Vegetarian Lasagna


  • 2 carrots, diagonally sliced
  • 1/3 cup chopped onion
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 1 jar meatless spaghetti sauce
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  • 1/4 cup water
  • 1 1/2 tsp. crushed dried oregano
  • 3/4 tsp. salt
  • 3/4 tsp. crushed dried basil
  • 1 1/2 cups fresh sliced mushrooms
  • 1 small zucchini, sliced
  • 2 eggs, beaten
  • 1 1/2 cups cottage cheese, drained
  • 1/4 cup grated Parmesan cheese
  • 1 pkg. chopped spinach, thawed, drained
  • nonstick cooking spray
  • 6 oz. lasagna noodles, cooked, rinsed and drained
  • 2 1/2 cups shredded mozzarella cheese


Preheat oven to 375 degrees F. Cook carrots, onion and garlic in hot olive oil in medium skillet until onion is tender but not brown. Stir in spaghetti sauce, water, oregano, salt and basil. Simmer, covered, for 15 minutes or until carrots are tender. Stir mushrooms and zucchini into skillet. Cook uncovered, for 5 minutes or until zucchini is tender.

Combine eggs, cottage cheese and Parmesan cheese in bowl; mix well. Stir in spinach; mix well. Spray 9x13 inch baking pan with cooking spray. Arrange single layer of lasagna in bottom of pan. Top with 1/3 spinach mixture, then 1/3 spaghetti sauce. Sprinkle with 1/2 cup grated mozzarella cheese. Repeat layers.


Bake, covered, until heated through. Top with remaining mozzarella cheese. Return to oven for 3 minutes or until cheese is melted. Let stand for 10 minutes before serving. 8 servings.

By Robin from Washington, IA


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