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Categories:
olive oil mushrooms zucchini onion carrot spaghetti sauce oregano basil cooking spray lasagna noodles cottage cheese Mozzarella cheese Parmesan cheese
Viewed: 87 - Published at: 8 years agoIngredients
- 2 tablespoons olive oil
- 4 cups sliced fresh mushrooms
- 2 cups unpeeled shredded zucchini
- 1 onion, chopped
- 1 carrot, shredded
- 3 cups meatless spaghetti sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- cooking spray
- 12 lasagna noodles
- 2 cups 1% cottage cheese
- 2 cups shredded mozzarella cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 1/4 cup grated Parmesan cheese
Method
- Heat olive oil in a large saucepan over medium heat. Add mushrooms, zucchini, onion, and carrot; cook and stir until softened, 5 to 10 minutes.
- Stir spaghetti sauce, oregano, and basil into the saucepan; bring to a boil. Reduce heat and simmer sauce, covered, until flavors combine, 20 to 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
- Spread a thin layer of sauce in the bottom of the baking pan. Layer 6 lasagna noodles, 1 cup cottage cheese, and 1 cup mozzarella cheese on top of the sauce. Cover mozzarella cheese with spinach. Repeat layers with remaining sauce, lasagna noodles, cottage cheese, and mozzarella cheese. Sprinkle Parmesan cheese on top.
- Bake in the preheated oven until bubbly, 40 to 45 minutes.
