Vegetable Lasagna

11 ingredients
10 steps

Ingredients

  • 3 c. sliced zucchini
  • 2 c. (8 oz.) sliced mushrooms
  • 1 c. chopped onion
  • 3 cloves garlic, chopped fine
  • 1 Tbsp. olive oil
  • 1 (26 oz.) jar tomato-basil pasta sauce (Di Napoli)
  • 1 (16 oz.) Borden's Lite-line nonfat cottage cheese
  • 1/2 (1 lb.) pkg. Creamette lasagna (uncooked)
  • 2 c. (8 oz.) shredded Mozzarella cheese
  • 1 tsp. oregano leaves
  • 1 c. grated Parmesan cheese

Directions

  1. 1
    Cook vegetables and garlic in oil until tender.
  2. 2
    Stir in pasta sauce and oregano.
  3. 3
    Simmer 15 minutes.
  4. 4
    Combine cottage cheese and Parmesan.
  5. 5
    In 13 x 9-inch baking dish, layer 1/2 of each of noodles, sauce, cottage cheese and Mozzarella.
  6. 6
    Repeat layering. Top with chopped parsley.
  7. 7
    Cover; bake at 350° for 45 minutes. Uncover; bake 15 minutes.
  8. 8
    Let stand 20 minutes.
  9. 9
    Refrigerate leftovers.
  10. 10
    Serves 8 to 10.

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