Vegetarian Lasagna Recipe

by Registered Dietitian, Andrea Holwegner | Sep 22, 2019

Meatless Monday Vegetable Lasagna

This is a great plant-based vegetarian recipe for vegetarians AND non-vegetarians. This make-ahead meal freezes well for family supper meals or freeze in single servings for lunches.  Serve with a tossed green salad for a healthy balanced meal.

Makes 8 servings

What you need:

9 whole wheat lasagna noodles
1 tbsp olive oil
1-2 cloves garlic
1 cup chopped zucchini
1 cup chopped onion
1 cup chopped red pepper
1 cup sliced mushrooms
1 can tomatoes (19 oz) crushed
2 cups tomato sauce
1 tsp dried basil
1 tsp dried oregano
1 1/2 cups 1% cottage cheese
1/2 cup parmesan cheese
8 oz mozzarella cheese (shredded)

How you prepare:

Cook lasagna noodles and drain. Sauté garlic, zucchini, onion, pepper and mushrooms in oil. Add tomatoes, tomato sauce and spices and simmer for 15 minutes. In a separate bowl combine cottage and parmesan cheese. To assemble, put 3 noodles on the bottom of a dish, pour 1/3 sauce over the noodles, then top with 1/2 cottage cheese mixture. Repeat layering once, then top with remaining noodles and pour on remaining sauce. Finish with mozzarella cheese on top. Bake at 350F until done.

Per serving:

Calories 294
Carbohydrates 34 g
Protein 22 g
Fat 10 g
Dietary Fiber 6 g

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