I wasn't at all sure that the family would eat the lasagna (with it having so many of those colorful things called vegetables in it), so I didn't bother taking pictures of the process. To my delight, it was a hit. My husband even asked, "Are you sure it doesn't have meat in it?" (He's a meat eater...especially with lasagna) He even ate some for leftovers last night. Yay! A winner!
Very Veggie Lasagna
(adapted from All Recipes)
1 Tbsp. olive oil
1 (10oz) package frozen chopped spinach, thawed
1/4 cup chopped onion, or desired amount of onion powder
1 cup chopped broccoli
1/2 cup chopped carrots
1 tsp. Italian seasoning
1 tsp. minced garlic
1 (32 oz.) jar favorite spaghetti sauce
1 1/2 cups water
1 1/2 cups low fat cottage cheese
1 (8 oz.) package shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1 tsp. salt
1/8 tsp. black pepper
1 ( 16 oz.) package lasagna noodles
Preheat oven to 350 degrees. In large pot, sauté the onion, spinach, Italian seasoning and garlic. In microwavable bowl, cook broccoli and carrots together for about 2-3 minutes to soften up a bit. Add to the spinach mixture. Pour in all but about 8 ounces of the spaghetti sauce and all of the water. You will use the remaining spaghetti sauce for the top of the lasagna. Simmer for 20 minutes.
In large bowl, combine cottage cheese (I ran mine through my Vitamix to smooth the texture), mozzarella cheese (reserving 1/2 cup for the top of the lasagna), Parmesan cheese, salt, pepper and egg.
In 13 x 9 pan, pour a small amount of the vegetable sauce in the bottom. Make a layer of 4 lasagna noodles...3 long and one shortened one on the end. Spread 1/2 cheese mixture over the noodles followed by 1/2 of the sauce. Add another layer of noodles, cheese mixture and then sauce. Place one more layer of noodles on the lasagna and pour the reserved spaghetti sauce over the top. Make sure all the noodles are covered with sauce to avoid crunchy noodles. Sprinkle with remaining mozzarella cheese and additional parmesan cheese.
Cover with foil and bake in preheated oven for 55-60 minutes. Remove foil and bake for 15 minutes. Serve with garlic bread and salad.
I was a little skeptical using the regular lasagna noodles without cooking them first, but thankfully, the extra water in the sauce helped them cook up nicely and retain their proper taste and texture. I'm so happy to have another recipe to add to our arsenal of family pleasers. What's your favorite type of lasagna? Are you a meat lover's fan, or do you prefer the vegetable ones?
Need more meatless pasta dish inspiration? Here are some other family favorites: