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Vegetable Lasagna

Average: 1 (236 votes)
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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

Lactaid 2% Reduced Fat Milk Front of Package

LACTAID® Reduced Fat 2% Lactose-Free Milk


Directions

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.


Nutrition Facts

Serving Size

122 of the lasagna

Amount Per Serving

Calories

Total Fat

Calories from Fat

Saturated Fat

220

9g

80

4g

Cholestrol

Sodium

Total Carbohydrate

Dietary Fiber

45mg

560mg

22g

3g

Sugars

Protein

Calcium

7g

15g

20%

Amount Per Serving

Calories

Total Fat

Calories from Fat

Saturated Fat

Cholestrol

Sodium

220

9g

80

4g

45mg

560mg

Total Carbohydrate

Dietary Fiber

Sugars

Protein

Calcium

22g

3g

7g

15g

20%