Vegetable Lasagna

Vegetable Lasagna

Nutritional Facts
Serving Size: 
<sup>1</sup>&frasl;<sub>22</sub> of the lasagna
Calories from Fat: 
80
Calories: 
220
Total Fat: 
9g
Saturated Fat: 
4g
Cholestrol: 
45mg
Sodium: 
560mg
Dietary Fiber: 
3g
Total Carbohydrate: 
22g
Sugars: 
7g
Protein: 
15g
Calcium: 
20%
Total Time: 2 hours
Prep Time: 45 minutes
Source: 

Makers of LACTAID® Brand Products

This lasagna recipe uses our LACTAID® Cottage Cheese in place of ricotta, so you can enjoy a low lactose version of this wonderful, hearty, pasta favorite.

Yields/Serves: 
18
servings
Ingredients: 

1 box (about 15 pieces) lasagna noodles

2 tablespoons olive oil

2 cup diced onion

1 tablespoon chopped garlic

1 tablespoon Italian seasoning

1 cup diced red bell pepper

2 cup sliced zucchini

2 cups sliced mushrooms

¼ cup shredded carrot

1 (28 ounce) can crushed tomatoes

1 tablespoon hot sauce (Franks)

½ tablespoon salt

½ tablespoon black pepper

1 (6 ounce) can tomato paste

2 (16 ounce) containers LACTAID® Cottage Cheese

2 large eggs

¼ cup parmesan cheese

1 pound shredded mozzarella cheese
 
  1. Preheat oven to 350 degrees F
  2. Cook lasagna according to package directions. Set cooked pasta aside on parchment paper.
  3. Place the olive oil, onions, garlic and Italian herbs into a large saucepan and cook on medium heat, stirring frequently. Cook until onions are translucent, about 5 minutes. Add the remainder of the vegetables and cook them for an additional 5 minutes. Drain vegetables in a colander and set aside.
  4. In a large saucepan, stir in the crushed tomatoes, hot sauce, salt and pepper. Simmer for 10 minutes. Mix in tomato paste. Set sauce aside.
  5. In a mixing bowl, whisk together LACTAID® Cottage Cheese, eggs and parmesan cheese.
  6. Spray a 15-inch by 10-inch baking dish with vegetable spray and lay out approximately 5 of the lasagna noodles, or as many will fit across the baking dish.
  7. Ladle ½ of the LACTAID® Cottage Cheese on top and spread evenly. Sprinkle ⅓ of the shredded mozzarella on top. Dollop ⅓ of the sauce on top and spread evenly.
  8. Place approximately 5 more lasagna noodles on top and repeat the previous steps.
  9. Place the last 5 lasagna noodles on top and spread the last ⅓ of the sauce and sprinkle with mozzarella.
  10. Wrap the baking sheet with aluminum foil and bake for 30 minutes.
  11. Take off foil and bake for an additional 15 minutes.
  12. Let the Lasagna rest a few minutes before cutting.
Notes: 
 
Taco Influencer: 
Taco Influencer - Lactaid Brand