarela and cheddar cheese



Cook pasta to package directions. Drain then rinse in cold water.


Thaw the spinach in the microwave. Squeeze out excess water and place in a large bowl. Mix with the ricotta and cottage cheese. Season with some salt and pepper.


Add olive oil to a large skillet. Sauté the onions and garlic over medium heat for 3 minutes. Add the zucchini and bell peppers. Cook for 3 minutes. Add the mushrooms, cook for 5 minutes or until the veggies soften. Mix the veggies as they cook. Season with a pinch of salt and pepper.


Stir the tomato sauce into the skillet and 1/4 cup parsley. Bring to a boil then simmer for 10 minutes.


Preheat the oven to 375˚ Fahrenheit with the rack in the middle.


Start with a thin layer of sauce in a 9X13 inch casserole baking dish. Add a layer of cooked lasagna noodles. On top of the pasta add a layer of the ricotta/cottage cheese mixture, then a layer of sauce and the noodles again. Continue layering finishing with a layer of the pasta then finally the sauce. Sprinkle the mozzarella and cheddar cheese over the sauce.


Bake the lasagna for 35 minutes then broil on low for 5 minutes, or until cheese is golden brown. Top with 1/4 cup chopped parsley. Serve while hot.

Recipe: Very Veggie Lasagna

~ Marla Meridith

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