Vegetable Lasagna

Serves: 5
Total Calories: 714


2 cups mozzarella cheese (shredded)
2 cups cottage cheese
1/2 cup Parmesan cheese (shredded)
2 cups zucchini (diced)
2 cups eggplant (peeled & sliced)
1 cup fresh mushrooms (sliced)
1/2 cup onion (chopped)
1 tablespoon garlic powder
1 1/2 teaspoons Italian seasoning
1/4 cup butter
2 cups spaghetti sauce
8 ounces lasagna noodles (cooked & drained)


Cook lasagna noodles according to package directions. Drain and set aside.

In large skilled add 1/4 cup butter, melt over medium heat; add diced zucchini, eggplant, mushrooms, onion, garlic powder and Italian seasoning. Saute until all vegetables are tender. Remove from heat and mix in spaghetti sauce.

Grease a 9 x 13 inch pan. Layer 1/3 of lasagna noodles on bottom of pan; spread 1/2 of vegetables and sauce mixture over noodles; 1/2 of mozzarella cheese and 1/2 of Parmesan cheese; layer 1/3 of lasagna noodles on top of mixture. Top with cottage cheese. Layer the remaining lasagna noodles; spread remaining 1/2 mixture of vegetable and sauce mixture over noodles. Top with remaining mozzarella and Parmesan cheese.

Bake at 350 degrees for 35 - 40 minutes or until cheese is slightly browned. Let stand 10 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 714
Calories from Fat: 404

This Vegetable Lasagna recipe is from the How About a Casserole Cookbook. Download this Cookbook today.

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