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Hearty Vegetarian Lasagna

Make a hearty but healthy vegetarian lasagna with carrot, mushrooms and spinach. Three kinds of low-fat or fat-free cheeses are used to cut calories.

Preparation Time15 min

Cooking Time55 min


  • 10 lasagna noodles, cooked, drained & rinsed in cold water
  • 16 ounces fresh spinach, washed, stems removed; or 2 pkgs frozen spinach, thawed
  • 2 cloves garlic, minced
  • 2 cups mushrooms, sliced
  • 1 cup carrot, grated
  • 1 cup onion, chopped
  • 1/2 cup pitted ripe olives, sliced
  • 2 1/2 tablespoons chopped fresh parsley
  • 3 tablespoons sauteing liquid
  • 8 ounces can tomato sauce
  • 6 ounces can tomato paste
  • 14 ounces crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 8 ounces low-fat or fat-free cottage cheese, mixed with
  • 8 ounces low-fat or fat-free ricotta cheese
  • 1 teaspoon grated lemon peel, added to cottage/ricotta cheese (optional)
  • 16 ounces grated low-fat white cheese - monteray jack, mozzarella, or combo
  • Fat-free parmesan cheese to sprinkle on top


  1. Preheat oven 375 deg. F.
  2. Cook spinach (if fresh) in small amount of liquid in large skillet until wilted; set aside.
  3. In skillet in sauteing liquid, cook garlic a few minutes, then add onions, carrots, mushrooms, basil, oregano and parsley; cook until tender.
  4. Add all tomato products and olives; cook over low heat till heated through (5-8 min.).
  5. Lightly oil 13x9x2 baking dish. Spread a tiny amt. of veggie sauce mixture on bottom, just to moisten noodles; then using half the ingredients, layer: noodles (edges slightly overlapping), cottage/ricotta cheese mixture, spinach (spread leaves out as much as possible), grated white cheese, and sauce.
  6. Repeat for second layer with other half of ingredients. Sprinkle top with grated parmesan.
  7. Bake for 30-35 minutes (may need to put foil under to catch drips), remove from oven and allow to set for about 10 min. before serving. Freezes well.

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