I've challenged myself to do "Meatless Mondays" for the last couple of years, and adapted my regular lasagna recipe to make a healthier spinach version. It's full of vegetables and fiber, but I wouldn't make it if it didn't also taste good! Pair it with some Texas Toast and a cheap merlot. (Have a side salad too if you want, but your veggies are already here!)
Provided by Larry Cline @larrywcline-1309
Categories Pasta
Number Of Ingredients 13
Steps:
- Boil the lasagna noodles just until flexible. Spread the tomato sauce in the bottom of a greased 9x13-inch baking dish; top with three of the noodles. Combine the marinara with the red pepper slices and flax seed (optional, but it adds fiber, and helps thicken the sauce.) Spread a THIRD of this over the noodles.
- Combine the cottage cheese with the Parmesan, dried parsley, and bouillon (leave the bouillon out of you want this to be vegetarian; I'm not a purist myself!) Spread HALF of this over the red layer.
- Combine the spinach with the garlic and onion flakes; spread HALF of this over the cheese. Top with the sliced mushrooms.
- Add another three noodles, and repeat the red, white, and green layers. Top with the chopped black olives.
- Add the last three noodles and a final red layer. Top with shredded Mozzarella cheese (and additional Parmesan, if desired.)
- Bake 30-40 minutes at 350° (or refrigerate until needed, then bake 60 minutes at 325°.) Let stand five minutes before slicing.
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