Don’t worry, “lighter” doesn’t mean it’s lame on taste. This lasagna has all the savory ingredients of regular lasagna, except instead of using ricotta cheese you use cottage cheese. It is delicious and will feed you (you=2-3 people) for three nights in a row. As the cookbook writes, it’s “so rich with vegetables, herbs and wine” that you won’t miss a thing!
Source: Moosewood Cookbook
2 cups zucchini, cubed
1 red bell pepper, cubed
1 cup chopped tomatoes
4 cups mushrooms, sliced or chopped your choice
1/4 tsp. salt
1/3 dry red wine
3 T. fresh basil or 1 1/4 T. dried basil
10 oz. frozen spinach, thawed and drained
2 cups low-fat cottage cheese
1 cup mozzarella cheese
1/4 cup parmesan cheese
3 1/2 cups tomato sauce
1 lb. uncooked lasagna noodles
Preheat oven to 350
1. Combine zucchini, peppers, tomatoes, mushrooms, salt and wine in a large saucepan. Bring to a boil, cover, then simmer on low for about 10 minutes. Stir in basil and set aside.
2. Combine spinach with cottage cheese, mozzarella and parmesan, set aside.
3. Spread one cup of the sauce over bottom of a 9×13 baking dish,. Layer noodles then 1 cup of the undrained vegetables and 1 cup of spinach mixture. Cover with second layer of noodles, then 1 cup sauce, then 1 cup veggies then 1 cup spinach mixture. Top with a third layer of noodles and finish it all off with a layer of veggies then a layer of the spinach mixture. (The recipe in the book says there is a fourth layer of the ingredients — I got to the third layer and ran out of everything, so just keep layering until everything is in the pan!)
4. Cove pan with foil and bake for about one hour. Let sit for a few minutes before serving. If there is extra liquid in the pan, it’s fine — just the juices from the veggies adding more flavor to the dish!