Lasagna is a common dish loved by many, and it doesn’t need meat in order to taste great. Enjoy this filling and healthy meal all by itself, or pair it with a nice salad for an extra green touch. Those who normally eat their lasagna with beef won’t miss the meat with this great recipe. It’s the perfect meal for vegetarians and meat lovers alike. Serve it at your next dinner party or potluck for an instant hit. Or can make it for yourself so you won’t have to share it with anyone.
What You’ll Need
- 1 package of lasagna noodles
- one 24-ounce jar of tomato pasta sauce, or other sauce of your choice
- 3 eggs well beaten
- one 8-ounce package of sliced mushrooms
- 2 medium zucchinis, sliced
- fresh spinach, washed and cut
- 12 ounces of shredded mozzarella cheese
- 8 ounces of grated Parmesan cheese
- olive oil spray, or any other spray of your choice
Mix the beaten eggs and cottage cheese in a bowl. In another bowl or on a plate, combine the mozzarella and cottage cheese. Lastly, in a separate bowl, mix together the pasta sauce, sliced zucchini, sliced mushrooms and spinach.
Spray oil onto a 9 x 13 inch baking pan. Cook the lasagna until soft. Rinse the lasagna under cold water to rinse off the starch, and line it in the bottom of the pan.
Spoon the pasta sauce mixed with the zucchini, mushrooms and spinach over the noodles to form a thin cover. Add the cottage cheese and egg mixture over the pasta sauce with a large spoon.
Add another layer of noodles, and repeat all steps until all the ingredients have been added. Make sure the cheese mixture is on top.
Bake at 350 degrees in a preheated oven for 35 to 40 minutes. The cheese should look bubbled and the top should be toasty but not burnt.
You can serve your vegetarian lasagna straight from the oven, as it doesn’t need time to cool. Lasagna also makes excellent leftovers, so you can cook this up just for yourself and enjoy the flavor all week.
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This sounds delicious. I make a mushroom lasagna in a creamy cheesy sauce with added fresh spinach which I love, this sounds as if it will be good too.
I’m sold and am going to try it, but I don’t seem to see how much cottage cheese to buy…
small tube, honestly that is something you can add as much as you like. Some people love it, some hate it 🙂
Reblogged this on Home Made Dreams! and commented:
A vegan option!
I just made mushroom lasagna last night, but yours looks crazy good too!
Thanks, hopefully you made extra to share 😉
We never use meat for our lasagna, just lots of cheese! 🙂 Great post.
Yummy!
Sounds divine!! 🙂
A friend once commented that the best lasagna gets more than half its weight from cheese. I think this recipe sort confirms that.
I am Italian, and I can truly say that is FACT! My mom and Grandma never shorted the Cheese.
Looks yummm! Surely I want to try this!
Sounds yummy except for the mushrooms.
Thanks for the follow! I make a variation on your lasagna that is better for my hubby who is diabetic. I substitute sliced raw cabbage for three of the noodle layers and add pureed pumpkin or butternut squash to the ricotta garlic and herbs (thyme and oregano) from my garden. This little trick makes the ricotta spread uniformly on each layer – a trick a chef shared with me! Love lasagna!!
Droolworthy! cant wait to make it
This looks amazing! Drooling over here! 😉
😉
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This is a great idea and probably much healthier than the ones I get in the can. We recently moved our blog to a new website and would appreciate it if you can take the time to check it out at http://www.cookingwithteamj.com.