Veggie Lasagna Florentine recipe

Name: Veggie Lasagna Florentine
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Ingredients: 2 eggs; 1 onion, chopped; salt to taste; 2 tablespoons olive oil; 1 tablespoon dried oregano; ¼ cup grated Parmesan cheese; 2 tablespoons minced garlic; 2 (28 ounce) cans crushed tomatoes; 1 (6 ounce) can tomato paste; 1 (16 ounce) package lasagna noodles; 1 (8 ounce) can sliced mushrooms; 1 (10 ounce) package frozen chopped spinach, thawed; 1 zucchini, finely chopped; 1 pinch brown sugar; 1 (16 ounce) container nonfat cottage cheese; 3 tablespoons dried basil, divided; 1 pound shredded mozzarella cheese

Recipe Instructions

Step 1

Cook lasagna noodles in a large pot of lightly salted, boiling water for 10 minutes, or until al dente. Rinse with cool water, drain, and set aside.

Step 2

Heat oil in a large skillet over medium heat. Cook the chopped onions, mushrooms, garlic, and zucchini in the oil until soft. Stir in both cans of crushed tomatoes, tomato paste, oregano, brown sugar, and salt to taste. Reduce heat to low, and simmer for 15 minutes.

Step 3

Meanwhile, microwave frozen spinach until cooked. Cool, and then squeeze out excess water. Drain cottage cheese. Using a mixer, blend spinach, cottage cheese, eggs, and 2 tablespoons basil until smooth. In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.

Step 4

Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, 1/3 of remaining sauce, and 1/3 cheese mixture. Repeat layers with remaining ingredients. Sprinkle top with remaining 1 tablespoon of dried basil.