HEARTY VEGGIE LASAGNA

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Hearty Veggie Lasagna image

Three kinds of cheese, lots of veggies, plus Great Northern beans and lots of sauce and pasta combine for a new family favorite hearty lasagna.

Provided by Borden® Cheese

Categories     Trusted Brands: Recipes and Tips     Borden Cheese

Time 1h

Yield 6

Number Of Ingredients 16

1 (16 ounce) container Borden® Fat Free Cottage Cheese
1 (10 ounce) package frozen chopped spinach, thawed
2 eggs, lightly beaten
8 ounces Borden® Mozzarella Shreds
1 cup Borden® Finely Shredded Parmesan Natural Shreds, divided
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
1 ¼ cups chopped onion
1 (15 ounce) can Great Northern or pinto beans, rinsed and drained
3 cloves garlic, minced
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh basil
½ teaspoon chopped fresh thyme
4 cups tomato pasta sauce
1 (8 ounce) package lasagna noodles, either oven-ready or cooked per package directions, drained

Steps:

  • Preheat oven to 375 degrees F. Spray the inside of a 13 x 9-inch pan with non-stick cooking spray.
  • Drain the cottage cheese in a strainer for 15 minutes to remove any excess liquid; set aside. Press the thawed spinach in a strainer with a spoon or paper towels to remove excess water; set aside.
  • Combine eggs, cottage cheese, mozzarella, 1/4 cup Parmesan cheese, salt and black pepper in a medium bowl; set aside.
  • Heat olive oil in a large non-stick skillet over medium-high heat until hot. Add onion and sauté until soft. Add the drained spinach, beans, garlic, oregano, basil and thyme, and sauté five minutes. Add pasta sauce and stir for a few more minutes until combined well.
  • Spread 1/3 of the pasta sauce mixture onto the bottom of the prepared baking dish. Top with a layer of noodles, 1/2 of the cottage cheese mixture and another third of the sauce. Repeat the layer. Finish with the last 1/3 of the bean-pasta sauce mixture. Gently press down on the top of the lasagna to make sure all of the noodles are covered with sauce. Cover with aluminum foil and bake for 15 minutes. Remove the foil and sprinkle on remaining 3/4 cup Parmesan cheese. Bake 15 minutes more or until lasagna is heated through and bubbly.

Nutrition Facts : Calories 596.9 calories, Carbohydrate 61.8 g, Cholesterol 105.4 mg, Fat 22.6 g, Fiber 7.6 g, Protein 38.5 g, SaturatedFat 8.9 g, Sodium 1765.3 mg, Sugar 21 g

Artie Patierno
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The lasagna was a bit too dry. I think I would add more sauce next time.


john weraga
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The lasagna was a bit too cheesy for me. I think I would use less cheese next time.


Abbass Nawaz
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This lasagna was a little bland for my taste. I think I would add more spices next time.


Zrs Gamar
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I made this lasagna for my vegetarian friends and they loved it! It was a great way to get them to eat their vegetables.


sanjewan divya
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Definitely a keeper!


Muhammad Minhal
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So yummy!


jerry gurung
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Loved it!


Anda Mihlanda
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This was a great recipe! The lasagna was easy to make and it tasted amazing. I will definitely be making this again.


Ace Comstock
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I followed the recipe exactly and the lasagna turned out great! It was cheesy, flavorful, and the vegetables were cooked perfectly. My family loved it.


Grgur Krznar
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This lasagna was delicious! The vegetables were cooked perfectly and the sauce was flavorful. I would definitely recommend this recipe.


Yüñg Døñ
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I made this lasagna for a potluck and it was a huge success! Everyone loved it and asked for the recipe. I will definitely be making this again.


Chinny Cute
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This hearty veggie lasagna was a hit with my family! The layers of vegetables, cheese, and sauce were perfect, and the lasagna was cooked to perfection. I will definitely be making this again.