Lasagna - Vegetarian (Looney Spoons)

By PamCallan

Ingredients

• 1 c. chopped onions
• 3 cloves garlic
• 2 c. sliced mushrooms
• 1 c each diced carrots, chopped red pepper, thinly sliced zucchini
• 1 can (28 oz) tomatoes, undrained and sliced
• 1 c. italian style tomato sauce
• 1 can (5.5 oz) tomato paste
• 1 tbsp. soy sauce
• 1 tsp. dried oregano
• 2 tsp. dried basil
• 2 tsp. brown sugar
• 1/2 teaspoon each black pepper abd crushed red pepper flakes
• 9 lasagna noodles (I like the oven ready kind)
• 2 cups low fat cottage cheese
• 1 egg white
• 1/2 c. parmesan cheese
• 1 (10 oz) bag of frozen chopped spinach, (squeezed dry in paper towel)
• 1 c. shredded reduced fat mozzarella
• 3/4 c. sharp cheddar cheese

Details

Preparation time 30mins
Cooking time 120mins
Adapted from recipebinder.co.uk

Preparation

Step 1

Spray large skillet with nob-stick pray. Add onions, garlic, mushrooms, carrots, red peepr and zucchini. Cook and stir over med heat until veggies are softened.

Add tomatoes, tomato sauce, tomato pasete, soy sauce, basil, oregano, brown sugar, black pepper and red pepper flakes. Mix well. Bring to a boil and simmer covered for 15 minutes.

In med. bowl combine cottage cheese, egg white, parmesan cheese and spinach. Set aside.

In seperate bowl comibe mazarella and cheddar cheese.

To assemble lasagna, spray a deep 13x9 inch baking pan with non stick spray. Sprea 1 cup of sauce on the bottom. Layer with noodles, the 2 cups of sauce over noodles. Followed by 1/2 the cottage cheese/spinach mixture abd 1/3 of the cheese. Top again with noodles and repeat. Layer with final noodles followed by two cups of sauce and las of the cheese. You can sprinkle parmesan on top.

*if you use oven ready lasagna noodes, you may need to add 1/2 c water to sauce.

Cover with foil, bake at 375 for 30 minutes. Remove from oven and uncover and let bake for another 10 minutes. Let lasagna cool for 10 minutes before cutting.