Servings: 6
Tomato basil pasta sauce
2 cups
Medium zucchini, shredded
Low-fat cottage cheese or ricotta
12 oz.
Frozen spinach, thawed, drained
9 oz.
Parmesan cheese, freshly grated
1/3 cup
Dried oregano
1 ½ tsp.
Oven-ready lasagna noodles
Canned mushroom pieces, drained
1 4-oz can
Mozzarella cheese, shredded
8 oz.
Easy Vegetarian Lasagna
40 m
55 m
Ready in:
95 m
  1. In a large bowl, stir shredded zucchini with pasta sauce.
  2. In another large bowl, stir cottage cheese or ricotta with drained spinach, grated Parmesan, and oregano until well combined.
  3. Scoop ¼ cup of the zucchini mixture into an 8-in square baking dish, spread evenly.
  4. Cover with 2 lasagna noodles. Top with ½ cup of the zucchini mixture, then dot with ½ cup of spinach mixture in small spoonfuls. Spread gently. Sprinkle about ¼ mushrooms and 2 oz. Mozzarella.
  5. Repeat the last steps.
  6. Spray a piece of aluminum foil with cooking spray, place it oily side down onto the lasagna, wrap the edges to cover the whole dish. Refrigerate overnight.
  7. Preheat oven to 400°F/200°C/Gas Mark 6.
  8. Bake lasagna in the preheated oven (keep the foil attached).
  9. After 45 minutes, remove foil and bake for 10 more minutes until the cheese on top is bubbly. Remove from oven, let stand for 10 minutes, slice up, and serve.