Veggie Lasagna Florentine

4.6
(211)
162 Reviews
28 Photos

This is a recipe I created for my vegetarian sister-in-law after she ran the Marine Corp Marathon in Washington, DC. I was not able to be there to cheer her on so I sent this dish. It is actually better the next day but I have never been able to keep my family out of it once they smell the aroma!

Submitted by Denise Smith
Updated on July 14, 2022
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Prep Time:
20 mins
Cook Time:
1 hr 25 mins
Total Time:
1 hr 45 mins
Servings:
12
Yield:
12 servings
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Ingredients

  • 1 (16 ounce) package lasagna noodles

  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 1 (8 ounce) can sliced mushrooms

  • 2 tablespoons minced garlic

  • 1 zucchini, finely chopped

  • 2 (28 ounce) cans crushed tomatoes

  • 1 (6 ounce) can tomato paste

  • 1 tablespoon dried oregano

  • 1 pinch brown sugar

  • salt to taste

  • 1 (10 ounce) package frozen chopped spinach, thawed

  • 1 (16 ounce) container nonfat cottage cheese

  • 2 eggs

  • 3 tablespoons dried basil, divided

  • ¼ cup grated Parmesan cheese

  • 1 pound shredded mozzarella cheese

Directions

  1. Cook lasagna noodles in a large pot of lightly salted, boiling water for 10 minutes, or until al dente. Rinse with cool water, drain, and set aside.

  2. Heat oil in a large skillet over medium heat. Cook the chopped onions, mushrooms, garlic, and zucchini in the oil until soft. Stir in both cans of crushed tomatoes, tomato paste, oregano, brown sugar, and salt to taste. Reduce heat to low, and simmer for 15 minutes.

  3. Meanwhile, microwave frozen spinach until cooked. Cool, and then squeeze out excess water. Drain cottage cheese. Using a mixer, blend spinach, cottage cheese, eggs, and 2 tablespoons basil until smooth. In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.

  4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, 1/3 of remaining sauce, and 1/3 cheese mixture. Repeat layers with remaining ingredients. Sprinkle top with remaining 1 tablespoon of dried basil.

  5. Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.

256 home cooks made it!

Nutrition Facts (per serving)

375 Calories
11g Fat
47g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 375
% Daily Value *
Total Fat 11g 14%
Saturated Fat 5g 25%
Cholesterol 58mg 19%
Sodium 802mg 35%
Total Carbohydrate 47g 17%
Dietary Fiber 6g 23%
Total Sugars 6g
Protein 25g 50%
Vitamin C 22mg 24%
Calcium 477mg 37%
Iron 5mg 27%
Potassium 854mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.