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!
Sign up for my weekly newsletter and receive a FREE eBook!
Low Fat Vegetable Lasagna
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.
Visit the recipe index to search for more recipes by category.
Related Recipes
Roasted Vegetable Ratatouille Lasagna
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! 🙂