Tonight You Should Have Vegetable Lasagna


Vegetable Lasagna Recipe


  • 1 medium zucchini, sliced
  • 1 cup mushrooms, sliced
  • 1 medium onion, chopped
  • 1 clove garlic, cut in small pieces
  • 2, 8-ounce cans tomato sauce
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ¼ teaspoon pepper
  • 1 large tomato, chopped
  • l cup low-fat cottage cheese
  • 1 cup mozzarella cheese, shredded, (try part-skim)
  • 6 lasagna noodles, uncooked


  1. Preheat oven to 400 °F.
  2. Mix zucchini, mushrooms, onions, and garlic with tomato sauce and seasonings in a saucepan. Cover; cook 15 minutes and set aside.
  3. Mix cheeses and chopped tomato. Spread one-third of sauce over bottom of 8-by 8-inch baking dish. Add half of the uncooked noodles and half of cheese mixture. Repeat layers and end with a third layer of sauce.
  4. Cover tightly with foil; bake 45 minutes. Remove from oven and let stand 5 minutes before serving.


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