This recipe packs veggies, whole grains, and calcium-rich dairy for a savory and creamy dinner staple. You can make a batch ahead of time and freeze it for easy meal planning!
Prep time: 30 mins | Total time: 1 hour 15 mins | Yield: 8 servings
- 1 8-oz package whole wheat lasagna noodles
- 3 cups fresh spinach
- 8 ounces button mushrooms
- 1 large zucchini
- 3 cloves garlic
- 1 6-oz block mozzarella cheese
- ½ teaspoon salt, divided
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 1 28-oz can tomato sauce or crushed tomatoes, no salt added
- 1 large egg
- 1 cup low-fat cottage cheese
- Non-stick cooking spray
- 2 medium bowls
- 9 x 13″ baking dish
- Box grater
- Can opener
- Cutting board
- Large pot
- Measuring cups
- Measuring spoons
- Sharp knife
- Preheat oven to 350°F.
- Cook lasagna noodles following package directions. In a colander, drain and run under cold water until cool to the touch. Complete steps 3–9 while noodles cook.
- Rinse spinach, mushrooms, and zucchini. Peel garlic.
- Chop spinach. Thinly slice mushrooms. Dice zucchini into ½-inch pieces. Mince garlic.
- Grate mozzarella cheese. Set aside ¼ cup grated cheese for topping lasagna.
- In a medium bowl, add spinach, mushrooms, and zucchini. Stir in ¼ teaspoon of the salt. Set over a colander to drain. When completely drained, pat veggies dry with paper towels.
- Stir garlic, basil, oregano, remaining ¼ teaspoon salt, and black pepper into canned tomatoes to make a sauce. Do this directly in the can.
- In a medium bowl, crack egg and beat with a fork. Add cottage cheese and grated mozzarella. Mix.
- Lightly coat a 9-by-13-inch baking dish with non-stick cooking spray. Spread ½ cup tomato sauce on bottom of dish.
- Layer 3 noodles over sauce. Then, layer 1 cup cheese mixture, 1½ cups veggies, and ⅔ cup tomato sauce. Repeat layers two more times, ending with 3 noodles. Cover with remaining tomato sauce. Sprinkle reserved ¼ cup grated mozzarella over top of lasagna.
- Bake until cheese is melted and lightly browned on top and lasagna is bubbly, about 45 minutes. Remove from oven. Let cool 10 minutes before cutting.
Watch this video and try it yourself!
Solid Ground’s Community Food Education (CFE) program hosts cooking and nutrition classes to support healthy and holistic living on a budget. The CFE team created this series of cooking videos to offer resources, tips, and tricks that you can practice at home. Visit our Food and Nutrition and Coronavirus Food Resources webpages for more food and nutrition info and resources.
Photo courtesy of Cooking Matters