Veggie Lasagna Florentine

May 10, 2023May 10, 20230 16
Veggie Lasagna Florentine Recipe for your dining Table
in Pasta

Prep

30 min

Cook

1 hr 10 min

Ready In

1 hr 40 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 package lasagna noodles
2 tablespoons olive oil
1 onion , chopped
1 can sliced mushrooms
2 tablespoons minced garlic
1 zucchini , finely chopped
2 cans crushed tomatoes
1 can tomato paste
1 tablespoon dried oregano
1 pinch brown sugar
salt to taste
1 package frozen chopped spinach , thawed
1 container nonfat cottage cheese
2 eggs
3 tablespoons dried basil , divided
1/4 cup grated Parmesan cheese
1 pound shredded mozzarella cheese

Nutrision Information

Servings Per Recipe
12
Calories
327
Sugar
10g
Fat
10g
Veggie Lasagna Florentine is a delicious and healthy alternative to the classic lasagna recipe. It's packed with nutritious vegetables like spinach and zucchini, which add flavor and texture to this hearty dish. This recipe doesn't use any meat, making it a great vegetarian option that can be enjoyed any day of the week. This recipe is perfect for those looking for a low-fat, low-calorie dish that's delicious and satisfying.

Instructions

1.Preheat the oven to 350 degrees F.
2.Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions, then drain and rinse.
3.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
4.Add the sliced mushrooms, minced garlic, and finely chopped zucchini, and cook until the vegetables have softened and the mushrooms have released their liquid, about 10 minutes.
5.Stir in the crushed tomatoes, tomato paste, dried oregano, brown sugar, and salt to taste. Simmer the sauce for about 10 minutes.
6.Meanwhile, in a large bowl, combine the thawed chopped spinach, nonfat cottage cheese, eggs, 2 tablespoons of the dried basil, and Parmesan cheese.
7.In a 9x13 inch baking dish, spread a thin layer of the tomato sauce on the bottom. Top with a layer of lasagna noodles. Spread about half of the spinach and cheese mixture over the noodles, then sprinkle with one-third of the shredded mozzarella cheese. Repeat the layers, ending with a final layer of noodles and a layer of tomato sauce.
8.Sprinkle the top with the remaining shredded mozzarella cheese and the remaining tablespoon of dried basil.
9.Cover the lasagna with foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the edges are golden brown.

PROS

This vegetarian lasagna is a delicious and healthy alternative to the traditional meat-filled version.

It’s packed with nutritious vegetables like spinach and zucchini and is low in fat and calories.

It’s also a great option for those with dietary restrictions, as it’s vegetarian and can be made gluten-free if using gluten-free lasagna noodles.

CONS

This recipe can be time-consuming to make, as there are several steps involved and it requires a lot of prep work.

It also uses several dishes and utensils, so cleanup can take some time as well.

HEALTH & BENEFITS

This veggie lasagna is loaded with healthy ingredients like spinach, which is high in vitamins and minerals like iron, magnesium, and vitamin K.
Zucchini is also a great source of vitamins and minerals like vitamin C and potassium.
Cottage cheese provides a good source of low-fat protein, while the use of non-fat cheese helps keep the fat and calorie content in check.

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