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Meat Replaced With Veggies In This Easy Lasagna Recipe

Nancy Byal Better Homes And Gardens Magazine

More and more families are enjoying meatless meals these days, because favorite dishes are easier to adapt than ever.

No longer do you have to make a special trip to the health food store. Instead, you can replace the meat in a recipe with vegetables, grains or low-fat dairy products - all readily available at your local supermarket.

Family-pleasing pasta recipes are some of the easiest to make over. This four-cheese lasagna can be prepared up to two days in advance.

Vegetable Lasagna

8 ounces lasagna noodles (10 or 11 noodles)

2 eggs

2 cups reduced-fat cream-style cottage cheese

2 cups reduced-fat ricotta cheese

1 1/2 teaspoons dried Italian seasoning, crushed

2 cups sliced fresh mushrooms

1 small onion, chopped (1/3 cup)

1 clove garlic, minced

2 tablespoons margarine or butter

2 tablespoons all-purpose flour

1/2 to 1 teaspoon pepper

1 1/4 cups milk

Two 10-ounce packages frozen chopped spinach or chopped broccoli, thawed and thoroughly drained

1 medium carrot, shredded (1/2 cup)

3/4 cup shredded Parmesan cheese (3 ounces)

8-ounce package shredded part-skim mozzarella cheese (2 cups)

Cook lasagna noodles according to package directions; drain. Set aside.

In a medium mixing bowl beat eggs slightly; stir in eggs, cottage cheese, ricotta and Italian seasoning. Set aside.

In a large skillet cook mushrooms, onion and garlic in hot margarine or butter until tender. Stir in the flour and pepper; add milk all at once. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Remove from heat. Stir in spinach or broccoli, carrot and 1/2 cup of the Parmesan cheese.

To assemble, in a greased 3-quart rectangular baking dish, layer a third of the noodles, folding or cutting to fit, if necessary.

Spread with a third of the cottage cheese mixture, then a third of the spinach mixture. Sprinkle with a third of the mozzarella. Repeat the layers two more times. Sprinkle with the remaining 1/4 cup Parmesan cheese. Bake lasagna immediately or chill for up to 48 hours.

To bake immediately, bake, uncovered, in a 350-degree oven about 35 minutes or until heated through. Let stand for 10 minutes before cutting.

To make ahead, cover lasagna with foil and chill. Bake, covered, in a 350-degree oven for 30 minutes. Uncover and bake 30 to 35 minutes more or until heated through. Let stand for 10 minutes before cutting. Makes 12 main-dish servings.

Nutrition information per serving: 275 calories, 10 grams fat (33 percent fat calories), 61 milligrams cholesterol, 22 grams protein, 24 grams carbohydrate, 1 gram fiber, 471 milligrams sodium.