Vegetarian Lasagna Recipe | Betty Crocker

Name: Vegetarian Lasagna Recipe | Betty Crocker
Total time: 565 min
Ingredients: 2 cups Muir Glen™ Organic Pasta Sauce Tomato Basil (from 25.5 oz jar); 1 medium zucchini, shredded (1 cup); 1 (12-oz.) container (1 1/2 cups) low-fat cottage cheese or 1 (15-oz.) container low-fat ricotta cheese; 1 9-oz.) pkg. frozen spinach, thawed, squeezed to drain well; 1/3 cup grated Parmesan cheese; 2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano leaves; 8 oven-ready lasagna noodles (each about 7x3 inches); 1 (4-oz.) can mushroom pieces and stems, drained; 8 oz. (2 cups) shredded mozzarella cheese

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Going meatless doesn't mean giving up flavor with this layered lasagna, filled with vegetables and three kinds of cheese.

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Ingredients

2 cups Muir Glen™ Organic Pasta Sauce Tomato Basil (from 25.5 oz jar)
1 medium zucchini, shredded (1 cup)
1 (12-oz.) container (1 1/2 cups) low-fat cottage cheese or 1 (15-oz.) container low-fat ricotta cheese
1 9-oz.) pkg. frozen spinach, thawed, squeezed to drain well
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano leaves
8 oven-ready lasagna noodles (each about 7x3 inches)
1 (4-oz.) can mushroom pieces and stems, drained
8 oz. (2 cups) shredded mozzarella cheese