Green Vegetable Lasagne

By author photo Jenny Craig Team

meal-ideas · 10 Oct 18

For a light dinner, try this Garden Vegetable Lasagne recipe. This dish combines cottage cheese, zucchini, mushrooms, spinach, Parmesan cheese, cheddar cheese, spices, tomato passata, and lasagne pasta sheets. The perfect meat-free Monday meal!

Prep time: 25 minutes Cooking time: 1 hour 10 minutes Total time: 1 hour 35 minutes

Serves: 12

Nutrition (per serve):

Energy: 756kJ

Carbohydrates: 18.9g

Fibre: 3.6g

Protein: 13.7g

Fat: 5.5g

Sodium: 417mg

Grocery count (per serve): 1 Meat serve, 1 Grain serve, ½ Fat serve

Ingredients:

  • 500g low fat cottage cheese
  • 1 large zucchini, diced
  • 400g button mushrooms, roughly chopped
  • 250g frozen spinach, thawed
  • ½ cup Parmesan cheese, grated
  • ¼ cup fresh parsley
  • ¼ cup fresh oregano
  • 2 medium brown onions, finely diced
  • 1 tbsp garlic, minced
  • 1L tomato passata
  • 1 packet fresh lasagne sheets
  • ½ cup reduced fat cheddar cheese

Directions

  1. In large bowl, mix together the cottage cheese, zucchini, mushrooms, spinach, parmesan cheese, parsley, oregano, onion, and garlic. Set aside.
  2. Layer the bottom of 30 x 22 cm baking dish with 1 cup tomato passata. Place 3 lasagne sheets on top of the sauce. Top with a ⅓ of the cottage cheese mixture. Layer another 3 pasta sheets on top of the cottage cheese mixture. Cover with 2 cups of tomato passata.
  3. Layer another ⅓ of cheese mixture on the passata covered pasta sheets, then cover with the remaining ⅓ of the cottage cheese mixture. Layer 3 lasagne sheets on top of cottage cheese mixture. Top with 1 cup passata and then the cheddar cheese.
  4. Cover baking dish with foil. Bake at 190°C for 1 hour and 10 minutes, uncovering the dish for the last 10 minutes of baking. Enjoy!

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