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- 1 (8-ounce) package whole wheat lasagna noodles
- 3 cups fresh spinach
- 8 ounces button mushrooms
- 1 large zucchini
- 3 cloves garlic
- 1 (6-ounce) block mozzarella cheese
- ½ teaspoon salt, divided
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 1 (28-ounce) can tomato sauce or crushed tomatoes, no salt added
- 1 large egg
- 1 cup low-fat cottage cheese
- Non-stick cooking spray
- 2 medium bowls
- 9-by-13-inch baking dish
- Box grater
- Can opener
- Cutting board
- Large pot
- Measuring cups
- Measuring spoons
- Sharp knife
- Preheat oven to 350°F.
- Cook lasagna noodles following package directions. In a colander, drain and run under cold water until cool to the touch. Complete steps 3–9 while noodles cook.
- Rinse spinach, mushrooms, and zucchini. Peel garlic.
- Chop spinach. Thinly slice mushrooms. Dice zucchini into ½-inch pieces. Mince garlic.
- Grate mozzarella cheese. Set aside ¼ cup grated cheese for topping lasagna.
- In a medium bowl, add spinach, mushrooms, and zucchini. Stir in ¼ teaspoon of the salt. Set over a colander to drain. When completely drained, pat veggies dry with paper towels.
- Stir garlic, basil, oregano, remaining ¼ teaspoon salt, and black pepper into canned tomatoes to make a sauce. Do this directly in the can.
- In a medium bowl, crack egg and beat with a fork. Add cottage cheese and grated mozzarella. Mix.
- Lightly coat a 9-by-13-inch baking dish with non-stick cooking spray. Spread ½ cup tomato sauce on bottom of dish.
- Layer 3 noodles over sauce. Then, layer 1 cup cheese mixture, 1½ cups veggies, and ⅔ cup tomato sauce. Repeat layers 2 more times, ending with 3 noodles. Cover with remaining tomato sauce. Sprinkle reserved ¼ cup grated mozzarella over top of lasagna.
- Bake until cheese is melted and lightly browned on top and lasagna is bubbly, about 45 minutes. Remove from oven. Let cool 10 minutes before cutting.
- If using no-boil lasagna noodles, skip step 2.
- To cut costs, use thawed frozen spinach instead of fresh spinach. Be sure to squeeze all excess water from spinach before using.
- Add any leftover cooked veggies to lasagna.
- Use 1 cup part-skim ricotta cheese in place of cottage cheese, if you like.
- Cut leftovers into single-size portions. Freeze up to 3 months in an airtight container.
- Instead of using canned tomato sauce, make your own.