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Vegetarian Lasagna


Rate this recipe 2.9/5 (11 Votes)


  • 2 cups pasta sauce
  • 1 zucchini, shredded (1 cup)
  • 1 container ricotta cheese
  • 1 pkg. Frozen Spinach, thawed, squeezed to drain well
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons oregano leaves
  • 8 precooked lasagna noodles
  • 1/2 cup Mushroom Pieces and Stems
  • 2 cups shredded mozzarella cheese


Level of difficulty Average
Cost Average budget


Step 1

Pre-heat oven to 400 F

Step 2

In a bowl combine pasta sauce and zucchini and mix well. In another bowl combine cottage cheese, spinach, Parmesan cheese and oregano and mix well.

Step 3

Spread 1/4 cup sauce mixture in ungreased 8-inch square baking dish. Top with 2 lasagna noodles. Spread about 1/2 cup sauce mixture over noodles. Drop 1/2 cup of spinach mixture by small spoonfuls over sauce mixture; spread carefully. Sprinkle with 1/4 of mushrooms and 1/2 cup of the mozzarella cheese. Repeat 3 more times starting with the noodles.

Step 4

Cover with foil that the inside is sprayed with cooking spray and put in fridge overnight.

Step 5

Bake covered for 45 minutes. Uncover and bake another 10 minutes.


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