Vegetable Lasagna

11 ingredients
9 steps

Ingredients

  • 3 c. sliced zucchini
  • 2 c. sliced mushrooms (8 oz.)
  • 1 c. chopped onion
  • 3 cloves garlic, finely chopped
  • 1 Tbsp. olive oil
  • 1 (26 oz.) jar Ragu sauce
  • 1 tsp. oregano leaves
  • 1 (16 oz.) container Borden Light-Line nonfat cottage cheese
  • 1 c. grated Parmesan cheese
  • 1/2 (1 lb.) pkg. Creamettes lasagna (uncooked)
  • 2 c. (8 oz.) shredded Mozzarella cheese

Directions

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

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