New Vegetable Lasagna
Submitted by Ang04
Vegetable lasagna layered with zucchini, spinach, mushrooms, and a red wine tomato sauce. Make-ahead and lighter than meat lasagna, with cottage cheese standing in for ricotta.
YIELD
12 servingsPREP
10 hrsCOOK
90 minREADY
11Cottage cheese instead of ricotta is the secret to a lighter, higher-protein layer that still bakes up creamy. Press the spinach hard between paper towels first, soggy spinach turns the cheese mixture watery and the lasagna won’t slice cleanly.
A splash of dry red wine in the sauce isn’t optional, it deglazes the onion and mushroom fond and adds the savory depth that meat usually provides. Burgundy or any dry table red works.
The noodles go in uncooked. The long overnight refrigeration is what hydrates them, the moisture from the sauce and zucchini does the work while the dish rests.
Thin zucchini slices are key. Thicker rounds release too much liquid and you end up with a swimming pool. A mandoline gets the job done fast.
Kitchen Tips
- The 9-hour rest is a must, not a suggestion. It’s how the noodles soften without pre-boiling.
- Salt the zucchini slices and let them drain in a colander for 20 minutes before layering, this prevents a watery lasagna.
- Use a glass or ceramic baking dish, never aluminum. The acidic tomatoes react with the metal and turn the sauce metallic.
- Let the lasagna stand 5 to 10 minutes after baking. This is when the layers set so you get clean squares instead of a slumping mess.
Variations
- Stir a pinch of red pepper flakes into the sauce for heat.
- Swap zucchini for thinly sliced eggplant, salted and drained.
- Add a layer of roasted red peppers between the cheese and noodles.
Ingredients
Directions
Press Spinach Between Paper Towels.
Combine Spinach, Cottage Cheese, and Egg Whites in A Medium Bowl.
Stir Well. Set Aside. Coat A Large, Nonaluminim Saucepan With Cooking Spray. Add Oil and Place Over Medium-High Heat Until Hot. Add Onion and Sauté 3 Min. OR Until Tender. Add Mushrooms and Garlic. Sauté 2 Min. OR Until Mushrooms Are Tender. Add Tomatoes, Parsley, Red Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper and Salt. Stir Well. Reduce Heat and Simmer Uncovered 20 Min. Remove Tomato Mixture From Heat. Set Aside. Coat A 12 X 8 X2 Inch Baking Dish With Cooking Spray. Spoon One Third Of Tomato Mixture Into Baking Dish. Arrange 3 Noodles Lengthwise in A Single Layer Over Tomato Mixture. Top With 1¼ cup Spinach Mixture. Layer 2½ cup Zucchini Over Spinach. Sprinkle With ½ cup Mozzarella. Repeat Layers. Top With Remaining Tomato Mixture. Cover and Refrigerate 9 Hours. Bake Uncovered At 350 Degrees For 1 Hour 30 Min. Uncover and Sprinkle With Remaining ¼ cup Mozzarella Cheese and Parmesan. Let Stand 5 Min. Before Serving.
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