Veggie Lasagna Florentine Recipe

Recipesfull introduces to you: Vegetarian Recipes. (Veggie Lasagna Florentine Recipe). This is a recipe I created for my vegetarian sister-in-law after she ran the Marine Corp Marathon in Washington, DC. I was not able to be there to cheer her on so I sent this dish. It is actually better the next day but I have never been able to keep my family out of it once they smell the aroma!

Brief

Prep 20 mins

Cook: 1hr25 mins

Total: 1hr45 mins

Servings: 12

Yield: 12 servings

Veggie Lasagna Florentine Recipe

Ingredients

1 (16 ounce) package lasagna noodles

2 tablespoons olive oil

1 onion

chopped

1 (8 ounce) can sliced mushrooms

2 tablespoons minced garlic

1 zucchini

finely chopped

2 (28 ounce) cans crushed tomatoes

1 (6 ounce) can tomato paste

1 tablespoon dried oregano

1 pinch brown sugar

salt to taste

1 (10 ounce) package frozen chopped spinach

thawed

1 (16 ounce) container nonfat cottage cheese

2 eggs

3 tablespoons dried basil

divided

¼ cup grated Parmesan cheese

1 pound shredded mozzarella cheese

Tips

Directions

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.

Step 5

Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.

Nutritional Information

Veggie Lasagna Florentine Recipe

Servings Per Recipe:12

Calories: 374.8

% Daily Value *

Protein: 25.1g 50%

Carbohydrates: 47.3g 15%

Dietary Fiber: 6.4g 26%

Sugars: 6.4g

Fat: 11.2g 17%

Saturated Fat: 5g 25%

Cholesterol: 58.3mg 19%

Vitamin A Iu: 4361.7IU 87%

Niacin Equivalents: 8.1mg 62%

Vitamin B6: 0.5mg 29%

Vitamin C: 21.6mg 36%

Folate: 147.5mcg 37%

Calcium: 476.9mg 48%

Iron: 4.9mg 27%

Magnesium: 90.3mg 32%

Potassium: 854.1mg 24%

Sodium: 802mg 32%

Thiamin: 0.2mg 19%

Calories From Fat: 100.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.