Your family will never know there’s a mouthful of vegetables in every bite of this delicious lasagna dish fresh from the garden with a creamy mixture of cheese and whole wheat noodles. Whether the veggies are from your garden or farmers’ market, it’s hard to find a healthier lasagna recipe that will be a crowd pleaser!
Makes 10 servings
- 1 teaspoon salt (optional)
- 1 pound 4 ounces whole wheat lasagna noodles uncooked
- 2 tablespoons vegetable oil
- 2 ½ cups shredded carrots
- 2 ½ cups spinach leaves
- 1 cup diced onion
- 5 cups low-sodium tomato sauce
- ¼ cup low-sodium tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon granulated garlic
- 2 ½ cups reduced fat cottage cheese
- 1 teaspoon dried parsley
- ¼ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Bring a large pot of water (may add salt) to a boil over high heat. Add the lasagna noodles and cook until just tender, about 10-12 minutes or according to manufacturers directions. Drain and set aside.
Heat oil in a large skillet and add the onion, shredded carrots and spinach. Cook until vegetables are heated through and onion is translucent. Drain off any excess liquid.
Place the tomato sauce and tomato paste in a medium sauce pan over medium heat. Whisk until fully combined then add in the oregano and granulated garlic. Reduce heat to medium low and simmer, uncovered for 10 minutes.
In a large bowl, combine cottage cheese, dried parsley and grated Parmesan cheese. Mix well to combine.
Spread 1 cup of tomato sauce on the bottom of a large lasagna pan. Layer with a single layer of noodles, ¼ of the carrot and spinach mixture, ¼ of the cheese mixture, and another layer of tomato sauce. Continue to create three additional layers ending with a single layer of noodles and remainder of sauce. Sprinkle mozzarella cheese over each pan of lasagna and cover with foil.
Bake in a conventional oven at 375°F for 50 minutes; convection oven at 350°F for 40 minutes.
Remove from oven and allow to cool for 15 minutes before serving. Slice into individual servings and serve.
NUTRITIONAL INFORMATION PER SERVING: 368 calories, 8.9 g fat, 2.9 g saturated fat, 0.0 g trans fat, 13 mg cholesterol, 365 mg sodium, 217 mg potassium, 51.5 g carbohydrates, 9 g fiber, 6.5 g sugar, 20.9 g protein (USDA)
Recipe created by Tomato Products Wellness Council