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Vegetable Lasagna - Recipes
Vegetable Lasagna - Recipes

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  • 1 lb cottage cheese
  • 1 zucchini
  • 2 (7oz) cans chopped button mushrooms
  • 1 (14oz) can whole leaf spinach, drained
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup dried parsley flakes
  • 1 1/2 Tblsp garlic powder
  • 1 1/2 cups onion, minced
  • 1 Tblsp garlic, minced
  • 2 (10oz) jars marinara sauce
  • 1 (8 oz) package oven ready (no boil) lasagna noodles
  • 1/2 cup pepper-jack cheese


  1. In large bowl, mix first 9 ingredients together and set aside.
  2. Layer bottom of 12 x 9-inch pan with 1 cup marinara sauce. Place 3 uncooked lasagna noodles on top of sauce. Top with layer of 1/3 cheese mixture. Layer another 3 noodles on top of mixture. Pour 2 cups marinara sauce over noodles (this allows noodles not to burn while cooking).
  3. Layer another 1/3 of cheese mixture on sauce-covered noodles. Repeat. Layer 3 remaining noodles on top of cheese mixture. Top with 1 cup marinara sauce and pepper-jack cheese.
  4. Cover baking dish with foil. Bake at 375 F for 70 minutes.

    Makes 12 servings. Per Serving: 1 Vegetable, 2 1/2 Starch, 1 Meat, 1 Fat, 1 Free.

Nutrition Info Per Serving: Calories 295, Carbohydrate 43g, Protein 14g, Fat 8g, Cholesterol 8mg, Sodium 1026mg.

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