It’s Meatless Monday – and it’s also World Vegetarian Week!
So what better way to celebrate than with a heaping helping of delicious vegetarian lasagna – and some helpful tips to make healthy substitutions in this classic dish.
Loaded Veggie Lasagna
(Nobody in your family will miss meat when you serve up this Italian treat!)
- 1 16 oz. package uncooked lasagna (can use gluten free noodles)
- 1 lb. fresh mushrooms, sliced (tip: mushrooms are a good taste-substitute for red meat in recipes)
- 3/4 cup carrots, chopped
- 3/4 cup spinach, chopped
- 3/4 cup zucchini, chopped
- 3/4 cup onion, chopped
- 2 tbsp extra virgin olive oil
- 1 tsp dried basil
- 2 (25.5 oz.) jars organic spaghetti sauce of your choice
- 1 15. oz container low-fat cottage cheese (tip: use cottage cheese in place of ricotta to cut back on fat)
- 3 cups shredded mozzarella cheese
- 2 flax “eggs” – 2 tbsp ground flax + 6 tbsp water, combined and refrigerated for 15 mins (tip: use flax “eggs” to reduce cholesterol and add omega-3s to your recipe)
- 1/2 cup grated Parmesan cheese
1. Boil lasagna noodles in a large pot for 10 minutes, or until al dente. Drain and rinse with cold water.
2. In a large skillet, sautÃ© mushrooms, carrots, zucchini and onion in oil until tender. Stir in basil and spaghetti sauce.
3. Mix cottage cheese, spinach, 1 1/2 cups mozzarella cheese and “eggs.”
4. Preheat oven to 350 degrees. Line bottom of 9×13 glass baking dish with 1 cup sauce/veggies, then top with 1 layer of lasagna noodles. Add cottage cheese mix, sauce/veggies and Parmesan cheese, then top with another layer of noodles. Repeat layering – top final layer with remaining mozzarella cheese.
5. Bake for 40 minutes (uncovered).
What’s your favorite Meatless Monday recipe? Share in the comments below!