Vegetable Lasagna

Lasagna is a favorite dish for everyone,but quite heavy made with whole grain lasagna noodles. Try this version without the pasta. It's refreshing and a great company dish!

​Serves: 6 to 8
Cook Time: 30 Minutes

Ingredients

• ​1 head fresh spinach, steamed, drained, chopped
• 1 TBSP coconut or olive oil
• 1/2 CUP chopped onion
• 1 CUP diced carrots
• 1 clove garlic, minced
• 1 CUP fresh mushrooms, sliced (add last minute or two)
• 2 CUP pasta or spaghetti sauce (commercial brand or recipe)
• 2.25 OZ can sliced ripe olives, drained
• 1  1/2 TSP oregano leaves
• 1 TSP basil leaves
• 6 CUP thin unpeeled zucchini slices (about 3 medium)
• 1/2 CUP grated sharp cheddar cheese
• 1/2 CUP grated mozzarella cheese
• 1 CUP lowfat or 4% fat cottage cheese
• 2 eggs
• 1/4 CUP Parmesan cheese

Instructions

1. Sauté onion. carrot, mushrooms, and garlic in oil until just tender.
2. Blend spinach, olives, sauce, oregano, and basil into sautéed vegetables and simmer a few minutes.
3. While sauce simmers prepare zucchini and cheddar and mozzarella cheeses.
4. Blend cottage cheese, eggs, and parmesan cheese together in a separate bowl.
5. Layer ingredients in lightly greased 9" x 13" pan, in two layers: zucchini, cottage cheese mixture, spinach, grated cheese, sauce.
6. Bake uncovered at 375° in preheated oven for 30 minutes.

Nutrition