Healthy Veggie-Packed Lasagna
This lasagna is a delicious way to add more veggies to your diet! It has all of the rich flavors of lasagna with the added bonus of great vegetables!
- 1 box lasagna noodles gluten-free, if needed
- 24 oz pasta sauce
- 24 oz cottage cheese
- 8 oz shredded mozzarella cheese
- 8 oz shredded cheddar cheese
- 1.5 tbsp Italian seasoning
- 1 lb ground meat beef or turkey
- 16 oz frozen chopped spinach thawed
- 16 oz mushrooms sliced
- 2 cloves garlic minced, or more to taste
Make the fillings
Brown meat and drain excess fat. Add salt and pepper and pasta sauce. Allow this mixture to cook on low while you prepare the rest of the lasagna.
Add oil to a separate pan and heat over medium high. Once the pan is hot, add your mushrooms. Cook mushrooms until they are soft, then add garlic and spinach. Cook to allow all of the ingredients to come together and warm through.
Mix Italian seasoning with cottage cheese.
Mix together the cheddar and mozzarella cheeses.
Cook the noodles
Heat water to boiling. Pour hot water into a heat-safe 9 x 13 dish (Pyrex works fine).
Place 4 lasagna noodles in the hot water and let them sit a few minutes. Using tongs, turn the noodles occasionally.
Once the noodles begin to bend (you don't want them floppy), remove them to a cooling rack that is placed in a cooking sheet with a layer of paper towels underneath.
Continue with the rest of the noodles, in batches of 4 noodles at a time.
Assemble the lasagna
Layer the noodles and fillings starting with a thin layer of sauce on the bottom of the pan. Add 4 noodles, then the veggies, cottage cheese mixture, meat sauce, and shredded cheeses. Repeat for two layers. You will have thick layers of filling in between the noodles.
Cook at 350 for 45 minutes or until bubbly.