Veggie Lasagna

Looking to feed the masses, make dinner for the week, or replenish the freezer? Voila, the Veggie Lasagna–one of the few recipes I feel I can actually take some ownership of. That being said, I have to give credit to my partner in culinary tricks, Jane the Great. Back when we were roommates, Jane and I used to meld 3-4 recipes together with substitutions and healthy additions, and come up with somewhat successful meals (or cardboard tasting baking). Nearly 10 years later (how times flies…), I still use our Veggie Lasagna recipe as a staple and hope it can make a great meal for you one day!

STEP 1: TUNES

Crank the music! If you haven’t heard them yet, check out the Icelandic band “Of Monsters and Men”. Their new album is great for jamming in the kitchen.

STEP 2: COLLECT THE GOODS

• 9 whole-wheat lasagna noodles (‘oven ready’ makes life easier)
• 2 cans (8 oz) low-sodium tomato sauce (or 1 bottle of pasta sauce)
• 2 cloves garlic, minced
• 1/4 cup of fresh oregano, chopped (or 1 t dried oregano)
• ~20 fresh basil leaves
• 2 heads of broccoli, chopped into florets
• 2 cups of shredded carrot
• 2 cups sliced mushrooms
• 2 packages of frozen spinach, thawed or drained (or heaps of the fresh stuff!)
• 2 cups low-fat cottage cheese
• 1/4 c shaved Parmesan cheese
• 1 cup part-skim mozzarella cheese

STEP 3: LAYER IT UP

1. Pre-heat oven to 350 F. Lightly oil a 9 x 13 x 2 ” pan with olive oil
2. Small bowl: Add tomato sauce, garlic, and oregano. Season with salt & peppa’. Mix well
3. Medium bowl: Add broccoli, spinach, mushrooms, carrots, cottage cheese, and Parmesan. Mix well.

THE LAYERS

• Spread 1/2 cup tomato sauce in the bottom of the pan
• Place 3 noodles on top
• Add 1/2 the broccoli mixture and spread evenly
• Top with a layer of fresh basil leaves (Thanks to Rhi for this lasting addition!)
• Spread 1/2 cup tomato sauce
• Place 3 noodles on top
• Add rest of the broccoli mixture and spread evenly
• Top with another layer of fresh basil leaves
• You got it: Spread 1/2 cup tomato sauce
• Place 3 noodles on top
• Spread the rest of the tomato sauce
• Sprinkle with mozz cheese and add a little Parma too if you want, but don’t go overboard with the cheese. Remember, we’re trying to keep this healthy!

STEP 4: MAKE THE KITCHEN SMELL AMAZING

Bake uncovered at 350 F for 40-45 min or until bubbly. Cool for 15 minutes and cut into 12 servings!

(Approximately 275 cal, 6 g fat, and 20g protein per serving)

About these ads