Vegetarian Lasagna

Vegetarian Lasagna

Vegetarian Lasagna

   45 mins to 1 hour

   Less than 30 mins

   Serves 6


  • 4 1/2 cups Tomatoes crushed, canned
  • 1/2 Teaspoon Oregano
  • 1/4 Teaspoon Basil
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Garlic Powder
  • 1/2 Teaspoon Pepper
  • 3/4 Teaspoon Oil, Canola or Olive
  • 1 LB Cottage Cheese, Low Fat
  • 4 ounces Fresh Spinach
  • 6 Ounces Whole Wheat Lasagna Noodles
  • 14 Ounces Cheese, Mozzarella, Low Fat


  1. In a 4” pan or large stock pot add tomatoes, oregano, basil, garlic, salt, pepper, and oil.
  2. Bring to a boil and simmer for 25 minutes.
  3. Wash and spin thoroughly the spinach (can add other diced vegetables at this point too)!
  4. In a 9 x 13” pan, pour 3/4 cup of sauce and spread evenly on the bottom.
  5. LAYER 1: Place the lasagna noodles side by side on top of the sauce. Spread 1/2 lb. of cottage cheese over the sauce using a fork to drag cottage cheese evenly. Place 2 oz. of spinach on top of cottage cheese distributing evenly. Sprinkle 7 oz. of shredded cheese on top of the spinach.
  6. LAYER 2: Repeat LAYER 1.
  7. LAYER 3: Top with lasagna noodles. Pour sauce over lasagna noodles.
  8. Cover and place in the over for 45 minutes. Remove from oven and sprinkle 2 oz. of cheese on top. Return to the oven for 15 more minutes, or until internal temperature reaches 165°F.

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