Easy Cheesy Whole-Wheat Vegetarian Lasagna
The weather is getting colder (I actually saw little baby snowflakes today!) and the body wants warm food. What better to have on a cold night than a steaming plate of lasagna. Great comfort food with plenty of nutrients. This one has less fat than the average lasagna because you aren’t using ricotta. AND it’s whole-wheat! Can’t beat that. I got the recipe from here and then adapted it. Alright, let’s get to it.
- Prep Time: 15 minutes
- Cook Time: 50-70 minutes
- 8 oz box whole-wheat lasagna
- 9 oz frozen spinach
- 3 eggs
- 1/2 cup powdered Parmesan
- 3 cups low-fat cottage cheese
- a few fistfuls shredded mozzarella
- 2 cups red sauce of your choosing
- Cook your whole-wheat lasagna until it is just al dente
- Preheat oven to 325 degrees F
- Grease up a glass baking dish
- In a bowl, mix the eggs, cottage cheese, and Parmesan cheese
- Alright, now it’s time to layer this puppy up! Start by laying down the foundation: the first few pieces of lasagna so it covers the bottom of the baking dish
- Next comes the spinach. Lay about half the spinach that you have on top of the noodles, somewhat evenly.
- Place another layer of lasagna noodle. Then pour all of the cheese mixture on top of that
- Then put a little bit more spinach on top of the cheese mixture. And then another layer of lasagna noodle!
- We’re almost there, guys! Now spread the top of the noodles with your tomato sauce and then sprinkle the mozzarella on top.
- Now it’s ready to bake! Put it in the oven for between 50 to 70 minutes. Mine took around 60. A good way to tell if it’s done is when the cheese on top is slightly browned. Another way to tell if it’s cooked all the way through is to stick a knife through the bottom and count to ten. If the knife is hot, then you’re good to go!
This was a wonderful dinner. Perfect with salad or some kind of greenery–and don’t forget the red wine! It doesn’t leave you feeling too heavy since it’s a bit less fat than the normal lasagna. And we had leftovers for like 2-3 days! I’m always happy because it means packing lunches are easy! Use this recipe to stay hungry and fit!
You might also like:
- Easy Chicken Parm Recipe [Made by a Vegetarian!]
- Restaurant Review: PastaVino
- Boulder’s Best Italian Food: Il Pastaio (By Costa Ricans?!)
BONUS KITTY PIC