Low Fat Vegetable Lasagna made with reduced fat cottage and mozzarella cheeses, zucchini, spinach, carrots and crushed tomatoes.
Yes. I am half Italian; however, I was never a big fan of ricotta cheese or what some may call ‘pot cheese’; which is why I don’t make lasagna, baked ziti or ravioli all that often.
However, a while back I made this Low Fat Black Bean and Sun Dried Tomato Lasagna using cottage cheese and I LOVED it so much; that it inspired me to make other versions of lasagna.
Though I usually prefer to use the no boil lasagna pasta sheets because they do save a lot of time, my local grocer didn’t have any in stock so I had to use the regular ones and boil the noodles first.
How do you make Vegetable Lasagna?
Start by bringing a large pot of water to a boil, add some salt and cook the lasagna sheets until they are al dente. Drain the water.
In a large bowl, combine the cottage cheese, some of the mozzarella cheese, egg, parsley, zucchini, spinach, carrots and one can of the crushed tomatoes. Mix well.
Preheat oven to 350 degree; then using a 9″x13″ oven safe dish, ladle a thin layer of the crushed tomatoes on the bottom, place 5 lasagna sheets on top of the sauce; then spread the vegetable mixture on top of the noodles.
Continue layering four times until the top layer contains only the lasagna sheets; then add a layer of the crushed tomatoes, sprinkle with the remaining mozzarella cheese and parsley.
Bake for 45 minutes; then remove from oven and allow to cool 10 minutes before cutting into 12 pieces
This Low Fat Vegetable Lasagne was incredible and I really liked how it wasn’t “mushy” with cheese in between the layers like a regular lasagna usually is. ~Enjoy!
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Ingredients
- 1 box lasagna sheets
- 1 pound low fat cottage cheese
- 2 cups shredded reduced fat mozzarella cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 2 cups shredded zucchini
- 2 cups frozen chopped spinach, defrosted and drained
- 1 cup shredded carrots
- 2- (28-ounce) cans crushed tomatoes with basil
Instructions
- Bring a large pot of water to a boil, add some salt and cook the lasagna sheets until they are al dente. Drain the water.
- In a large bowl, combine the cottage cheese, 1 c. mozzarella cheese, egg, 1 tbsp. parsley, zucchini, spinach, carrots and 1 can of the crushed tomatoes. Mix well.
- Preheat oven to 350 degrees F.
- Using a 9"x13" oven safe dish, ladle a thin layer of the crushed tomatoes on the bottom, place 5 lasagna sheets on top of the sauce; then spread the vegetable mixture on top of the noodles. Continue layering four times until the top layer contains only the lasagna sheets.
- Add a layer of the crushed tomatoes; then sprinkle with the remaining 1 c. of mozzarella cheese and 1 tbsp. parsley.
- Bake for 45 minutes; then remove from oven and allow to cool 10 minutes; then cut into 12 pieces.
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Sounds very tasty. Could you use fresh spinach?
Absolutely Shelly, I just didn’t happen to have any on hand. Instead of mixing it in with the other vegetables, place it in between the layers.
Carrie,
Looks delicious to me! I’m a fan of both ricotta and cottage cheeses, but I especially like how you scanned the fridge for what you could use up before vacation.
Necessity, mother, invention!
Always! 🙂