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Vegetarian Lasagna

January 25, 2012

I started out making another batch of stuffed shells then realized I had way more filling than shells, so I swapped over to lasagna.  Nice and simple.  Makes 6 servings at 385 calories and 12.1 grams of fat and freezes beautifully.


  • 2 cups simply cottage cheese
  • 2 cups simply ricotta
  • 8 oz. fresh mushrooms, sliced
  • 1 cup  roasted red peppers, diced
  • 2 tbs minced garlic
  • 2 tsp kosher salt
  • 1 tsp basil
  • 1 tsp oregano
  • 1 cup  part skim mozzarella
  • .5 box whole wheat lasagana
  • 24 oz. arrabiata sauce
  • 1 lb frozen spinach
  • 1 tsp olive oil


  1. Cook the pasta according to package directions.
  2. Heat the olive oil over medium heat and saute your mushrooms.
  3. Thaw your spinach.  Using a clean kitchen towel, wring out all excess moisture.
  4. In a large bowl, mix the ricotta, mozzarella, cottage cheese, salt, basil, oregano, garlic, red peppers, mushrooms, and spinach.
  5. Now I prepped these in mini loaf pans lined with foil, but you could do it in a casserole dish if you want.
  6. Spray your dish with cooking spray, layer your lasagna noodles.
  7. Add a layer of filling.
  8. Add more noodles, more filling, more noodles, more filling.
  9. If you’re freezing the dish, stop here.  If you’re prepping, pour the jar of arrabiata sauce over the top.
  10. Bake for 40-50 minutes.

Printable version.

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