Vegetable Cottage Cheese Lasagna
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Cooked & Loved · by Irena Macri★ 5.0 (7)

Vegetable Cottage Cheese Lasagna

NUTRITION · PER SERVING50M COOK
CAL 20%·PRO 47%
CARBS 42G42% OF CAL
5G FIBER8G SUGAR29G OTHER
FAT 17G37% OF CAL
7G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layered lasagna with roasted vegetables, cottage cheese, ricotta, and spinach in tomato sauce. Protein-packed and satisfying, a vegetarian take on the classic baked pasta.

mainitaliancasserolepastavegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1/4 - 1/3 butternut squash (peeled and cut into 0.5 cm pieces (half moons, see notes))
  • 1 tablespoon olive oil
  • A pinch of salt
  • 2 tablespoons olive oil
  • 1 large onion (finely chopped)
  • ¼ teaspoon salt
  • 9-10 oz baby spinach ((280 grams))
  • 2 cups low-fat cottage cheese (about 500 grams / 15-17 oz)
  • 1 cup ricotta cheese (smooth)
  • 2 cloves garlic (finely diced or minced)
  • ½ teaspoon ground black pepper
  • 10 oz button mushrooms (sliced and chopped (300 grams))
  • 2 large zucchini (sliced lengthways (about 0.5 cm thick))
  • 3-4 cups tomato sauce (e.g. I like using tomato basil sauce, you will need about 650-700 grams or 22-23 oz.)
  • 12 to 13 oz lasagna pasta sheets
  • 1-1.5 cups mozzarella cheese (grated)
  • 1 cup cheddar cheese (grated)
PREP
20M
SODIUM
930MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.