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LOCATION: Recipes >> Pasta Lasagna >> L Vegetarian 24

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Vegetable Lasagna
Serves: 6

1 medium zucchini
2 cups spaghetti sauce
1 10 ounce package frozen chopped spinach, thawed
1 1/2 cups reduced-fat cottage cheese or Ricotta cheese (12 ounces)
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried
1 4 ounce can mushroom stems and pieces
8 purchased precooked or oven-ready lasagna noodles (each about 7 x 3 inches)
2 cups shredded Mozzarella cheese (8 ounces)

Shred the zucchini by rubbing it across the largest holes of a
shredder. You will need about 1 cup. Mix the spaghetti sauce and
zucchini in a medium bowl. Drain the thawed spinach in a strainer,
then squeeze out the excess moisture from the spinach, using paper
towels or a clean kitchen towel, until the spinach is dry. Mix the
spinach, cottage cheese, Parmesan cheese and oregano in a medium
bowl. Drain the mushrooms in a strainer. Spread 1/2 cup of the
sauce mixture in the ungreased square pan. Top sauce mixture in
pan with 2 noodles, placing them so they do not overlap or touch
the sides of the pan because they will expand as they bake. Spread
one fourth of the remaining sauce mixture (about 1/2 cup) over the
noodles. Drop one fourth of the spinach mixture by small spoonfuls
over the sauce mixture; spread carefully, pulling with the tines
of a fork if necessary. Sprinkle with one fourth of the mushrooms
and 1/2 cup of the Mozzarella cheese.

Repeat layering three more times, beginning with 2 more noodles
and following directions in steps 4 and 5. Cover with plastic wrap
and then with aluminum foil and refrigerate up to 24 hours. (The
plastic wrap keeps the lasagna from touching the aluminum foil
while being refrigerated.) Heat the oven to 400:. Remove the
plastic wrap from the lasagna, then cover the lasagna again with
the aluminum foil. Bake 45 minutes. Carefully remove the foil, and
continue baking about 10 minutes longer or until lasagna is bubbly
around the edges. Remove from oven and let stand 10 minutes, so
the lasagna will become easier to cut and serve.

Heat oven to 400F. Cover with aluminum foil and bake as directed
in step 7, decreasing the first bake time to 35 minutes. * Precooked
or oven-ready lasagna noodles are available with the other dried
pastas in the supermarket.


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