Going meatless doesn't mean giving up flavor with this layered lasagna, filled with vegetables and three kinds of cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h25m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 12x10-inch sheet of foil with nonstick cooking spray. In medium bowl, combine pasta sauce and zucchini; mix well. In another medium bowl, combine cottage cheese, spinach, Parmesan cheese and oregano; mix well.
- Spread 1/4 cup sauce mixture in ungreased 8-inch square (2-quart) glass baking dish. Top with 2 lasagna noodles. Spread about 1/2 cup sauce mixture over noodles. Drop 1/2 cup of spinach mixture by small spoonfuls over sauce mixture; spread carefully. Sprinkle with 1/4 of mushrooms and 1/2 cup of the mozzarella cheese.
- Repeat layers 3 more times, beginning with noodles. Cover with foil, sprayed side down; refrigerate at least 8 hours or overnight.
- Heat oven to 400°F. Bake covered for 45 minutes.
- Uncover baking dish; bake an additional 10 minutes or until lasagna is bubbly around edges. Let stand 10 minutes before serving.
Nutrition Facts : Calories 340, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1, Fiber 3 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 7 g, TransFat 0 g
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