Whole-wheat vegetable lasagna
Classic cheesy lasagna upgraded with garden veggies and high-fiber pasta.
Lasagna is one of those classic comfort foods, and making a few tweaks to a basic recipe yields great results. We’ve upped the ante on nutrition by adding high-cruciferous mushrooms and onions, iron-rich spinach and sweet red pepper.
- Olive oil
- 1 red pepper, diced
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 1 onion, diced
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 12 whole wheat lasagna noodles
- 2 jars marinara
- 1 12-ounce container low-fat cottage cheese
- 2 cups shredded Spanish blend cheese
Preheat oven to 400° F.
Heat 1 tablespoon oil in frying pan. When pan is hot, add onions. Sauté until golden.
Add pepper and mushrooms and cook 5 minutes.
Add spinach, and stir until wilted, about 2-3 minutes. Season with salt, garlic and oregano. Remove from heat.
In rectangular lasagna pan, spread 1/2 cup marinara on bottom of pan. Lay 3 lasagna noodles side by side.
Set aside 1/2 cup mozzarella. Mix remaining cheese with cottage cheese.
Spoon 1/3 of the cottage cheese mixture over pasta and spread evenly. Top with 1/2 of the veggie mixture.
Cover with marinara, making sure to cover the corners, and then lay down 3 more lasagna noodles.
Repeat steps until you get to the top layer. Spread marinara over lasagna noodles, and top with remaining shredded cheese.
Cover tightly, and cook for 45 minutes. Uncover for 2-3 more minutes, to lightly brown the top. Serve hot.